Chef Cristina Ogiefa was born in Rome of Nigerian parents.
Her food is influenced by living in both countries and working in both casual and Michelin starred restaurants.
Colour brings life to her dishes, which are respectful takes on Italian and Nigerian classics.
Cristina says: “Carbonara is a famously respected Roman dish which I would mostly have multiple types a week when living in Rome so I couldn’t have not bought it back. I’ve decided to bring it in a refined and different way. I remember me and my friends back in Italy would go for panini con la porchetta, and I remember how happy we felt silently eating our giant paninis so I’ve recreated porchetta blending in Nigerian flavours. Okra is a famous vegetable eaten frequently among west African communities. An okra pesto marries perfectly fine with porchetta. Garri is fermented cassava, very well known among all Africans and eaten in different ways, mostly in savoury dishes. I’ve made desserts (Garri truffles ) to give a special highlight to Garri.”
8-Course Menu £80pp
•IL MARE•
( citrus butterfly pea dressing and native oyster)
•CAPRESE•
( mozzarella di bufala, Tomato and basil gel)
•PEPPER SOUP•
( shots of Nigerian traditional spiced soup )
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•TORTELLINI TRE COLORI ALLA GRICIA•
( three color flavored tortellini with pecorino and guanciale )
• SQUID INK LINGUINE, POUCHED LOBSTER, BEURRE BLANC AND SALMON ROE •
(linguini Nero di seppia , pouched lobster, Beurre blanc and salmone roe)
• SPICED PORCHETTA, SWEET PLANTAIN VELOUTÈ , OKRA PESTO AND NDUJA •
(Spiced pork belly, sweet plantain veloutè , okra pesto and nduja )
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•blueberry and tonka panna cotta , soy meringue and limoncello •
• 3 flavored garri truffles •