SIMON ROGAN’S ROGANIC HONG KONG UNVEILS MONTHLY-CHANGING LUNCH MENU AND NEW SHORT AND LONG EXPERIENCE MENU

The three-course lunch will now change on the first of every month, while the new Short Menu and existing Full Menu presents Roganic’s latest seasonal dishes in a more concise format at both lunch and dinner

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<<25^th September 2026 – Hong Kong>> Roganic Hong Kong introduces a new monthly lunch format, alongside a new “Our Short Menu”, together with the existing “Our Full Menu” available at both lunch and dinner. The latest offerings reflect the one MICHELIN-starred and MICHELIN Green-starred restaurant’s focus on seasonal produce and ingredients sourced from Hong Kong and across the region.

A New Lunch Menu Every Month

Priced at HK$520 + 10% service charge per guest, the new Lunch Menu comprises one snack and three courses, with the menu changing on the first day of every month. Designed to follow ingredients as they come into season, the monthly format gives the kitchen flexibility to work with produce at its best while offering returning guests a different experience throughout the year.

Highlights from the current season’s Lunch Menu (HK$520 + 10%) include salted Spanish mackerel dressed in elderflower with pickled cucumbers and horseradish, followed by roast Guangdong duck with Tokyo turnips, split peas and a bone sauce infused with fig leaf. Dessert pairs 68% chocolate with marigold, roasted milk banana mousse and smoked vanilla. Roganic’s miso Parker House bread, glazed in fermented truffle honey and served with whipped cultured brown butter, also accompanies the menu.

Guests can enhance the lunch experience further with salt-baked Ibis celeriac and Petrossian Royal caviar with sugar kelp (HK$288), an optional cheese course of frozen Yoshida cheese with figs from Zen Organic Farm, caramelised soda bread and pickled rosehip (HK$188), or coffee and sweet treats (HK$88).

The New “Our Short Menu” and Latest Seasonal Dishes

At lunch and dinner, Roganic introduces its new Our Short Menu, priced at HK$980 + 10% and comprising three snacks, five courses and two sweet treats. Developed by Executive Chef Oli Marlow and Head Chef Adam Catterall, the new menu presents the latest seasonal dishes in a more concise format, while the Our Full Menu (HK$1,380 + 10%) extends the experience to four snacks, seven courses and two sweet treats.

Highlights from the Short Menu include raw and smoked Hokkaido scallop with horseradish, farm legumes, young shoots and flowers; Mr Lin’s asparagus with summer herbs and roasted pork, slow-cooked hen’s yolk, pickled cucumbers and toasted yeast; and dry-aged red bream from southern waters, stuffed with ebi shrimp and fennel pollen. Roast Guangdong duck is served with Tokyo turnips, split peas and a bone sauce infused with fig leaf. Guests may also add a course of salt-baked Ibis celeriac with Petrossian Royal caviar and sugar kelp for HK$280.

The Long Menu builds on this progression with additional dishes including whipped duck livers on toasted black garlic pudding with preserved Alpine plum jelly, roast Three Yellow chicken skin with smoked cod roe and pickled golden beetroot, and raw bluefin tuna dressed in elderflower with salted watermelon radishes, early-season tomatoes and perilla. Later, frozen Yoshida cheese is paired with figs from Zen Organic Farm, caramelised soda bread and pickled rosehip.

Both menus feature ‘Roganic’, a buttermilk custard infused with lemon verbena, perfume lemon curd and pink guava juice, followed by roast milk banana set cream with 72% cocoa, smoked Taiwanese vanilla and preserved marigold, before concluding with sweet treats.

The latest menus continue Roganic’s approach to working closely with growers and producers in Hong Kong and across the region. Guangdong duck, asparagus from Taiwan’s Mr Lin and figs from Zen Organic Farm appear alongside Tokyo turnips, Taiwanese vanilla and seafood sourced from regional waters, bringing the restaurant’s British roots together with ingredients that reflect its home in Hong Kong.

Since opening in Hong Kong, Roganic has earned both a MICHELIN Star and MICHELIN Green Star, with sustainability continuing to inform its sourcing, relationships with producers and approach to reducing waste throughout the restaurant. The restaurant has also recently returned to Tatler Best’s Top 20 Restaurants of Hong Kong for 2026. For reservations or bookings at Roganic, please visit website here.

<<ENDS>>

ABOUT ROGANIC HONG KONG

Roganic Hong Kong is Simon Rogan MBE’s one MICHELIN star and MICHELIN Green-starred restaurant that was located in Hong Kong’s Causeway Bay, that opened in 2019 with Oli Marlow as Executive 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. 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.

In September 2024, Roganic Hong Kong left its first location in Causeway Bay Sino Plaza and has relocated to a new home in Lee Garden One that has opened from 15^th February 2025.

Roganic Hong Kong is led by Executive Chef Oli Marlow and Head Chef Adam Catterall.

