Roganic To Collaborate With Bali’s Locavore This February 2020
Known for celebrating the best locally sourced seasonal ingredients, British chef Simon Rogan’s Hong Kong restaurant Roganic is launching a two-day collaboration with Locavore Bali, Indonesia’s dining destination that advocates sustainability and local sourcing. For two nights in February, the two restaurants will present a four-hands collaboration menu showcasing dishes from both establishments.
On February 12 and 13, Ray Adriansyah, chef-patron and co-founder of Locavore, will be present at Roganic, joining the Hong Kong restaurant’s executive chef Oliver Marlow and head chef Ashley Salmon in creating a collaboration menu highlighting homegrown and locally foraged ingredients.
The Roganic and Locavore menu will feature the best of both restaurants, notably including highlights such as butternut bark with fresh cheese, yeast, and nasturtium (Roganic); raw scallop in yuzu, oyster, and grilled cucumber juice (Roganic); black rice blini with different colour sambal (Locavore); and grouper with kailan stem, stinky bean, sauce Batak and tangerine (Locavore), among many. The two-night exclusive collaboration dinner menu is priced at HK$1,780 per person, with a wine or non-alcoholic beverage pairing option available at any additional HK$680 per person. Reservations are strongly recommended.