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Roganic with Family
Nice meal very enjoyable with interesting dishes especially the dessert. Regarding the main dish go for the fish.
Be the first to ReplyExcellent lunch!
Roganic retained its Michelin 1 Star as well as its Michelin Green Star for being on top of their game when it comes to sustainable practices. Absolutely no regrets picking this place. Ambience was refined but still chill, service was smooth and felt sincere, and most importantly, everything was delicious! Favorites were the pouched lobster dish and the frozen tunworth cheese, buckwheat crumb with preserved rhubarb dessert!
Be the first to Replydeserves its star
We had a late Sunday lunch with a few friends at Roganic and pleasant it was. There is a HKD 420 lunch menu consisting of a starter, main a dessert which is good value for money. For an extra HKD 150 you can upgrade the starter to a lobster (timbale) - this is what we all did, and very good that starter was too. For main, you choose between yellow chicken, a salmon dish and a vegetarian dish - we all had different mains and everyone was pleased, the only criticism from our two HK friends being that the portion was too small...... my dessert was with local strawberries from Yuen Long, which reflects chef Simon Rogan's farm to table approach, which is certainly difficult to put into practice in Hong Kong. Service by our Italian waiter and the Welsh (?) sommelier was charming. We had a bottle of Chignin Bergeron made from Roussanne grapes - very special and not everyone's taste, but I liked it. we'll gladly come back on one of our next visits to Hong Kong.
Be the first to ReplySpecial menu to celebrate Chef Rogan's 20 years
Knowing that Chef Simon Rogan is returning to HK for a week to celebrate his 20th anniversary, bringing with him a special tasting menu based on his most-loved dishes from the past two decades, I am happy to secure a table and return to Roganic to experience this unique occasion. Arriving the Michelin 1-star restaurant on time, we are seated at the kitchen bar area at the back. It is a full house as expected and Chef Rogan brought additional supports from his other restaurants to ensure the same impeccable services. We have the special Full Tasting Menu ($2,880), while I also go for Premium Wine Pairing ($1,880) and my wife the Non-alcoholic Pairing ($480). The first wine served is Georges Laval ‘Garennes’ NV. It is a grower champagne from Vallee de la Marne, producing about 15,000 bottles overall each year. The producer is one of the first to certify with Ecocert in Champagne. This wine is made mainly with Pinot Meunier, showing good minerality and acidity. The first course comes from Henrock, Chef Rogan’s beautiful restaurant in UK near Windermere. The Lobster Roll has a buttery brioche at the bottom, with the lobster tail meat mixed with lobster head emulsion, some smoked pike perch, and with fermented gooseberry from their own farm on top. Decorated with some edible flowers, the sweetness from the lobster meat, enhanced by the flavours of the emulsion, mixed perfectly with the smokiness of the fish, and wrapping up with the tartness of the gooseberry. A great harmony in taste. The second course comes from Aulis Cartmel, the chef’s table adjacent to L’Enclume. The Pea Wafer is a crunchy thin crisp with some fresh cheese made in-house on top, supplemented with organically grown peas, shoots, and flowers. The dish was developed when the group started to have their own farm. Nice and refreshing, the cheese is delicate and not strong, balance well with the lighter flavours of the vegetables featured. The third course comes from L’Enclume in Cartmel, the Michelin 3-star and flagship restaurant of Chef Rogan. The Pork and Smoked Eel Fritter has an appealing crisp surface, with the delicious fillings having also a nice smokiness. Underneath is a lovage puree that has a herbal taste to balance the palate, with also touches of fermented sweetcorn on top for a bit of sweetness to accompany. The