Roganic

New Menu Format

In line with chef Simon Rogan’s vision for our new restaurant, we have taken a step away from the traditional tasting menu. Instead, we offer you the flexibility to select dishes from the sharing main course section of a set menu, allowing you to determine the length and flow of your meal.

This new format reflects global dining trends, providing a more approachable experience with sharing dishes that offer greater choice. For those who prefer a more traditional approach, we are here to help craft a menu for the table, while maintaining the fun and interactive service style we are known for.

For those who prefer a more traditional approach, my team is happy to design a menu for the table, while maintaining the fun and interactive service style.

The menu can be paired with wine or non-alcoholic drink flights, carefully selected by our sommelier team.

Book a table

$1280 4 snacks / 4 main dishes / 3 desserts / 3 sweet treats
$100 per person per extra dish

Artichoke bread, Manjimup truffle, Tunworth and whey onion

Cured mackerel from Hainan, beetroots, hawthorn, dill

Buckwheat, chicken offal ragout, lovage, crispy chicken skin

Maiitake mousse, Wagyu ox tongue, pickled shemeji, ramson oil

Pumpernickel bread, cultured yeast butter, roast kohlrabi broth and lemon thyme

Nantau tomatoes in perilla and coal, fermented pistachio and winter shoots

Raw Blue fin Tuna in kohlrabi, kombu, apple and ap ple marigold juices

Hokkaido scallop, grilled Oscar peas, white asparagus, nasturtium, and pea shell dashi

Boltardy beetroots smoked, and salt baked, Yarlington cheese and toasted seeds

Maiitake mushroom, miso butter, grains, 3 yellow soft yolk and burnt chives

Rock lobster stuffed courgette, black garlic and oxalis. Lobster cream with rosehips

Aged grouper in five flavours, white dragon sweetcorn, roasted bone and seaweed butter

Sea Bass from the southern waters with celtuce. Oysters, fermented Jicama and smoked pike perch roe

Dry aged Guangdong duck, roasted in 100 flower honey and braised leg with pickled walnut

A5 Wagyu sirloin, Tokyo turnips, young leaves, whipped potatoes, bone marrow, Supplement $300 per person

Aerated perfume lemon, buttermilk, lychee and Douglas fir

Warm 61% Conspiracy chocolate, artichoke and malt

Strawberry tartlet, hibiscus, earl grey and frozen sheep’s yogurt

Blackcurrant tea cake

Roganic Waffles, Zen organic farm figs and fresh yoghurt

Kyoto grape lolly

Westcombe cheese with Soda bread $150
Manjimup Truffle supplement $200
Our blend of Caviar supplement $250

$1280 4 snacks / 4 main dishes / 3 desserts / 3 sweet treats
$100 per person per extra dish

Artichoke bread, truffle, Tunworth and whey onion

Beetroots and Persimmon, hawthorn, dill

Buckwheat, creamed leeks lovage, crsispy chicken skin

Maiitake mousse, wild garlic, pickled shimeji

Pumpernickel bread, cultured yeast butter, roast kohlrabi broth and lemon thyme

Nantau tomatoes in perilla and coal, fermented pistachio and winter shoots

Kombu baked Kohlrabi, kombu jam, apple and apple marigold juices

BBQ Celeriac, grilled Oscar peas, asparagus, nasturtium, and pea shell dashi

Boltardy beetroots smoked, and salt baked, Yarlington cheese and toasted seeds

Maiitake mushroom, miso butter, grains, 3 yellow soft yolk and burnt chives

Grilled salad over embers, truffle custard and westcombe cheddar, tofu and yeast

Aerated perfume lemon, buttermilk, lychee and Douglas fir

Warm 61% Conspiracy chocolate, artichoke and malt

Strawberry tartlet, hibiscus, earl grey and frozen sheep’s yogurt

Blackcurrant tea cake

Roganic Waffles, Zen organic farm figs and fresh yoghurt

Kyoto grape lolly

Cheese supplement $150
Truffle supplement $200

$620 2 snacks / 3 main dishes / 2 desserts
$100 per person per extra dish

Artichoke bread, truffle, Tunworth and whey onion

Beetroots and Persimmon, hawthorn, dill

Buckwheat, creamed leeks lovage, crsispy chicken skin

Maiitake mousse, wild garlic, pickled shimeji

Pumpernickel bread, cultured yeast butter, roast kohlrabi broth and lemon thyme

Nantau tomatoes in perilla and coal, fermented pistachio and winter shoots

Raw Blue fin Tuna in kohlrabi, kombu, apple and apple marigold juices

Hokkaido scallop, grilled Oscar peas, white asparagus, nasturtium, and pea shell dashi

Boltardy beetroots smoked, and salt baked, Yarlington cheese and toasted seeds

Maiitake mushroom, miso butter, grains, 3 yellow soft yolk and burnt chives

Rock lobster stuffed courgette, black garlic and oxalis. Lobster cream and rosehips

Aged grouper, white dragon sweetcorn, roasted bone seaweed butter sauce

Sea Bass from the southern waters with celtuce. Oysters, fermented Jicama and smoked pike perch roe

Dry aged Guangdong duck, roasted in 100 flower honey and braised leg with pickled walnut

A5 Wagyu sirloin, Tokyo turnips, young leaves, whipped potatoes, bone marrow Supplement $300 per person

Aerated perfume lemon, buttermilk, lychee and Douglas fir

Warm 61% Conspiracy chocolate, artichoke and malt

Strawberry tartlet, hibiscus, earl grey and frozen sheep’s yogurt

Blackcurrant tea cake

Roganic Waffles, Zen organic farm figs and fresh yoghurt

Kyoto grape lolly

Westcombe cheese and soda bread supplement $150
Manjimup Truffle supplement $200
Our blend Caviar supplement $250