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2-min walk from Exit C, Causeway Bay MTR Station
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Telephone
28178383
Introduction
The British restaurant, which is helmed by Michelin's two-star British chef, is decorated in a modern and comfortable environment. It specializes in fine British cuisine, and the ingredients are mostly delivered directly from the UK. For example, the Soda Bread and Cultured Butter, is decorated with oatmeal.
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Awards and Titles
Michelin 1 Starred Restaurant (2020-24), Michelin Green Star Restaurant (2023-24)
Opening Hours
*Lunch Last Order: 14:00 Dinner Last Order: 21:00
Mon
Closed
Tue - Sun
12:00 - 14:00
18:00 - 21:00
Above information is for reference only. Please check details with the restaurant.
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Online Booking Service Not Available
Recommended Dishes
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早幾日聽朋友介紹去了一間在銅鑼灣有星嘅餐廳試試，我對星呢件事一向保持開放態度，不亢奮亦不抗拒，你有無星，我都係咁樣食落肚，但如果你有星加上收我有星嘅價錢，理所當然我會有多點要求。今次這一間，有贊有不贊(唔係彈，只係唔特別贊)。贊的，地方環境開揚舒泰沒架子，服務員態度好笑容好十足自然親切，食材頗特別明顯係落足心機炮製，味道是可以的。至於不贊的是，除非你真係好細食，否則一個lunch set絕對無可能飽。這樣說吧，價錢不貴，四百幾蚊(未計加一)食粒是是好合理的，但有食完一個set完全唔飽，差不多行到落街已經有些小見肚餓，我已經唔算十分大胃口，所以餐廳可能可以考慮略略加多小小傷份量，至於加喺邊、加啲乜，就要等星級總廚專業推介了。
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Featuring the Farm-to-Table Philosophy, Roganic sources sustainable local produce from farms and growing ingredients in-house. Led by acclaimed British chef Simon Rogan, Roganic's menus evolves with the seasons, ensuring that guests can experience the best of local produce throughout the year, also earning itself recognition with a Michelin star for its exceptional cuisine𝙁𝙪𝙨𝙚𝙖𝙪 𝙖𝙧𝙩𝙞𝙘𝙝𝙤𝙠𝙚 𝙖𝙣𝙙 𝙬𝙝𝙞𝙥𝙥𝙚𝙙 𝙧𝙖𝙜𝙨𝙩𝙤𝙣𝙚, 𝘶𝘳𝘣𝘢𝘯 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮 𝘧𝘢𝘳𝘮'𝘴 𝘰𝘺𝘴𝘵𝘦𝘳 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮 𝘹𝘰 (7/10)We particularly liked the appealing presentation, with thin crispy skin encasing a creamy interior. Fuseau artichokes paired with whipped ragstone cheese and oyster mushroom xo boasted rich, balanced flavours.