{"id":9398,"date":"2018-03-19T06:40:20","date_gmt":"2018-03-19T06:40:20","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/?p=9398"},"modified":"2018-03-29T17:17:08","modified_gmt":"2018-03-29T16:17:08","slug":"black-roe-restaurant-review","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/black-roe-restaurant-review\/","title":{"rendered":"Black Roe Mayfair for dinner – review"},"content":{"rendered":"

\"Black Black Roe Poke Bar and Grill launched in the heart of Mayfair in March 2016 and it\u2019s one of my favourite spots. The dark grey, portrait-hung walls create a cocoon of calm in Mayfair. It isn\u2019t glitzy, you don\u2019t have to be an A-lister to be allowed in, but it is smart-casual, with delicious embellishments.<\/p>\n

The Poke Bar is in the window to attract passing traffic, although there is very much more here than this fresh and flavourful Hawaiian dish. There is a menu that offers cooked specialities, and they are a unique and memorable bunch. The bill of fare has recently changed, and I jumped at the chance to re-visit. It wasn\u2019t a matter of seeing if Black Roe had improved. Oh, no, it was to check that it was still just as good as I remembered. And it is.<\/p>\n

This small 60-seat gem has its focus on Pacific Rim cuisine. Think of Japan with a hint of Korea and of course Hawaii. The food here likely won\u2019t be found in other restaurants. It\u2019s light, flavourful and attractive. And the cocktails are extraordinary.<\/p>\n

My go-to cocktail at Black Roe is the sharp and tangy Yuzu Grapefruit Collins. I am a sucker for anything sour and this is a marvellous example of a sharp pre-dinner drink. This must be well-chilled and served with plenty of ice. It isn\u2019t over-garnished (it\u2019s no worse for that) and one taste will have the recipient hooked.<\/p>\n

\"Black<\/h4>\n

This is a dish over which to fight<\/h4>\n

Smoky Apple Negroni \u2013 Nikka from the Barrel Whisky, Cocchi Americano (a quinine-laced aperitif), Campari, Manzana Verde \u2013 are combined and then infused with apple smoke. Yes, this is mixology theatre. That smoke is real. The barman honestly has burnt a bit of tree! Both smoke and beverage are poured over ice to great effect. This would be the cocktail of choice for any Campari lover.<\/p>\n

\"BlackSpicy Mai Tai is a must-try at Black Roe. Rum, Cointreau, chilli, almond syrup and pineapple juice together present a belt of heat with a fruity finish. I am going to steal the recipe. It might not be given freely, so there is the prospect of bribery. Yes, it\u2019s that good, but it\u2019s not for the faint-hearted.<\/p>\n

But we were actually here for the food. Katakuriko Crispy Squid tossed in an oyster dressing was just as the name suggested. This is a dish over which to fight. The crunchy coating on the seafood makes this a winner. Not a hint of grease to detract from the light preparation. I would be content, on a quick visit, to have just a plate of this squid and a cocktail!<\/p>\n

Confit Duck Leg Salad \u2013 rocket, pine nuts, pomegranate, diced pineapple \u2013 had robust ducky flavour. It was a colourful and delicious dish of succulent meat with a large portion of spicy rocket greens, which was a great carrier for both meat and fruit.<\/p>\n

Steamed Mussels in a fragrant coconut broth is new to the Black Roe menu<\/h4>\n

Steamed Mussels in a fragrant coconut broth is new to the Black Roe menu and it should definitely stay. It has all the spices familiar to lovers of Thai food but without the over-chilli heat. The substantial mound of mussels was delicately spiced but remained recognisably Thai, with plenty of sauce left over to be consumed atop a bowl of steamed Nishiki rice. Nishiki is a premium, medium-grain Japanese rice that becomes fluffy and sticky when cooked. It\u2019s an ideal vehicle for mopping sauce.<\/p>\n

\"BlackWaimea’n Sticky Lamb Ribs are glistening, moist, cooked to pink perfection and will be sought-after by carnivores. A beautiful and simple presentation.<\/p>\n

Anise Glace with hibiscus-poached pear and milk cracker was my guest\u2019s dessert. This was an attractive plate which tasted as good as it looked. The pyramid of white kulfi-like ice-cream was delicately flavoured but the blush-red fruit was the star. The garnish of violas gave a nod to the Spring which we hope will arrive in the coming months.<\/p>\n

Black Roe is my kinda restaurant. It has a convenient location, relaxing ambiance, some of my favourite dishes, and cocktails for which to die. We will return.<\/p>\n

Black Roe
\n4 Mill Street
\nMayfair
\nLondon W1s 2ax<\/p>\n

Phone: +44 (0)20 3794 8448<\/p>\n

Email: info@blackroe.com<\/p>\n

Opening hours
\nMonday – Friday:
\nLunch 12:00 noon till 3:00 pm
\nDinner 6:00 pm till 11:00 pm<\/p>\n

Saturday
\nLunch 13:00 pm till 3:00 pm
\nDinner 6:00 pm till 11:00 pm<\/p>\n

Sunday – Closed.<\/p>\n

Visit Black Roe here<\/a>.<\/p>\n

 <\/p>\n

Read more about Black Roe here<\/strong><\/a><\/p>\n

 <\/p>\n

Restaurant review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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