Shakara offers a modern West African dining experience in London, combining exceptional cuisine with a sophisticated atmosphere, making it a noteworthy addition to the city's diverse culinary scene. You’ll find it on the famous Baker Street in West London, near many of the city’s hot spots. The concept is to provide West African cuisine with a modern twist, fitting in seamlessly to the busy and stylish London dining scene. The restaurant is designed as a sensory experience, with interiors painted a rich and earthy red to mimic the red soils of Nigeria, along with elements that reflect the richness of Yoruba culture.
The head chef is Victor Okunowo, who was a semi-finalist of MasterChef Professionals 2020, and previously headed up another West African restaurant, Talking Drum. Working with Okunowo is consultant executive chef Ayo Adeyemi, a chef pioneering the wave of West African fine dining in London and best known for heading up the kitchen team at Michelin-starred restaurant Akoko in Fitzrovia.
The Shakara menu kicks off with a selection of snacks, including peppered goat with smoked marrow croquettes, and calabash pumpkin in a winter vegetable tartlet. Other smaller plates include grilled prawns with egusi and lemon gel, arepa toasties with corn and caviar, and steamed moimoi with pepperade and a buttermilk sauce.
As for the mains, think native lobster linguine with creamy peppersoup bisque, slow cooked chicken supreme with yassa onions and sudado jus, and grilled monkfish with calabash and butternut squash. There’s also a selection of beef dishes dry-aged in house, and sides (including jollof rice). Desserts meanwhile, offer up vanilla panna cotta, bitter kola with chocolate mousse, and rum baba with bush mango seed and papaya. For something lighter, Shakara also offers a range of ice creams and sorbets, including watermelon with hibiscus and ginger, and date and tamarind ice cream.