karohemd: by LJ user gothindulgence (Default)
[personal profile] karohemd
After a few stressful weeks, I felt the need to indulge and reward myself so booked a table at Roganic for lunch. I'd been there during opening week but wanted to try out the new menu which is now all head chef Ben Spalding's.
Knowing that eating the full 10 course meal would take several hours, I'd booked a table for 12 and was indeed the only guest for a while. This meant I had a free choice of tables so naturally I picked the one by the window which provided excellent light for photography. I've written about the restaurant in my previous post so straight on to the food:

Squid ink paper amuse bouche

The amuse bouche was crunchy "squid ink paper" with a light and fresh cucumber mouse and various seeds. A lovely bite to tickle the tastebuds.

Bread and butter

The bread and butter. The bread (the new chestnut flatbread, pumpernickel, Irish soda and buttermilk) was just as good as during my first visit and the whipped butter was served on Jellybean, the pebble.

Heirloom tomato

The first course was "Heirloom tomato, poached lamb tongue, dill custard", layered in a bowl. Sandia Chang, the maitre d' who usually served me during this stay, described it as a savoury trifle which was a rather apt description with its various layers of different flavours and textures. The chopped, chewy tongue was at the bottom, then a layer of the soft dill custard and finally a sort of salsa. All very fresh flavours that expanded and chased each other as you chewed/moved the spoonful around in your mouth.

Braddock White duck egg

Braddock White duck egg, puff ball mushroom, barley flakes, samphire and marjoram oil. As with most dishes at Roganic, this was a delightul combination of textures: the warm soft egg, the crunchy mushroom and samphire and the crispy barley.

Then, an early highlight, not only culinary but also theatrically: Cured and smoked River Tweed trout, sweet and sour peppers, and crab apple:
Cured and smoked River Tweed trout Cured and smoked River Tweed trout Cured and smoked River Tweed trout

This was the most remarkable piece of fish I'd ever had. It was so soft it literally melted in my mouth, sweet and beautifully flavoured. The accompaniments suited it perfectly. What a delight.

Pork belly and smoked eel croquettes

Pork belly and smoked eel croquettes, black mustard, sea purslane and fresh corn was another taste revelation. The combination of pork belly and eel, both usually rather fatty, was rich but surpisingly not greasy at all. The sweetcorn was lovely (I really seem to be warming to it)

Stone baked prawn

Stone baked prawn, purple sprouting broccoli, pickled elderberries and loganberry oil. Charmingly, the prawn was at first presented to me raw on a large pepple before it was taken to the kitchen to be cooked (I sadly didn't take the chance to take a photo). Excellent combination with the tart fruit.

Royal Kidney potatoes

Royal Kidney potatoes cooked in chicken fat, snow peas, goat's curd and clam juice. The successor to the most stunning potatoes I've ever had, this was equally wonderful but completely different because it was served with liquid accompaniments.

Skate belly and king scallop

The stunners just kept on coming with this Skate belly and king scallop dish, served with young leek and caramelised cauliflower. The seafood wonderfully caramelised while cooked to perfection, this was another hearty dish.

Cumrian rose veal

Closely followed by the main, Cumbrian rose veal cooked in buttermilk then roasted, cobnuts, cabbage and mead sauce. Superb meat with excellent accompaniments. Another winner.


The first dessert: Bilberries (stewed and whole), dried caramel, natural yoghurt and iced lemon thyme. Lovely tart fruit with the powdery caramel not being sweet at all. This was a perfect palate cleanser after the earlier rich dishes.

White chocolate sorbet

The second dessert was a White chocolate sorbet with rapeseed, Herman plum and meadowsweet granita. Sweet granita, crunchy seeds (up until then I hadn't known you could actually eat rapeseed rather than just use them for oil) and tart plum. Perfect.

Bay leaf milkshake, shortbread

Bay leaf milkshake, shortbread. This was another surprise as the bay worked really well.

Skipping the cheese this time, I finished with a cup of hot chocolate, accompanied by the tiniest cupcake ever:
Mini cupcake, hot chocolate

The stunning food and the friendly, relaxed and chatty service made the three hours and 20 minutes I spent at the restaurant fly by in no time. Having eaten so well, I didn't actually need another meal that day and only brunch the next.

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Date: 18/9/11 05:53 pm (UTC)
dantesspirit: (Default)
From: [personal profile] dantesspirit
Lovely, lovely platings and everything looks delicious.

September 2017

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