ROVI

The Enzoni spritz, made by new Bar Manager

The Enzoni spritz, made by our new Bar Manager

The Enzoni spritz, made by our newest Bar Manager

Our Cauliflower stem goujons are made from cauliflower off-cuts sent to us from the Ottolenghi delis and restaurants. Served with a bright yoghurt and caper sauce, it’s a nibble we absolutely love. This dish combines both our obsession with using the whole veg and our play on classics.

Grill roundup from the last few weeks..

1. Beef from
2. Brill from
3. Beetroot from
4.

Pasture raised chicken from with coconut milk and tomatillo peanut salad

There’s been no shortage of shiso at our kitchen garden.

Find it on our Coal roasted beetroot pkhali with green olive and walnut

A special day on Thursday, celebrating our new Head Chef and launch of a new menu.

ROVI has always been all about fire, vegetables, fermentation and regenerative produce, cooking seasonally, and using fruit and veg when they are at their best.

Yesterday, we spent the morning at our Kitchen Garden at , touring the new season-produce with chief grower, before heading back to ROVI for lunch from the new menu.
On the menu was Pickle and Ferment Plate of Tromboncino Kimchi, Sauerkraut, Turnip Pickle and Bread and Butter Pickle, all grown at Wolves Lane, Regenerative Beef Carpaccio and Braised Regenerative Beef Feather Blade sourced from , Pumpkin muhammara and pumpkin cheesecake by Pumpkin Greg (who’s such a charmer!).

All celebrating the veg, low waste cooking and regenerative farming practices.

A big thank you to our wonderful suppliers who were able to make the trip down and celebrate with us..

Stein and Ella from
Phil from
Sam and Harry .london
Will from
Pumpkin Greg from Forge Farm

Not an inch of table space to spare. Tasting our new ROVI menu last week with .tongue and

Mussels with ras el hanout broth and wild garlic shatta.

We smoke our red gurnard bones over the grill, making a fish stock infused with saffron for our broth, and garnish with Wild garlic stems that have been fermenting since the spring.

So long summer. Saying goodbye to the last of the summers produce at our kitchen garden.

New to the menu; Ottolenghi gilda with white anchovy, pickled chilli and Baharat

We always have space for walk ins.

Grilled mackerel served in a punchy tamarind rasam broth. We love tamarind spice as it brings a unique sweet and sour flavour to the broth. We serve alongside sticky sushi rice balls to soak up all the broth, All Greens tomatoes, crispy shallots, coriander and curry leaf oil.

Chef Andy collecting beetroots from our Wolves Lane delivery.

We take inspiration from a Georgian dish for this one, Beetroot and walnut pkhali. Beetroots are roasted in the coals. We peel back the charred skin then blend with walnuts, vinegar and spices. The earthiness from the beetroot is balanced perfectly with the sweet cherries and the citrusy green olive salsa. Andy finishes the dish with shiso from Wolves Lane and cherry powder.

Padron peppers are gently seared on the grill with smoked almonds and a refreshing walnut vinegar.

We think the best seat in the house is the bar, with a view straight into the open kitchen to watch the chefs work the grill. Stop by and grab a seat, we’re always open for walk-ins.