Ikoyi

St James

This exciting young restaurant is on a mission to educate food lovers about West African fine dining. There may be only 15 dishes on the entire menu, yet the kitchen is a trove of more than 1,000 rare ingredients. An octopus tentacle grilled until pleasingly chewy is a delectable canvas for sauce spiked with Penja peppercorns, which grow in a single volcanic valley in Cameroon, while buttermilk-soaked plantain topped with raspberry salt sings alongside searing Scotch bonnet mayonnaise. It’s a thoroughly original concept backed by excellent cooking.