- Starter -𝙊𝙭 𝙞𝙣 𝙘𝙤𝙖𝙡 𝙤𝙞𝙡, 𝘵𝘰𝘢𝘴𝘵𝘦𝘥 𝘱𝘶𝘮𝘱𝘬𝘪𝘯 𝘴𝘦𝘦𝘥, 𝘧𝘢𝘳𝘮𝘩𝘰𝘶𝘴𝘦 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯 𝘭𝘰𝘯𝘨 𝘤𝘶𝘤𝘶𝘮𝘣𝘦𝘳 (7.5/10)Tender ox cubes had smokiness that lingered deliciously on the palate. Paired with pumpkin seeds and cucumber balls, the textural contrast was equally enjoyable. A creative and flavorful riff on tradition.𝘽𝙖𝙧𝙗𝙚𝙦𝙪𝙚𝙙 𝙝𝙚𝙣 𝙤𝙛 𝙩𝙝𝙚 𝙬𝙤𝙤𝙙𝙨 𝙞𝙣 𝙢𝙞𝙨𝙤 𝙗𝙪𝙩𝙩𝙚𝙧, 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘦𝘥 𝘩𝘰𝘳𝘴𝘦𝘳𝘢𝘥𝘪𝘴𝘩 𝘢𝘯𝘥 𝘭𝘦𝘮𝘰𝘯 𝘵𝘩𝘺𝘮𝘦 (8/10)The mushroom mingled earthy, savory notes from miso butter and zesty horseradish for a harmonious blend of textures and tastes, with the mushroom's meaty bite complemented perfectly by layers of fermented and herbaceous seasonings.- Main -𝟭𝟰 𝙙𝙖𝙮 𝙙𝙧𝙮 𝙖𝙜𝙚𝙙 𝙙𝙪𝙘𝙠, 𝘣𝘰𝘭𝘵𝘢𝘳𝘥𝘺 𝘣𝘦𝘦𝘵𝘳𝘰𝘰𝘵, 𝘣𝘢𝘣𝘺 𝘵𝘶𝘳𝘯𝘪𝘱 𝘢𝘯𝘥 𝘳𝘢𝘴𝘱𝘣𝘦𝘳𝘳𝘺 𝘷𝘪𝘯𝘦𝘨𝘢𝘳 𝘴𝘢𝘶𝘤𝘦 (7.5/10)The duck was well prepared - tender, crispy skin, not at all gamy. Paired beautifully with beetroot and turnip, the flavorful meat took center stage. Perfect complement by the raspberry vinegar that provided appropriate bright acidity.𝘿𝙖𝙮 𝙗𝙤𝙖𝙩 𝙨𝙚𝙖𝙗𝙖𝙨𝙨 𝙨𝙩𝙪𝙛𝙛𝙚𝙙 𝙬/ 𝙢𝙖𝙣𝙞𝙡𝙖 𝙘𝙡𝙖𝙢𝙨, 𝘮𝘰𝘰𝘯 𝘬𝘦𝘦 𝘸𝘢𝘵𝘦𝘳𝘤𝘳𝘦𝘴𝘴 & 𝘮𝘳 𝘸𝘶’𝘴 𝘤𝘰𝘶𝘳𝘨𝘦𝘵𝘵𝘦 day (8/10)The fish impressed with a top layer of clams, possessing distinguishing texture and complementary flavour enhancing the delicate fish perfectly. Paired with vibrant greens, this aesthetically-plated dish let the lush, intense fish sauce steal the show with its savoriness.- Dessert -𝙋𝙚𝙧𝙛𝙪𝙢𝙚 𝙡𝙚𝙢𝙤𝙣𝙨 𝙖𝙣𝙙 𝙨𝙝𝙚𝙚𝙥’𝙨 𝙮𝙤𝙜𝙝𝙪𝙧𝙩, 𝘵𝘰𝘢𝘴𝘵𝘦𝘥 𝘩𝘢𝘻𝘦𝘭𝘯𝘶𝘵 𝘸𝘪𝘵𝘩 𝘧𝘢𝘳𝘮𝘩𝘰𝘶𝘴𝘦 𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯 𝘮𝘢𝘳𝘪𝘨𝘰𝘭𝘥(7/10)Perfumed lemon and sheep's yogurt proved a refreshing finale, with toasted hazelnuts providing depth and topping foam offering an intriguingly light yet stable texture.𝙁𝙧𝙤𝙯𝙚𝙣 𝙩𝙪𝙣𝙬𝙤𝙧𝙩𝙝 𝙘𝙝𝙚𝙚𝙨𝙚, 𝘢𝘭𝘱𝘪𝘯𝘦 𝘱𝘭𝘶𝘮, 𝘣𝘶𝘤𝘬𝘸𝘩𝘦𝘢𝘵 𝘤𝘳𝘶𝘮𝘣 & 𝘭𝘦𝘮𝘰𝘯 𝘵𝘩𝘺𝘮𝘦 (8/10)Frozen Tunworth cheese transformed through flash freezing took on an intriguing light, airy texture that mingled perfectly with tart plums, while buckwheat crumble provided textural contrast - a complex interplay of flavors and sensations.
