Type: Starters
Seared scallops with pickled daikon and chilli jam
This is a complex yet elegant dish. To simplify it, you can leave out the chilli jam and mix together a little…
Sea trout and bulgar tartare with preserved lemon salsa and Jerusalem artichoke chips
Kibbeh nayyeh is a popular dish served in Lebanon, often as part of a mezze spread. It’s a mix of either raw…
Truffle polenta chips
Polenta comes in two guises: regular and quick-cook (also called instant). It’s the regular variety which gives polenta its high-maintenance reputation: all…
Sharp and spicy watermelon soup
The starting point for this was Scully’s desire to do something with the watermelon rind that normally gets thrown away. The urge…
Pea soup with rolled goat’s cheese croutons
It was during his time at Bathers’ Pavilion in Sydney that Scully was taught how to make a ‘restaurant-style’ pea soup. Or,…
Jerusalem artichoke soup with hazelnut and spinach pesto
This soup was first served in NOPI topped with quickly pickled shimeji mushrooms. We’ve gone for a different garnish here but, if…
Baby squid with almond tarator and lime relish
A version of this spice paste appeared in the first Ottolenghi book, in the grilled mackerel with sweet potato pickle and mint…
Burnt spring onion dip with curly kale
Make just the dip if you want to keep things simple: it’s delicious spread on bruschetta or at a barbecue, alongside some…
Burrata with blood orange, coriander seeds and lavender oil
Customers come to NOPI for this dish alone. We sell about 1,000 each month! Burrata, which means ‘buttered’ in Italian, is a…