Egusi Tartelette filled with Salmon Medley
A delicate tart shell made from melon seeds, filled with pan-seared salmon bites and a sautéed vegetable medley of sweet corn, broccoli, carrots, and bell peppers, set over a creamy sriracha-mayo base and finished with dill garnish.
#suyiskitchen #suyisplace #itéatóré #iteatore
June 13.
No long talk.
No soft entry | Just heat | Just flavour
Just people, food, and energy shared the way it should be.
THE BUKÀ EXPERIENCE by Suyi’s Place.
📍 LONDON, UK
Tickets drop soon.
Be ready 🫶🏽
#suyiskitchen #suyisplace #bukaexperience
Introducing: The Bukà Experience!
A new expression from Suyi’s Place.
Where the food is louder.
The table is fuller.
And the energy... unapologetic.
This is not fine dining.
This is not té Àtore.
This is the Bùkà reimagined.
Think shared plates.
Think bold flavours.
Think organised chaos, done beautifully.
Same intention.
Different rhythm.
📍London.
SUMMER 2026.
THE MENU!
For the third gathering of Ìté Atóré , a six-course table unfolds a quiet dialogue between memory, fire, and flavour.
Familiar dishes appear in unfamiliar forms!
Ewa Agoyin is wrapped in crisp pastry.
Ojojo is layered with avocado and ata dindin.
Plantain meets beef in delicate ravioli.
Goat is slowly wood-smoked and finished with efirin.
Between courses, a mist of hibiscus and spice resets the palate, before the evening closes softly with coconut tapioca, roasted mango, and toasted millet.
This menu is not just a sequence of dishes.
It is a conversation between tradition and craft.
21.03.2026
London, UK.
For those who secured a seat, we look forward to welcoming you to the table with love 🫶🏽.
#itéatóré #iteatore #supperclublondon
Ewa Agoyin. Crisp puff pastry · Torched pepper sauce
Kitchen test for Ité Atóré III
Prepping something special for AKÓKÒ.
21.03.2026
#iteatore #itéatóré #suyisplace
