Best Dishes at Ikoyi

Aged line-caught Cornish turbot is brushed with crab butter for extra umami, then wrapped in cabbage leaf for moisture and gentle flavor. It's served with egusi miso — a Nigerian miso made from egusi (melon) seeds that's creamy, earthy, and deeply umami-rich. This single dish represents Jeremy's approach: take a premium British ingredient (turbot), treat it with respect (crab butter, careful cooking), then reinterpret with West African umami (egusi miso). The result is refined but bold.

This is Ikoyi's signature dish that's been on the menu since day one. Jollof rice (a West African staple) is cooked and then finished with smoke from burning specific aromatics. It arrives at the table in a ceramic tagine-like pot under a glass cloche, with gusts of pleasantly smoky scent. Inside: fragrant jollof rice, aged sheep kebab pieces, and a crab custard that adds umami depth and richness. The combination of umami from crab custard, char from the smoke, and tender meat showcases Jeremy's approach to flavor building. Multiple reviewers highlight this as one of the highlights of any meal at Ikoyi.

Suya is a West African street food — thinly sliced meat (often beef) grilled quickly over high heat and coated with a spiced peanut and pepper coating. Here, it's refined through technique while maintaining authenticity. The meat is tender and flavorful, the spice coating provides texture and heat. Creamed peas add richness and a touch of sweetness that balances the spice. This shows Jeremy's ability to take West African street food and prepare it with fine dining precision without losing its soul.