影片
港鐵銅鑼灣站 F1 出口, 步行約4分鐘
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開飯介紹
由米芝蓮二星英國名廚主理的英國菜餐廳，裝潢摩登，環境舒適雅緻。主打精緻的英國菜，食材多自英國直送。如梳打麵包配英國軟牛油，以麥片作點綴，口感與別不同。
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獎項殊榮
米芝蓮一星餐廳 (2020-24), 米芝蓮綠星餐廳 (2023-24)
營業時間
今日營業
12:00 - 14:00
18:00 - 21:00
星期一至二
全日休息
星期三至日
12:00 - 14:00
18:00 - 21:00
*午餐最後落單時間: 14:00 晚餐最後落單時間: 21:00
以上資料只供參考, 請與餐廳確認詳情
另外一間 Lee Garden 迎來的新餐廳就是之前舊店在銅鑼灣信和的 Roganic ，這餐廳我大約一年多前有post過，當時的體驗只屬一般滿意，因為那餐set lunch真心唔飽，食完要直接去下午茶。今轉落戶在更高級數的商場，多多少少還抱有點期望。結果何只不負眾望，直情喜出望外。第一個comment是：抵食，真抵食！用「抵食」去形容一間米芝蓮星級餐廳似乎不十分合適，因為星級餐廳的出色之處不應該落在「抵食」上面，但也正因如此，更突顯餐廳的出色之處！星級餐廳，色香味俱全是理所當然吧，抵不抵食不應該是重點。而這間Roganic新店，那個花盡心思及本錢的格局，食材的一絲不苟，菜式的設計、味道、獨特調味配方，全部一等一，我食完已經很期待何時可以再食多次，再回想價錢，一個$520 (+10%) 的lunch set, 一頭盤三味主菜一甜品，份量剛好，味道不會只是青蜓點水。至於各樣食物的出色之處，已經超出了我這等對烹飪毫無認知的食客所能形容，大就家就看我的相和menu分析吧。不過，齋睇意思真係不大，訂位自己去試一試，我相信你不會失望。如果你有去過舊店，我大膽以個人體匯總結一句：新店比舊店，各個層面，都好了10倍！
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餐廳終於重新裝修喺利園重開❤️真係期待已久，所以我哋一早book定開幕就即刻試吓，新裝修真係好靚，用咗本地回收木材，仲要係成舊木吊上餐廳，勁打卡😙Lunch Menu 有兩個前菜、三個main Dish同埋兩個甜品🤓💛Maitake mousse, Wagyu ox tongue, pickled shimeji, ramson oil💛Pumpernickel bread, cultured yeast butter, roast onion broth and lemon thyme💛Raw Blue fin Tuna in kohlrabi, kombu, apple and apple marigold juices💛Dry aged Guangdong duck, roasted in 100 flower honey and braised leg with pickled walnut💛Maitake mushroom, miso butter, grains, 3 yellow soft yolk and burnt chives💛Aerated Perfume lemon, buttermilk, lychee and Douglas fir💛Warm 61% Conspiracy chocolate, artichoke and malt我哋仲開咗兩支酒，sommelier 好helpful👍🏼大家唔使驚可以同佢傾吓了解吓飲咩酒好～新餐廳仲要用咗open kitchen，廚房入面勁多人，大家都各司其職，睇住佢哋煮嘢食好賞心悅目😍
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Roganic位置於銅鑼灣利園一期，香港米芝蓮一星及綠星餐廳。餐廳秉持着可持續發展概念，整個餐廳的新裝潢都用上可持續材料去創造一磚一木。就在室內中心位置，猶如藝術品般的巨型木雕，連接着天花板的裝飾，都是利用颱風倒塌的樹木去製作而成。如此壯觀，令人感嘆餐廳對於可持續發展理念的堅持。Roganic 充分展現了其對食材的嚴謹挑選和烹飪技藝的精湛掌握。每道菜都經過精心設計，從擺盤到味道都力求完美。菜餚均採用永續而且可以被追溯來源的食材，並儘可能在本地採購，同時又加入了創新的元素，烹飪手法巧妙地保留了食材的原汁原味。例如Dry aged Guangdong duck, roasted in 100 flower honey with preserved plum，通過精準火候控制以及百花蜂蜜烤乾式熟成，將廣東鴨肉的鮮嫩與香氣完美地呈現出來，再配上醃漬李子醬與南瓜蓉，平衡了油脂膩感更顯味道層次。由第一步開始步入餐廳，便能感受到一股低調溫暖的氛圍，簡潔的大自然裝潢與溫暖的自然玻璃採光光線交相輝映，營造出舒適而優雅的用餐環境。服務細緻周到，侍應專業且親切，能詳細解說每道菜餚的食材來源及烹飪手法。下次來訪，一定要品嚐一下Roganic的晚市tasting menu，令人期待！
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Lunch. Again, not impressed with restaurants that insist on following up reservation for a second time with a phone call- notwithstanding prior confirmation by clicking on the link received in email and filling in all required info. As if we are not busy enough at work already.A very raw wooden interior.Wine list not bad. Went for a glass of Sangiovese. 