Oklava

4 Reviews on “Oklava”

• Amanda Atlee

  I had such a perfect night here for my 30th birthday. From the first cocktail, to every delicious meal to the dessert – it was brilliant. Staff were friendly and really accommodating. 100% recommended

  October 18, 2017, 5:01 pm

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• Lucy Makinson

  Yum. Went with Becca Ingram fairly early on, and there was plenty to be excited about. I’m still dreaming about the lamb neck which had been so beautifully cooked it just melted. There was a delicious aubergine dish too, and even the bread and date butter was something special. We ordered less than they recommended but it was perfect, we left full but not stuffed.The space is nicely done and service was spot on (although it’s worth noting we were there for an early lunch and it wasn’t full).I’ve been recommending it to friends in the area, it was delicious food.

  December 18, 2016, 8:38 pm

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• Vi Vian Woo

  Oklava, Shoreditch Oklava is just in the right spot, in Shoreditch trendy and contemporary. I entered Oklava with my gaze fixed on the open kitchen and oven. The feeling of comfort overtakes. The smell of cooking was hardly overpowering, was gentle in the background. The colours of sea blue and white exude a very calming effect. Only soft and gentle lighting to illuminate the Okava, because the natural midday light took control of the brightness of the place. There was this zen feeling so when the food was a little slow, it didn’t seem to matter. The place is not huge, so reserving is highly recommended; we were lucky enough to have a table on a weekday lunch because Oklava was packed. Not with office workers because most lingered beyond the lunch hour. Like we did. We started on the complimentary bread and medjool date butter which was delicious. These are also available in Selfridges.chilli roast cauliflower, red onion, parsley & pistachio 7.00 wow, if cauliflower was served like this each time, I would eat it all day long. It was such a picture with a strong toasted red with jewels of pistachio scattered around and crowned off with shavings of red onion. Just for a moment I had a crazy vivid childish imagination of these cauliflowers coming to life, growing legs and started invading the restaurant. Madness! But, back to reality it had such a nice nutty combination from both the roasted cauliflower and pistachio. A gentle kick of chilli at the end, it was proper comfort food.braised octopus, ricotta, green olives, honey, pickled caper shoots and thyme 14.00 individually the ingredients were brilliant meaty octopus (not chewy), tangy pickled caper shoots and thyme, sweet honey, crispy thin bread and they all came together in a mouthful of flavours. Served up with fresh salad, I enjoyed it very much. The ricotta, I carefully avoided. charcoal grilled prawns, fennel seed, chilli and garlic 12.00 nice big prawns but I did think that for four of them it was a little dear. crispy pomegranate glazed lamb breast and yoghurt 9.50 this dish was the star. Crispy on the outside but succulent and moist with a subtle lamb flavour, flavoured with the pomegranate glaze which was slightly sweet and bitter. There were only four small cubes of the lamb and I took my own time to savour this dish very slowly, hoping to prolong the taste. The presentation and style of the food were very sophisticated and portions of food were on the small side. We were advised to order a starter each and two more dishes per person for a proper meal. The dishes were served as and when it was ready so the distinction of starter and main dishes makes one wonder what was that all about. It could have been explained in much simpler words, three dishes per person. What I did not mention earlier here was that Oklava serves very interesting Turkish wines. I had the opportunity to taste them at a wine event before and was impressed by these New World wines. My favourite was the Turkish sparkling wine at 60.00 bottle. I was tempted. I just wondered if there was any restaurant that I had returned for a second meal in the last 12 months. Not to my godawful memory, but I certainly and must make it back to Oklava again. vi-vian.com

  June 6, 2016, 12:04 am

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• BlancheMange

  I had high expectations of Oklava since its chef, Selin Kiazim, had a very successful residency at Carousel (which I unfortunately missed). The expectations where compounded by an amazing-looking menu, so before even setting foot in the restaurant, there was much to deliver on, and deliver Oklava did.We attempted to have at least one dish from each section of the menu, starting with the bread with Medjool date butter, a fried duck egg with baked lamb fat potatoes and the braised octopus pides and moving on to the seafood and meat: we chose the citrus monkfish and the crispy pomegranate glazed lamb, topping it off with two desserts (everything pictured). Each dish was a different and interesting combination of flavours. I can’t wait to go back and try everything else on the menu! The only thing that disappointed was the Turkish wine that was recommended to us by the staff (would have been a 4.5 otherwise).

  April 19, 2016, 6:28 am

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