Culture -- 10 hours ago
The Novikov Aperitivo Menu
Novikov London’s fashionable night spot is never out of the press for too long, so with the recent announcement that Arkady Novikov will be opening a second restaurant on Mayfair’s Albermarle Street, it seems as though there is no stopping him. His restaurants have become popular with the rich and famous, and are no longer just a favourite with the Russians; he now has plenty of international fans just like his very international menus.
At his current flagship on Berkley Street, Novikov have announced an Aperitivo drinks Menu in their lounge, to try and stop us getting too depressed as the evenings get darker.
With an Italian theme running throughout the menu it has been created to try and become the perfect location for after work drinks and unwinding after a long hard day in the office.
The drinks include a selection of delicious and reasonably priced cocktails (by Novikov standards), such as the Negroni and Aperol Spritz. If these don’t take your fancy you can always try a glass of prosecco, white or red wine, all of which are priced at £8. All the drinks on the menu are served with complimentary snacks that include homemade ‘cicchetti’ to bruschetta and golden fried risotto balls. With the snacks being complimentary, you would be forgiven for maybe thinking that the famously expensive restaurant is actually reasonably priced.
Underneath everything and whilst we are huge fans of the establishment, we can’t help but think that this menu has been thought up to try and drive business during the early hours of the evening, when the Novikov lounge has been traditionally quieter and is more renowned as more of a pre-night-out destination, than an afterwork drinks relaxing venue. Then again, Arkady Novikov is not one to not think things through and with a menu that can be described as “reasonably priced”, maybe he has been clever with the Aperitivo menu?
Novikov’s Aperitivo Menu will be served Monday through to Friday, from 5.30pm until 7.30pm novikovrestaurant.co.uk
By Harry Jarman
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