I had a really unique meal at Ikoyi in London last week. West African food is not something I have much reference for, but everything here was full of umami and spice. The service and ingredient quality lived up to the 2 Michelin stars for sure.
If I had to choose any standouts, I really enjoyed the surf & turf amouse bouche with Sirloin and Sea Bass, the mussel/saffron creme caramel was tasty, and I loved the spice and smokiness of the jollof rice. In general, this was a meal that had some very interesting ingredient choices, like the aforementioned savory creme caramel or the use of caviar in the dessert.
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I had a really unique meal at Ikoyi in London last week. West African food is not something I have much reference for, but everything here was full of umami and spice. The service and ingredient quality lived up to the 2 Michelin stars for sure.
If I had to choose any standouts, I really enjoyed the surf & turf amouse bouche with Sirloin and Sea Bass, the mussel/saffron creme caramel was tasty, and I loved the spice and smokiness of the jollof rice. In general, this was a meal that had some very interesting ingredient choices, like the aforementioned savory creme caramel or the use of caviar in the dessert.