by Roz
Last week Bex and I were invited by Wire Media to a bloggers lunch at Rogano in Glasgow. Rogano has the title of Glasgow's oldest restaurant and specialises in seafood. The menu we were treated to definitely didn't disappoint and the staff were lovely, dealing with a few food allergies around the table and insisting that nothing was a problem.
The first course was oysters and a generous 24 were brought out for the table to share, with an array of accompaniments including a tangy onion relish that also tasted fantastic on the warm bread rolls that seemed to be never ending on the table.
The second course was Marrbury smoked salmon. The dish below might look a bit plain, but with salmon this delicious, it was really nice to enjoy it on its own.
Smoked salmon with capers
Last week Bex and I were invited by Wire Media to a bloggers lunch at Rogano in Glasgow. Rogano has the title of Glasgow's oldest restaurant and specialises in seafood. The menu we were treated to definitely didn't disappoint and the staff were lovely, dealing with a few food allergies around the table and insisting that nothing was a problem.
We were welcomed with a lovely glass of chilled bubbles, well the rest of the table was... Bex was heading back to work after lunch so couldn't indulge and I only had a mouthful, it was fab. Rogano had their Christmas decorations up and the restaurant looked very inviting.
The first course was oysters and a generous 24 were brought out for the table to share, with an array of accompaniments including a tangy onion relish that also tasted fantastic on the warm bread rolls that seemed to be never ending on the table.
Scottish oysters on the left and Irish oysters on the right
Smoked salmon with capers
Bex and I both picked the fish main course, the sea bass over the venison pie, and we were so glad we did. The fish was cooked perfectly with a lovely crispy skin and the parmesan polenta cakes were very good indeed. I'm not sure I've ever enjoyed polenta so much, it was a lovely taste and texture next to the fish and I will certainly try to recreate this type of main course at home.
Seabass with parmsan polenta cake, with an olive, sublushed tomato and shallot dressing
After all that mouth watering food, we weren't sure if we had room for dessert. It was brought out for everyone and from the smell alone I was glad I hadn't asked to skip it. The clootie dumpling was moreish and served warmed. It was packed full of fruit and spices and I ate the whole lot!
Clootie dumpling with Drambuie custard, mmmmmm!
Bex was brought her own plate of petit fours to ensure they were nut free. The staff brought these out with us having to ask, Bex simply asked if she should avoid any of the selection brought to the table and the waiter returned with her own little plate full :)
Delicious petit fours
I am so glad we were invited to this lunch as I will definitely be popping back to Rogano soon for some more of their fabulous food.
Roz xx
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