taste is good, just that I don’t know how to properly scoop up the puree to go with the fritter without messing up. The fourth course comes from Fera at Claridge’s. The ‘Grown Up Yolk from the Golden Egg’ has an interesting presentation, with the yolk actually made from chicken mousse wrapped in an edible casing with golden sheen. Sitting on some roasted seeds to give a crunchy texture, the garlic emulsion adds to the complexity of flavours and the mustard cress a touch of different bite. Mixing them up creates a harmonious experience on the palate which we both like very much. The next wine served is Weingut Knoll Ried Kreutle Loibner Gruner Veltliner 2019 from Wachau, Austria. There are plenty of green apple, citrus zest, wet stones which goes well with the scallops and the sauce of the next dish. The fifth course also comes from L’Enclume, and was the first dish that was served to customers in the restaurant, as Chef Rogan told us himself. The Scallop, coming from Hokkaido, is beautifully roasted and seasoned with some scallop roe powder, serving as a natural salt and infusing with great umami taste too. Serving on a fennel puree, with some fennel crisps on the side to give a crunchy bite. On top is a deep-fried crispy oyster, finishes with a fennel sauce with plenty of truffle, offering a creamy and tasty addition to integrate all the ingredients together. The third wine is Egon Muller ‘Scharzhofberger’ Kabinett 2020 from Mosel, Germany. Stunning with glorious lemon zest, plenty of floral notes and nice minerality, the slight sweetness goes well with the caviar in my opinion. The sixth course is Ox in Coal Oil, originated from The French of The Midland Hotel in Manchester. The beef has been aged for 35 days, made into a tartare and mixed with coal oil. On the side are some pickled kohlrabi, toasted pumpkin seeds, sunflower shoots, together with a sauce made from the pumpkin seeds and topped with some caviar. The tartare is tender and flavourful, with the pickled kohlrabi giving a lively vibrancy, and the different seeds and shoots a contrast in texture. The fourth wine is Forjas del Salnes Leirana ‘Genoveva’ 2018, an Albarino from Rias Baixas, Spain. Made from old vines, the wine has a noted maritime character, an interesting salinity, with also lemon, quince and honeysuckle, as well as some ginger on the background. A good wine to pair with the razor clam and the acidity also helps to cut through the creaminess of the egg. The seventh course is Razor Roll Reversal, from L’Enclume. Back in 2005 with the hype of molecular cuisine in the world, this dish was created. Inside the razor clam shell is scrambled egg with white kombu seaweed on top, and inside the egg shell is the razor clam, chopped with some chives added, in a foam with mushroom flavours. Interesting and tasty are the two words that come to mind for this dish. The ingredients might be simple, but the creativity and details to make both matching well with each other do need techniques and attention. The fifth wine is from one of my favourite producers, Lopez de Heredia from Rioja, Spain. The Vina Gravonia Crianza 2014 has nice aged characters with plenty of ripe apples, honey and nuts, a good body with distinctive acidity and very refreshing. The development flavours match well with the earthiness of artichokes and the cheese. The eighth course, from L’Enclume, is Fuseau Jerusalem Artichokes, seasoned with Aromat, with the bigger piece coming from UK having a stronger earthy tone, while the smaller one, which looks like a worm, come from Japan and more delicate in flavours. The Ragstone is an English goat cheese, creamy and smooth, with nice milky taste and some savoury notes. Together with a stout reduction on the side, this is another of our favourites in the evening. The sixth wine is Eric Morgat ‘Fides’ Savennieres 2015 from Loire Valley in France. With good peach and nectarine aromas, the flinty minerality, wet stone and honey, is a very good example of Chenin Blanc in its best rendition. Good complement with