Review: Ilé Eros (Lekki, Lagos)
NOSA: For the last three or four years, Eros isn’t a name I have associated with anything good. Harsh, I know, but that’s what disappointment after disappointment will do to you. There was the first time I tried Cookie Jar. Then, there was an event at the Polo Club.
FOLLY: Cookie Jar cake really let me down. I had seen it all over Instagram in 2014 - 2015 and I was really looking forward to tasting that purple rain flavour. The first time I tasted it, I actually pretended to like it. I felt I had to pretend because I had talked at length about how this cake was so good (based on Instagram) and I couldn’t admit that I didn’t like it. I chested it and never ate a Cookie Jar cake again except one cupcake in 2017.
NOSA: For me, the final straw was a dinner at Miele. That was it for me and when I saw the Ilé Eros announcement, there was no way in hell I was falling for it again. But, look at me here: a clown.
You really have to give it Eros for sticking it out. He hasn’t shied away from the risk and he has pushed the Nigerian-fusion agenda despite some Lagos chefs talking down on his jollof risotto. Ilé Eros feels and tastes like a last-minute triumph over the naysayers.
FOLLY: I might have been one of the naysayers. This is why I also don’t believe ‘cancel culture’ has any real implications. Nosa and I both cancelled Eros but yet, here we are.
NOSA: Nigerian-fusion, too, is catching on and almost every Lagos chef is getting on it. I guess debts have to be paid somehow. Maybe these naysayers could learn a thing or two from Eros. Put your head down, put the work in and meet your obligations.
FOLLY: On the actual experience at Ilé Eros. In summary, it was delightful but that won’t suffice so we’ll work through all the details and courses.
NOSA: Ilé Eros has a three, five and a seven-course tasting menu. A very sighting in Lagos restaurant menus. The only other place with something similar is Tarragon. You check out the full menu HERE. This is way too fancy for Lekki. All Lekki deserves is Blackbell and Foodies Hot n Spicy.
Not tasting menus.
FOLLY: They are going to have to move out of Lekki before they can add a tasting menu with wine pairings.
NOSA: Folly and I went with both the five-course tasting menus - 5a and 5b. There’s an à la carte menu if you’re interested, but we couldn’t pass up N15,000 for five courses. For context, that’s exactly how much it cost us to get that utterly worthless platter at Pit Stop.
PS: A tasting menu is a bunch of small plates so don’t be alarmed when you see the portions. That’s how it works.
FOLLY: Every time I’ve had a tasting menu, I’ve ended up stuffed. So even if it looks unassuming, it ends up being a good amount of food that will not leave you hungry.
NOSA: The dabunama roll, the first starter, is the only type of roll I want to eat for the rest of my life. Put it in every single small chops pack until I die. Both in concept and reality, this worked so well. Much much better than Nok’s snail samosa, for example.
FOLLY: The second starter was also very reminiscent of a small chops pack as it served puff puff and chicken, beef and prawn skewers. In comparison to the dambunama roll, this was a lot less impressive. The puff puff was stuffed with the Ilé Eros signature rodo jam and the zobo sauce. The puff puff tasted a little bit undercooked.
NOSA: Another thing that stands out at Ilé Eros is the quality of service. Our waitress was incredibly pleasant and well versed on the menu. Very necessary because if you’re going to play around with Nigerian food, your waitstaff will have to bring their ‘A’ game at every point.
FOLLY: The second starter was the Pumpkin Peppersoup for Nosa and the Ewa Agoyin for me. I absolutely adored the plate on which the ewa agoyin was served; it was very fitting as it quite literally looks like a bean.
Inside of the garri croquet had the traditional boiled beans (ewa) that we’re used to and underneath the croquette is the famous agoyin sauce. What’s special about Eros’ take on Ewa Agoyin is the crispy beans which lends a sweetness to the entire dish while still retaining the dignity of Ewa Agoyin. It wasn’t served with bread and I didn’t miss it.
NOSA: The bean croquet had a garri crust and that thing blew my mind. Take that garri crust and put it on a country fried steak. I really need one of you Lagos chefs to take me up on this. Lowkey, I should be a creative director, but for food. I can’t cook for shit, but I have these ideas like Virgil Abloh lol.
My soup? Eh, nothing to see here. You read soup on the menu and something this thick isn’t what you’re expecting. It’s closer to custard than it is to pepper soup. Not complaining, however.
FOLLY: It was fragrant (thanks to the basil) and flavour-wise did have hints of pepper soup but as Nosa said would have left you offended if you were seriously craving pepper soup. I don’t agree with them calling it pepper soup, though, it seems like it could cause more confusion that it’s worth with guests.
NOSA: The Asaro was easily the highlight of our dinner, for me.
FOLLY: Interesting, then why did you steal so much of my yaji pasta?
NOSA: This is not the asaro your mother makes, but all the elements are in there. The asaro is like an asaro-flavoured paste with yam cubes drizzled on it. I was never the biggest fan of asaro as a child because the yam was just a bit too heavy for me. I like the other things and I always wished I could isolate them, but never could. That’s exactly what Ilé Eros has done with this plate. I think it was at this point I conceded and gave it up for Ilé Eros. I’m still in shock at how good all of it was.
FOLLY: I didn’t taste this because Nosa didn’t share.
NOSA: Soz, b.
FOLLY: My next course was the Yaji pasta with seared grouper and white wine sauce.
NOSA: The Yaji pasta was tacked in there like an afterthought, but you should definitely order this as an à la carte main. It’s also their Wednesday meal deal.
FOLLY: The fish was outstanding. The white wine sauce was buttery and delicate and not laden with cream.
NOSA: The truffle Jollof feels like it was done to appease the “where’s the food?” crowd. The portion in unusually large versus the other plates. It’s like Eros is patting you on the back for being a good sport and playing with him so he’s rewarding you with an accessible plate to close it out. Definitely the most meh of the courses, but I get why it’s there.
FOLLY: I don’t usually agree with Nosa on his theories but he does have a point on this portion size of this course. We nearly didn’t finish it too. I also agree that it was the least well-executed dish. For example, the prawn was significantly overcooked. Fortunately, the shelled part of the prawn was preserved and wasn’t as overcooked as the exposed sides. On the flip side, the truffle Jollof was delicious. I believe the layered and complex flavour profile and scent of truffles is a perfect pair (and elevates) a full bodied dish like smoky Nigerian Jollof.
NOSA: Overall, this was a proper experience.
FOLLY: I think the word he’s looking for is excellent. For those wondering, dessert was a choice from the regular menu.
NOSA: Maybe the guys spamming our Restaurant of the Year vote had a point. Nok finally has competition.
POSTSCRIPT
NOSA: Very very good. Not an everyday restaurant, so keep this for special occasions
VERDICT
DAMAGE
5-course Tasting Menu - N15000
PRICE RANGE
N3000 - N18000
PARKING
Poor, but there’s complimentary valet service