73
9
8
港鐵銅鑼灣站 C 出口, 步行約2分鐘 繼續閱讀
電話號碼
28178383
開飯介紹
由米芝蓮二星英國名廚主理的英國菜餐廳,裝潢摩登,環境舒適雅緻。主打精緻的英國菜,食材多自英國直送。如梳打麵包配英國軟牛油,以麥片作點綴,口感與別不同。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2020-21)
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一
全日休息
星期二至日
12:00 - 14:30
18:00 - 22:30
付款方式
Visa Master 現金 AE 銀聯
座位數目
80
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
泊車 詳細介紹
電話訂座 詳細介紹
賞訂座積分
外賣服務
加一服務費
電視播放
食評 (97)
等級5 2021-08-23
1114 瀏覽
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. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2021-08-21
965 瀏覽
Finally had the pleasure of trying @ ‘s tasting menu 🥰 Genuinely enjoyed the ambience of the place, so peaceful and chill with a touch of sophistication. And I was real lucky too because they have just recently revised pretty much their whole menu!Personally, I feel like the beauty of restaurants in the class do Roganic lies in the chef’s ability to put together the most creative combination of flavours and textures that just somehow work wonders together✨I was most impressed by the 🐚 Pineapple tomato with smoked blue mussel and dill. So beautifully presented and the flavour combination was a real surprise. I don’t quite exactly know how to describe it, there was just such a delicate balance between every ingredient, giving it a very refreshing taste on the whole yet very flavourful at the same time👍🏻 For the 🐠 Red bream, leek and potato cooked over coal, lovage and sour cream, I particularly admired the chef’s attention to details, even when it came to the potatoes! Apart from roasted baby potatoes that were chopped into quarters, they added potato crisps which added a very different texture to the dish! Loved this addition😍The 🍖 Te mana lamb, celtuce, caper and mint was the final main course, and probably the dish with the richest and boldest flavours. The lamb was also incredibly tender and succulent😋Their classic Roganic dessert 🍮 was still on the menu and again, it’s that very clever combination of ingredients and flavours that most impressed me. Sweet and creamy with a hint of caramel, a perfect pair with the fruity pear compote beneath it😍Definitely the perfect place to visit for an occasion/celebration!🎉 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2021-07-05
3232 瀏覽
A great lunch deal featuring beautifully curated 3 courses (plus amuse bouche and their signature soda bread) with fine dining hospitality at $320 is such a bargain. The amuse bouche already impressed. The citrus salmon and seaweed tart is a delicate and luxurious bite, crispy tart loaded with fine roe, almost resembles sago, but bursting with umami sensation. The yuzu aroma balances the saltiness perfectly. A remarkable start. The chicken leg terrine starter is nicely layered and remain incredibly moist, it’s well seasoned without overly salty while balanced with a lovely sweet plum sauce. A nicely toasted soft brioche carrying everything together perfectly.Showcasing cabbage at its finest form, it’s so tender while soaking up all the flavors from marjoram, cleverly paired with soy and miso glazed shimeji mushroom that brings a rich sweet and savory flavor while mellowing out with a wasabi veloute that adds a refreshing punch in a subtle manner.Their signature Soda bread is the most gorgeous lovechild of the cake and bread family, soft and moist as a cake while having enough gluten to build a delicate bread structure at the same time. A caramelized top crust brings a subtle malty sweet flavor and crunch that elevates it to another level. The farm pork main is an elegant dish featuring very tender pork belly and loin served with a rich dark chicken sauce and sweet onion purée for a balance. The crispy pork crackling easily find itself to be the center of the dish, absolutely addictive.Sea bream tied and rolled for poaching but it’s a bit rough and firm, not the flaky tender meat as I expected (and I did find residue string on the fish which I think I’m being unlucky 🙈) The mussel sauce split with dill oil though tastes vibrant and fresh, a little black garlic purée to bring a subtle sweetness. The dessert unfortunately was a mundane and uninspiring. The salted caramel custard tart is overwhelmingly rich, it’s hard to finish even with the ice cream as a relief. Suggest to tune the salt and caramel flavor down a bit. Having said that, the fig leaf ice cream was a pleasant surprise and wish there’s more of it! Fig leaf but not figs, the flavor is completely different, it’s refreshing and bright with a hint of coconuty and citrus aroma, unique fresh flavor unlike any other. Not very common in HK, definitely a taste to remember. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2021-05-22
