Well Dressed Plates | Tony Rodd | Review

November 20, 2016

When Tony Rodd invited me to sample his food at his new pop-up I was pretty flattered.

Tony was a finalist in the 2015 series of BBC's MasterChef and is currently the moustached man behind the Well Dressed Plates pop up at Strongroom (in residence until the end of the year).
tony rodd

The venue has long been synonymous with music given its 30 year old recording studio and music producing community based in the neighbouring buildings.

With an extensive beer and cider menu featuring both local and international microbreweries, my dinner companion (an old university friend) was pretty impressed.  
london blogger

Upon arrival Tony greeted us with a giant smile, eager to talk us through the menu. He is clearly passionate about the produce he uses and explained in a friendly East End accent that he was busy in the kitchen over the next few days experimenting with new flavours to refresh the lunch time specials for regulars.

The first thing we noticed about the menu was the price - surprisingly very reasonable! The second was that there are loads of vegetarian and gluten free options, something pop-ups in particular don't seem to offer much of. 
Well Dressed PlatesWell Dressed Plates

As a massive brunch fan I ordered the poached eggs, asparagus, ham and hollandaise to start whilst my friend opted for the smoked Trout on Fennel, Beetroot and Pickled Apple Salad.
Both dishes were delicious, and although the flavour combinations were traditional each featured a beautiful presentation and slight flavour twist that elevated it. Next time I would switch my order to the trout as the combination of fresh dill, sharp apple, earthy beetroot and liquorice fennel was addictive.
Well Dressed Plates 

Following Tony's suggestion we ordered the Pork belly and chicken roulade for our main courses. The pork was served with roast fennel, the creamiest mash ever made, apple puree and port sauce - I honestly could have eaten again, and again, and taken some more away to eat again later. 
 Well Dressed Plates

The chicken and mushroom roulade with mash and asparagus is known as the signature main course dish. The smooth texture was unexpected and the salty addition of prosciutto ham seasoned the plate beautifully. Again, the super creamy mash was the star of the show - I don't how he made mash so tasty?! - whilst the asparagus offered a crunchy and clean cut through. 

After all that food we couldn't handle a heavy dessert so decided to share a British cheese board complete with grapes and gherkins.

If you're looking for a relaxed evening give the pop-up a visit; it's atmosphere, food menu and beer selection aren't to be missed. I can't wait to go back for date night with Russell. 


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