40
3
3
2-min walk from Exit C, Causeway Bay MTR Station continue reading
Telephone
28178383
Introduction
The British restaurant, which is helmed by Michelin's two-star British chef, is decorated in a modern and comfortable environment. It specializes in fine British cuisine, and the ingredients are mostly delivered directly from the UK. For example, the Soda Bread and Cultured Butter, is decorated with oatmeal. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2020)
Opening Hours
Today
12:00 - 14:30
18:00 - 22:30
Mon
Closed
Tue - Sun
12:00 - 14:30
18:00 - 22:30
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
80
Other Info
Prevention of disease
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Parking Details
Phone Reservation
Reward Dining Points
Delivery
10% Service Charge
TV Broadcast
Review (50)
Level4 2020-06-30
743 views
Awarded a Michelin star in less than 10 months after opening in February 2019, Roganic Hong Kong is a British restaurant which serves artsy dishes with an emphasis on using the best ingredients, in most cases from local farms, and combined with contemporary style of British cooking in the hustle and bustle city of Causeway Bay.My friend and I visited Roganic on a Sunday afternoon for the 3-course lunch menu. If you feel like more, you can opt for their full 9-course tasting menu or 6-course short tasting menu.The superb lunch began with these little Goat Cheese Tarts. The bite-size tasty tart was so cheesy that it woke up my taste buds instantly, warming them up for the following courses.My friend and I are huge bread fans, and these little soda bread got our hearts. The crunchy top with pumpkin seeds brought so much joy! And the fluffy bread inside tasted so good with the soft cultured butter.This starter of Mackerel Tartare was a delight. The watermelon radish on top of the tartare was amazing! I never like radish for its fishy raw taste, but this one tasted more like watermelon than radish, truly amusing! And the mackerel tartare itself was very enjoyable. Creamy and meaty. Yum! Nice portion also.Located in Yuen Long, Wah Kee Farm is a local farm where British Bath Premium Pig was introduced in 1996 for further breeding in Hong Kong. We got the delicious shoulder and loin in this dish, served with grainy mustard.The BBQ gem lettuce was very tasty too with the sour sauce on top.The cheesy bread and pulled pork at the back were definitely gourmet! Even though we were still indulging ourselves in the farm pork.Our lunch ended with these two fancy desserts. The Beetroot & Cranberry Sorbet was so, so good! With the appearance of a lipstick top, this crisp sorbet was a very refreshing summer dessert. Beetroot and cranberry make a surprisingly nice match.The Chocolate Tart was more ordinary. Yet the smooth and dense sensation satisfied our sweet tooth, putting a full stop to our enjoyable meal. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
