Mayfair’s Stork Restaurant: Fusion dining

A casual debate with Diana, Martha and Tai about what restaurant to visit next as part of our foodie campaign ( we wanted to start a book /games club a few years ago, but realised it was easier just stuffing our faces) resulted in Diana suggesting Mayfair’s Stork restaurant. We quickly googled Stork and what popped up on the screen and got everyone curious about trying this place out was the West African and Eastern European fusion dining concept. This was uncharted waters , however with that said we all had an idea about West African fusion dining due to time spent at a restaurant in Piccadilly called Ikoyi London. I liked some of the dishes, however I wasn’t fully sold about the West African and Asian fusion dining idea. What fusion means to me is being able to taste something new but very familiar. A marriage that produces something fresh and inspiring from the best of both worlds. Not something that creates a King Joffrey. That said Ikoyi now has the coveted Michelin one star , so things must have improved right ? and people in general do seem to be buying into the fusion idea.

How does Mayfair’s Stork restaurant stack up when it comes to fusion and most important taste ? Well let’s find out.

We booked a table on Opentable for 4 for 6.30 pm and as predicted on Facebook I arrived at the restaurant first and Martha last. I even got Kostas the general manager to get a few victory snaps. A beautiful and eye catching entrance that screams Stork at every opportunity. This is a restaurant that wants to burn it’s name into your mind.

Mayfair's Stork restaurant

On entering the restaurant the decor was lush , but not oestantacious enough to make you feel uncomfortable. The marble top tables, comfy velvet chairs and light bulbs shaped like Storks was stunning. The Golden Storks and flowers in the women’s toilet will probably feature on many Instagrammers page for months to come

Stork eggs
Stork eggs


Plush toilet
Stunning toilet

Why the Stork I asked Kostas ? He looked at me like he’d been waiting for me to ask that question for the past 30 minutes, summouned the spirit of Attenborough and then enthusiastically described Storks migrating from West Africa to Eastern Europe. By the time he all made sense and I was glad I asked. I also found out that the restaurant is owned by Michael Adjovi Kalu and Nadina Grigoras ( Nigerian and Moldovan ) and the head chef ( Adebola Adeshina ) used to work under giants of gastronomy such as Gordon Ramsay and Marcus Wareing.

On taking our seats we were offered a tasty non alcoholic butterfly syrup by a friendly waiter. Everyone was pretty much hungry so we ordered a few familiar looking dishes on the menu, starting off with the standard Jollof rice, Boli , a lamb suya dish , Halibut and efo riro , corn fed chicken breast , saddleback  pork loin , beef Susa and yam chips etc. We were hungry okay.

Eating out with friends
Moir and my always late friends.

Mayfair’s Stork restaurant Starters and sides

Mayfair's Stork Boli
Boli : roast plantains and aioli with saffron was tasty.


Double fried yam chips in duck fat
Double fried yam chips in duck fat


Beef suya
Beef suya


Mayfair’s Stork restaurant Main courses

Lamb suya
Shredded suya lamb shoulder , grilled cutlets , Jollof couscous and smoked aubergine. Mayfair’s Stork restaurant lamb dish was pure joy and perfection. The lamb was perfectly tender and delivered on flavour.


Corn fed chicken breast
Mayfair’s Stork restaurant Corn fed chicken breast with gizzard skewers and fried plantains also delivered massively on flavour. I loved this dish almost as much as the lamb. The gizzard was soft and flavourful as well. I think the chicken definitely needs to be placed on Jollof ( a bit like the lamb) with a side of plantains and a banging sauce. It was in the grills section, however I think they should make this a main and add another element. Fantastic dish indeed.


Saddleback pork loin
Saddleback pork loin : This dish was okay, but no where near as good as the previous dishes. I think the pricings on the steep side (£27 ) where this dish is concerned.


Mayfair's stork restaurant Halibut
Isle of Gicha halibut , efo riro ( a form of spinach stew ) , Romanian cepes and Piccolos. I only tasted a small portion of this dish, so it’s hard to fully review it. I would say though that I liked what they did with the Nigerian Spinach stew ( efo riro ) and think it went well with the halibut. A dish like this needs to be on a tasting menu.


Reaching out for food
It’s not easy taking pictures . There’s always that one person that tries to grab food in the middle of my shoot ( Tai )


Mango souffle
Mango Soufflé , white chocolate crumble , coconut and Malibu sorbet. My friends found this dessert exceedingly sweet, however I found it just about okay probably due to the sweet tooth I inherited from mum. That said I think the sweetness probably needs to be toned down a bit and another element added to the souffle so it isn’t solely a celebration sugar. This is where I have to mention that I actually finished it all the same. Haha.

Show me the money

Mayfair's Stork restaurant bill
The Brexit divorce bill came up to just over £304 for a table of four. Check out the bill for the cost of each dish we had.

This restaurant has some good things going for it. The staff were very welcoming and attentive ,the atmosphere was buzzing with Nigerian music,  the venue over 2 floors was a thing of beauty and most of all they had some dishes that delivered on flavour and met the brief of West African and Eastern European fusion dining. I think they need to push out the boat a bit more and display their fusion concept by having tasting menus that really showcases more West African and Eastern European fusion dishes. I think a tasting menu’s definitely the way forward.

I will definitely keep an eye out for Mayfair’s Stork restaurant and visit again in a few months to try out more dishes. Keep up the good work Stork.I think you’re onto a winner with this concept.


  1. Foluke
    May 12, 2019 / 9:49 pm

    Excellent review! I wasn’t really sold on the Eastern European “fusion” as the dishes were firmly placed in the Nigerian cuisine sphere.
    I did enjoy the sole European starter, a mini cheesy pastry dish.

    • Michael Makele
      May 14, 2019 / 8:56 pm

      Cheers for the comments Foluke. I liked the cheese pastry starter as well. Let’s check out the place again in a few good months ?

  2. Dee
    May 13, 2019 / 6:57 pm

    Great review Makele. Keep up the good work on writing these reviews.

    • Michael Makele
      May 14, 2019 / 8:54 pm

      Thanks a ton for the lovely comment. I’m glad you enjoyed it ?

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