Our Soho-based restaurant has some of the Ottolenghi trademarks – platters full of salads greet customers as they arrive, a menu which celebrates bold flavours – but NOPI has a very different feel to the Ottolenghi delis. The marble is white, the brass is golden, the art is dynamic, the pace is a little faster. The more formal design of the ground floor gives way to the informality of the communal dining downstairs, where two long canteen tables look onto the theatre of the open kitchen. NOPI’s menu changes according to the seasons but signature dishes by Ramael Scully include courgette and manouri fritters, coriander seed-crusted burrata with slices of blood orange and twice-cooked baby chicken with lemon myrtle salt and chilli jam. NOPI serves breakfast, lunch, pre-theatre and dinner menus.
