SIMON ROGAN’S ROGANIC HONG KONG INTRODUCES A SHORT TASTING MENU FOR DINNER, WHILST AULIS HONG KONG NOW OFFERS LUNCH ON SATURDAYS  

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<<20^th May, 2024 – Hong Kong>> One MICHELIN-starred and MICHELIN green-starred Roganic Hong Kong has launched a new seasonal Short Tasting Dinner Menu (HK$780 +10% per guest). This new menu is an addition to Roganic’s Long Tasting Dinner Menu (HK$1,180 + 10% per guest) and is available for lunch and dinner, with the choice of additional wine pairing or non-alcoholic pairing.

At Simon Rogan’s chef’s table restaurant Aulis Hong Kong, the team is proud to introduce a new and much valued Saturday Lunch Menu (priced at HK$680 + 10% per guest) and Seasonal Dinner Menu (priced at HK$1,380 + 10% per guest). The Saturday Lunch Menu features highlights from the full tasting menu, where all dishes are plated, finished, and explained at the table. Ideal to kick off the weekend, this shorter experience offers a dynamic and interactive experience that is now available every Saturday only at 12:30pm.

NEW SEASONAL HIGHLIGHTS AT AULIS HONG KONG + SATURDAY LUNCH

Aulis Hong Kong’s new menus feature local ingredients sourced from nearby farms, with each dish crafted to showcase quality and flavours rooted in the region’s bounty. Debuting alongside old signature favourites are the latest creations including Grilled Farmhouse Brassicas with confit yolk, poached Akasaki Iwate oyster, and horseradish. This course features gai-lan and sweetheart cabbage from Farmhouse Productions, grilled and brushed with burnt chive oil. Oysters from Iwate are poached in their shells and served alongside a fudgey egg yolk covered in kohlrabi from a neighbouring farm in Kam Tin. The dish is completed with a broth made from the cabbages with a base of Lion Rock Imperial Stout spiked with fresh horseradish.

Another new standout dish is the Poached Grouper from Aberdeen market, served with roasted Kuruma shrimp sauce infused with perilla. The local grouper form Aberdeen is filleted, brined, poached, and roasted to perfection. Rainbow chard leaves are wilted in an emulsion of purple perilla, while the stems are pickled and finished with preserved perilla buds. The roasted Kuruma shrimp sauce is seasoned with perilla vinegar, adding layers of flavour to this exquisite dish.

For a main course that delights the palate, savour the two-way Roasted Pigeon from Zhongshan with onions cooked in whey, pickled walnut, and Boltardy beetroots. This dish features roasted pigeon from Zhongshan in Guangdong, with onions slowly cooked in yoghurt whey. A purée of pickled walnuts, salt baked Boltardy beetroots from New Territories, and a sauce made from roasted bones and necks using Two Moons gin, onion jam, and preserved redcurrants further elevate the dish. On the side is a crumpet with roasted yeast and seed butter, perfect for mopping up the sauce.

Slow-cooked Pigeon with white radish and black garlic is a rich ‘secondi’ course, featuring a ragout sauce made from the legs and offal. Fermented white radish from Farm 28 in Kam Tin adds a unique touch, while an emulsion made from black garlic adds depth to the dish.

Completing the culinary journey is the new dessert of Himalayan Mulberry from Pat Heung, served with mountain marigold cream and preserved perilla, followed by Aulis’ signature Aulis, served with a frozen mousse of fuseau artichokes roasted and caramelised in molasses, and jasmine tea poached Baodu Ganlu pears from Taiwan.

ROGANIC HONG KONG’S NEW SHORT TASTING MENU

Roganic Hong Kong, honoured with one MICHELIN star and the prestigious Green Star from MICHELIN Guide, stands as a beacon of sustainability in the culinary world. The Green Star recognition underscores Roganic’s dedication to creating a dining experience that not only delights the palate, but also nurtures the planet, from sourcing local, seasonal ingredients to championing ethical food production.

From the latest Short Tasting Menu by Head Chef Adam Catterall, new and noteworthy dishes include Farmhouse Tomatoes with Pickled Mud Crab,  which is elevated by sunflower accents and a rich roast onion broth infused with hints of kelp. Another new addition is the May Queen Potatoes cooked in chicken fat, featuring a harmonious medley of flavours including pickled walnut, zesty horseradish, and the vibrant essence of  ramson. The delightful Eco Island Farm’s Calamondin is a refreshing and visually stunning creation that balances the tangy notes of Calamondin with the frozen allure of 100 flower honey, accentuated by the crunch of candied pumpkin seed and the aroma of aged tangerine peel.

