Events

ROGANIC PRESENTS
Fermentation and Mushroom Cultivation Workshops
With Farmhouse Productions

This July, we are hosting interactive workshops with our good friend Chunling, founder of Farmhouse Productions, a regenerative organic farming and lifestyle collective and long-term supplier of ours.

Each workshop is limited to just 10 guests, focusing on either fermentation or mushroom growing.

After the workshops, attendees will enjoy our latest 3-course lunch menu featuring farm-fresh ingredients at Roganic.

Don’t miss this unique opportunity to deepen your connection to where your food comes from.

Book your spot today before they’re all gone!

WORKSHOP DETAILS

Fermentation Workshop
Learn how to preserve the season's bounty. You will use surplus farm vegetables to make your own unique fermented foods and learn about the science and sustainability benefits of fermentation.
Date: Sunday, 14 July 2024 at Roganic Hong Kong
Time: 12:00 Workshop 13:15 Lunch or 12:00 Lunch 13:30 Workshop
Pricing: With 3-Course Lunch Menu: $880 + 10% service charge

Mushroom Grow Jar Workshop
You will create your own mushroom grow jars from recycled materials while learning about the importance of fungi in our ecology and food systems.
Date: Sunday, 21 July 2024 at Roganic Hong Kong
Time: 12:00 Workshop 13:15 Lunch or 12:00 Lunch 13:30 Workshop
Pricing: With 3-Course Lunch Menu: $880 + 10% service charge

Book Now for 12:00 Lunch & 13:30 Workshop Session

Book Now for 12:00 Workshop & 13:15 Lunch Session

Aulis Hong Kong x Sato Wine Dinner
15^th June, 2023
$2160 + 10% service charge per person price includes wine pairing

Preserved tomato leaf and kombucha
Truffle pudding glazed in 100 flower honey, aged Berkswell
Large white pork and eel doughnut, cured fat and caviar
L’Atypique 2021, Riesling

Bream in coal, fermented long beans and watercress
Hokkaido scallop with buttermilk and smoked pike perch roe
La Ferme de Sato - Le Chant du Vent 2020, Chardonnay

Stuffed yellow chicken wing, asparagus, hen of the woods and pine
Northburn 2019, Pinot Noir
Northburn 2015, Pinot Noir

Mussel and seaweed custard with roasted shrimp
Turbot with crown prince squash and smoked roe sauce
L’Atypique 2019, Pinot Gris

Te mana lamb, broad bean and wild garlic crush, fig leaf
L’Insolite 2019, Pinot Noir

Frozen tunworth cheese, buckwheat crumb, preserved rhubarb
Ruby red strawberry with bee pollen cake and mint
Stout cream with coffee molasses and burnt milk
Eric Bordelet - Sidre Brut 2021