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Salt baked celeriac, mushroom XO sauce & roasted quince.jpg
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Skrei Cod, smoked cods roe sauce, grilled gem lettuce..jpg
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Wagyu skirt steak, maldon oyster & monks beard.jpg
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Rhubarb trifle, with magnolia blossom & white chocolate..jpg
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Hay baked chicken, 3 corner leeks & chanterells .jpg

What People Are Saying

“From the moment you sit until you leave , it is 5 star experience. Top service, great drinks, no BS amazing food, and great ambience. Top place in city.”

— Cem Salfati

“Absolutely unreal food, an amazing cocktail/drinks menu but the staff really made it. All super passionate, knowledgeable and generally great people.”

— Jack Lucas

“Unreal food. Don't think, just go.”

— Mollie Nock

“Superb wine selection and incredible food! Confident, knowledgeable and humble team. Can’t wait to go back!.”

— Chavdar Todorov

“Amazing, creative, delicious. Pushing boundaries. Definitely one to watch for the future. Get in whilst you can”

— Christine M

View fullsize She might not be the prettiest plate on the black board, but she may well be the tastiest. Rabbit ragu with Pearl barley, pickled mustard seeds, crispy garlic breadcrumbs, chives & @keenscheddar grated all over the top. On the menu this week do
View fullsize New trifle on the blackboard this week. Featuring some seriously tasty British raspberries, white chocolate, first press rapeseed oil and of course some rice crispies. Still an all time classic here and the raspberry version is not one to miss&hell
View fullsize @portlandshellfish crab on grilled focaccia, brown crab Mayo, pickled radish, salty fingers and some fried Alsace bacon. 🦀🥓💣 This crab is mind blowing… Just sooo good. Cooked and picked fresh its just a cut above the rest… Especia
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View fullsize Roasted Peterhead Cod, pineapple tomatoes, lemon verbena vinaigrette and smoked ricotta. Super fresh. Perfect for this heat 🥵 Come have a go! #rogues
View fullsize Golden hour meets golden brown. Fresh baked madeleines, lightly spiced with cinnamon and clove. Perfect way to round things off. Here now and always. #rogues
View fullsize Squid and mussel tagliatelle. Monk beard and tempura scraps seasoned with preserved lemon and toasted seaweed. Swipe for some sauce action. #rogues.
View fullsize We’ve changed up the Mille feuille, sorry @gracedent 😅but we couldn’t resist the cherries in this heat. This version is with chocolate cremeux, dulce de leche mousse & cherries. We do some sour bing cherries macerated in vin santo
View fullsize After a heavy weekend like that we’re sure this probably isn’t what you want to see pop up on your news feed… However, our fab new manager Marco will be launching a series of cocktail masterclasses every Sunday from the 19th of th
View fullsize Blood nectarine and lavender trifle. White chocolate mousse, nectarine and lavender jelly, crispy vanilla sponge, Rice Krispies & olive oil. A staple dessert for us that constantly changes with the seasons. This is an absolute screamer. #rog
View fullsize Mussels, Granny Smith apple, monks beard & beer batter scraps, all finished with a sauce made from mussel stock creme fraiche and preserved lemon. An absolute stunner. A must order right now. #Rogues
View fullsize Grilled British sprouting broccoli, blood nectarine, pickled mustard seeds & smoked almond all topped off with @highlandwagyu beef pastrami. 💣💣💣
View fullsize Fresh potato gnocchi, hand grenade courgettes, rocket, parmesan & preserved lemon. Super fresh summery vibes. Come get it. #rogues
View fullsize Out with the old cabbage and in with the new cabbage. The mighty spring cabbage showing it’s versatility yet again. This time it’s salt baked and grilled before being topped with mussels, pickled potato and puffed rice. It’s then
View fullsize Slow roast Hampshire Pork belly, Granny Smith apple, sweet & sour raisins, pickled walnut & fermented hispi cabbage slaw. Soo much flavour. Fat and acid combine 💣 #rogues

Front of house

Please email Katrina via the button below

job inquiries

Back of House

Please email Jake via the button below

FIND US.

Rogues.

460 Hackney Road, London.

E2 9EG

Kitchen Opening Hours

Monday 17:00-21:00

Tuesday 17:30-22:00

Wednesday 17:30 - 22:00

Thursday 17:30 - 22:00

Friday 17:30 - 22:00

Saturday 12:00 - 14:30. 17:30 - 22:30.

Sunday CLOSED

Phone
020 3737 3690