the monkfish and the spices used to marinate it. The ninth course is Five Flavour Monkfish, coming from Rogan & Company, Chef Rogan’s neighborhood restaurant in Cartmel. He first poaches the monkfish with some Chinese spices, and served together with raspberry vinaigrette to give acidity, plus a parsnips and hazelnut sauce, with also the hazelnut puree to accompany. Another great dish which we both liked, the meaty fish has an unique fragrance from the spices, going well with the sauce and puree. The seventh wine is Domaine Trapet Pere & Fils Gevrey-Chambertin 2018 from Bourgogne, France. It is a powerful Pinot Noir with ripe red fruit, going well with the black garlic emulsion of the pork loin coming up. The tenth course is Middle White Pork Loin, from Roganic London. The pork loin has been blended to form a mousse and added some herbs, before forming a tube and slow-cooked, really aromatic and delicious. With some deep-fried pork skin on top to give crispiness, there are also chard leaves on the side, with a black garlic and pumpkin puree, and a sauce made from the pork jus and Lake District mead. Another of our favourites in the evening. There is also a nice brioche to go along as well. The eighth and final wine is Oremus Tokaji Aszu 6 Puttonyos 2007 from Hungary. The Tokaji sweet wine has caramelized characters, sweet but also have great acidity to balance, with prominent marmalade characters. The eleventh course is Frozen Tunworth Cheese, from L’Enclume. The Tunworth cheese has another nickname as British Camembert, with a taste somewhere between a savoury and a sweet cheese. The frozen cheese has an interesting crumbly texture, with some preserved plum, candied buckwheat and malt to go along. The stone bowl has been thoughtfully chilled beforehand to hold this dessert. The twelfth course comes from Aulis Soho. On top of the cake is a nice Meadowsweet Cream, with a delicate juice made from strawberries together with some pickled roses. The cake has soaked up a good amount of the juice, with the cream giving the body to the dessert perfectly. A great finale to the meal. The Anvil 20 is the special testimony treat to Chef Rogan’s amazing journey in the culinary world. The sauce underneath is made from the pale ale while the medal-shaped dessert has a thin chocolate coating depicting the anvil, the logo of L’Enclume. Service is very good, with the sommelier eager to share how each of the wine is chosen to complement with the dishes, and the staff all attentive and friendly. The bill on the night is $9,197 and even though the price is quite high, I am still glad to have the opportunity to experience this special menu and meet Chef Rogan to join him in celebrating his amazing culinary journey.
Be the first to Reply八月之星@Roganic
這頓8月之生日星的午餐早於8月中已經慶祝了! 事關不久後車爸爸失守染疫忙於照顧,來到今天才可以回味生日飯的快樂時光!選了到米芝蓮星級餐廳Roganic來慶祝。 我們品嚐餐廳的Lunch Menu$380/位,先上檯的是Amuse Bouche我們得到Seaweed Tartlet、Dry Aged Wagyu、Charred Onion,賣相精緻的紫菜撻綴以魚子醬徒添矜貴,我的版本當然是走牛但有燒洋蔥的香甜一口吃下仍然是滋味無窮。 Roganic的Soda Bread有多好吃相信試過的無不讚好,再抹上Brown Butter來一起品嚐簡直是完美的組合。 首道菜式Steamed Custard、Tendon、Legumes、Kohlrabi隨即上檯,有Chef Simon即席傾入醬汁未吃已經覺得好味道了。 嫩滑的蒸蛋上鋪滿了清甜的豆豆、爽脆的芥蘭頭,連同鮮美的醬汁吃下有營又舒服。 好友的主菜是Butter Poached Grouper、Mr Lins Asparagus and Wild Garlic,貌似帶子的其實是牛油煮石斑,配襯蘆筍和蒜頭相信味道應該非常吸引。 而主菜我選了這兒的招牌菜式,Three Yellow Chicken with Fermented Turnip、Lovage and Mustard Green,傾下濃郁的醬汁後便可以細意品嚐這精緻的三黃雞。 嬌嫩無比的三黃雞肉味香濃,雞皮煎得香脆百不油膩太美味了!加上芥菜和漬蘿蔔令整道菜式鮮嫩香口之餘絕無膩感非常好味道。 最後一道菜甜品我們得到的是Black Tea Custard Tart with Condensed Milk Ice Cream,茶香滿滿的黑茶撻配上煉奶味的絲滑雪糕這個配搭我喜歡啊。 最後多謝好友安排了我們的生日蛋糕,能夠三位8月壽星一起慶祝真的緣份,期待下次再一起去吃好西。 Roganic Lunch Menu逢星期二至五供應,想吃這星級滋味的朋友記得早點訂座喔!
Be the first to ReplyAmazing Birthday dinner
My wife booked this restaurant for my birthday and I have to say it was one the best dining experiences we have had in Hong Kong. I had the regular tasting menu and my wife had the vegetarian menu. Everything we ate was cooked and presentation perfectly. I cannot recommend this restaurant enough. I think it received a Michelin star within its first year of opening and it was well deserved.
