Rök (Shoreditch)

• The four of us were all really happy about our food
• I think I would say it is a European restaurant focused on Nordic cooking techniques
• One of the side salads was flavored with sesame oil
• We started with the large platter of charcuterie which was excellent
• We had dill pickles (actually baby cucumbers flavored with dill) and mushroom pickles
• All of the pickles were great value at £
• The only starter that didn't excite us was the coarse duck pate
• Made with liver and hearts and garnished with cloudberry jam and served on knackerbrod
• I was surprised that there were not a lot of fish options for the mains
• As their ocean coastline is quite short (most of their coast is actually fresh water)
• Lingonberry jam enriched with bacon fat complimented the duck breast well
• All of the meat was very tender
• We chose smoked beet with goat cheese and sunflower seeds as well as charred broccoli with quinoa
• Our waitress could describe exactly how to recreate the intriguing charred broccoli salad (flavored with balsamic and sesame oil) at home
• As well as the cauliflower cheese and BBQ sweet potato with horseradish cream
• The marrow mash was heavenly and made with oil and garlic instead of dairy
• The cauliflower was quite rich with lots of cheesy bechamel and a topping of beef floss
• The waitress assured us that there was no added sugar in that dish
• The waitress indicated that a whiskey marinade was also involved
• It was served with a sweet almond crumb and a dollop of creme fraiche
• ) but this restaurant was so good I feel I have a duty to tell you about it
• All wooden and bare with a tiny open kitchen with just one chef
• Rök (Shoreditch) is like an instagramers&rsquo
• Ve not been to Barnyard it seems there are instant similarities to the style of the two as consultant chef
• There are precious few things that are terribly right about it either
• Let me speak to you about Rok because they are fast becoming the IKEA of the Scandinavian food scene in London
• The name of the game here is refined Swedish with an emphasis on staying true to traditional techniques such as brining
• Pickling and smoking which are popular back home
• The resulting menu is dominated by up smoked meat dishes
• We started with a platter of beautiful Cobble Lane Cured charcuterie (who incidentally are fast becoming my favourite cured near suppliers) but the overwhelming highlight was the scallop &
• An order of bread was immediately put in to mop up any resulting juices
• Plates of lamb with cranberry &
• E and duck leg with bacon &
• Lingonberry jam were exquisite as they highlighted and paid respect to the quality of the raw produce the way any class institution should
• The only choice you had was whether you wanted it or not
• The coal roasted burnt peach with yogurt and almond is fantastic
• We went for their pork with Granny Smith as a main and it was a little hard and chewy (we should have probably chosen one of the other mains)
• The nduja scotch quail's egg with Dijon mayo (one of the most talked about dishes in London last Summer) was excellent
• Their bone marrow mash was also really good and their dessert
• Rok Smokehouse was launched in Shoreditch in 2015

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