All of our teas, apart from the Jasmine Silver Tip, are sourced from Africa.
A cow foot, dark beer and panja pepper snack was, I sense, more about ‘shock value’ than anything else: who has ever tried cow’s foot? You are requesting to book Ikoyi for people on at . Frankly, the croquette in which said foot was served could have contained any meat. Ikoyi is one of last year’s most critically acclaimed openings. reservations@ikoyilondon.com, Instagram Ikoyi, London: See 186 unbiased reviews of Ikoyi, rated 4 of 5 on Tripadvisor and ranked #2,770 of 22,836 restaurants in London. Ikoyi menu. The statistics bear this out: some 50% of central London restaurants shut within a year of opening. Ikoyi has worked closely with Max and Noel Venning of Three Sheets Bar to create a drinks menu designed to be paired with our food. The chefs (who, incidentally, all appeared to be European) clearly seemed to know what they are doing with this dish, even if this could not be said about all of the ones we sampled (the plantain was instantly forgettable). In other words, this “totally beautiful” restaurant is adding a new dimension to London’s dining scene. Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable, line-caught fish and aged native beef. Sourced directly from Matti the farmer in the Boyo region of Cameroon. © SquareMeal 2020. Sign up with our newsletter and make sure you get the latest updates on all reviews and chronicles. By signing up you agree with our Privacy and Cookie Policy. The foundation for our menu is a vast collection of spices with a focus on sub-Saharan West Africa. St James's Market, St. James's, London, SW1Y 4AH, Good mood food for all the casual, no-fuss occasions – a quick midweek bite, lunch. Please check back between 8am - 7pm (Mon- Sat) or 9am - 6pm (Sun). We recommend you reserve online. The ever-evolving menu uses West African ingredients to create unique dishes. The a la carte menu is only available until 6 pm, later tables will only be offered the tasting menu. 8.33/10, "West African dynamism not to be missed" All are carefully created by Head Chef and Co-founder Jeremy Chan whose experience in the kitchens at Noma, Hibiscus and Dinner shines through. Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable, line-caught fish and aged native beef. Ikoyi explains their preparation style as ferment, burn and pickle which they infuse into all of their menus. Ikoyi is available for exclusive hire throughout the week, subject to availability. Discover Our Story. Add to wishlist Add to compare #333 of 32663 restaurants in London . Modern French brasserie with elegant Parisian spirit. Plantain, Smoked Scotch Bonnet & Raspberry, Plantain, Raspberry & Smoked Scotch Bonnet, Frerejean Freres, Premier Cru, Champagne NV, Viognier, Domaine Fontarèche, France 2018, Riesling, Melsheimer, Mosel, Germany 2016, Albariño, Leirana, Rias Baixas, Spain 2017, Roditis, Maison Viticole Ligas, Greece 2017, Gouveio, Quinta Da Romaneira, Portugal 2017, Jurançon Sec, Domaine de Souch, France 2013, Coume de l'Olla Blanc, Matassa, France 2018, Barbera, Riva Leone, Piedmont, Italy 2016, Clos de la Roilette, Fleurie, France 2017, Cabernet Franc, Christian Tschida, Austria 2016, Léon & Séraphin, Matthieu Dumarcher, France 2016, Cabernet Sauvignon Marselan, Tiansai, China 2015, Carignan, Lafage, Côtes Catalanes, France 2016, Cabernet Sauvignon, Frog's Leap, USA 2015, Late Harvest, Royal Tokaji, Hungary 2016 (500ml). For vegan customers, sadly, the extended version is not available. It lies to the northeast of Obalende and adjoins Lagos Island to the west, and at the edge of the Lagos Lagoon.Popular with the extreme upper class residents of Nigerian society, Ikoyi is arguably one of the wealthiest communities within Nigeria.. +44 (0)20 3583 4660 (Our reservation lines are open between: 3.00pm – 8.00pm Tuesday to Saturday, we advise booking online for immediate confirmation) Standouts on the short menu include a chargrilled octopus tentacle with spicy ndolé (a bitter-leaf and spinach mix); pink slabs of Wagyu beef atop an umami-laden paste of mushroom, fermented chilli, walnut and olives, all sitting in a silky smoked eel sauce; and an absolutely stunning dessert of mouth-coating groundnut foam with zobo jam and meringue.
****, "The chicken was like doing a shot, but of meat" Russian Standard - Nikka Gin - Guava - Apricot, Pepper Vodka - Stock – Scotch Bonnet - Tomato, Caramelised Plantain, Miso & Plantation 5, Star of Bombay, Okra Vermouth & Grains of Paradise. Our kitchen aims to serve produce in its optimal state, harnessing as much flavour as possible while respecting the true nature of the ingredient. The ever-evolving menu uses West African ingredients to create unique dishes. These offers are optional, and there's no commitment. All are carefully created by Head Chef and Co-founder Jeremy Chan whose experience in the kitchens at Noma, Hibiscus and Dinner shines through. v1.6.1. Please inform your server if you have any allergies or dietary requirements. Like the citizens of this city, there is huge diversity.
First bite of the menu - and the spiciest - this fried plantain dish is dusted in raspberry salt and served with a scotch bonnet chilli dip.
A LA CARTE MENU (available until 6:00 pm), Aged Short Horn Rib, Lemon Drop Peppers & Peppercorn Sauce, Smoked Jollof Rice, Aged Sheep Kebab & Crab Custard, Elephant Ear Kale, Cep Butter & Chicken Offal, Wild Mallard, Preserved Beetroot & Carrot, Sample Lunch Set Menu (available on Friday & Saturday 12:00 - 2:00pm), Filter Coffee served black or white (small or large), Crémant d'Alsace, Lucas Rieffel, Alsace, France, 1er Cru, Frerejean Fréres, Champagne, France, 1er Cru, Frerejean Fréres, Champagne Rose, France, Riesling, Peth Wetz, Rheinhessen, Germany, Pinot Blanc, Judith Beck, Burgenland, Austria, Albariño, Rodri Mendez, Rias Baixas Spain, Pinot Blanc Blend, Christian Tschida, Burgenland, Austria 2017, Jacquère, Domaine de Chevillard, Savoie, France, Gewürztraminer, Marc Kreydenweiss, Alsace, France, Chardonnay, Emmanuel Giboulot, Burgundy, France, Roussanne, Domaine Milan, Provence, France, Spätburgunder, Enderle & Moll, Baden, Germany, Merlot Blend, Oliver Cohen, Languedoc, France, Mourvèdre Blend, Ampeleia, Tuscany, Italy, Pinot Noir, Mythopia, Valais, Switzerland, Pinot Noir, Fanny Sabre, Burgundy, France, Zweigelt & Blaufränkisch, Gut Oggau, Burgenland, Austria, Caiño Blend, Rodrigo Mendez, Rias Baixas Spain, Montepulciano, Vini Rabasco, Abruzzo, Italy, Bordeaux Blend, Chateau de Fonbel, St Emilion, France, Tempranillo, La Rioja Alta, Gran Reserva, Spain, +44 (0)20 3583 4660 (Our reservation lines are open between: 3.00pm – 8.00pm Tuesday to Saturday, we advise booking online for immediate confirmation).
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