Roganic

營業中

休息中

Roganic做的是一种很新的英国菜fine dining，前不久去吃了四周年的新菜单，虽然不是每一道菜品都喜欢，但想法是赞同的，理念是欣赏的，见识到了许多新食材，这间餐厅在文化维度上的用心让我刮目相看。·晚市菜单看起来长，但感觉每口都像在吃草，所以最后没吃撑。价位是午市的两倍多，因此预期也不同，但综合下来没想到是午市给我的惊喜更多。·【Heritage carrot tartlet/rock lobster/lobster head cream】【Chickpea wafer/smoked cod roe/lightly dried tomato】开胃小食两道，龙虾挞挞和鹰嘴豆脆饼，后者碗状的小脆饼托住烟熏鳕鱼籽酱，略带野性的咸鲜味搭配甜美的西红柿干，滋味复合而奇妙。·【Birch sap glazed truffle pudding】松露布丁是Roganic招牌之一，虽然其貌不扬（甚至像一块烧焦的红烧肉），但浓郁程度却是炸裂级别的。（本来很喜欢，但后来发现餐厅旗下的面包店有同款……·外层涂抹了白桦树液，烤出Cannele一样的脆壳，内芯又软嫩湿润如French Toast。撒满大量奶酪碎屑，跟松露的浓香很搭，就是吃完纷纷扬扬飘一桌。·【Ox in coal/caper jam/kohlrabi/sunflower shoots】第一次吃到这样调味的牛肉挞挞，跟小酒馆常见的混合大量pickles产生的咸酸味不同，这一份走的是清淡画风。肉粒润弹，饱满无腥，水瓜榴熬的酱点缀，脆脆的南瓜籽在舌尖跳跃。·【Marjoram brined sweetheart cabbage/crispy hen of the wood mushroom/turnip broth】接下来的两道蔬菜都没吃懂。芜菁清汤现场注入盘中，茶树菇口感硬朗，脆生生的甜心菜沾染了汤汁的清鲜，吃起来有点像糖醋白菜。·【Fuseau artichokes buried in aromats/stout/ragstone】朝鲜蓟的一种，口感滑溜似土豆，但没有土豆的淀粉感。羊奶芝士以一己之力扛起了所有调味，也许是松露布丁味道太突出，这两道都觉得有点寡淡。·【Butter poached grouper/potato in seaweed/black garlic】食材和味道都挺好，就是外表太朴实了。鱼肉细嫩微弹，带着柔润的奶香，泡沫打得不错，漫出蘑菇的鲜味和蒜香，垫在鱼下面的土豆块有点硬。·【Parker house roll/brown cultured English butter】黄油海盐面包卷随着第二道主菜一起上桌，没明白用意何在，虽然好吃，但更想念过去的苏打面包。烤热后面包表皮油亮发脆，内里柔软似棉被，奶香浓郁喷张，黑糖黄油依然封神。·【Dry-aged duck/smoked beetroot/aromatic herbs/elderflower vinegar】14天熟成鸭肉刷上百花蜜烘烤，肉香更加奔放，口感更加紧致，柔韧到能飙汁。颜色如红酒一样深邃的酱汁是鸭骨熬出来的，可谓浓缩了鲜味的精华，但跟大部分法餐酱汁相比它完全不腻，红菜头的点缀又很清新。·【Tunworth cheese/figs jam/candied buckwheat/malt】极速冷冻芝士碎搭配无花果酱和麦脆做成的清口甜点，雪花一样纷纷扬扬铺在碗中，入口即化的轻盈质地也很像伸出舌头舔雪，但感觉吃了个寂寞。·【Bee pollen cake/mint/strawberries】蜂花洋甘菊小蛋糕搭配草莓汁，终于来了个造型诱人的，搅打奶油中融合了薄荷，甜蜜与清爽的优雅平衡。·【Off-menu的海盐焦糖慕斯】都准备结账了没想到还有彩蛋，外形像一块加厚版的金币巧克力，搭配原汁原味的苹果茸和苹果汁，可盐可甜还带点俏皮的微酸，瞬间和寻常可见的海盐焦糖慕斯拉开差距了。·时隔一年再次造访，氛围依然舒适放松，虽然就是灯光餐桌餐具拍不出高级感。上菜比较慢，态度挺热情，水杯里从来不会少于二分之一，但桌边服务的细节还可以多注意。临走时被送了四周年的伴手礼，提了一路小多肉和巧克力曲奇。 繼續閱讀

