Yum etc: NoPi by Ottolenghi

I could easily eat here every week. Actually, I need to find a Patron who can take me here every week. Or maybe I can seduce Giles Coren and Jay Rayner? Wouldn't require much persuading on my part...

A place with an understated, airy decor that places the emphasis on the food which is simply: to die for. If you like fresh, quality produce prepared with bold and intriguing flavours, then save your pennies and treat yourself to dinner at NoPi, chef Yotam Ottolenghi's first restaurant.

The main ground floor is modern, slightly formal without feeling stuffy, while the basement has canteen style tables which look into the open kitchen. The bathrooms are pretty amazing........I won't spoil the surprise!

Semi casual but super chic, with beautiful linen and understated crockery as well as fabulous service. I knew before I arrived what I was going to eat, simply because I've never seen it on a menu outside of Italy, as well as the fact that it's hard to come by. But, aside from this, I could have just dined on the amazing sourdough bread which came with spicy Silician olive oil and a Beetroot, Goat's Cheese & Roast Hazelnut dip, and appeared, as if by magic, on our table within 5 minutes of sitting down (things like this are what differentiates the good from the average).

The seasonal menu is presented in 3 main groups of dishes: Veg, Fish and Meat, the idea being that you order 3 per person, to share (not that I share), there are no side dishes. I knew I wanted the Burrata which, I'm still amazed most of my foodie friends have never heard of, how can this delicacy be such a secret??? Basically, It's as if you mixed the best Mozzarella with the best butter and best double cream into a lump. Hard to explain, you just have to trust me and try it, I defy you not to fall in love. I eat mine plain, with olive oil, as I find good things are [generally] better, simple, so I was curious to know how it would taste with toasted coriander seeds and blood orange. Well: I was floating in heaven....

The Confit of Artichoke with Farro and Broad Beans came with crumbled Feta, Red Peppercorns and Preserved Lemon. Truly delicious.

Fresh Green and White Asparragus were grilled and presented with Romesco Sauce (typical from the Catalunya region in Spain) and Almonds, a wonderful combination.

There was Fresh grilled Mackerel with a salad made of grated coconut, roast peanuts, mint, lime and red chilli which complemented its oily smokiness perfectly.

My King Prawns came in a kind of stew of spicy coconut, fennel and thai curry leaf dotted with Feta cheese. Bursting with flavours I literally mopped it all up with bread.....

A warm, almost raw roast sirloin arrived with fennel and pecorino. it was moist, tender and juicy, just as red meat should be.

I was desperate for the Lamb Belly or the Veal Carpaccio, but, alas, they were both sold out, so I opted for Miso Roast Quail with Shallots, Grapes, Verjuice and Edible Flowers. Another bread mopping delight...