2 set menus to choose from. Since PickyEater would be visiting again soon and the same $1,280 menu will apply, we decided to go with the $520 menu.Here’s what we had.Airy Scallop Cracker served with Tarragon Emulsion, masterfully balanced. Pumpernickel Bread- dark, malty, warm and moist, with a dense crumb that paired beautifully with the tangy, rich cultured yeast butter, layered with umami from the fermentation.Farmhouse Tomatoes (fresh ones and semi-dried slices), served with Tomato jelly essence, Perilla (aka shiso) gel adding a subtle minty echo; fermented pistachio bringing a funky, nutty counterpoint. Dressed tableside by chef, adorned with Spring Shoots, herbs and edible flowers grown next to the entrance. Clear tomato water served on the side. Dry-Aged Guangdong Duck seared to perfection with crisp skin, blushing center, kissed with floral honey. Accompanied by charred chicory, pumpkin purée, sauce made with duck Bones and blackberry accents. The Braised Leg, served as a mousse crumble with duck oil and pickled walnut, was rich and super gamey.$150 pp Add-On: sweet, supple, and luminous Hokkaido Scallop with sliced Taoyuan Asparagus (both white and cured) in Smoked Dashi. The 2 pieces of Nasturtium leaf（旱金蓮/金蓮花) added a peppery lift. Dessert: Warm 61% Chocolate, Artichoke and MaltBirthday treat on the house: bespoke Strawberry Tart topped with Yogurt- together with the birthday card- a gentle, heartfelt gesture that brought the meal full circle. To finish off: chocolate with marshmallow filling.In summary: a temple of modern dining with a visionary tasting menu, where every dish was anchored in nature, yet shaped by intellectual curiosity and sensory delight. The experience was quietly luxurious, served with exceptional hospitality.
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喺社交媒體網站廣告見到跟住二月尾嘅時候訂，訂嘅時候都已經訂到四月，見到佢新裝修同埋新搬遷第一次食，訂咗食晚餐。佢係1200百幾蚊一個set dinner 有少少頭盤前菜，前菜都幾好食幾特別，然後主菜可以揀三個(我哋兩個人食）揀咗魚，和牛每人要加$300即係total $600，同埋鴨。鴨正常個皮同啲肉都OK好食。個和牛都正常，不過好細件，但係個魚真係中伏，首先第一次嚟嘅係唔夠熟，佢話係慢煮，但係入邊啲肉未煮熟，然之後仲要配個生蠔，腥上加腥，搞唔掂。 我哋叫咗一個Wine pairing (4glasses)$580 + wine and non alcohol pairing (2glasses 酒+ 2glasses non alcohol) $380. 佢啲wine pairing 有三個價錢 580$最平 $1600 最貴，中間嗰個價錢唔記得咗幾多錢。我揀咗最平$580但係啲酒好一般。另外non alcohol嗰兩杯都幾難飲，有啲怪。我哋食完Main佢問我我哋使唔使要份芝士多士，佢話我哋咁飽要一份啦咁樣，點知原來要收錢嘅，買單嘅時候先知，$100一份，細個手板掌，而且唔係好好食，芝士同多士中間夾住嗰一層好甜。我哋食甜品嘅時候佢再問我哋使唔使再叫多杯酒，佢嘅語氣係好想我哋叫咁樣。甜品都係普通唔係特別好食。最後我哋埋單係四千頭。其實整體感覺，我覺得係有少少好似逼人叫多啲酒或者加配啲嘢食咁樣，我好少會有咁嘅感覺，可能係餐廳上頭要求，所以啲員工咁樣，整體佢哋係有善嘅，但係呢種逼人消費嘅感覺有少少喺呢種都幾高級嘅餐廳上面格格不入。呢個餐廳啲嘢食唔算特別好食，我唔會再去食，而且價錢都唔算平，咁我寧願出入酒店食西餐，都係差唔多價錢。始終酒店高級過這個地方，但係價錢同食物質素都一般。
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