Occupying a space behind Marylebone High Street with a small and simple logo, Roganic is a restaurant that you could easily walk by without giving it a second glance. But it’s been the talk of the town for quite a while, blogged many times and having a menu made up of ingredients we mostly like, I decided it would be a lovely surprise for Mr A’s birthday.
It’s the first time for us to try a set 10 course menu and we thoroughly enjoyed it, there were some courses which we liked better than others. Let me tell you about the bread first,usually I see bread as just a partner to something else but this bread, specifically the onion flavor one, is bloody awesome. In fact, its so good it deserves its own little paragraph. I didn’t know that a simple warm and soft onion bread could be this damn good. Roganic, please sell your bread somewhere.
Anyway before you think I am going bread crazy, the ‘Grown up egg yolk from the golden egg, celeriac, sorrel and garlic cream’ and ‘Cornish lobster, oyster, apple, pickled kohlrabi and coastal herbs’ were the star dishes. The grown up egg yolk dish was also the most interesting dish we’ve eaten and are still puzzled about how it was made.
We thought the ‘Five flavoured monkfish, razor clams, vinegar and hazelnut’, the monkfish in this dish was far too salty for our liking and it was totally overshadowed by the lamb dish, also excellent, which came next. Lastly we thoroughly enjoyed all the desserts dishes minus the ‘Rhubarb with meadowsweet, cream cake and sweet cicely’ because we both are not fond of rhubarb.
I could go on and on about how eating through a 10 course menu is exciting particular Simon Rogan’s creation, I really could, but I’ll let you see the photos instead.
Onion biscuit with nettle cream and shallot jam
Smoked pork and eel croquettes
Pork crackling
Onion and Thyme, Wholemeal and Ale, Pumpernickel
Burnt cream of English mushrooms, ramsons and cheese drops
Grown up egg yolk from the golden egg, celeriac, sorrel, garlic cream
Spring broth with carrot dumplings, sea kale shoots and pearl barley
Beef tongue in coal oil, mustard,
scurvy grass, onions
Crispy seaweed mashed potatoes, ham stock, wild leek and fennel
Cornish lobster, oyster, apple, pickled kohlrabi coastal leaves
Five flavoured monkfish, razor clams, vinegar and hazelnut
Herdwick lamb flank, sweetbread, salsify, hedge garlic and velvet caps
Sweet cheese, water celery, artichoke and malt
Rhubarb with meadowsweet, cream cake and sweet cicely
A refreshing finish: Rowan shoot milkshake with lemon curd brioche donut
Happy Birthday Mr A
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