SIMON ROGAN’S AULIS DEVELOPMENT KITCHEN AND ROGANIC HONG KONG LAUNCH NEW SEASONAL MENUS
Ever-Evolving Experiences at Aulis & Roganic Hong Kong Led by Celebrated Chef Simon Rogan of 2-Michelin-starred L’Enclume
Aulis Hong Kong, the brainchild of renowned British chef Simon Rogan, has won wide acclaim since its opening in late December last year. As summer comes to a close, Aulis development kitchen introduces a series of fresh and innovative creations to the ever-evolving tasting menu.
The Aulis Hong Kong Experience
Aulis Hong Kong invites guests to surrender their senses to the creativity of the chefs, who utilize the world’s most advanced kitchen equipment to create highly progressive dishes personalised to the tastes of only 12 guests at a time. The ever-evolving 10 course creative menu (with up to 15 course servings) offers guests the opportunity to immerse themselves in Rogan’s unique culinary vision first-hand, and is currently priced at HK$1,480+10% per guest, with an additional HK$680 + 10% for the wine pairing experience. There is also an option for non-alcoholic drinks pairing, priced at an additional HK$380+10%
This season, some of the new starting dishes on the menu include Mackerel, Carrot, Marigold, a tartlet made from local baby Spanish mackerel, carrot puree, pickled apple and a garnish of marigold grown in on-site Evogro cabinets; and Crab, Chicken, Sea Herbs, a crispy chicken breast
skin topped with English brown crab, mixed with brown crab meat mayonnaise, and a colourful garnish of sea herbs and tagette from a local edible flower supplier in the New Territories.
Another delightful new addition is the Squid, Dashi, created with fresh local squid, pickled turnips, squid and dashi broth, and a garnish of seaweed. The resulting dish is topped with garlic and chili oil for a distinctly Asian spin. Scallop Pike Perch features a plump Hokkaido scallop that has been barbecued in its shell, served with smoked cod roe sauce and garnished with smoked pike perch roe from Petrossian, Paris. For the meat course, enjoy a stunning cut of Wagyu with black garlic, salted gooseberries, turnip and chamomile.
This season, dessert includes four British inspired creations. Among the sweets, the new addition isButtermilk, Cherry, Rosemary, a buttermilk and cherry custard with rosemary caramel, served with a beetroot and homemade Hibiscus kombucha syrup.
Aulis Hong Kong New Seasonal Tasting Menu
Mackerel, Carrot, Marigold
Crab, Chicken, Sea Herbs
Mushroom Wholemeal, miso glaze
Sea Urchin Custard, Our Caviar Hong Kong Pea
Smoked Eel, Beetroot
Raw Beef in Coal Oil, Pumpkin, Sunflower Grilled Salad with Westcombe Cheese Scallop Pike Perch
Beef, Celeriac, Black Garlic Buttermilk, Cherry, Rosemary Stout, Molasses, Burnt Milk Battenberg Doughnut
New Seasonal Menu and Dishes at Roganic Hong Kong
Located alongside Aulis and making up the larger dining room, ROGANIC presents a more affordable city-centric take on farm-to-table dining from London. Equipped with an award-winning team of chefs, Roganic carries over elements of Simon Rogan’s two-Michelin-starred L’Enclumewhilst adapting to the local palate in fun and offbeat ways.
Simon Rogan’s team led by Head Chef Oli Marlow has created a series of innovative dishes that highlight ingredients picked fresh from local farms. Chef Marlow, who led the Roganic flagship in London to one Michelin stardom and its impressive four AA Rosettes rating in 2019, takes on the Hong Kong branch with a vision focused on Asian ingredients.
New additions to the Roganic menu includes the Sweetcorn Tart, which features a tartlet made from spring roll pastry, smoked cod roe emulsion, sweetcorn that is barbecued and lightly pickled, and a topping of tagette and astina cress. Kombu & Aged Beef is a new take on the beef tartare, featuring kombu cracker, dry-aged sirloin tartare from the UK, Japanese white soy dressing with pickled kohlrabi, and nori crumb and emulsion garnish. A savoury interpretation of the traditional English bread and butter pudding, Berkswell Pudding is served with birch sap syrup and topped with aged Berkswell cheese.
A delectable combination of flavours, Mackerel, Apple, Horseradish is local baby Spanish mackerel lightly cured in citrus and coriander seeds, dressed with oyster emulsion and pickled apple, and served with roasted mackerel bone broth, fresh apple and horseradish juice. Reflecting the chef’sdedicated towards sustainability, Chicken, Leek, Turnip uses the breast of a Hong Kong breed of chicken called “Three Yellow Chicken”, served alongside terrine and turnip puree. Also new to the menu is the Atlantic Black Cod, served with bio-dynamic cauliflower and black garlic. For dessert,
tuck into the Apple Tart accompanied by woodruff ice cream, and the Roganic, the caramelised white chocolate and miso ice cream dessert set within a Roganic logo mould, and served with homemade pear compote.
Indulge in the 10-course Full Tasting Menu (HK$980) for the full Roganic experience, or the 8- course Short Tasting Menu (HK$680), both with the option of wine pairings. The Set Business Lunch Menu is available on Tuesdays till Sundays, and is priced at HK$280 for three courses.
Roganic Hong Kong Tasting Menu
Crab with Carrot
Chicken Skin & Pickles Seaweed Custard & Pike Perch Kombu & Aged Beef
Soda Bread & Cultured ButterMackerel, Apple, Horseradish Dill Brined Cabbage, Teriyaki, Wasabi Codfish, Cauliflower, Smoked Sauce Chicken, Leek Turnip
Aged Beef, Beetroot, Cabbage Earl Grey, Beetroot
Stout, Molasses, Burnt Milk Apple Tart, Woodruff ice cream
Battenberg Cake Doughnut
Address: Roganic, UG/F 08, Sino Plaza, 255 Gloucester road, Causeway Bay, Hong Kong. Email: firstname.lastname@example.org
Capacity: 48 pax main dining room / 34 pax private dining rooms