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would do nicely for the ladies such as the
‘Cucumber Stiletto’, a mixture of Grey
Goose, St. Germain, lime, cucumber and
mint. This refreshing and light cocktail was
easy on the taste buds and one I’m sure
us ladies could down a few before feeling
the after effects. The ‘STK Martini’ is the
restaurant’s signature drink; a blend of
Ketel One with grapefruit, orange, sanguine,
passion fruit and orange bitters, which is
similar to a delicious champagne cocktail.
One of the new kids on the menu and
created by our very own Lukasz is ‘Mexican
Twist’, a cocktail of Cuervo Gold with fresh
watermelon, lime, mint and watermelon
syrup,that is definitely a drink to write home
about. Another new one is the ‘Ode to
Summer’, withTanqueray, fresh watermelon,
Goji Berry Liqueur and sugar syrup. The
final cocktail we tried was the ‘Oh L’amour’,
a gorgeous concoction of Moët & Chandon,
Crème de Fraise and strawberry - it was
a drink to die for. The STK bar also serve
a selection of sweet wines, scotch, blended
and imported whiskies, ports and sherry,
cognac and digestifs.
As we were finally seated at our table,
the atmosphere in the restaurant was still
excitably buzzing. A nearby table of mostly
men were having a whale of a time while
the resident DJ played tunes from the 90s
to the present day. Jackie, our main server
for the evening helped us choose our
starters and was very well learned on the
menu. We decided on Foie Gras French
Toast with granny smith apple and sherry
gastrique, Seared Beef Carpaccio with
pickled radish, watercress and parmesan,
and Aromatic Duck salad with tea eggs
and coriander. While we waited for our
first course to come, we were treated to
a complimentary delight of home-made
brioche with a glaze of blue butter on the
top and chive oil. The brioche was freshly
baked with a nice doughy texture that
almost melted in our mouths. The starters
were also very tasty: the Foie Gras French
Toast was smooth on the tongue and had
a bit of nice caramel crunchy sensation,
the Seared Beef Carpaccio was a nice
portion of radish, watercress and parmesan
accompanied by tender strips of beef, while
the Aromatic Duck salad was a welcome
change to conventional salads.
STK London is renowned for their
signature steaks and use USDA Prime
which is the superior grade with amazing
tenderness, juiciness, flavour and texture.
With a wide range of sizes, from the
smallest to the largest, and speciality of
Wagyu selections and British cuts, there is
a choice for every palate.The smallest steak
is the Feather which weighs 150g while the
biggest is the Chateaubriand which weighs
a whopping 800g of meat. As there were
two of us, we opt for a medium well-done
Cowboy Steak, which is a fraction smaller
than the Chateaubriand at 750g.With the
steak we chose a stilton topping, red wine
sauce and side order of grilled Broccolini,
Lobster Mac & Cheese and Parmesan
Truffle Chips.We also orderedWelsh Lamb
Loin with ratatouille and Caramelized
Pork Belly. The Cowboy Steak was indeed
tender and satisfying, with some crispy cuts
and the Stilton gave it a nice cheesy but
pleasant flavour. The grilled Broccolini
were cooked to perfection and the
Lobster Mac & Cheese was totally creamy
and divine with hints of lobster. Another
favourite of mine was the Parmesan Truffle
Chips – I couldn’t get enough of them – the
chunky chips were cooked perfectly and
had a slight crispy texture with the delicious
parmesan topping making me want more.
The Caramelized Pork Belly with five spice,
chilli and black vinegar had a nice crispy
top with tender meat underneath. The
only dish I didn’t thoroughly enjoy was the
Welsh Lamb Loin with ratatouille.
Almost filled to the rim with
amazing food, there was just
about room left for dessert. Again
we needed the assistance of our
faithful and helpful server, Jackie. At
her suggestion, we opted for STK Ice,
triple mini ice cream cones in Rhubarb
and Custard, Rocky Road and Black Forest
flavours planted in a glass of coloured dyed
sugar, and Fairground Attraction, skilfully
arranged in a circular metal display on
small plates with a portion of two mini ice
creams cones, marshmallows, mini toffee
apples, mini home-made caramel yoghurt
popcorns in paper cones, madeleines and
one candy floss. It was almost like being
back at the funfair when I was a child,
eyeing up the popcorn and candy with
huge saucer-like round eyes, and both
desserts were thoroughly enjoyable. Other
desserts on the menu include Treacle
Tart with milk ice cream and vanilla salt,
Cherry Consommé made with coconut
meringue, black cherries and cherry liquor,
Cold Chocolate Fondant with valrhona
chocolate, blood orange and kumquat,
Rhubarb & Champagne Trifle made with
vanilla sponge, champagne jelly and rhubarb
financier, Rose Water Candy Floss, Baby
Magnums and Cheese Selection with
quince jam-fig and aniseed bread.
STK London also offers lunch-time
cuisine Monday to Friday from 12pm-5pm
Seared beef carpaccio