The wonderful Roast Restaurant recently took on Marcus Veberne as the new head chef and I got to sample his new menu last week which I am thrilled to say is fantastic.
We dined in the stunning conservatory section of the dining room overlooking the bustling Borough Market. To start with we gorged on huge scallops that came in their shells with a little samphire over the top and a rather delicious scotch egg. The scotch egg, which was cut in half to reveal its molten yellow yolk, was made with beautifully moist oaty haggis. To the side was a marvel of a sauce made from capers and mayonnaise that freshened everything up.
For our mains we had a “quick roast”, which was a beautifully cooked piece of beef fillet served with crispy roast potatoes and a Yorkshire pudding that stood patriotically to attention on the side of the plate. I went for the lamb neck with pearl barley salad. Totally heavenly, the lamb was cooked to rare perfection and had a wonderfully light Eastern Med twist of herbs and yoghurt.
The puddings were fantastic. We had a rich chocolate moose with a light fruit-moose topping and a sticky date pudding that won! It was moist and rich, without being too sweet. I loved it, an awesome dessert.
Roast Restaurant, The Floral Hall, Stoney Street London SE1 1TL, www.roast-restaurant.com