RESTAURANT INFORMATION

Address: Shop 402 – 403, 4/F, Lee Garden 1, Causeway Bay Hong Kong

Email: reservations@roganic.com.hk

Tel: +852-2817-8383

Facebook Page – www.facebook.com/RoganicHongKong

Instagram: @RoganicHongKong

Capacity: 44 pax Main Dining Room + 10 pax private room

ABOUT SIMON ROGAN MBE AND UMBEL

UMBEL, the restaurant group founded by chef Simon Rogan, is known for its award-winning restaurants with a strong farm-to-table ethos. With a portfolio spanning the UK, Malta, Hong Kong, and Thailand, UMBEL is home to some of the world’s most celebrated restaurants, which collectively hold ten Michelin stars and two Green Michelin Stars.

The journey began in 2002, when Simon launched L’Enclume in Cartmel, focusing on hyperlocal, seasonal ingredients. The restaurant now boasts three Michelin stars, holds the top place in the UK in La Liste 1000 restaurants, and has five AA Rosettes.

In 2008, UMBEL opened Rogan & Co in Cartmel, which earnt a Michelin star in 2018 and three AA Rosettes. UMBEL established Our Farm in the Lake District in 2011, ensuring a supply of the best possible local and sustainable produce. The farm now provides most of the produce for all UMBEL’s UK restaurants. In 2016, UMBEL launched Aulis Cartmel, a six-seater chef’s table at L’Enclume.

A London outpost of Aulis followed in 2017, as a standalone 12-seater chef’s table in Soho, which was awarded its first Michelin star in 2024.

Expanding internationally, UMBEL launched Roganic Hong Kong in February 2019, earning a Michelin star in December 2019. Henrock, an elegantly informal restaurant within Linthwaite House, debuted in the Lake District in October 2019.

The group’s sustainability efforts led to both L’Enclume and Roganic Hong Kong receiving a Michelin Green Star in 2021. In early 2023, the group expanded to Valletta, Malta, with the opening of ION Harbour by Simon Rogan, which, in 2024, became the first-ever restaurant on the island to receive two Michelin stars. In December 2023, the group expanded into Thailand, with the opening of Aulis Phuket, which received its first Michelin star in 2024.

In 2024, UMBEL launched Skof in Manchester, the highly anticipated debut restaurant from Tom Barnes. Less than a year after opening, Skof earned its first Michelin star, reinforcing the group’s commitment to excellence, innovation, and nurturing talent from within.

Also, in 2024, Simon was awarded an MBE in the New Year’s Honours List for his services to the food industry.

Since opening, Skof has also received the Best New Restaurant Award at the Good Food Guide 2024 and Newcomer of the Year at the Manchester Food & Drink Awards 2024, where Tom Barnes was also crowned Chef of the Year. Less than a year after opening, Skof earned its first Michelin star at the 2025 Michelin Great Britain awards.

In 2026, Southampton-based restaurant AO by Daniel Rogan joined UMBEL.

Further information and news: www.simonrogan.co.uk or visit @rogan_simon

RESTAURANT ACCOLADES & AWARDS – PAST AND PRESENT

• 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 + 2025
• Best Service – SCMP Top 100 Tables 2020 + SCMP Top 100 Tables 2021
• MICHELIN Green Star – MICHELIN Guide Hong Kong Macau 2021 + 2022 + 2023 + 2024 + 2025
• Best Sommelier – Roganic Hong Kong (Pierre Brunelli)
• Sustainability Champion – Roganic Hong Kong (Ashley Salmon)
• Travel & Leisure Asia 2023 + 2024 Best Restaurants & Bars of Hong Kong – Roganic Hong Kong
• Best Design – Vogue Hong Kong 2024
• Home Journal Awards (2025): Winning Dining Space for its new design.
• International Restaurant & Bar Design Awards – Global Best Sustainability Design Award (2025):
• The Food Made Good Standard by The Sustainable Restaurant Association – 3-Star Rating (2025)
• Foodie Forks Awards 2025 – Best Sustainable Restaurant of Hong Kong
• Harpers Bazaar Hong Kong – Bazaar Elite List 2025 + 2026 – Roganic Hong Kong
• Eater – The 38 Best Hong Kong Restaurants
• Travel & Leisure Asia TasteMakers 2025/26 – Top 25 Restaurants of Hong Kong
• Prestige Hong Kong Luxe Living Awards 2025 – Top Restaurants of Hong Kong
• Best Interiors – SCMP Top 100 Tables 2026
• Top 100 Tables of Hong Kong – SCMP Top 100 Tables 2026
• Tatler Dining – Tatler Best 20 Restaurants of Hong Kong 2026 – Roganic
• Tatler Dining – Tatler Best in Class 2026 – Best Design
• Trip. Gourmet – Diamond Award – Roganic