If you’ve a penchant for high-quality restaurants with a lively atmosphere then look no further than Novikov. Novikov is the epitome of haute cuisine: every dish on the menu would be considered en vogue by the most fussiest of gourmands. Simply put, the quality of ingredients and the perfected mingling of tastes and sensations make this one of THE best restaurants in London.
Our suggestion is to get a table alongside the glass wall that partitions off the kitchen. From here, one can sedately observe the cool nightlife, a fusion of diners and trendy guests at the bar, on one side; on the other, a gleaming and vibrant display of fruits, vegetables and iced seafood stand in front of the kitchen. Behind the display, one can observe the art of cooking itself; chefs buzz around with composure, making what will be one of the best dining experiences you’ve ever had come alive.
We opted for a bespoke menu with wine pairing. Our dedicated waiter and sommelier were on hand throughout the evening to explain every dish and wine, respectively, and for any requests we had. The definition of service and 10/10 in terms of quality.
The first indication that this evening would be extraordinary was our appetizer: mouth-melting black caviar on blinis. Giving our waiters carte blanche turned out to be the correct choice, as the first dish to arrive was also the best of that evening. A scallop and black truffle sashimi, doused in soy and wasabi sauce, was faultless and irresistibly moreish. A dish that would be hard to beat.
A nigiri dish followed – a seared, almost caramelised wagyu and crispy duck and truffle. The dish was tender and mouth-watering with the subtle truffle taste lingering on the palate. Last but not least, an entire plate carabineros (an unusual species of giant, ruby-red prawn) sashimi; a delicate, beautiful presentation with a flavour to match. Accompanying this was the fruity New Zealand Sauvignon from Black Cottage (2014), a peachy nose and smooth palate of a wine.
Next up was a wok of winter vegetables; sweet and sour prawns, piquant and juicy; and a rich, luxurious black pepper wagyu wok. Noted was the high quality of ingredients, and a mastery of these recipes that is revealed in each flavour and texture. Washed down with the full bodied Morellino di Scansano, Le Spiaggiole, (2011) this was an instant hit.
Our palletes seemingly exhausted and overwhelmed, for dessert my colleague and I shared a simple, perfect vanilla panacotta with summer fruits. Novikov’s experts chefs opted for the element of surprise: the panacotta was gentle and graceful and a perfect ending to the meal. Prompted by our sommelier, we chased this down with two glasses of home-made, fruit-flavoured sake; the strawberry a sweet shot, and the slightly tart pineapple a must-try.
Novikov; you’ve probably heard about it from someone. If you haven’t been, you should jump on the band wagon as this is undoubtedly one of the best restaurants in London. (The Italian restaurant – under the same roof – was considered by one of readers the ‘best restaurant in London’. Needless to say, he dines there 3 or 4 times a week.)
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