COVETED MAGAZINE PAGE 183.
NOVIKOV
LONDON, UK
Novikov Restaurant has 4 distinct areas: Bar, Asian Restaurant,
Italian Restaurant and Club and that is the main reason why it
captures different publics.
“To finish the Pasta dishes, they
impressed us once they started cooking
Tonnarelli “in the Parmesan wheel” with
black pepper right by our side.”
The owner, Arkady Novikov chose Mayfair for his first restaurant
out of Russia.The Italian restaurant, that we had the pleasure to
dine in, is very spacious and rustic, in an elegant way.
The venue’s interiors are the work of Geometry Design Moscow,
overseen by Keir Townsend Project Manager.
The main feature of the decoration is the wood-fired oven that fills
the space and adds character to the Restaurant. The chandeliers
with candles give a warm feeling and turn the space into a more
comfortable environment. All the lighting of the Restaurant has a
variable light intensity that can be adjusted to different situations.
There are several trees that are spread through the dining room and
that makes the customers feel surrounded by nature.
We had a phenomenal tasting experience that was suggested by
the Chef, Marco Torri. We started with Burrata with datterino
tomatoes & olive oil, and Scottish salmon tartar with yoghurt
dressing, pomegranate & quail eggs that made us crave for more.
We were served with fresh Sea bass carpaccio with taggiasca
olives & lemon dressing. Then, the Chef presented the three
iconic kinds of pasta of the Italian Menu: a vegetarian option -
Baked aubergine parmigiana; a meat option, Orecchiette duck
ragu & savoy cabbage; and a seafood option, Spaghetti with clams,
bottarga, garlic with chilli & olive oil. To finish the Pasta dishes,
they impressed us once they started cooking Tonnarelli “in the
Parmesan wheel” with black pepper right by our side. In regards to
the main dishes, they served first the Sea bass fillet wrapped in foil
& baked, with datterino tomatoes & clams, that was absolutely
flawless in flavour and presentation.
The Roasted baby lamb leg with herbs bread crumb was perfectly
cooked as the meat deliciously fell apart from the bone. The
desserts are usually the best part of any meal and this selection
was no exception. Followed by the Classic Italian tiramisu, was
the Strawberry Mille Feuille with zabaione cream, the mango &
passion fruit pannacotta with fresh fruit and we finished with
dark Valrhona chocolate fondant with hazelnut praline served
with mint and mango ice cream. To highlight, the Sommelier
served the most suitable and tasteful wines to go along with the
dishes. Exquisite! Mesmerising!
WORLD’S FINEST RESTAURANTS//
