Roganic Hong Kong is giving diners more reasons to return with a new monthly-changing lunch menu, alongside a shorter tasting experience available at both lunch and dinner. The Michelin-starred and Michelin Green-starred restaurant says the formats are designed to follow seasonal produce more closely, while giving guests different ways to experience its latest dishes.

A lunch menu that changes every month

The new Lunch Menu is priced at HK$520 per person, plus a 10% service charge, and includes one snack and three courses. It will change on the first day of every month, allowing the kitchen to adapt the menu as ingredients come into season.

Current highlights include salted Spanish mackerel with elderflower, pickled cucumbers and horseradish, followed by roast Guangdong duck with Tokyo turnips, split peas and a bone sauce infused with fig leaf. Dessert brings together 68% chocolate, marigold, roasted milk banana mousse and smoked vanilla.

The meal also includes Roganic’s miso Parker House bread, glazed with fermented truffle honey and served with whipped cultured brown butter.

Diners can add salt-baked Ibis celeriac with Petrossian Royal caviar and sugar kelp for HK$288, a frozen Yoshida cheese course with figs from Zen Organic Farm, caramelised soda bread and pickled rosehip for HK$188, or coffee and sweet treats for HK$88.

A shorter tasting experience for lunch and dinner

For guests who want more than the lunch menu without committing to the longest tasting format, Roganic has introduced its new Our Short Menu at HK$980 per person, plus 10% service charge. Available at both lunch and dinner, it includes three snacks, five courses and two sweet treats.

The existing Our Full Menu, priced at HK$1,380 plus 10% service charge, remains the longer option, with four snacks, seven courses and two sweet treats.

Executive Chef Oli Marlow and Head Chef Adam Catterall have built the latest menus around produce from Hong Kong and across the region. Short Menu dishes include raw and smoked Hokkaido scallop with horseradish, farm legumes, young shoots and flowers; Mr Lin’s asparagus with summer herbs, roasted pork, slow-cooked hen’s yolk, pickled cucumbers and toasted yeast; and dry-aged red bream stuffed with ebi shrimp and fennel pollen.

Roast Guangdong duck with Tokyo turnips, split peas and fig leaf-infused bone sauce also appears on the menu, while an additional salt-baked Ibis celeriac course with Petrossian Royal caviar and sugar kelp is available for HK$280.

What comes with the longer menu

The longer tasting menu expands on the Short Menu 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 with elderflower, salted watermelon radishes, early-season tomatoes and perilla.

Later in the meal, frozen Yoshida cheese is paired with figs from Zen Organic Farm, caramelised soda bread and pickled rosehip.

Both tasting menus also feature “Roganic”, a buttermilk custard infused with lemon verbena, perfume lemon curd and pink guava juice. Another dessert combines roast milk banana set cream with 72% cocoa, smoked Taiwanese vanilla and preserved marigold, before the meal finishes with sweet treats.

Seasonal produce remains central to Roganic Hong Kong

The new formats continue Roganic’s emphasis on regional ingredients and close relationships with growers and producers. Guangdong duck, Taiwanese asparagus, figs from Zen Organic Farm, Tokyo turnips, Taiwanese vanilla and seafood from regional waters are used alongside techniques rooted in the restaurant’s British origins.

Roganic Hong Kong holds one Michelin star and a Michelin Green Star. It relocated from Sino Plaza to Lee Garden One in Causeway Bay in February 2025 and is led by Executive Chef Oli Marlow and Head Chef Adam Catterall.

Roganic Hong Kong restaurant details

Address: Shop 402–403, 4/F, Lee Garden One, Causeway Bay, Hong Kong
Telephone: +852 2817 8383
Email: reservations@roganic.com.hk
Instagram: @RoganicHongKong

Prices are subject to a 10% service charge.

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Images: Roganic Hong Kong