Be the first to Replyrelaxing vibe
👉🏻LUNCH MENU💲380 (Tuesday to Friday only) - 1️⃣a4 wagyu, roast onion, seaweed and caviar 2️⃣soda bread with brown cultured english butter 3️⃣chawanmushi, tendon, legumes, kohlrabi - choice of main : 4️⃣three yellow chicken with miso maitake and white mushroom 5️⃣poached local sea bass with Mr Lins asparagus and wild garlic - 6️⃣black tea custard tart with condensed milk ice cream - every dishes executed well but didnt surprised me with a “wow” 🤔 brown butter balanced well with the sweetness of the soda bread and the custard tart is super rich in flavor☕️ - rating: 8/10 〰️〰️〰️〰️〰️〰️〰️〰️〰️ Roganic (Causeway Bay) 📍UG08, Sino Plaza, 255 Gloucester Road Hong Kong 🔗#7eating銅鑼灣#7eating西式
Be the first to Reply精緻食物, 食完很滿足的fine dining
我一直都唔好西餐 反而呢間fine DINING 既英國菜, 一直都得我垂青 前後都食過幾次了 除左有一星,舊年仲摘埋greenstar 每道菜都做得精緻, 美麗, 像藝術品 而且用料食材豐富新鮮 配對得上這兩星 ➽a4 wagyu, roast onion, seaweed and caviar ➽yi-o rice cracker, karasumi, salted lemon 兩個一齊上 外形上都好精緻 兩個都好配合, 有紫菜既香, 脆脆既口感 前者好靚,好似個迷你花園咁,好喜歡,唔捨得食 ➽soda bread with brown cultured english butter ➽chawanmushi, mushroom xo, tendon, marrow 個包夠熱, 香! 配搭好香既BUTTER 個BUTTER 帶咸味, 咸味幾重, 個人覺得咸味可以輕多一點點 一齊上既仲有一個類似日式茶碗蒸既 比較乾身既菇好香, 蛋味都好香 不過有點可惜係佢後加配既汁咸左D 其實我覺得唔加都已經夠味 ➽zen farm carrots with chicken skin, horseradish and wasabi leaf 呢一道雞皮菜, 真係正對我胃口 本身好喜歡食雞皮 佢將雞皮整得好脆, 好似食薯片咁 而佢再配上一個好淡甜甜地既汁, 好味! 佢旁配有紅蘿蔔, 好好食, 因為好清甜! 同我地講解菜式既侍應話佢地再配左好新鮮既 wasabi leaf 而呢D 係係我地坐既身後有一個位自己養植, 新鮮! ➽poached sea bass with asparagus, wild garlic and morel 終於都到主菜了 個魚好好味, 香 個皮脆香 白肉個部分帶咸, 不過可以少DD 咸更好 但整體都係好好食! 隔離仲有一小份既MUSHROOM CREAM, 好好食, 菇味好香! ➽14 day aged duck with red cabbage, beetroot and preserved blackcurrant 主菜2 淨係見到個鴨皮, 已經令我好興奮 因為睇樣已經烤到好靚, 好閃, 好脆 食落去都同佢既樣係一致, 而且個皮有D 油分, UMMMMM, 好香呀! ➽matcha, shiso, wild strawberry 紫蘇味道好重, 本身我唔太好呢隻味 不過佢個CREAM 好味, 口感好, 而且加左strawberry, 多左一種口感 ➽whipped hazelnut praline, brown butter koji caramel and jerusalem artichoke 呢個好好味 外面係朱古力, 入面有好香既caramel 味, 係我好喜歡既味道之一 成個甜品好好食 ROGANIC 定期會轉一轉個MENU 今次呢個MENU 我都幾喜歡, 係中間有2,3道菜咸味比較重了些 食物層次一直以黎都係咁豐富, 用既材料多而新鮮 雖然好似簡單既食材, 但係煮法配塔都好有驚喜, 味道都出色 佢另有提供LONG MENU HKD1080, 詳細MENU 係佢地網站有 今次叫了SHORT MENU HKD780
Be the first to ReplyMediocre
Mediocre at best; both from the service and food quality perspective. Nothing spectacular. The chef at this restaurant seems to have a high threshold of saltiness (either that or the chef has miscalculated the amount of salt (or MSG) in the food that day). The aftertaste of the salt is so overpowering that it destroys most of your other taste buds. I have forgotten how many cups of water I drank during dinner time to neutralise my taste buds after every dish. We ordered the short tasting menu (fortunately as otherwise our taste buds would be numbed to other taste if the full menu was ordered). First up was the A4 wagyu and crackers. They were OK. The soda bread was great. After that, it was down on the salty train. The Chawanmushi was just soaked in an overpowering soy sauce with maximums level saltiness. There was no taste of any tendon/marrow as written on the menu. Next up was the chicken skin; which was so thin that it reminds me of Walkers crisps or M&S thin digestive biscuit. Sauce was salty but still palatable. A bit of chicken meat would be appreciated to be honest rather than eating a cracker with carrots. Sea bass was good- without the sauce, which is another overpowering salty sauce that completely destroys the seabass. Similarly, the last main of duck was great but the accompaniments of duck sausage and the sauce was just one word - salty. The dessert was a disappointment as there’s no effort in making it appetising. Looks like it was just bought off the shelves. By the way, we were