Tempura jonjoli takes jonjoli, a traditional Georgian pickled flower bud, and fries it in a light tempura batter, served with aioli. It is one of Poliphonia’s mainstay small bites and a frequent favourite sharing plate.
The dish reflects the restaurant’s approach of drawing on local Georgian ingredients through a contemporary, cross-cultural technique.
What's good
- Creative use of a traditional Georgian pickle
- Light, crisp and easy to share
Trade-offs
- Small portion suited as a starter
- Fried preparation not to every taste
