Bhaskar Dandona says, “While looking for good restaurants, we came across Ikoyi here which has caught our attention. We have re-posted content from their post. We hope you like it.”
Ikoyi creates its own innovative cuisine based on the interpretation of West African ingredients. We combine bold heat and umami with the highest quality products in a warm and welcoming environment.
We explore ingredients such as Grains of Selim, a smoky peppercorn with the scent of eucalyptus, wild black tiger prawns and scotch bonnet chillies, which we ferment, burn and pickle.
Ikoyi has worked closely with Max and Noel Venning of Three Sheets Bar to create a drinks menu designed to be paired with our food. Ikoyi welcomes you to our bar where we also serve ingredients inspired by the West African region. It is a separate space for you to have a small snack, or a pre dinner drink.
The bar serves a limited menu, which includes our smoked jollof rice and plantain, smoked scotch bonnet & raspberry.
It will be open from 5.30pm to close Monday – Saturday, and will only be available on a walk-in basis.