celebrating a birthday that day and it was quite disappointing that the restaurant did not even make the effort to decorate the dessert with wordings of a birthday wishes but instead we got a small piece of dull rock hard cake (which I suspect it is bought off the shelves or made in a factory. Kind of reminds me of my grandma’s fruit cake which was just taken out of the freezer). Also, I don’t see a point of asking the name of the birthday person and printing the name on the menu. How does that add any value to the celebration? My partner thought this was hilarious and doesn’t see any point in that. We were not even asked how was the food at the end of the dinner session so there was no chance to provide any feedback hence the writing of this review. If you have a very high tolerance of saltiness in your food and not celebrating any special occasions, you may consider this restaurant. I don’t see any effort by the restaurant to go above and beyond so rather than being disappointed, perhaps a different venue can be considered. Will definitely not recommend this restaurant to people I know.
Be the first to ReplyFarm-to-table fine dining in Causeway Bay
Roganic is a Michelin starred restaurant and creation of Chef Simon Rogan that opened in 2019 at the Sino Plaza shopping arcade in Causeway Bay. This is a farm-to-table fine dining concept that makes use of local and sustainable ingredients in dish preparation. Roganic offers both lunch and dinner seating times and reservations are a must.
Seating area is very nice and staff are professional. Menu is simple, you opt for either the short or long tasting menu. They have wine and a non-alcohol beverage pairing or you can order bottles and rounds of creative cocktails from their wine and drink list.
We recently ate at Roganic for the first time and very much enjoyed our meal. Courses were delivered in a natural way, dishes were beautifully prepared and highly photogenic. Wait staff informed us of each dish, some explained in detailed manner, others not so much. This was the only matter of inconsistency we noticed on the day.
Importantly, everything tasted very, very good. We enjoyed all courses. Standouts included the soda bread with brown cultured English butter, the salmon roll on seaweed, the yi-o cracker with wagyu and the 7-day aged local pigeon with chicory, beetroot and blackcurrant. These were delightful. However, most enjoyed on the evening was the delectable truffle pudding, birch sap, stout and Lincolnshire poacher. This is a special dish served early in the meal that was just a 'wow' course.
During our meal, we decided to try the non-alcoholic pairing and found the drinks to all be very good, intelligent pairs with the courses served. It is a different experience and worth a try.
Overall, we found dining at Organic to be a very good meal experience. This is a great restaurant, deserving of the Michelin star achieved. Really enjoyed the restaurant concept, course preparation and quality of the food and drinks served. Will definitely return to Organic in the future.
Brilliant
Visiting Roganic is like stepping into another reality. The location is …. well….. strange, especially considering the quality product found in this nondescript building on the highway in causeway bay.
The staff were exceptional, very professional with enough crazy, to make the night really fun, the music had a UK slant and I don’t think we ever hear enough of Pete Dougherty in HK so that was a pleasant surprise. The food and wine pairing was really next level, the presentation, taste and care taken to utilise as much local produce was truly wonderful. Highly recommended.
