Roganic Hong Kong introduces a new monthly lunch format, alongside a new “Our Short Menu”, together with the existing “Our Full Menu” available at both lunch and dinner. The latest offerings reflect the one MICHELIN-starred and MICHELIN Green-starred restaurant’s focus on seasonal produce and ingredients sourced from Hong Kong and across the region.
A New Lunch Menu Every Month
Priced at HK$520 + 10% service charge per guest, the new Lunch Menu comprises one snack and three courses, with the menu changing on the first day of every month. Designed to follow ingredients as they come into season, the monthly format gives the kitchen flexibility to work with produce at its best while offering returning guests a different experience throughout the year.
Highlights from the current season’s Lunch Menu (HK$520 + 10%) include salted Spanish mackerel dressed in elderflower with pickled cucumbers and horseradish, followed by roast Guangdong duck with Tokyo turnips, split peas and a bone sauce infused with fig leaf. Dessert pairs 68% chocolate with marigold, roasted milk banana mousse and smoked vanilla. Roganic’s miso Parker House bread, glazed in fermented truffle honey and served with whipped cultured brown butter, also accompanies the menu.
Guests can enhance the lunch experience further with salt-baked Ibis celeriac and Petrossian Royal caviar with sugar kelp (HK$288), an optional cheese course of frozen Yoshida cheese with figs from Zen Organic Farm, caramelised soda bread and pickled rosehip (HK$188), or coffee and sweet treats (HK$88).
The New “Our Short Menu” and Latest Seasonal Dishes
At lunch and dinner, Roganic introduces its new Our Short Menu, priced at HK$980 + 10% and comprising three snacks, five courses and two sweet treats. Developed by Executive Chef Oli Marlow and Head Chef Adam Catterall, the new menu presents the latest seasonal dishes in a more concise format, while the Our Full Menu (HK$1,380 + 10%) extends the experience to four snacks, seven courses and two sweet treats.
Highlights from the Short Menu include raw and smoked Hokkaido scallop with horseradish, farm legumes, young shoots and flowers; Mr Lin’s asparagus with summer herbs and roasted pork, slow-cooked hen’s yolk, pickled cucumbers and toasted yeast; and dry-aged red bream from southern waters, stuffed with ebi shrimp and fennel pollen. Roast Guangdong duck is served with Tokyo turnips, split peas and a bone sauce infused with fig leaf. Guests may also add a course of salt-baked Ibis celeriac with Petrossian Royal caviar and sugar kelp for HK$280.
The Long Menu builds on this progression with additional dishes including whipped duck livers on toasted black garlic pudding with preserved Alpine plum jelly, roast Three Yellow chicken skin with smoked cod roe and pickled golden beetroot, and raw bluefin tuna dressed in elderflower with salted watermelon radishes, early-season tomatoes and perilla. Later, frozen Yoshida cheese is paired with figs from Zen Organic Farm, caramelised soda bread and pickled rosehip.
Both menus feature ‘Roganic’, a buttermilk custard infused with lemon verbena, perfume lemon curd and pink guava juice, followed by roast milk banana set cream with 72% cocoa, smoked Taiwanese vanilla and preserved marigold, before concluding with sweet treats.
The latest menus continue Roganic’s approach to working closely with growers and producers in Hong Kong and across the region. Guangdong duck, asparagus from Taiwan’s Mr Lin and figs from Zen Organic Farm appear alongside Tokyo turnips, Taiwanese vanilla and seafood sourced from regional waters, bringing the restaurant’s British roots together with ingredients that reflect its home in Hong Kong.
Since opening in Hong Kong, Roganic has earned both a MICHELIN Star and MICHELIN Green Star, with sustainability continuing to inform its sourcing, relationships with producers and approach to reducing waste throughout the restaurant. The restaurant has also recently returned to Tatler Best’s Top 20 Restaurants of Hong Kong for 2026.
