"Come for the sweets, stay for the vines."
With a cooking style defined by a reverence towards farm-to-table produce, British fine dining restaurant Roganic is set to carry its philosophy over to the worlds of wine and baking with the opening of The Baker & The Bottleman on Wan Chai's Lee Tung Avenue.
Set to open in late December, the new two-floor outlet transitions between two concepts over the course of a day, much like the name suggests. During the daytime, it's a cafe and bakery led by Roganic Hong Kong's executive chef Oli Marlow, serving British pastries, cakes and bread baked in-house from scratch using age-old artisanal pastry-making techniques—think lemon drizzle orange cake, pine and strawberry jam donuts, prune tarts, and scones. Savoury dishes will also be on offer, such as fermented flat bread with with whipped cod roe, coronation chicken bun, and of course, Roganic's famous soda bread.