主打「Farm-To-Table」理念，得到米芝蓮綠色星星同埋一星既 Roganic 崇尚自然有機，提倡產地直送概念，大量選用新界農場既有機蔬菜同埋本地家禽～食物全部都超精緻，又靚又好食～是日 menu 如下：A4 wagyu, roast onion, seaweed and caviar 好味，啫喱好香又濃，賣相亦都好靚仔yi-o rice cracker, karasumi, preserved lemon, herb snow 米餅超級脆，食到停唔到口truffle pudding, birch sap, isle of mull cheddar 前菜最鍾意呢個，外脆內綿，口感細緻，重點係d 芝士碎碎pair 得好好，又唔會太膩pineapple tomato with mussel and white kombu 小清新hokkaido scallop, zen farm pumpkin, marmite butter 啲泡泡唔係得個樣，配埋帶子真係仲滑咗❤️soda bread with brown cultured english butter 呢個係 signature 名物, 配既brown butter好好食，staff 仲好貼心地問我哋要唔要多啲。應該係好多人都食到停唔到口Steamed Custard, Tendon,Legumes, Kohlrabi 呢個好好食，個custard 好滑好creamy, 個醬汁勁鮮美，大推Butter Poached Grouper, Mr Lins Asparagus and Wild Garlic - 勁嫩滑，睇個樣好似淡茂茂咁，但個dressing 超香～連我麻麻哋魚都覺得好食～Three Yellow Chicken with Fermented Turnip, Lovage and Mustard Green 三黃雞肉味濃，一次有兩個唔同既部位可以食到唔同既口感。雞皮香脆唔油膩，不得了好好食(去到呢個moment 已經食到好飽，好癲，完全唔係平時食米芝芝食極都好空虛嗰種感覺.but well，甜品係唔可以miss 㗎嘛 ）Dessert:shiso, cucumber, sake, sorrel 超級清新，紫蘇味唔會過濃佩戴青瓜恰如其分，食完成個味蕾又重生返。hk figs, whipped fig leaf cream, ragstone 個人最愛呢個，無花果配豐富羊奶味的騷貨～（香港竟然有咁好食既無花果！）hazelnut praline, cocoa nib, chicory root, molasses 繼續閱讀

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. 繼續閱讀

The service at Roganic is exceptional. Every server is attentive and takes the time to explain the contents of each dish. The presentation of every dish is also beautifully executed, and the unique combinations of flavors create a memorable dining experience that is truly one-of-a-kind.Additionally, the restaurant presents ingredients in innovative ways, such as using molecular gastronomy techniques, smoking, and fermentation. And, there are a non-alcoholic 6-glass pairing, which allows you to taste and enjoy their main courses with perfectly matched beverage pairings.If you are visiting the restaurant for the first time, why not try their tasting menu for a unique and distinctive dining experience compared to others?Tasting Menu Set $1180 🍴heritage carrot tartlet with rock lobster and crispy white seaweed🍴whipped ceps on toasted grains with lovage and yeast🍴truffle pudding glazed in ‘100 flower’ honey, aged berkswell🍴ox in coal, purple azur kohlrabi and pumpkin seed🍴zen farm heirloom tomato, porlock bay oyster, marigold🍴sweetheart cabbage cooked in marjoram, miso glazed hen of the woods6 GLASSES NON-ALCOHOLIC PAIRING $380 🍸 Beetroot, lapsang souchong, pickle cherry🍸 Tomato kombucha, dashi🍸 Hojicha, local honey🍸 Gyokuro green tea, yuzu🍸 Coconut water, kaffir lime leaf, lemongrass🍸 Apple and pear, vanilla, ginger, nutmeg, clove, star anise 繼續閱讀

最近為慶生特意選擇的Roganic餐廳推行farm-to-table的concept一些小型蔬果都是於餐廳的小溫室內自行栽培雖則賣點是這個，但味道上也不遑多讓說到可性續性，所選的食材都以當季、本地為主食材選擇不常見，配搭都令味蕾爆炸爆炸在口感味道、還是可持續性概念上都面面俱圓難怪能夠拿到米芝蓮一星及Green Star🍃之前去睇仲有ᴴᴷᴰ 380 的Weekday lunch但從四月開始就只有統一ᴴᴷᴰ 420 的Lunch Set雖則是貴了少，但呢個價錢仍然抵玩𓂅 Signature Snacks / whipped ceps with yeast, lovage and grains開胃菜是道賣相令人印象深刻的小吃，在crispy口感的脆脆上插滿一朵朵「菇」，最為出色必定是中層淺綠色醬汁，味道複雜得可以，拉滿了對整個餐的期待度😚𓂅 Starter / zen farm heirloom tomato, porlock bay oyster, marigold 車厘茄都是自家種植，中間圍著的手打醬帶有少許海鮮腥味，沖淡本身車厘茄那種強烈的果甜，平衡得不錯也是開胃之選𓂅 Parker House Roll / served with brown cultured english butter最近新換上的House Roll，面層抹上薄薄的蜂蜜再配搭牛油來吃，簡單又好吃𓂅 Supplementary ( + ᴴᴷᴰ 250 ) hokkaido scallop with fermented white asparagus特意加錢來試試的北海道帶子，同大家一般食到嘅日本帶子好唔同，望落去好似啫喱，但咬落去口感爽滑彈牙之餘，同時食得出帶子嘅鮮味，更令人意外嘅地方係佢配上自家秘製青口x發酵白蘆筍醬汁，令成道菜特顯示海鮮嘅鮮味𓂅 Main / butter poached salmon with cucumber, potato and roe in mussel cream 三文魚本就是Ready-to-eat的狀態所以只是輕輕烤過面層，底下的半熟口感嫰滑，伴碟的醬汁加上了魚子增添咬口同魚腥，也挺讓人印象深刻𓂅 Dessert / roasted chicory root custard tart with taiwan vanilla ice cream and molasses 以超好吃的甜品作一餐的總結，撻帶少許芝麻那種沙沙的口感，原諒我沒吃過chicory root不知道如何形容才好，而伴碟的雲尼拿雪糕真的好好好好吃🤍 面層塗上啡色、味道似是蜜糖的Syrup，甜度跟奶香適中，絕對令人回味無窮p.s. 當日來慶生還有另一件生日蛋糕，雖然味道還是比不上menu上的，但誠意滿分呢！ 繼續閱讀