4419 瀏覽
I quite like Roganic. I didn’t think I would. I have been to a good handful of restaurants playing with variations of nouvelle cuisine and, while I mostly walked out of those restaurants happy with my meal, there were not many that I wanted to return to as a regular. Partly that is because I shun heavy meals, partly it is to do with the long list of restaurants I have marked down to visit, but mostly it is to do with the food looking better—and their story or concept sounding more promising—than it really tastes. I think that may have a lot to do with personal preference, so again I am only sharing my two pennies.Roganic is definitely not very British in the stereotypical way many people might understand the cuisine to be. Perhaps there were dishes that borrow and reinterpret old British classics in the history of the restaurant’s offerings, but that is certainly not a focus, as on our occasion I found very little iconic Britishness in terms of culinary technique and content. None of the hearty dishes or roasties or pies were spotted. If anything, perhaps, one could argue that Roganic’s focus on fresh, good quality regionally sourced ingredients is in line with that of many up-and-coming young British chefs in the fine dining scene in Britain. But other than that, the fine line between cuisines of different nationalities does seem increasingly blurry. Indeed, chefs everywhere are being inspired by ideas from around the world.Sourcing locally is supposed to be a theme at Roganic, and on our taster menu we were only aware that the pork and fish were local, though I imagine lots of veggies would have been local anyway as that would have been the most convenient and natural thing to do, even for kitchens without any conscious sustainability goals. Supporting local agriculture is an appealing label to some as it seems to encapsulate a certain lifestyle and ideal of sustainability and economics, but often times it lacks genuine economic or environmental sense upon deeper investigation. I can only hope that this is one of the rarer occasions.Our short tasting meal was a pleasant tour through robust and imaginative cooking and flavors up to the point of our first main course, a poached bream that was just slightly disappointing. But our least favorite dish was the second main course which came after that—the Wah Kee farm pork. While still solid, we thought both dishes paled in comparison to the rest. Because everything else was brilliant, however, I still thought the meal was memorable. I especially liked that there wasn’t an attempt to cook or dress everything in a lot of grease or salt to enhance flavors. The stars of each of our dishes were allowed to take center stage and express their original character. I also noticed a penchant for a bit more tanginess, mostly from fermented and pickled foods, which I thought was enjoyable, especially given the hot weather. Portion control was excellent.The restaurant itself is located in a somewhat offbeat location in Causeway Bay. The dining room is quite contemporary with neatly decorated plants throughout and a relaxed vibe. Hospitality is OK, if a bit cool. A different person would come with each new course, hastily regurgitate a short description of it (usually on the side of the gentleman rather than the lady), then disappear. Despite that, I imagine Roganic would be suitable for any occasion. If you like this kind of food, a visit to find out whether you like it wouldn’t hurt. A three-course lunch set starts at $320+10% per person. A short tasting menu is $680 (with the option to add $200 for a sea urchin custard and caviar), while the full tasting menu is $980.Food RundownShort tasting menu with sea urchin custard, at $880+10% per personCitrus cured salmon and seaweed tartletThis was my favorite. I really liked the thin, crispy seaweed tartlet and how it worked with a tangy paste. The pickled cucumber, the light hints of yuzu and vinegar all complemented well with the popping roe and aromatic salmon, which was cured in citrus for a day and a half.Chicken skin, parfait, yeastThere was some salted plum condiment to go with the liver parfait which of course by itself was nothing uncommon, but to have that on top of a perfectly