Roganic

This offshoot of its London namesake by British chef Simon Rogan moved here in 2025. As opposed to the tasting menus offered in the former venue, a new sharing-style set menu allows guests to dine flexibly and creatively. As always, the modern British score celebrates local sustainable produce and champions a farm-to-table zero-waste concept. Four types of libation pairings cater to both wine buffs and teetotallers.

Wood-forward interior built from locally felled trees and Typhoon Mangkhut salvage

• Roganic HK’s Causeway Bay space uses upcycled timber on walls and chunky tables, with wood salvaged from trees uprooted or fallen in Typhoon Mangkhut (2018); the design is by Atelier E in collaboration with HK Timberbank.
• The interior also features a bar counter fashioned from repurposed oyster shells and stone, and flooring that’s a patchwork of broken and reshaped marble.

Zero-waste, shareable menu with creative by-products

• Roganic HK moved from a fixed degustation to a brand-new sharing menu (vegetarian-friendly option available), all created specifically for this location with a strong zero-waste ethos.
• An example of the approach: lapsang souchong kombucha infused with tomato skin scraps, a by-product of other dishes.

Farm-to-table in the city: urban farming and local sourcing

• The menu emphasises local suppliers and, in addition, the team grows some herbs and flowers at the nearby Hysan Urban Farm, just a short walk from the restaurant, for a truly farm-to-table experience.

Signature Ingredients

• Dry-aged Guangdong duck: The dish Roganic Hong Kong champions, dry-aged to concentrate flavor and texture, then served with 100 flower honey and pickled walnut for sweetness, acidity, and contrast. It embodies Rogan's farm-to-table, zero-waste ethos by highlighting a single, meticulously prepared protein with complementary, locally sourced accompaniments.
• 100-flower honey: A distinctive, multi-flower honey used to glaze or accompany the duck, reflecting the restaurant’s emphasis on local, craft ingredients and balance with richness.
• Pickled walnut: An earthy, tangy counterpoint to the duck’s richness, adding textural and flavor complexity that underscores Roganic’s precise flavor pairing.
• Wagyu sirloin (with Tokyo turnips, young leaves, whipped potatoes and bone marrow): A centerpiece that showcases Wagyu’s marbling and tenderness, paired with seasonal turnips and bone marrow to deepen depth and umami while maintaining a bright, balanced plate.
• Farmhouse tomatoes in perilla and coal oil with fermented pistachio and winter shoots: A celebration of seasonal produce; perilla oil and coal oil provide aromatic, nutty notes, while fermented pistachio and winter shoots add crunch, depth, and a subtle savory edge.
• Cured mackerel from Hainan with beetroots, hawthorn and dill: A bright, herbal seafood bite sourced from local suppliers, with beets and hawthorn introducing light acidity and dill finishing the dish.
• Aged grouper in five flavours with white dragon sweetcorn, roasted bone and seaweed butter: A richly layered seafood preparation that blends multiple flavor profiles (five flavours) with the sweetness of white dragon corn and the depth of roasted bone and seaweed butter.
• Hokkaido scallop with grilled Oscar peas, white asparagus, nasturtium and pea shell dashi: A refined, seafood-focused dish that highlights seasonal produce, balanced with herbaceous greens, delicate pea stock and aromatics from nasturtium.
• Herbs and flowers from the Hysan Urban Farm: The restaurant cultivates its own herbs and flowers nearby, reinforcing the farm-to-table philosophy and sustainable sourcing that underpins the menu.
• Lapsang souchong kombucha infused with tomato skin scraps: A signature beverage element that demonstrates Roganic’s zero-waste approach by reusing tomato scraps to flavor a smoky tea-based kombucha.

Roganic Hong Kong – Current Tasting Menu and Signature Dishes

Pricing and options (HKD)

• Tasting menu (Sample Lunch Menu): $1380 per person, available at lunch and dinner.

Course structure:

• Snacks
  • Oolong cured Himalayan trout, Boltardy beetroot and hawthorn
  • Scallop cracker, emulsion of farm offerings
  • Maitake mousse, Wagyu ox tongue, pickled shimeji, ramson oil
• Starters
  • Young Changhua tomatoes in perilla and coal, fermented pistachio
  • Seaweed Custard, smoked eel and fermented horseradish
• Supplementary Course
  • Hokkaido scallop, grilled Mr Lin's asparagus, nasturtium
  • Supplement: $250 per person
• Intermediates
  • Sea bass from southern waters with celtuce, oysters, smoked pike roe
  • Sabah grouper poached in dulse butter, sweet potato leaf, roast shrimp
• Mains
  • Stuffed Three yellow chicken, White Dragon corn, grilled lettuce, sauce infused with fats and black garlic vinegar
  • Wah kee farm pork with whey cabbage, pickled walnut and sauce finished with fats and apple mead
• Supplementary Cheese Course
  • Frozen Yoshida cheese, Alpine plum with caramelised soda bread and rosehip
  • Supplement: $200 per person
• Pre-Dessert
  • Aerated Kyoho grape, sheep's yoghurt and apple marigold
• Dessert
  • Warm 61% chocolate, artichoke and malt
  • Golden Diamond pineapple tartlet, toasted rice and Jasmine
• Sweet Treats
  • Baked Chestnut with Zen farm figs
  • Frozen mint cake and Assam tea

Signature dishes (examples):

• Stuffed Three yellow chicken, White Dragon corn, grilled lettuce, sauce infused with fats and black garlic vinegar
• Wah kee farm pork with whey cabbage, pickled walnut and sauce finished with fats and apple mead

Drinks pairing options (HKD)

• Taster Pairing / Signature Pairing / Select Pairing / Mixed Pairing / Non-Alcoholic Pairing
• 2 glasses: $300
• 4 glasses: $580

Other notes:

• A discretionary 10% service charge will be added to your bill.
• Menu prices subject to change without prior notice.
• Please note that from Saturday 14th June, this menu will be priced at $1380 per person.