Michelin Green Star
This restaurant has been awarded Michelin 1-star status in the last two years, with Chef Simon Rogan successfully bringing cuisines highlighting the provenance and traceability of the ingredients, sourced from local and organic farms, and winning the newly introduced Michelin Green Star in 2021, an award to recognize the restaurant on its sustainability effort.
Located in Sino Plaza, Causeway Bay, apart from the main dining section there is also a bar and several private rooms. The ambience is chic and comfortable, with a ceiling reminiscent of tree roots, simple and comfortable banquette and furniture, and smart use of relaxing lighting. On the side there is another ‘restaurant’ from Rogan called Aulis which is the 12-seater chef’s table.
Ordering the full menu ($1080) plus wine pairing ($680), we were served the first course of Pea and Nori Tartlet. Beautifully presented, the small tart was made with seaweed to give an umami note. On top there were local green peas, with a bit of caviar and elderflower added. The slight crunchy bite of the peas offered good contrast to the crust of the tartlet, and the caviar and nori were also complementary in taste.
The second course was another finger-food, Fresh Cheese with Broad Bean and Salted Lemon on Chickpea Wafer. As the size was larger than what could be eaten in one bite, it was slightly messy. But the taste was truly wonderful, with the unique local salted lemon provided an appetizing acidity and saltiness to the soft cheese and broad bean. The wafer was crunchy too.
We could not guess what the third course was until checking with the menu. The Truffle Pudding got some semi-transparent shreds on top, and they were in fact birch sap, with a slight sweet note. Underneath was a layer of Lincolnshire poacher custard, with the dense cheese creamy and rich in flavors. Everything was harmonious in the bite, with the signature truffle notes integrating with the other ingredients.
The Sea Urchin Custard with Trout Roe required a supplement ($200 each) but it was worth paying for. The beautifully orange trout roes were covering the custard, with the creamy sea urchin and the custard a perfect match on texture. The umami elements from both ingredients were highly complementary to each other.
Next came Roasted Scallop with Celtuce. The large scallop was seared beautifully, with the interior soft and tender, contrasting nicely with the crunchy texture of the celtuce which had been shredded and put on a sauce with seaweed, pickled grape and dill to provide further expansion in flavors. One of my favorites in the evening.
Then the Soda Bread was served. The homemade bread was moist and got oats on top, and accompanying was some cultured brown butter. Not only it served as a transition to the main courses, the bread was itself a great testimony to the attention and skills of the chef, to every single element in the whole meal.
The next was a veggie dish, with Marjoram Brined Cabbage paired with Soy and Miso Glazed Shimeji. The cabbage was from a local farm and was very fresh and sweet in taste, and absorbed the taste of the herb, with a delicate note. The mushroom was braised with the savory from soy and miso, and the wasabi sauce giving a kick and variation to complete the range of flavors.
Continuing with the nice produce from local farm, the Pineapple Tomato with Coe Roe had a nice balance of acidity and sweetness, with the roe supplementing with umami. On top were rice cracker and lovage, a type of herbal plant, and this dish again served to highlight the quality and original flavors of the ingredients to the fullest.
The seafood served was Cobia, with the fish fillet tender and intense on flavors from the ageing process. On the side was local squash with quinoa coated on top. The kale was not only a healthy addition, but the slight bitterness also matched well with the sauce to harmonize the overall experience.
The meat was Wah Kee Farm Pork, a local producer of the wonderful black pig. The tenderloin was slow cooked to retain the tender and juiciness, with a piece of swede cut to resemble layered cake, grilled nicely to caramelize, along with new season onion. With a savory sauce, it was another of my favorites in the evening.
Coming to dessert, the first one was Tunworth Cheese Ice Cream Sandwich. The cheese was like Camembert in flavors, and after making to ice-cream the sweetness and cheesy note was very appealing, with the sandwich wafer dusted with crumbled biscuit, this dessert was well-liked by both of us.
Next was Roganic, the signature dessert of the same name of the restaurant.
Wrapping up with the last dessert was a Blondie Fudge with Whipped Yoghurt, Gooseberry Jam and Fig Leaf. The more delicate gooseberry jam contrasted with the sweeter fudge, and the crunchy biscuit also got a comparable interesting match with the soft yoghurt. A complete and rewarding conclusion to the meal.
