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Ikoyi Restaurant St. James's London Reviews from The Last Year
Food art to stimulate the senses and delight! A totally tasteful lunch
Coming in from the cold there was a very warm welcome. There was a very special cola to have with an excellent rum and order it with the one special large ice cube experience! Calm chefs and a beautiful flow of dishes presented in stylish ceramic settings.The layers of tastes in each course were exciting.
Visual gastronomic treat that costs quite a bomb
Three of us had a birthday dinner at Ikoyi in London’s St James’s neighbourhood a few nights ago. It’s a very small fine dining restaurant with two Michelin stars, helmed by Jeremy Chan, a Chinese-Canadian chef who apparently honed his culinary skills from his teenage years. I understand it’s a place that is usually fully booked, so we were really excited when we managed to reserve a table. Let me say this right at the beginning: as foodies, we truly enjoyed our “omakase” dinner. We oooh-ed and ahhh-ed often, because every dish was an explosion of flavours! Highlights were: 1)Smoked Sirloin & Shishito Pepper (everything went so well together, including the crispy little cracker-like cup that reminded me of the Peranakan kueh pie tee) 2)Mussel & Saffron Crème Caramel (visually pleasing with a vibrant presentation of ingredients, including a generous helping of caviar, to boot!) 3)Pigeon Suya 4)Turbot & Egusi Miso 5)Native Breed Rib, Roast Cep & Sauerkraut The names of the dishes do not do them justice, as there were actually so many more ingredients and elements in each dish. For instance, I enjoyed the little truffle infused brioche that was also topped with shavings of truffle. There were four desserts, including two main ones - Green Yuzu & Rye Amazake, and Black-Eyed Pea & Caramelised White Chocolate. While the former was a yummy sorbet, we especially liked the latter…partly because it was a dessert that incorporated another generous scoop of caviar and shavings of truffle! The service was professional, with staff giving a running commentary of all the ingredients they had memorised. But it was rather robotic at times and somehow lacked the spontaneity and warmth I am used to even at fine-dining restaurants. (Perhaps staff were trying too hard to remember what they had to say!) The menu was presented to us at the end of the meal, so we could confirm and/or recall what we had consumed! I am glad the birthday girl enjoyed herself immensely. But quite frankly, it would have been better if the VVIP dining area was not quite so near the door, despite the presence of a heavy privacy curtain. Also, while we caught the chef and team in action in their small open concept kitchen, it would have been more memorable to have met the chef after our meal. (The menu they revealed at the end actually had a final paragraph that said: “We are truly grateful to have your support, which allows us to do what we love”.) Including drinks, the bill came to a whopping £467 per person. (FYI, to make a table reservation, one needs to put down a deposit of £300 per person.) For the amount spent, it’d better be a very special meal for a very special occasion (for a very special person)!
This is a tough one.
As I am now living in Los Angeles since 1997, I have been eating West African and Ethiopian food for years. These cuisines are everywhere here. And they are delicious, and ancient, and complex. But they are also the food of the poor and cheap as hell. No matter how good the chef is at Ikoyi in London, or how "locally foraged" the leaves and twigs are that you use - the food you serve is still just simple Rice and Beans and a starving Chicken. What I see in this video are great authentic Nigerian dishes like Jolof Rice and Pounded Yam that are traditionally served as hearty portions in a plastic bowl at a curbside food stand on a noisy street, but now served here at Ikoyi as a dollop on a plate and then covered in caviar or truffle shavings just to make it seem high end. But it's still just beans and rice. It's still just yam starch paste shaped in a ball. If you walked up to a food stand on a busy street in Lagos and threw a handful of truffle-shavings on top of some local working-mans lunch-bowl of Jolof Rice & bean-paste-Moin-Moin, and then tried to charge him extra for it, he would either laugh or he'd kick the crap out of you. This stuff is street-food, it's family food, it's sacred traditional survival food that is delicious as it is - and no amount of Sevruga Caviar or Gold-Flake sprinkles is going to improve on that. It's just sad that those wealthy Brits need the permission of a Michelin Star before allowing themselves to try this cuisine. I've been to Africa many times, and believe me, the traffic sounds and the plastic bowl doesn't take an iota of the original flavor away.
Very disappointing experience at Ikoyi
Went to dinner at Ikoyi after seeing it featured in many places and had extremely high expectations. Overall, we were very disappointed with the creativity/quality of the food and the level of the service. When considering the price we paid we were expecting something spectacular, and we were very underwhelmed. At one point, we even considered leaving the meal mid-way through because the early courses were that disappointing. The highlights of the meal were the desserts and the meat dishes; although, the meat dishes were again not up to the standard of similarly-priced/rated restaurants. Can also see that a few reviews report back similar feedback over the past year, so maybe something has changed there recently, or maybe just an issue with the current tasting menu. One general warning for potential customers is that many dishes are quite spicy - this didn't bother us though since we like spice.
Great first stop in London recent bday trip.
Walking distance to Tralfagar Sq. Small intimate space. We loved most of what we had. Very distinct flavor palettes ..West Indies w a British mix. It gave us spice trade vibes lol. I was not expecting this at all. I will say some were liked and understood better than others. Enhanced our experience and Minds were opened. Thats the whole point right?
They must have got their Michelin Stars from eBay.
I would normally give an experience like this 1 star but I'm going with 2 stars because the food wasn't too bad. However, everything else was awful. Pros: 1. Some of the courses tasted nice - less than half. 2. Some of them were beautiful to look at but bland. Cons: 1. The "seen it before", bare concrete look combined with dull wood, poor lighting and cheap metal makes for a place with zero visual interest and a terrible atmosphere. The other bored and disgruntled customers don't help. 2. The staff were clearly doing YOU a favour by allowing you to pay them to do their job. The slight snottiness was ironically far too front of house for the rubbish they were peddling. 3. The tasting menu was overpriced and underperforming. Quite frankly, 2 of the courses were garbage that I wouldn't have fed my imaginary dog. 4. The wine list of overpriced and poorly curated. 5. We were presented with the bill we hadn't asked for and before we had even finished and told we had 4 minutes to drink up because they wanted to clear the table for the next wave of customers. When we complained, they said, "OK, you can have 10 minutes but you should have been told you were on the clock". When you consider that 10 minutes in a taxi away, you could eat at Alex Dilling's new 2-star Michelin restaurant, with its beautiful interior, crisp white table cloths, fabulous staff and food that feels like it was made by angels, just for you, why would you bother coming here? Rude, boring, overpriced and painfully average. I wouldn't go back if you paid me to eat there. In fact, I'd rather have a Chicken & Mushroom Pot Noodle and some self-loving,
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Working on your bid?
By 👻 @DemurePain59, 10/01/2021 4:24 pm
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Newbie here. Was just curious what it means when it says that someone is working on your bid?
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Answer from 👻 @EvocativeFold67 (10/02/2021 7:37 pm)
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:50 am)
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When it says working on bid, it means there are people looking to fill it.
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