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2021-05-11
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Hidden away off the busy streets of Causeway Bay in a plaza is the wonderful British cuisine restaurant Roganic, and inside there is a private room which is Simon Rogan's own intimate Chef's Table dubbed Aulis.With just 12 seats it’s almost the feeling of being at an Omakase Bar serving Western Cuisine.With frosted doors splitting you off from the main dining room. Just sitting down you already feel special.The atmosphere set feels sophisticated but yet not rigid or uncomfortable that you feel y
With just 12 seats it’s almost the feeling of being at an Omakase Bar serving Western Cuisine.
With frosted doors splitting you off from the main dining room. Just sitting down you already feel special.
The atmosphere set feels sophisticated but yet not rigid or uncomfortable that you feel you have to talk quietly like in a 3 star Michelin.
The chef introduced himself with vigor and was always smiling and friendly and with this seating you all have to sit down at 19:30.
If you arrive late, you'd miss out a course. Because it is a performance not just a meal.
I opted for the wine pairing (HK$680) and also tried some cocktails, and especially liked the Mango based one with spice added! 🥭🍸
Dinner
$1280
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First course, the Salmon Roe Tart, was wonderful with the ikura popping in your mouth and the tart case incredibly thin. A taste of umami.
After such a veritable treat the chef served us some of his aged Fermented Dill Kombucha (fermented cultured yeast and bacteria) he let us try it prior to explaining what it was. It was very unique and flavorful but I doubt I would have tried it outside of this unique setting.
I was surprised 😮
The next course was a Truffle Pudding which came in a small cube. The truffle flavor on the top blending with the base making a wonderful play on the tastebuds. One of my favorite courses that night!
To follow came a translucent clear dome with a dollop of caviar on top garnished with micro greens, this kohlrabi dome with the apple and smoked eel brought me to Japan 🇯🇵 but then back to UK like the Apple onto Issac Newton’s head. It was a combination you would never thought would work, but it just did!
The next smell filled the room was this cute mini loaf of Brioche 🍞 which came freshly out of the oven in front of our eyes. Served with Chicken Liver pate 🐔 and Tomato Jam 🍅. It was rich in flavor and goodness but the tomato kept the flavors in check which meant you could keep eating and eating without it getting sickly and bland.
Then it looked like the chef was cooking pasta. But when served, it opened our eyes again, the spaghetti actually was Celeriac which gave it a healthy twist with a delicious Lincolnshire poacher white sauce. Another favorite of the night!
The next dish brought me into the true British Basic flavors scene.
Cauliflower scallops but then flavors infused with hazelnuts into the aioli and sauce. You see the dish and think 🤔 way too much sauce. But I was using my bread to finish the sauce! Loved this course too!
The next dish I thought was OK, standard stuff British Salmon Roulade. But it wasn’t just any Roulade, the dashi like broth and garnish of wild vegetables on top lifted the dish and made me want more!
Finally Pigeon prepared two ways in a Pithivier and breast served medium rare. Small but adequate portions cooked to perfection and in my opinion just the right amount, the sauce with the blackberries cutting through and making the pigeon sing from its grave. 🕊️
Then to refresh our mouth out came a Rose infused Strawberry pickled Sorbet 🍓. This was fresh and interesting as after all the wine pairings cleansed my mouth ready for the best dessert to come.
The Coffee ☕ Custard Tart. Two such simple ingredients but brining them together was marvelous. The tart base was nice and crusty and the flavors of the custard reminded me of crack pie 🥧 it’s one of those desserts you cannot put down.
Finally a twist at the end, Black Garlic Macaroons. For me this could be given a miss. Yes it was interesting but I like garlic with my savory and not after my sweets because then I have the aftertaste in my mouth all the way home.
Overall the meal was a unique star performance Well executed, timely, flavorful and most important good value.
Dinner: $1280 p.p. (+ HK$680 wine pairing)
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