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2019-04-07
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Roganic is a place that peaked my interest when I first heard it was opening in Hong Kong. By Simon Rogan from London, this restaurant garnered a Michelin star there. Roganic and Aulis would be his first branch outside the UK. Aulis, which shares the same entrance as Roganic, is a 12 person dining room open only in the evening. Whereas Roganic is open all day long and is a showcase of Simon Rogan's farm to table British cuisine.As Aulis was all booked out for the next few months, I decided to co
As Aulis was all booked out for the next few months, I decided to come to Roganic for lunch. As I got there early, I was able to get a table. But later it started to fill up. The dining area is very spacious with a very nice decor to make it look like your sitting in the woods.
Menu is in English only. As it is lunch time, they had a set lunch menu that costs $280 with a starter, main and dessert choice.
They also have two tasting menus.
I decided on the lunch set and so one of the best dining experiences began.
They started me off with a tiny tart. The staff informed me it was a tart made from nashi pear, bay leaf and the tart shell made from pumpkin. I was told to be very careful as it was delicate and to put in my mouth in one go. And when I did ... it literally melted in my mouth. It fell apart providing me several taste sensations: crispy, delicate and a gush of fruity liquid sensation. This was eye opening. It was glorious!
Bread was an Irish soda bread that was beautifully laid out on a bed of grains. The bread was soft and moist. Simply fell apart like a really good muffin.
The butter was beautifully presented as well and there was a hint of sweetness to it. I wonder if they mixed it with some honey?
For my starter, I chose the cured salmon, crab and watercress. The salmon was fresh and wonderfully seasoned. There was a layer of fresh crab on top and crispy watercress. Everything was a good combination of sweet and peppery.
The main was duck with turnip and a spiced vinegar. The sauce was poured on at the table. The duck was perfectly cooked. The sauce was not too sour but complimented the duck well. The radishes were crisp and sweet like slices of apple. There was also a bit of charred leeks as well. On the bottom was potato foam. A lighter version of mashed potato.
The accompany this, there was a dish of more potato foam with some mint sauce.
Digging into it, I found a sweet duck ragout. Mixing it with the potato foam, this was sticky and definitely filling.
For my dessert, I chose an apple tart with juniper ice cream. It was more like a tart tatin. The apple was so finely sliced and placed in a tight circle. It was sweet but to sweet. The crust was sticky and soft, soaking up all the apple syrup. There was a scoop of juniper ice cream. Juniper is something I haven't had in a while as it was popular where I grew up but in Hong Kong, I have yet to encounter it. It was fragrant and light.
Upon the ending, I was presented with a donut. Yes, a donut! And it was a simple sugar coated one! But biting into it, it was not the yeasty kinds I was used to. It was like biting into air. It was so light.
The food was divine. Though portions are very tiny, it is appropriate for lunch. But if you are a large stomach, this may not be enough for you. But it was fine for me. Service was impeccable. Each was presented in a timely manner. Each dish was explained and all questions were answered. I also over heard a lady in the next table tell her friends she didn't like garlic and it was on her plate. A staff member over heard and quickly informed the maitre d' who came over immediately, worrying she was allergic. When she only informed them she disliked it, he quickly went to the kitchen to inform them that all garlic was to be removed for this lady. I was surprised and I think she was, too. I guess we are just used to places where we just slide off the parts we don't like to the side. For $280, you re definitely getting a fine dining experience for a price where they can charge a whole lot more. I will be back and try the tasting menu next time. And hopefully, I'll get a reservation for Aulis! Definitely one of the best restaurants to open this year.
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