影片
港鐵銅鑼灣站 F1 出口, 步行約4分鐘
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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。
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獎項殊榮
米芝蓮一星餐廳 (2020-24), 米芝蓮綠星餐廳 (2023-24)
營業時間
今日營業
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
*午餐最後落單時間: 14:00 晚餐最後落單時間: 21:00
以上資料只供參考, 請與餐廳確認詳情
相關文章
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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另外一間 Lee Garden 迎來的新餐廳就是之前舊店在銅鑼灣信和的 Roganic ，這餐廳我大約一年多前有post過，當時的體驗只屬一般滿意，因為那餐set lunch真心唔飽，食完要直接去下午茶。今轉落戶在更高級數的商場，多多少少還抱有點期望。結果何只不負眾望，直情喜出望外。第一個comment是：抵食，真抵食！用「抵食」去形容一間米芝蓮星級餐廳似乎不十分合適，因為星級餐廳的出色之處不應該落在「抵食」上面，但也正因如此，更突顯餐廳的出色之處！星級餐廳，色香味俱全是理所當然吧，抵不抵食不應該是重點。而這間Roganic新店，那個花盡心思及本錢的格局，食材的一絲不苟，菜式的設計、味道、獨特調味配方，全部一等一，我食完已經很期待何時可以再食多次，再回想價錢，一個$520 (+10%) 的lunch set, 一頭盤三味主菜一甜品，份量剛好，味道不會只是青蜓點水。至於各樣食物的出色之處，已經超出了我這等對烹飪毫無認知的食客所能形容，大就家就看我的相和menu分析吧。不過，齋睇意思真係不大，訂位自己去試一試，我相信你不會失望。如果你有去過舊店，我大膽以個人體匯總結一句：新店比舊店，各個層面，都好了10倍！
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餐廳終於重新裝修喺利園重開❤️真係期待已久，所以我哋一早book定開幕就即刻試吓，新裝修真係好靚，用咗本地回收木材，仲要係成舊木吊上餐廳，勁打卡😙Lunch Menu 有兩個前菜、三個main Dish同埋兩個甜品🤓💛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我哋仲開咗兩支酒，sommelier 好helpful👍🏼大家唔使驚可以同佢傾吓了解吓飲咩酒好～新餐廳仲要用咗open kitchen，廚房入面勁多人，大家都各司其職，睇住佢哋煮嘢食好賞心悅目😍
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從信和搬到利園，Roganic在整體裝修和格調上更為Upscale，當然餐廳定價例如是午市套餐，也變得貴了一點從前三道菜的午餐只需$380，以米芝蓮星級食肆來說相當超值，而且水準絕對值回票價。新地點的木系元素更為明顯，樓底夠高，也可以有不少巨型的植物或木擺設，自然符合餐廳以自然為主軸的食材和烹調風格。新店和酒店的水準也算是打和，這裏一定要吃的是其酥香十足的煎鴨胸，外皮帶有蜜糖的甜香，和鴨由結合起來，就是有叉燒的元素，鴨肉熟度剛剛好，而且完全無渣無筋，肉質爽而不韌，口感紮實，配上又酸又甜的嘢莓醬和南瓜蓉，濃香不膩，其實這道菜應該永久放在其菜單之中。這裏有米芝蓮綠星的加持，除了因為食材是可持續發展的來源之外，自家栽種的水耕菜和瓜果，也加添了天然的氣氛，特別是蕃茄的甜酸平衡，還有紅菜頭的甜而不澀，吃起來相當舒服，也和比鴨肉作一個很好的平衡。它的烘焙粉有着英倫的牛油香味，而且內裏軟熟，不是酸種製作的，邪惡感多了一點，但有着吃Shortbread的歡愉感。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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週末想試啲唔同嘢，訂咗 Roganic 嘅Dinner，真係一位難求，都幾難Book下。全素菜都處理得好有層次，好似 beetroot tartare、sourdough ice cream 都勁有驚喜。前菜至甜品每道都細緻入微，擺盤好睇又食得出心思，新餐廳既裝修既風格好配合，環境寧靜，好有藝術氣息。侍應解說清晰唔尷尬，專業又親切。價錢高，但完全值得體驗一次。如果你鍾意細味生活，可以試。🥕🍷🍨
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