Service was good, but I believe the staff could elaborate more on the ingredients and cooking techniques to help diners better appreciate the different courses. The bill was $3,746 which was reasonable in my opinion. If you want an emphasis of flavors, and want to support local ingredients, this one would be a good choice.
Good food
Had a nice meal here when I visited, a few excellent dishes and a few decent dishes. Overall it was a good experience but not one I would rush back for.
Be the first to ReplyExcellent - will go again
Really enjoyed the food. Tried the small tasting menu. Beautiful presentation and wonderful tastes. Loved all of the dishes but especially the trio of pork, the sea bream and the Japanese mushrooms. Good selection of wines with a nice range of styles and prices. Service was pretty good but a little marred by the manager's sense of humour. The bill was eye-watering as expected!
Be the first to ReplyEnjoyable night with excellent food and service
We came to roganic to celebrate my birthday. We were welcomed by very friendly staff and the service was excellent throughout. My friend was very picky with wines and the staff was very patient to cater her needs. The food was great as well! The bread was impressive! 😍
Be the first to ReplyFantastic experience
我地個日坐VIP Room,如果要坐VIP Room,一定要叫short/full tasting menu。間VIP Room有廁所,好有酒店嘅格局,好適合去慶祝生日同紀念日。
每一碟菜都好精緻,同每一度菜都帶俾你好多驚喜,你絕對諗唔到佢係咩味。當中有好多菜式都係用本地新鮮材料,希望呈現 farm-to-table嘅經驗。真係一試難忘🥲
而家佢地做既LONG TASTING MENU,同我當時食有少少唔同 $980
🇬🇧citrus cured salmon, pike roe and seaweed tartlet
🇬🇧new territories pork, tapioca, shrimp
🇬🇧truffle pudding, birch sap, lincolnshire poacher custard
🇬🇧dry aged beef tartare and roasted onion
🇬🇧soda bread and cultured brown butter
🇬🇧marjoram brined cabbage, soy and miso glazed shimeji, wasabi
🇬🇧charred salt baked celeriac, black garlic, whey
🇬🇧poached grouper, cod roe, caper and cauliflower
🇬🇧14 days aged duck, beetroot, kale
🇬🇧caramelised yoghurt with fig leaf cornet
🇬🇧roganic
🇬🇧whipped pecan praline, brownie fudge, cocoa nib
Superb service and awesome food
Visited this Michelin starred restaurant few months ago and finally had the chance to post this. The service is superb where friendly staff explains the story behind every dish making it an interesting culinary experience. This restaurant uses ingredients delivered daily from local farm which ensures the quality and freshness. Every dish tastes just as good as it looks and though I'm usually not a fan of dessert, I must say that the 'whipped pecan parline, brownie fudge, cocoa nib' totally blew my mind. The short tasting menu is full of surprises; I will definitely for for the full tasting menu during my next visit.
Be the first to ReplyRoganic dinner
Had dinner here and have to say it was some of the best food I have EVER eaten. The staff are fantastic and so knowledgeable and happy. I cannot recommend this place enough.
Be the first to ReplyProbably one of the best restuarants in HK. A gem hidden away in a commercial building
Came here for a lunch reservation. They had a special priced lunch set available for less than HKD300 per person, so we made a reservation and came here on a Sunday. I didn't think it would be good as the restuarant is located in a non-descriptive commercial building a little away from the centre of causeway bay, but I was very pleasantly surprised. High quality, up-scale restuarant. Many of the diners we saw seem to be celebrating a special occasion like a birthday, so definitely a restuarant for special occasions as well. The food was absolutely delicious and well presented. British cuisine, but presented to an extremely high quality. Because it was a set lunch, we choose of each of the selections and shared between. For mains we had the duck and the fish, both were extremely good. The staff were highly professional and presented us the dishes one by one as they came to our table. One of the pastry chefs even came out to our table to present the desserts, which were extremely delicious and a very unique take on the UK favourite apple crumble. Price was very reasonable and the food was delicious. Probably one of the best restaurants in HK. A must try
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