Updated 24/7 with soft launch details.
We're seeing an interesting trend in smokehouse-based restaurants of late - that's seen various cuisines crossed with traditional smokehouse fare. The most recent and obvious example has been the middle eastern smokehouse of Berber & Q and now there's Rök, which comes with a Nordic twist.
Rök, which literally means "smoke" in Swedish, will be brining, pickling and smoking various British ingredients - with a focus on delivering the kinds of smoked meat dishes, cures, pickles and vegetable dishes that you'd see on tables across Northern Europe. The menu has been created by Matt Young (from Barnyard and Aveqia) and links in with recipes from the owners' families.
In practice, that means the menu will have...
- Beef shin croquettes with horseradish & parsley cream
- Crispy nduja quail scotch egg
- Smoked Short Rib of beef with Birch syrup
- Duck leg with bacon and lingonberry jam
- Charred broccoli, pumpkin seeds and toasted almonds
- Charcoal beet salad, goat’s cheese, toasted hazelnut, watercress
- Bone marrow mash, garlic and parsley
- Pickled slaw, cabbage, carrot & fennel
- Sweet pickled cucumbers
There will be meats supplied from Cobble Lane Cured in Islington - who have been working on some bespoke charcuterie for the restaurant. They'll smoke the meats at Cobble Lane which will be finished off on the a custom built, charcoal fuelled BBQ at Rök.
Small producer wines and a small cocktail list complete the offering - and there will be a late licence too, with a special bar snack menu available after 10pm.
Soft Launch details: From the 3rd – 8th August, evenings only, diners will receive a 50% discount on food. Bookings for this will be taken on a first come, first serve basis. To reserve a table at the soft launch, send an e-mail to bookings@roklondon.com.
Rök fully opens 10 August at 26 Curtain Rd London EC2A 3NY. For more, follow them on Twitter @rokshoreditch.
