One MICHELIN-starred and Green MICHELIN-starred Roganic Hong Kong — recently awarded with the The Tatler Best Top 20 Restaurants of Hong Kong 2026 and winner of the Best Design Award — has introduced a new lunch format alongside an updated dinner menu. Founded by acclaimed British chef Simon Rogan and led by Head Chef Adam Catterall, the changes mark the restaurant’s latest chapter in refining its ingredient-led approach to modern British cuisine in Hong Kong.
Continuing a Commitment to Sustainability and Design
Since opening in Hong Kong in 2019, Roganic has maintained both a MICHELIN Star and MICHELIN Green Star, reflecting its ongoing commitment to sustainable sourcing, low-waste operations, and close relationships with local farms and producers. The new menu launch comes alongside a series of recent accolades, including recognition in SCMP Top 100 Tables 2026 with both the Top 100 Tables Award and Best Interiors Award, as well as a Top 30 placement in Bazaar Elite Taste by Harper’s Bazaar Hong Kong – reinforcing Roganic’s position as one of the city’s most distinctive dining destinations.
A New Lunch Format Rooted in Flexibility and Sustainability
Priced at HK$520 + 10% service charge per guest, the new 4-course set lunch menu offers a more streamlined format with course options while retaining the depth and detail of Roganic’s cooking. The experience begins with a rotating snack, such as late-season tomatoes infused with lovage, alongside the restaurant’s signature preserved summer truffle honey bread with cultured brown butter.
Guests can choose between starters including young Napa cabbage grilled over embers with Hong Kong oyster mushrooms and horseradish, or raw bluefin tuna wrapped in purple kohlrabi with nasturtium dressing and marigold oil (HK$128 supplement).
Mains continue the balance between vegetable-led and protein-focused dishes, offering a choice between braised kales with grains, wild garlic, and slow-cooked hen’s yolk, or Guangdong dry-aged duck roasted with longan honey and served with beetroot and perilla. An additional Hokkaido scallop course with sea urchin cream (HK$288 supplement), a cheese course (HK$188), and dessert – such as the Zen Farm guava tartlet with chamomile cream, allow guests to build the experience according to appetite.
An Evolving Dinner Menu Highlighting Local Produce
The dinner menu (HK$1,380 + 10% service charge per guest) expands on Roganic’s core philosophy, combining locally sourced ingredients with techniques and influences drawn from the wider Simon’s restaurants worldwide.
Snacks set the tone with dishes such as cured Spanish mackerel dressed in coal oil, oyster emulsion, and Tokyo turnip, alongside aerated Chioggia beetroot paired with slow-cooked ox tongue and pine nut crumb.
From there, the menu moves through a series of courses, including grilled Napa cabbage with locally grown oyster mushrooms, and raw Hokkaido scallop with sea urchin cream and Makauy pepper oil (HK$288 supplement). Seafood and meat mains continue to highlight regional sourcing, with options such as Sabah grouper poached in dulse butter, and Guangdong dry-aged duck roasted with longan honey, blackcurrant, and perilla. Alternatively, Wah Kee Farm pork is served with braised kales, pickled walnut, and a sauce finished with apple mead.
Desserts maintain a light, fruit-driven direction, from Ruby strawberries with preserved hibiscus and baked rice pudding, to a guava tartlet featuring produce from local organic farms.
A Vegetarian Menu with Equal Depth and Complexity
As a renowned dining destination in Hong Kong with its vegetarian offering and running parallel to the main dinner offering, Roganic’s vegetarian menu (HK$1,380 + 10% service charge per guest) reflects the same level of technique and attention to detail, built entirely around seasonal vegetables and fermentation. Dishes include salt-baked kohlrabi with kombu and nasturtium, BBQ celeriac with yeast and buttermilk whey, and a grilled salad served with truffle custard and elderflower.
Rather than acting as an alternative, the vegetarian menu is developed as a fully considered experience in its own right, underscoring Roganic’s long-standing focus on vegetable-led cooking.
A Dedicated Non-Alcoholic Pairing Experience by Priscilla Tam
To complement the experience, Roganic introduces a newly updated drinks pairing programme designed to mirror the kitchen’s ingredient-led philosophy. Guests can choose from four pairing styles, each available in 2-glass or 4-glass formats:
· Taster Pairing – HK$300 (2 glasses) / HK$600 (4 glasses)
· Signature Pairing – HK$480 (2 glasses) / HK$960 (4 glasses)
· Select Pairing – HK$700 (2 glasses) / HK$1,400 (4 glasses)
· Non-Alcoholic Pairing – HK$200 (2 glasses) / HK$400 (4 glasses)
The non-alcoholic pairing in particular reflects the same level of detail and intention as the wine selections, built from house-made infusions, teas, and ferments to complement each course. Each drink has been made using surplus ingredients from the kitchen.
The experience begins with a lapsang souchong kombucha layered with tomato, bringing gentle smokiness and bright acidity to the grilled Napa cabbage, followed by a perilla cordial soda that adds herbal freshness to the raw bluefin tuna.
A blend of crystal pear and miso introduces a soft savoury-sweet depth alongside braised kale and grains, while a chamomile tisane infused with dashi brings warmth and umami to Hokkaido scallop with sea urchin. This moves into a milky oolong kombucha with peach, rounded and lightly floral with Sabah grouper, before deepening into a rice-scented pu’erh with mandarin peel and cherry, adding earthiness and a citrusy edge to the dry-aged duck.
The pairing returns to crystal pear and miso in a more savoury context with Wah Kee farm pork, before transitioning into desserts with sobacha, quince, and honey alongside ruby strawberries with preserved hibiscus, and a light apple–pear soft cider paired with the Zen Farm guava tartlet.
