At Taste of London this year Caroline and I got a voucher for 25% off food at Roka Aldwych, which we used shortly after. In August I believe. Where does the time go?!?
Anyway, it was a lovely sunny day and we had time for a long lunch. Those were the days…
The first thing on the menu that caught my eye was the scallop sashimi, and I remembered the fab version I had at Berns in Stockholm, and just had to order it here too. Sadly it was nowhere near as nice as the one in Stockholm, it was fresh but not as nice tasting. The yellow tail tartar was also a little plain, but from here on the lunch only got better and better.
The softshell crab and kimchi maki roll was really nice, and I like the fact the sauce was served on the side instead of all on top of the sushi.
The beef gyozas were also nice, not wow but nice. The filling was OK but the pastry was perfect.
This sticky deliciousness that is grilled aubergine was just amazing! I would come back just to have that. Yum…
And these beef and shosito pepper skewers were top notch too!
The level of the cooking was a bit up and down but the dishes got (seriously) better towards the end of the meal, so maybe they’re best at the cooked dishes here.
Roka Aldwych, 71 Aldwych, London WC2B 4HN
That weekend in the countryside the maincourse was a buffet with plenty of options. We had sausages and burgers from Waitrose as well as chicken drumsticks with sweet chilli marinade and marinated pork fillet with lemon and herbs.
For the sausages and burgers we had buns, mustard, ketchup, mayo, sliced tomatoes, onions and pickles.
The other trimmings were a regular salad with avocado and spring onions, couscous salad with grilled peppers and chickpeas, bean salad with Dijon and feta, classic potato salad (with parsley instead of dill) and slaw.
Marinated pork fillet with lemon and herbs, serves 6-8
2 pork fillets/tenderloins approx 400 g each
150-200 ml mild olive oil
1 lemon, zest and juice
2 tsp honey
1 garlic clove
5-8 sprigs of thyme, leaves only
5 sprigs rosemary, chopped
Trim the meat of any fat/tendons and cut into 1 inch thich slices. Flatten them a bit. Season the meat.
Mix the marinade and cover the meat (either in ziplock bags or a ceramic tray/bowl. Leave to marinate in the fridge at least over night or for 48 hours. Barbecue.