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Ikoyi

Lou Stejskal

Buttermilk Plantain and Smoked Scotch Bonnet ($7)

Ikoyi restaurant uses British ingredients, putting their own modern twist into bringing Nigerian flavors, techniques and spice combinations to London.

Chef: Jeremy Chan
Tip: Menu changes often but the plantains and the crab jollof rice are hits and will hopefully be mainstay.

Full album here.

Buttermilk Plantain and Smoked Scotch Bonnet ($7) – This dish has 36 ingredients. The roasted plantains are dusted in a dehydrated raspberry dust, then dipped in a fiery emulsion made with smoky Scotch Bonnet chili peppers, apple cider vinegar and lavender. Magic.
Dambu Nama and Whipped Bone Marrow Tart ($9) – Pickles, red onion, and bone marrow whipped into a crème fraîche, held in a delicate bone-marrow tart, sprinkled with crispy, dehydrated Longhorn beef.
Monkfish, Banga Soup and Citrus Asaro ($39)
Mushroom Suya, Malted Barley and Pine ($19)
Turbot Roasted on the Bone, Mbongo, Okra ($80)
Turbot Roasted on the Bone, Mbongo, Okra ($80)
Lucky to get the turbot head!
Gulder Lager, Nigerian Breweries PLC (Heineken), Nigeria
Kent Mango Ogbono, Buttermilk ($12)
Groundnut and Zobo ($12)

Info

Ikoyi |1 St James’s Market, St., London | 44 20 3583 4660

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Ikoyi was last modified: October 1st, 2018 by Lou Stejskal
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