In our view, this will be a big loss for the London dining scene for as brasserie after brasserie opens in 2013, Roganic steers its own unique path and continues to offer quality, consistency and innovation throughout the menu. Today, it was raw mackerel that got the coal oil treatment adding a smokey dimension to the fish that is served with yoghurt and rye. On the 'main', lamb is passed over for mutton which in Rogan's restaurants always seems to pay off (the hogget too is exceptional when on the menu), while there are the 'usual suspect' ingredients such as heritage potatoes, onion ash and lovage, or on the vegetarian menu, salt bake celeriac, cabbage, mugwort and Jack by the hedge that typically define his food style.
The food at Roganic is always exciting and no matter how many times you return, there always seems something new to enjoy on the menu. Furthermore. sourcing many of the ingredients from his own farm in Cumbria, there's genuine seasonality that's determined not strictly by the calendar, but rather, what on the farm is ready to harvest. With just nine weeks left till it closes, demand for tables is likely to be brisk; Marylebone simply wont be the same without it.