Seasonal endeavours 

At Simon Rogan’s chef’s table restaurant Aulis Hong Kong, the team is proud to introduce a new and much valued Saturday Lunch Menu and Seasonal Dinner Menu. The Saturday Lunch Menu features highlights from the full tasting menu, where all dishes are plated, finished, and explained at the table. Ideal to kick off the weekend, this shorter experience offers a dynamic and interactive experience that is now available every Saturday.

Aulis Hong Kong’s new menus feature local ingredients sourced from nearby farms, with each dish crafted to showcase quality and flavours rooted in the region’s bounty. Debuting alongside old signature favourites are the latest creations including Grilled Farmhouse Brassicas with confit yolk, poached Akasaki Iwate oyster, and horseradish. This course features gai-lan and sweetheart cabbage from Farmhouse Productions, grilled and brushed with burnt chive oil. Oysters from Iwate are poached in their shells and served alongside a fudgey egg yolk covered in kohlrabi from a neighbouring farm in Kam Tin. The dish is completed with a broth made from the cabbages with a base of Lion Rock Imperial Stout spiked with fresh horseradish. 

Another new standout dish is the Poached Grouper from Aberdeen market, served with roasted Kuruma shrimp sauce infused with perilla. The local grouper form Aberdeen is filleted, brined, poached, and roasted to perfection. Rainbow chard leaves are wilted in an emulsion of purple perilla, while the stems are pickled and finished with preserved perilla buds. The roasted Kuruma shrimp sauce is seasoned with perilla vinegar, adding layers of flavour to this exquisite dish.

For a main course that delights the palate, savour the two-way Roasted Pigeon from Zhongshan with onions cooked in whey, pickled walnut, and Boltardy beetroots. This dish features roasted pigeon from Zhongshan in Guangdong, with onions slowly cooked in yoghurt whey. A purée of pickled walnuts, salt baked Boltardy beetroots from New Territories, and a sauce made from roasted bones and necks using Two Moons gin, onion jam, and preserved redcurrants further elevate the dish. On the side is a crumpet with roasted yeast and seed butter, perfect for mopping up the sauce.

Slow-cooked Pigeon with white radish and black garlic is a rich ‘secondi’ course, featuring a ragout sauce made from the legs and offal. Fermented white radish from Farm 28 in Kam Tin adds a unique touch, while an emulsion made from black garlic adds depth to the dish.

Completing the culinary journey is the new dessert of Himalayan Mulberry from Pat Heung, served with mountain marigold cream and preserved perilla, followed by Aulis’ signature Aulis, served with a frozen mousse of fuseau artichokes roasted and caramelised in molasses, and jasmine tea poached Baodu Ganlu pears from Taiwan.

Roganic Hong Kong, honoured with one MICHELIN star and the prestigious Green Star from MICHELIN Guide, stands as a beacon of sustainability in the culinary world. The Green Star recognition underscores Roganic’s dedication to creating a dining experience that not only delights the palate, but also nurtures the planet, from sourcing local, seasonal ingredients to championing ethical food production.