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I had visit the restaurant, including Aulis, for 5-6th times since they opened. Previously, I had a good dining experience and recommended this restaurant to friends. A good fine dine experiences should combined with quality of good food, professional trained restaurant staff that makes guest felt like well-cared and upscale dining environment. We had the full tasting menu, the food was okay and nicely pretend. Personally like the starters more than the main dishes.However, the dining experience we had this time was extremely"disappointing". The Restaurant MANAGER is extremely rude, unprofessional and disrespectful - Both communication and action. One of our female guest felt physical offended by the manger.1. The aircon was not turned on when we arrived in the private room (it’s hot and has bad air circulation) and it took over 20 mins to cool the room. We would appreciate walking into a comfortable dining area when we arrive, the room temperature should be adjusted before the guests arrival.2. The way opening a sparkling wine is unprofessional. The restaurant manager was twisting the bottle against the table with noise.3. While the restaurant manager was pouring wine, one of our guests was chatting with another guest. The restaurant manager used his hand to poke one of our female guest’s arm (ask her to move away) - this is totally disrespectful as he could have verbally asked whether the guest wanted some wine. Why would he physically touch the guest?4. The restaurant manager left the room without checking whether everyone got their wine served as he left one glass empty - unprofessional5. During the dinner we asked for the beverage menu to order more wine. The restaurant manager came in with the menu, walking towards one of the guests at the dining table, then he suddenly turned around and put the menu on the serving table beside our dining table which is not reachable for guests.The quality of his service and attitude had a very negative impact to our dining experience. And I have to say the service is not up to standard....
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慶祝朋友生日一行4位，有位朋友唔食得生野同牛，預先同餐廳講咗，所以今次Menu嘅嘢佢大部份都食得之前睇左幾個comment都話呢間麻麻地，但生日主角好想嚟呢間，所以我哋都照book咗，都無咩expectations😂 不過可能因為咁又覺得啲嘢食唔算係咁差，服務上ok，不過不失啦食物材料上無咩名貴食材，選用當季新鮮材料，用特色烹調手法令普通食材變得不一般，值得欣賞👍🏻起碼成個menu我都覺得幾好食，跟面包個paste超好食👍🏻唯獨一道mushroom 我認為鹹咗少少太濃味，如果有麵包或pasta配埋一齊食會好啲。朋友生日餐廳亦有送上一道生日蛋糕小甜品👍🏻唔錯。價錢雖然唔算平，但味道都會係令我想revisit嘅一間餐廳
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最近去左Roganic，係一間使用有機食材嘅Fine Dining餐廳叫左Testing menu $1,180一入去環境不錯，氣氛舒服每道料理都有點驚喜，別有用心Starter: Cured spanish meckerel and sand carrot tart, fennel pollen and marigoldStarter: Fuseau artichoke and whipped baron bigod urben mushroom ferm's oyster mushroom xo Truffle pudding caremelised in birch sap, fermented black garlic and aged westcombe Sunrise tomatoes from farmhouse productions with nasturtium and cod roeMay queen potato from yunnan in onion ashes, pickled walnut and lovageMain: Barbequed hen of the woods in miso butter, fermented horseradish and lemon thymeMain: day boat seabass stuffed with manila clams, moon kee watercress and mr wu's courgetteMain: 14 day dry aged duck, young moon glow carrots, sauce infused with mountain marigold vinegarDessert: Frozen tunworth cheese, alpine plum, buckwheat crumb and lemon thymeDessert: Ruby red strawberries from ping che farm, buttermilk and plantation earl grey creamDessert: 'roganic'caramel mousse with red miso, apple and fig leafLast: Winter meadow honey, hawthorn jelly
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