Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavour, sustainable, line-caught fish and aged native beef. 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 foundation for our menu is a vast collection of spices with a focus on sub-Saharan West Africa, which we have meticulously sourced over the past few years. We explore ingredients such as Grains of Selim, a smoky peppercorn with the scent of eucalyptus, plantains and scotch bonnet chillies, which we ferment, burn and pickle.
12:00 pm – 2:00 pm (Thursday to Saturday)
5:30 pm – 9:30 pm (Monday to Saturday)
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