Desserts from the @ikoyi_london + @restaurant_florilege dinner in february: walnut, rhubarb and fermented wax apple 👉🏻 amazon cacao. we found the sourness and sand-like texture of the former too challenging for us. but loved the intense dark chocolate taste and moistness of the second.
Tigernut and caviar from @ikoyi_london’s special dinner with tokyo restaurant @restaurant_florilege. you’re never really sure what to expect from ikoyi’s dishes: the ingredients and presentation defy all traditions and conventions. but the flavours are always there to punch you in the face with their strong umami character.