Roganic Hong Kong, acclaimed British chef Simon Rogan’s Michelin-starred urban farm-to-table concept, welcomes the hottest season of the year with creative new dishes as part of its tasting menus.
Chef Oli Marlow and his team have curated menus that celebrate the vibrant colours and flavours of summer’s best local produce – from sweet and succulent Hong Kong beetroot and snap peas from New Age Organic Farm in the New Territories; to local spring onions, local pork from Wah Kee Farms, and fresh herbs grown in-house with love.
Now serving at Roganic are the 3-course daily lunch menu (HK$280+10%), short tasting menu (HK$680+10%) and regular tasting menu (HK$980+10%), all with optional beverage pairings.
New 3-Course Roganic Lunch
At lunch, served between 12 pm-3 pm from Tuesday to Sunday, Roganic offers a popular 3-course set lunch with selected wine-by-the-glass per course for HK$120, or HK$90 per non-alcoholic pairing option.
New lunch highlights include the chicken liver parfait served with Exton Park jelly, pickled onion gel and a micro-herb salad from Roganic’s Evogro cabinets; mackerel and yuzu crumpet, a modern take on the traditional English crumpet served with lightly cured local baby Spanish mackerel, horseradish emulsion, green grapes and yuzu jam; Wah Kee Farm pork served with grilled spring onion, fermented king oyster mushroom, raw turnip, hawthorn gel and black garlic puree; and Scottish salmon roasted and rested in brown butter, layered with yuzu jam, broccolini, and snap beans, finished with parsley sauce and toasted walnuts.
For dessert, guests can enjoy a delicious medley of chocolate tart made with 20/80 milk and dark chocolate with a crumbly chocolate sable base, salted beetroot and cassis sorbet; a refreshing palate cleanser of yoghurt and dill sorbet with lightly pickled cucumbers, kohlrabi and fennel juice; and Guinness ice cream with burnt milk crisps and coffee molasses.
New Roganic Short & Long tasting Menus
A showcase of Roganic’s signature classics and new dishes, the short tasting menu (HK$680+10%) and classic tasting menu (HK$980+10%) have undergone fresh revamps for summer.
Tasting menu highlights include ragstone, pickled onion and shallot confit, a small tartelette layered with shallot confit, pickled onion gel and aerated goat cheese mousse, finished with burnt leek ash; roasted “Three Yellow Chicken” skin with whipped chicken liver parfait and preserved cranberry jelly; chickpea wafer with roasted garlic aioli, fresh cheese and local herb garnish; Hong Kong peas dressed in turnip oil, served with smoked cod roe, pea mousse and radish granita; caramelized potato terrine topped with smoked eel, dill emulsion, and bonito cream; and New Territories tomatoes from New Age Organic Farm that has been semi-dried in lemon sugar, topped with fresh cheese, tomato wafer infused with fresh herbs, and toasted linseed.
Desserts include the crowd-favourite Roganic, a fig leaves-infused set cream served on Japanese nashi and Conference pear compote; chocolate tart, beetroot, salted cassis; and handmade doughnut coated in pine sugar.
For more information, visit www.roganic.com.hk.
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