Oli Roganic HK 1 Tom L Enclume

Contact Details

Address

Shop 402 - 403, 4/F.,
Lee Garden One, 33 Hysan Avenue, Causeway Bay
Hong Kong

Contact

You can reach us via phone or email from Monday to Friday from 12:00pm - 9:00pm. If you're running late for dinner, please email us as our phone lines will be closed.

reservations@roganic.com.hk | +852 2817 8383

Team

Simon Rogan, chef / owner
Sam Ward, managing director
Oli Marlow, executive chef
Adam Catterall, head chef
Antonio Mereu, restaurant manager
Priscilla Tam, junior assistant restaurant manager
Valentin Mouillard, head sommelier

Social

Instagram @Roganichongkong
Facebook @Roganichongkong

Press and Marketing

For press enquiries please contact: Forks & Spoons
wassup@theforksandspoons.com
For marketing and collaborations please contact: Yoyo Chu
yoyo.chu@roganic.com.hk

Credits

Website & Visual Identity: Gunter Piekarski Studio
Photography: Cristian Barnett

Privacy Notice

Read Our Privacy Notice

Cancellation Policies

Read Our Cancellation Policies

Careers

Joining us will enable you to work in our acclaimed restaurants with our friendly and welcoming teams. No matter where you start, there will always be vast scope for learning and career development. We are proud to have many managers and senior chefs come through from junior positions within our teams.

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Reserver a table

Please note: We require a valid credit card to guarantee your reservation with us. No fee will be charged, unless there is a late cancellation or no-show. See T&Cs for full details.

We offer a fixed price Sed posuere consectetur est at lobortis.Sed posuere consectetur est at lobortis. There is also a weekly set lunchtime menu available Monday to Friday, from £48*.

Between Monday 18th November 2024 and Friday 3rd January 2025, we will be offering a festive set-lunch menu, priced at £55 for two-courses and £65 for three-courses.

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SNACKS

Stewed rabbit with lovage

Seaweed cracker, lemon sole, sea herbs

Chestnut, pork and eel all 10.00

TO START

Roasted and raw scallop with cucumber, buckwheat and mushroom 22.00

Cylindra beetroot, roe deer, blackcurrant, kale and hemp 21.00

Pink fir potato with duck hearts, watercress and Tunworth 19.00

Cured Arctic char, Mylor prawn, bergamot and radish 19.00

Hispi cabbage with pork jowl, chicory, sunflower, apple marigold 18.00

Roasted monkfish with Kalibos cabbage, mussel and blackberry 38.00

Halibut cooked in pine, leeks, parsley and whey 37.00

Cornish lamb, chervil root, crosnes, seeds and cocoa nib 39.00

Roasted goose, turnip, elderberry, sprout and liver 38.00

Hay roasted celeriac, apple, malt and brown butter 28.00

DESSERT

Condensed milk mousse, oolong, kyoho grape

Amadei chocolate, Lychee, hazelnut

Strawberry, meadowsweet, yoghurt

2011

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2015

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2018

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402-403, Lee garden 1 Causeway Bay, Hong Kong