Rök, meaning ‘smoke’ in Swedish, will be brining, pickling and smoking British ingredients to create a largely meat-based offering inspired by Northern European dishes.
The 40-cover site will be open for lunch, dinner and late night drinks, with a downstairs cocktail bar opening shortly.
Former Aveqia and Barnyard chef Matt Young has devised the menu, which makes use of family recipes and pickling and fermenting techniques passed on from Rök’s owners.
Dishes will include Smoked Short Rib of Beef with Birch Syrup; Bone Marrow Mash, Garlic and Parsley; and Nduja Quail Scotch Egg.
Meats will be prepared at Cobble Lane smokehouse in Islington before being sent to Rök and finished on a custom built, charcoal fueled barbecue – the centerpiece of the kitchen.
Rök looks set to occupy an interesting space in the capital’s dining scene, which has seen a host of smokehouse restaurants such as Reds True Barbecue and Nordic inspired concepts including Lundenwic and KuPP launching this year.
Located at 26 Curtain Road, Shoreditch, the restaurant will hold a soft launch from 3-8 August ahead of opening to the public on 10 August.