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Ottolenghi’s new restaurant ROVI, is a little bit of NOPI and a little bit of Fitzrovia. The restaurant will serve a menu with vegetables at its heart but with a fresh focus on fermentation and cooking over fire. Think Jersey Royals smoked on top of hay; hand dived scallops with cucumber kombucha or peaches grilled over fire. ROVI will also have a vibrant bar with cocktails based on seasonal spices and a dynamic low-intervention wine list from small producers.
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