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 – 9:15 pm (Monday to Saturday)
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.
We open for lunch Thursday to Saturday from 12:00 pm (the last seating is at 2:00 pm) and for dinner from Monday to Saturday from 5:30 pm (the last seating is at 9:15 pm). We will require all tables back after 2 hours & 30 minutes.
We recommend you reserve online. If you’re unable to find availability online, please email email@example.com or call the restaurant.
Please note that we only take table reservations up to 2 absolute months in advance.
Ikoyi is available for exclusive hire throughout the week, subject to availability. We also provide external catering; for more information, please email firstname.lastname@example.org or call the restaurant.
"I just ate one of the most interesting, original and super-delicious lunches of my entire year"Giles Coren - The Times
"West African dynamism not to be missed"Fay Maschler - Evening Standard
"The chicken was like doing a shot, but of meat"Michael Deacon - The Telegraph
“Still thinking about this meal.”@theskinnybib
“The undisputed highlight is the melt-in-your-mouth beef, brushed with crayfish butter.”Condé Nast Traveller
"Ikoyi is Lagos via the Ledbury. Chef Jeremy Chan and his business partner Iré Hassan-Odukale employ West African ingredients – scotch bonnet, grains of selim, ndolé leaves – to bring new life to very British things such as Exmoor caviar, Orkney scallops and wild Scottish turbot"Grace Dent - The Guardian
"one of the most innovative and original restaurants to open in the capital in recent times."MICHELIN Guide Inspectors
1 St. James’s Market, London,
+44 (0)20 3583 4660 (Our reservation lines are open between: 3.00pm – 8.00pm Tuesday to Saturday, we advise booking online for immediate confirmation) email@example.com
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