Boka

Boka Restaurant Review:

Boka's menu, which was already good, has become considerably better with time. We find first courses are a real strength --- complex, artful and highly seasonal. Find proof in wisps of raw fluke with curried sepia, Thai basil, black radish and ground cherries. Other treats may include beef carpaccio with crispy purple potatoes and Parmesan foam. But that’s not to say entrées don’t deliver. Rainbow trout teams with red wine-braised artichoke, a purée of sweet corn and crispy pig tail with mole espuma, for example, and mac ‘n’ cheese is studded with edamame. When it comes to finales, expect seasonally inspired creations. The wine list is considerable and (surprisingly) affordable.