Ikoyi
Palm Punch – Rum, Palm Wine, Baobab, Spices
Timur & Tea Gimlet – Tequila, Timur, Pandan
Gola Pepper Broth
Drunken Squid & Fermented Rice, Truffle
Bluefin Tuna, Pistachio Pudding, Black Mint
Aged Beef, Smoked Chanterelles
Saffron Crème Caramel, Razor Clams, Caviar
Emmer Brioche
Turbot, Crab Salad, Combawa Tomato
Sweetbread & Pencil Cob Corn Grits, Sausage, Horseradish
Red Mullet, Blue Squash, Cauliflower
Native Breed Rib, Apple BBQ, Caramelized Yeast
Smoked Jollof Rice
Jamaican Blue Mountain Coffee
Jasmine, Pumpkin Seed, Passion Berry Jelly
White Pea, Calamansi, Green Yuzu
Pine Nut Frangipane / Pear & Lemon Thyme / Peppercorn & Buddha’s Hand Choux
Awarded two Michelin Stars and currently seated 15th on W50b Ikoyi most certainly has its fans, the venture between Chef Jeremy Chan and business partner Ire Hassan-Odukale thrusting West African flavors into a previously unprecedented global spotlight.
Located on the Strand, a severe room and joyless service fond of the term “umami” placing added heft on bold flavors, dinner consists of 15 items ranging from single bites to substantial portions of largely British protein and produce.
Focused on “spice based cuisine,” frequently to the Food’s detriment as with a delicious Sweetbread lost in a pick ‘em of ingredients beneath Sausage buried in Horseradish, highlights arrived mostly early such as with the Beef Tart or Crème Caramel with Caviar and Razor Clams, but at $575pp (1 cocktail each, no wine) there are far too many plates later where “less” would have been more.
www.ikoyilondon.com