影片
港铁铜锣湾站 F1 出口, 步行约4分钟
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开饭介绍
由米芝莲二星英国名厨主理的英国菜餐厅，装潢摩登，环境舒适雅致。主打精致的英国菜，食材多自英国直送。如梳打面包配英国软牛油，以麦片作点缀，口感与别不同。
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奖项殊荣
米芝莲一星餐厅 (2020-24), 米芝莲绿星餐厅 (2023-24)
营业时间
今日营业
12:00 - 14:00
18:00 - 21:00
星期一
全日休息
星期二至日
12:00 - 14:00
18:00 - 21:00
*午餐最后落单时间: 14:00 晚餐最后落单时间: 21:00
以上资料只供参考，请与餐厅确认详情
相关文章
Roganic has reopened at Lee Garden and we finally were able to try it. Some of the food items are my friend's dish thus the flavors are not reviewed for some dishes.The snacks already gave a great first impression. My favorite was their oolong cured trout which created a surprsing combination.First was the seaweed custard with eel. The seaweed aroma elevated the smoky flavors of the eel.I had the seabass next and I definitely recommend their non-alcoholic pairing for this dish. The dish's flavor was almost like a blend of all seafood(in a good way).The hibiscus juice was a nice refreshing drink on its own but the peppery flavor is very subtle till you have the dish and the drink itself further showed off the already prominent seafood flavors.The stuffed yellow chicken a fulfilling main and I loved how they added the sweet white corn to it to balance its strong flavors.I added the Wagyu course while my friend added the cheese course. The wagyu was of course melting in my mouth like butter but what I loved more was their sauce made from the Tokyo turnip, having a sweet vegetable tone to complement the Wagyu's high fat content.Dessert came and the Earl Grey flavors matched the berries so well. The only part I felt could be slighly improved was the buttercream close to melting when served so I had to finish it quickly.Looking forward to my next visit.
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Roganic位置于铜锣湾利园一期，香港米芝莲一星及绿星餐厅。餐厅秉持着可持续发展概念，整个餐厅的新装潢都用上可持续材料去创造一砖一木。就在室内中心位置，犹如艺术品般的巨型木雕，连接着天花板的装饰，都是利用台风倒塌的树木去制作而成。如此壮观，令人感叹餐厅对于可持续发展理念的坚持。Roganic 充分展现了其对食材的严谨挑选和烹饪技艺的精湛掌握。每道菜都经过精心设计，从摆盘到味道都力求完美。菜肴均采用永续而且可以被追溯来源的食材，并尽可能在本地采购，同时又加入了创新的元素，烹饪手法巧妙地保留了食材的原汁原味。例如Dry aged Guangdong duck, roasted in 100 flower honey with preserved plum，通过精准火候控制以及百花蜂蜜烤干式熟成，将广东鸭肉的鲜嫩与香气完美地呈现出来，再配上腌渍李子酱与南瓜蓉，平衡了油脂腻感更显味道层次。由第一步开始步入餐厅，便能感受到一股低调温暖的氛围，简洁的大自然装潢与温暖的自然玻璃采光光线交相辉映，营造出舒适而优雅的用餐环境。服务细致周到，侍应专业且亲切，能详细解说每道菜肴的食材来源及烹饪手法。下次来访，一定要品尝一下Roganic的晚市tasting menu，令人期待！
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另外一间 Lee Garden 迎来的新餐厅就是之前旧店在铜锣湾信和的 Roganic ，这餐厅我大约一年多前有post过，当时的体验只属一般满意，因为那餐set lunch真心唔饱，食完要直接去下午茶。今转落户在更高级数的商场，多多少少还抱有点期望。结果何只不负众望，直情喜出望外。第一个comment是：抵食，真抵食！用「抵食」去形容一间米芝莲星级餐厅似乎不十分合适，因为星级餐厅的出色之处不应该落在「抵食」上面，但也正因如此，更突显餐厅的出色之处！星级餐厅，色香味俱全是理所当然吧，抵不抵食不应该是重点。而这间Roganic新店，那个花尽心思及本钱的格局，食材的一丝不苟，菜式的设计、味道、独特调味配方，全部一等一，我食完已经很期待何时可以再食多次，再回想价钱，一个$520 (+10%) 的lunch set, 一头盘三味主菜一甜品，份量刚好，味道不会只是青蜓点水。至于各样食物的出色之处，已经超出了我这等对烹饪毫无认知的食客所能形容，大就家就看我的相和menu分析吧。不过，斋睇意思真系不大，订位自己去试一试，我相信你不会失望。如果你有去过旧店，我大胆以个人体汇总结一句：新店比旧店，各个层面，都好了10倍！
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餐厅终于重新装修喺利园重开❤️真系期待已久，所以我哋一早book定开幕就即刻试吓，新装修真系好靓，用咗本地回收木材，仲要系成旧木吊上餐厅，劲打卡😙Lunch Menu 有两个前菜、三个main Dish同埋两个甜品🤓💛Maitake mousse, Wagyu ox tongue, pickled shimeji, ramson oil💛Pumpernickel bread, cultured yeast butter, roast onion broth and lemon thyme💛Raw Blue fin Tuna in kohlrabi, kombu, apple and apple marigold juices💛Dry aged Guangdong duck, roasted in 100 flower honey and braised leg with pickled walnut💛Maitake mushroom, miso butter, grains, 3 yellow soft yolk and burnt chives💛Aerated Perfume lemon, buttermilk, lychee and Douglas fir💛Warm 61% Conspiracy chocolate, artichoke and malt我哋仲开咗两支酒，sommelier 好helpful👍🏼大家唔使惊可以同佢倾吓了解吓饮咩酒好～新餐厅仲要用咗open kitchen，厨房入面劲多人，大家都各司其职，睇住佢哋煮嘢食好赏心悦目😍
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从信和搬到利园，Roganic在整体装修和格调上更为Upscale，当然餐厅定价例如是午市套餐，也变得贵了一点从前三道菜的午餐只需$380，以米芝莲星级食肆来说相当超值，而且水准绝对值回票价。新地点的木系元素更为明显，楼底够高，也可以有不少巨型的植物或木摆设，自然符合餐厅以自然为主轴的食材和烹调风格。新店和酒店的水准也算是打和，这里一定要吃的是其酥香十足的煎鸭胸，外皮带有蜜糖的甜香，和鸭由结合起来，就是有叉烧的元素，鸭肉熟度刚刚好，而且完全无渣无筋，肉质爽而不韧，口感扎实，配上又酸又甜的嘢莓酱和南瓜蓉，浓香不腻，其实这道菜应该永久放在其菜单之中。这里有米芝莲绿星的加持，除了因为食材是可持续发展的来源之外，自家栽种的水耕菜和瓜果，也加添了天然的气氛，特别是蕃茄的甜酸平衡，还有红菜头的甜而不涩，吃起来相当舒服，也和比鸭肉作一个很好的平衡。它的烘焙粉有着英伦的牛油香味，而且内里软熟，不是酸种制作的，邪恶感多了一点，但有着吃Shortbread的欢愉感。Moving from Sino to Lee Garden, Roganic’s decor and ambiance have become more upscale. The lunch set, previously a great value at $380 for three courses, has increased in price. The new location features prominent wooden elements, high ceilings, and large plants, aligning with the restaurant’s nature-focused ingredients and cooking style. The quality matches hotel standards, making it a refined dining experience.
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