crispy chicken skin was new. Again a symphony of textures and umami here—especially with nutty toasted yeast, all working their magic in your mouth.Sea urchin custard and caviar (+$200)This was an excellent amuse-bouche on its own, but I would say its name led to unmet expectations, as Hongkongers are mostly in love with and all too familiar with sea urchin. If you had sea urchin (or indeed an enhanced version of sea urchin) in your mind as you take your first bite in anticipation, you could be disappointed, as you might well not know there was any urchin in the custard if you weren’t told. Sea urchin seems to be one of those things that is best eaten as is, the fresher it is (unless you have enough of it to make a noticeable difference in your fried rice). Caviar was also a miss. Other than that, it was a pretty dish, gracefully executed. I liked the thin veil of pickle jelly on the custard, and I loved that it was chilled. I think it could have been made with more ordinary ingredients and still be wonderful.Soda bread and cultured brown butterThe signature Irish soda bread here was a little bit like a salted muffin, soft and fluffy on the inside with a crunchy crumbly crust and a light brush of honey (or some similar syrup) and oat. Tasty.Marjoram brined cabbage, soy and miso glazed shimeji mushrooms, wasabiThis was my third favorite dish, and a hearty one. The sweet cabbage and earthy shimeji paired well together with snips of miso, chestnut, soy sauce and parsley. The more surprising part, however, was the wasabi emulsion, which was creamy yet light, adding more body to the dish.Pea, salted egg, hazelnut, wheyWhipped pea purée and the sweetest fresh peas stood out boldly against a delicate backdrop of buttermilk whey sauce, salted egg and lemon gel. But wait, there’s more crunch coming from lightly toasted hazelnut and mini croutons. It sounds like way too many ingredients, but it was divine. My second favorite dish.Poached bream, asparagus, caper, lovageApart from a neat piece of bream, the other part was a mousse made from flesh from the tails and mussels—the idea of which reminds me of Casa Lisboa’s baked cod with scampi mousseline which had set too high a bar. Plus we eat a dozen if not more kinds of fish every week, and this bream was sadly rather bland in contrast, not having very much to offer in terms of flavor. It lacked richness and depth for me. The asparagus, the vinaigrette and the lovage sauce were enjoyable.Roasted Wah kee farm pork, artichoke, onionThis was a shoulder cut and was aged for five days. The pork was fairly tender, but I didn’t think the ageing was quite there yet for the optimal tenderness and for the flavors to fully realize. The brown sauce (not photographed) was very much like a typical Hong Kong style homemade chicken wing sauce with sugar, soy sauce and some herbs. The rest of the dish was good, however, as I liked the braised baby artichokes.RoganicThis was a burnt honey and chamomile parfait with pear compote and juice. The parfait was fine, but the highlight was the refreshingly citrusy pear compote beneath it.Whipped woodruff yogurt, blondie fudge, cherryComing down to the final course and tartness continues to be a theme, this time coming from black cherry and a flowery yogurt. If you like, you can enjoy the dessert in two parts—first the black cherry sorbet on while chocolate tuile, and then the yogurt with fudge and salted caramel and cherry jam. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2021-04-28
6569 瀏覽
今年摘了兩棵星-米芝蓮一星及綠星的 Roganic 取價不進取,$320/位的三道菜午餐附上兩款餐前小吃,即是五道食品,每一道皆用心製作,看得出工序多多,配搭複雜有新意,多彩悅目。 我最喜歡小吃,三文魚韃鹹香出眾,蕎麥包甜甜地,鯖魚他他太漂亮,雞腿肉醬甜甜鹹鹹幾好味,甜點不過甜,唯獨主菜賣相討好但味道並不特出。 餐前小吃: Citrus cured salmon and seaweed tart 三文魚韃三文魚用 citrus 檸檬汁浸過,面頭鋪上三文魚子,入口濃郁的鹹香,媲美魚子醬,唔覺酸,大啖入口,回甘悠久。 Soba bread and cultured brown butter 蕎麥包配黑糖,包包一點也不嚡,棉密中有些少空氣,口感有些像香蕉蛋糕的質地,而且甜甜地,塗上黑糖牛油添潤澤。前菜: Chicken leg terrine  並非一般肉醬混至糜爛,反而保持類似手撕雞的質感,中央有果醬。 所以食落味道甜甜,配厚多士吃,亦甜亦鹹幾好味。Mackerel tartare賣相吸引,鯖魚他他上鋪上一層本地蕃茄,有些白汁,醒胃的口味,配亞麻籽薄脆同吃添層次。 Slow cooked duck leg看來精緻,令人有所期望,齊齊整整的雞腿肉鋪上一片炸過的羽衣甘藍,旁邊又是一件切得齊整長方型狀的紅菜頭。 紅菜頭是甜的,味道濃厚;羽衣甘藍脆薄,紅酒燒汁濃稠;可惜鴨腿肉無肉味,有些位嚡口,影響整體感覺只是一般。 Bream, white asparagus 擺盤齊整,白蘆筍與魚肉平排,青色醬汁點綴,味道可以。甜點:whipped pecan praline,Brownie fudge, cocoa nib我認為中央那一片由可可豆、合桃及糖做的薄脆是亮點,大大提升這布朗尼的食味。Salted caramel custard tart, milk ice cream這個焦糖批與平常吃慣的焦糖燉蛋不同,可能是英式做法,並非燉蛋口感,質感更錦密,不一樣的幼滑,重點是鹽味很出,甜美可口。 位置有些迂迴,但多走幾步是值得的,環境寬躺,佈置高雅有品味,服務態度很好,值得一試。  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)