Roganic: in perfect harmony
|Cumbrian stout dessert
I think the best way to enjoy the charms of Roganic is to experience the 10 course tasting menu (£80). It might sound like a lot of food, but truthfully the portions are relatively small, as you'll see in the following photos, and the food is biased towards lighter flavours. In fact, there is only one red meat course in the ten. We started with two amuse: a warm pig's head cube and an umami-rich seaweed crisp which went nicely with the bottle of champagne we ordered to see us through most of the meal.
|Pigs head and seaweed amuse
|Grown-up yolk from the golden egg, salt, vinegar and garlic
|Keen's dumplings, cream of onion, sweet cicely and liquoice powder
|Raw mackerel in coal oil, beetroot and apple
|Heritage Potatoes, fennel seeds, curds, cabbage and duck sweetbreads
|Sugarsnax carrots with beef tongue, dill and buttermilk
|Sea-dived scallop, dragon's egg, sorrel, barley and butternut
|Plaice and leeks, cockles and sea sandwort
|Reg's guinea hen, runners, girolles, salt-baked turnip and yarrow
Course 10: Artichoke, butterscotch, wild plum and walnut. An artichoke for dessert? Here we had a slightly deconstructed walnut crumble, with gently poached plums atop a not-too-sweet butterscotch sauce and topped with artichoke ice cream. What a wonderful mix of flavours. A post dessert was served too. Douglas fir milkshake with a small gingerbread and carrot bite. I thought this was a refreshing way to finish the meal.
|Artichoke, butterscotch, wild plum and walnut
|Douglas fir milkshake