Upstairs at Nopi
More formal and perfect for any occasionBook Now
Downstairs at Nopi
Communal dining overlooking the NOPI kitchenBook Now
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 from head chef 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.
THE WINE LIST
Ranging from the unusual to the classic, our wine list is full of rare but affordable wines. The selection is eclectic – dynamic and diverse wines sit alongside organic and bio-dynamic wines which sit alongside rustic varieties from the Mediterranean – but they are all made by true artisans dedicated to producing some of the most exciting wines around.
Based in London’s West End, NOPI is the ideal destination for your pre-theatre supper. Light and fresh, the pre-theatre menu is designed for early dining, offering a range of NOPI’s signature dishes at a fixed price. Download our pre-theatre menu to see what’s on offer. Available Monday to Friday, 5.30 to 6.30pm.
For groups of up to 28, the two large tables in NOPI’s basement are available to hire for your private event. Looking on to the action of the open kitchen, the atmosphere is less formal than the ground floor, which paves the way for a relaxed meal. Please email email@example.com for more details.
THE NOPI COOKBOOK
Head chef Scully Ramael and Yotam have been busy working on a new cookbook. Very different to Yotam’s previous books, Scully’s Asian-inspired pantry meets the more traditional Ottolenghi staples and will allow the home cook to recreate the restaurants often complex dishes at home. Publication date September 2015.