Review on NOPI Downstairs

Following on with his successful Ottolenghi brand of restaurants, critically acclaimed chef, cookery book author and Guardian columnist Yotam Ottolenghi launched NOPI in 2011 in the premises that once housed the Sugar Club. Spread over two floors with the downstairs of NOPI featuring two long communal tables overlooked by the open kitchen, it's the more informal option to the upstairs dining room. Shelves lined with goods run along one end of the glossy tiled wall, while tables are covered in marble and brass light fittings dangle from the ceiling.

Ottolenghi has created a menu of mouth-watering Middle Eastern delights with a focus on sharing, using seasonal ingredients. Signature dishes include courgette and manouri fritters with cardamom yoghurt or meat lovers might opt for the twice-cooked baby chicken, lemon myrtle salt and chilli sauce. From the sea there's dishes such as scallops, apple, nettle and lemon purée or spiced grey mullet wrapped in banana leaf and pineapple sambal. For a sweet-toothed finale enjoy peanut and caramel ice cream, chocolate sauce and peanut brittle or roast pineapple macadamia nuts, lemongrass and coconut cream.

The menu is supported by a diverse selection of wines including organic and bio-dynamic as well as a curated collection of cocktails.

NOPI Downstairs is also featured in: Hardens

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Cuisine

Mediterranean / Asian

Chef

Yotam Ottolenghi

Restaurant Opening Times

Breakfast: 10.00 - 11.30am Sat & Sun
Lunch: 12.00 - 3.00pm (12.00 - 5.00pm Sat) (12.00 - 4.00pm Sun)
Dinner: 5.30 - 10.30pm Mon-Thu (5.00 - 10.30pm Fri & Sat)

Accepted credit cards

Visa, Master Card, American Express

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Facilities at NOPI Downstairs

  • Pre theater meals

Address

NOPI Downstairs
21-22 Warwick Street
Soho
West London
W1B 5NE

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NOPI Downstairs Sample Menu

SAMPLE LUNCH AND DINNER MENU

NIBBLES
Marinated olives ........................... 5
Ottolenghi roasted spiced nuts..... 5.5

Vegetable crudités,
green goddess............................6.2
Mixed seed lavosh,
burnt spring onion dip.................6.5
Beef Mocetta,
pickled Jerusalem artichokes........ 7.5
Jicama, smokey Jalapeño,
tomato salsa...............................6.2

STARTERS / DISHES TO SHARE

VEGETABLES
Burrata, blood orange, coriander seeds,
lavender honey................................................13.2
Roasted aubergine, feta yoghurt,
pistachio, Aleppo chilli................................. .9.8
Green beans, coconut sambal,
cucumber, pumpkin seeds............................. .9.8
Roasted beetroot, miso yoghurt,
wild garlic, sesame...........................................9.5
Roasted butternut squash, tahini,
pine nuts, za'atar..............................................9.8
Courgette and manouri fritters,
cardamom yoghurt...........................................11.5
Valdeón cheesecake, pickled beetroot,
almonds, thyme honey.....................................12.9

MEAT
Five spice lamb sweetbreads, oyster mayonnaise,
elderflower pickled cucumbers........................14.5
Beef shin pastilla, fennel,
pickled salsify.................................................14.5
Pork belly, Delica pumpkin,
apple and walnut salsa....................................14.2

FISH
Lincolnshire King prawns, tamarind,
chilli rad prik, monk's beard.............................15.9
Sea bream, tamarind rasam, curried potato......13.9
Koji rainbow trout, labneh, yuzu kosho,
watercress, macadamia......................................14

MAINS
Twice cooked half chicken, lemon myrtle salt, chilli sauce.......... 21.9
Duck breast, shiitake, freekeh, hazelnut beer butter................. 23.9
Whole plaice, burnt butter, nori, ginger.................................... 24.9
Sea bass, calabrese peppers, spring greens................................ 26
Chickpea pancake, spiced peas,
tomato, pickled chilli, yuzu...................................................... 21.2
Spiced potato cake, tamarind, pine nut yoghurt.......................19.9

PUDDINGS
Ottolenghi chocolate brittle salted caramel, hazelnut and raspberry, pistachio...............................................6
Baked chocolate ganache, plum soil, orange oil......................................................................................9
Coffee and pecan financiers, maple cream.............................................................................................9
Apple and gingerbread trifle, Calvados, celery sorbet..............................................................................9
Malt barley ice cream, date fudge, chocolate soil.................................................................................8.5
Blood orange sorbet, mint, Stellacello....................................................................................................6

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

NOPI Downstairs Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of NOPI Downstairs

Virtual Tour of NOPI Downstairs