Lastly for dessert, the indulgent Himalayan Mulberry from Pat Heung showcases a symphony of flavours, featuring the luscious sweetness of Himalayan mulberry complemented by velvety mountain marigold cream and the unique twist of preserved perilla. Roganic Hong Kong’s new tasting menu promises a journey filled with creativity, flavour finesse, and a celebration of premium local ingredients curated by Chef Adam Catterall.

For more information and availability, call the restaurant directly at +852 28178383 or visit https://www.roganic.com.hk/reservations.

<<ENDS>>

Restaurant Information

Address: Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong

Email: reservations@aulis.com.hk

Website: https://www.aulis.co.uk/aulis-hong-kong

Tel: +852-2817-8383

Facebook Page – www.facebook.com/AulisHongKong

Instagram: @AulisHongKong

Capacity: 12 pax only

About Aulis Hong Kong

Aulis provides a truly unique ‘behind the scenes’ experience of the fine dining institutions, L’Enclume and Roganic. Aulis is a multi-functional hi-tech space and creative hub that acts as a development kitchen utilised by chefs to explore new dishes and cooking techniques, but also an exclusive, intimate and interactive private dining room for guests. In Aulis, guests can have the first try of dishes before they arrive onto the menus in a unique preview to the chef’s innovative work. The Aulis experience is completely personalised, depending on the group size and involves a complete surrender to the creativity of the chefs. The Aulis experience aims to expand the culinary horizons of guests, with sometimes challenging or out of the box dishes for certain palates, but it remains a truly uncompromising foodie experience. The space is named Aulis as a tribute to Aulis Lehtimaki, a Finnish chef and artist who was a key collaborator in the early days of Simon’s Michelin star restaurant L’Enclume, and the concept also exists in that restaurant.

Aulis Hong Kong is Simon’s first overseas stand-alone dining destination in Asia with just 12 seats, acting as the creative hub for his Hong Kong team of chefs and offering diners the opportunity to immerse themselves in Rogan’s culinary vision first hand and be challenged to taste original and innovative dishes.

Aulis Cartmel – Aulis London – Aulis Hong Kong – Aulis Phuket

About Roganic Hong Kong:

Roganic Hong Kong is Simon Rogan’s one Michelin star restaurant located in the centre of Hong Kong’s Causeway Bay, and which opened in 2019 with Oli Marlow as Executive Chef and Ash Salmon as Head Chef. Awarded its first star just ten months after opening, the restaurant shines a light on local and sustainable ingredients, offering a city-centric take on farm-to-table dining. Within the space, guests will find a big kitchen counter; a destination bar (with seasonal cocktails) as well as a number of multifunctional private dining rooms. Roganic Hong Kong also houses Aulis Hong Kong which – like its London outpost – is an intimate 12-seater chef’s table, offering a dynamic and interactive dining experience, centered around a tasting-menu with paired wines.

In 2021 Roganic Hong-Kong was also awarded the Michelin Green Star by Michelin Guide Hong Kong Macau, highlighting it as a leader in the field of sustainability. Simon is the only international chef who holds it across two restaurants (Roganic Hong Kong and L’Enclume in the Lake District).

Roganic Hong Kong is now led by Head Chef Adam Catterall and Senior Sous Chef Mark Catchpole.

@roganichongkong

Restaurant Information

Address: Roganic, UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay, Hong Kong.

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

Capacity: 50 pax main dining room / 26 pax private dining rooms / 8 kitchen counter seats

Restaurant Accolades & Awards

Best New Restaurant – Foodie

Best New Foreign Restaurant – Time Out Hong Kong

Best New Restaurant of 2019 – Lifestyle Asia Hong Kong

Best Service – T Dining by Hong Kong Tatler 2019

Top 20 Restaurants of Hong Kong & Macau – T Dining by Hong Kong Tatler 2019

Best New Restaurant – T Dining by Hong Kong Tatler 2019

One Michelin Star – MICHELIN Guide Hong Kong Macau 2020 + 2021 + 2022 + 2023 + 2024

Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021

MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024

Best Sommelier – Roganic Hong Kong (Pierre Brunelli)

Sustainability Champion – Roganic Hong Kong (Ashley Salmon)

Travel & Leisure Asia 2023 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong