Sea scallop, oyster, seaweed and watercress

Clockwise: Carrot puree with pickled celery and basil; Mushroom broth with buffalo curd and water mint; lemon sole with smoked marrow and roasted bone sauce

Dessert: Macerated strawberries with Butter milk custard and Strawberry meringue

Silk trench coat, Calvin Klein. Trousers, Topman. Grey t-shirt, Gmarket. Bag, JHYoo. Shoes, Topshop.

Let me just go collect a few more scrap metal bits to sell so I can once again afford to take some more shots inside Roganic to show you. Or, just book and go, actually. I don’t think I’m confident enough to explain what the dishes are anyway, that’s usually Sophie‘s job and I’m the pizza-belly photographer that nods fiercely pretending to know what a hake is. (‘Yes, this hake is so delicious, can one grow it in the garden?‘) The funny thing is, I didn’t near expect Roganic to be this good despite all the gushing, although when I arrived at the address the low-key grey-pistachio exterior with frosted windows did throw me off a bit. When I plan to spend £60+ for a lunch I expect at least a carpet of some variant of red, and servants, bowing. But then again yours truly is cheap-azz that cry over a £6 burger. I went for the 6 course option, only because it’s a no-choice tasting menu which means the 3 course option would’ve been like having glorified finger food for lunch and the 10 course option would’ve been having LOTS AND LOTS of finger food for lunch. If you’re a foodie feel free to leave that dijon mustard-smear in my comment box now. Said glorified finger-food was beautifully presented on surfaces with contrasting or complimenting textures, and served with the most adequate tempo; every course had such harmony within itself – by the time we were on dessert my palate had been active like an LED dance floor. The only time I’ve had that kind of party in my mouth was when I first tried peanut butter and Oreos after watching Parent Trap in 1998…. YUM. Before the company put two and two together and forever ruined adolescent excitement of of food-experimentation, that is.