在心情欠佳的時候,特別想念一些可以讓人感到愉悅的東西,一些可以讓人覺得快樂的事情。而這一天,心情不佳的我,就不禁回憶起這間早在數月前曾光顧過,但一直未有把用餐感受記下來的米芝蓮一星餐廳。當時這餐廳仍未摘星,不過餐廳由英國有名二星米芝蓮星級大廚 Simon Rogan主理,環境雅致而有品味,充滿大自然的感覺,加上食物味道出色,已讓我對它甚有好感。餐廳餐牌簡單,只要三款選擇,Tasting Menu($980),Short Tasting Menu($680)和 3 Courses 的 Set Lunch($280),這天我在中午前來,正好試試價錢最便宜的三道菜午餐。Amuse BoucheSweet Corn Tart :這 Welcome Snack之前是「青豆撻」,見相熟友人們的照片,賣相清新,十分吸引,這次到我來吃午餐,原來「青豆撻」已換成了「栗米撻」,青翠的綠已變成亮眼的黃,烤粟米上點綴以紫色的食肉花,黃紫相襯,和諧漂亮。薄而脆的撻底,輕輕一咬,便已即時裂開。粒粒飽滿香甜的烤栗米,與脆卜卜的撻底兩相配合,讓我不禁讚好。Soda Bread and cultured Butter :這兒以麥片裝飾的愛爾蘭梳打麵包,配以造型美麗的發酵奶油,既有特色,味道也好。Grilled Salad, Westcombe, Truffle :這沙律是這餐廳的招牌菜式之一,沙律菜富有炭香,松露吉士醬又夠香甜,是一道看似簡單,但味道甚佳的沙律。Salmon Tartare, Horseradish :另一道頭盤賣相漂亮,味道鮮美的三文魚他他上擺放著以切成薄片的圓形蘿蔔片砌成的紅玫瑰花,悅目而有藝術感。Codfish, Cauliflower, Smoked Sauce :鱈魚肉雪白嫩滑,外層微帶焦脆,醬汁味美可口,更如錦上添花。Apple Tart, Woodruff :美觀度和美味度都可以拿到極高分數的甜品,絕對能令人留下深刻印象。Berries, Almond, Sweet Cheese :口感豐富,味道也多層次,莓果、杏仁、鬆軟的蛋糕,配合得挺好。可惜這兒的午餐是不包飲品的,要是能在餐後嘆一杯香濃咖啡或伯爵茶的話,便更好了。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2020-07-08
197 views
第一次去 Roganic 試一試個 full tasting menu.。餐廳有一星 Michelin , 由倫敦起家,環境不錯,空間感大,service 都好貼心,有一碟食物一般,我地只吃了一口,經理有問我地問題係邊到。full tasting menu 價錢係980,餐牌上仲有一個海膽custard 加魚子醬另加200。9碟都係一至幾啖食得曬。食物既顏色大多係綠色為主,用左好多pea ,可能因為餐廳係黎自英國。大部分既食物都比較甜。前7樣比起後面會精神點,但可能因為同一個主題, 所以去到第8樣已經無咩驚喜。比較失色既係 Hong Kong pea 同potato terrine, smoked eel, mussels and dil。HK pea 個味道無咩特別,potato terrine 個汁唔夠重味令到個potato 無咩味。比較出色係waffle 同pudding menu 既3 同5。個waffle 同pudding 溫度warm warm 地,加上配料重味令到每一口嘴巴既味道都滿滿的。主菜既魚同雞,魚都係加一大堆既綠色醬,係用西䔵花整成,但魚唔太夠熱。相反雞有2種煮法,係雞髀肉同雞胸肉,加上2種既處理方法係雞皮上,有水準。甜品方面, 水準還好,不太特品,3樣裏面比較欣賞bee pollen and chamomile cake, hay with strawberries 。比起另外2款無咁甜,strawberries 加cake 食比較清新。 加錢的 supplementary sea urchin custard with our caviar 都沒有令人失望。值得一提!好多材料都係自家制。總括,全個tasting menu 的色彩都綠色為主,適合喜歡甜既朋友。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2020-07-01
310 views
由英國米芝蓮二星名廚Simon Rogan(實不相瞞,孤陋寡聞的我之前並不知道他👉🏻👈🏻)在香港開設旗下首間海外餐廳Roganic。餐廳開業不足一年內便在《米芝蓮指南香港澳門2020》奪得一星殊榮之前一直覺得英國是美食沙漠,對英國菜沒有什麼好感,但Roganic完全顛覆了我對美食沙漠的印象,餐廳採用港產有機蔬菜、家禽、魚類,而且餐廳內四處佈滿自家培植的香草,搭配多采的料理方式,既能增加菜式鮮度,配搭簡潔清雅的裝修,充滿大自然的感覺❤️另外,茶式的賣相擺盆更加美的無話可說,絕對可以讓人心情愉快,增加食慾,雖然我的食慾一直挺好的😋,非常推薦的餐廳,值得一試👍🏻 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2020-06-18
560 views
應該是我在香港吃過最早的一餐Brunch, 香港Roganic的行政總廚Oli Marlow將倫敦Aulis的菜式搬到香港, 以Pop-Up的名義在六月的星期日, 朝九晚九帶來All-Day Dining的體驗. 基本上我去預訂的時候, 就只有早上九點到十一點這段時間, 還好三道菜份量不太多, 以二百八十元的定價來說很有吸引力. 説到All-Day Dining, 鬆餅和窩夫必不可少, 第一道是三文魚配鬆餅, 三文魚以紅菜頭汁煮成, 健康之餘也提升了魚的鮮甜味, 底下的cream cheese和三文魚味道也很夾. Buttermilk炸雞窩夫是很典型西式Brunch的菜式, 雞肉嫩滑而香甜, 上面的牛油配合上樺樹液, 甜中帶酸, 也夠醒胃. 手撕豬肉圓餅則令我想起Beef & Liberty的同類漢堡, 只是比後者甜了一點, 而少了一點辣. 同樣作為Brunch也是不能抗拒的. 甜品我女友點了Cherry Cake, 廚師在上面鋪上水耕菜, 賣相相當精緻, 可惜實在太甜, 有一點點膩呢! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)