Most-loved dishes
AI summary of what 13 dish mentions say about the food
Ikoyi’s drunken chicken toast is the unanimous standout, a luscious, savory bite that leaves reviewers swooning. The overall vibe is one of refined, playful elegance, with each dish feeling like a clever, heartfelt surprise.
“This is chicken toast and the chicken is marinated in vin jaune. Surrounding the chicken are some bennet seeds, which is the same family as sesame, and on top we finish with some chives. The soft toast, the chicken on top which has a more tenacious consistency than bread, at the end of your mouth you get the spicy and bitter aftertaste. It's another bite that makes you fly.”
What creators say
1 creator has covered Ikoyi. Most active: Cosa mangiamo oggi?
Ikoyi is a two-Michelin-starred restaurant in London with an open kitchen, serving a blind 11-course tasting menu that masterfully blends West African, Asian, and Western influences with bold spices and perfect balance, leaving us extremely enthusiastic.
Dishes mentioned
- Hot Broth with Chicken, Clams, Pursha Lemon and Gola Peppercorn Oil
- Angus Beef Tartare with Grilled Pumpkin Puree and Baerii Caviar
Ragu with Veal Bone Marrow and Squid
This ragu is made with veal bone marrow and squid. Above is a celeriac emulsified with blue cheese and to finish off there are some mustard seeds. Second bite, just as good and satisfying as the first one. Completely different flavors, of blue cheese, of mustard. Always very strong flavors but well balanced.
Drunken Chicken Toast
This is chicken toast and the chicken is marinated in vin jaune. Surrounding the chicken are some bennet seeds, which is the same family as sesame, and on top we finish with some chives. The soft toast, the chicken on top which has a more tenacious consistency than bread, at the end of your mouth you get the spicy and bitter aftertaste. It's another bite that makes you fly.
Saffron and Mussels Cream with Mackerel and Caviar
This is a saffron and mussels cream served with mackerel, left to hang for a few days, then later served with ponzu oil, Kaluga quality caviar, and this is a stew of smoked fish bones, we also have a saffron oil to finish. The cream is enveloping, it contrasts with the mackerel which is cold and again the caviar binds everything giving flavor and fatness.
