This is a chronicle of the process that led to NOPI. Over a few months we have been offering glimpses into key points in the restaurant's making, trying to reveal our moments of crisis, times of heightened emotions and every-day aspects of this wonderful creation. We now continue telling the story with our newly-born, very-real restaurant.
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20/5: It’s Hannah’s last day and Luke is giving her a good man-hug. Or something like that. Good luck Hannah.
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16/4: Oren confied duck that looks pretty sensational. And tomorrow we are preparing another sensation…
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12/4: Craig’s perfectly piled blood oranges.
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14/3: John’s been creatively updating the pudding menu. Expect little fireworks. Lavender labneh with rhubarb and pine nuts, faro, orange and sesame pudding, myrtle sugar and blueberry doughnut.
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24/2: great vibe and busy restaurant on our very 1st birthday. Happy Birthday NOPI!
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14/2: Happy Valentine’s. Petals going on tables soon. Restaurant full of couple tonight. No tears, please!
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4/2: Georgia has been making jams today (from frozen!). All sweet.
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17/1: Gena has created a beautiful salad of French beans, freekeh, tahini, sesame, mint and Turkish chilli flakes. Super.
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9/1: Our salad boys. Pretending to be shy.
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3/1: Something new for 2012. Salads on the counter. Looks familiar?
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24/12: A huge and final goodbye to Sarit Packer, the most fab exec head chef, who set up our kitchen, almost built it with her own fair hands. Today was her last shift. Good luck Sarit, THANKS for being so incredibly incredible. And of course, good luck to Scully and also David.
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24/12: A few of the people that worked on this very special NOPI Christmas Eve. The rest managed to get the day off. Lucky buggers… Merry Christmas!
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23/12: a minute to Christmas, we’ve been sampling some new salads for 2012. Prepare for more fresh veg on our menu, and counter!
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12/12: We now have a pre-theatre menu that is deliciously priced!
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9/12: quails - after smoking with hibiscus - marinating with lemon grass, coriander seeds… That’s NOPI treatment.
