336-337 Strand, London WC2R 1HA
STK London have just launched their new Summer 2019 menu and Danielle was invited in to try it at the ME Hotel on The Strand.
STK London, located in the ultra-sleek ME London hotel on The Strand, has been described as a’steakhouse for the stiletto set’ and it definitely exudes a glitzy nightclub vibe.
We arrived, smart-casual, not quite the stiletto-wearing, glossy-haired, suited and booted Made In Chelsea extras that were sitting at some of the tables, but we had a warm welcome from the staff nonetheless.
There were people of all ages in the restaurant, some families and even a few septuagenarians who seemed to be having a great time.
To the soundtrack of Earth, Wind and Fire and other disco classics, we were greeted with a smile and shown to our booth; a cosy semi-circular table with a choice of high-backed, comfy sofa seating or supportive chairs; as the evening progressed, the sofa seating did seem to encourage couples to cosy up over a cocktail or three.
And speaking of cocktails, I chose an STK Pink G&T; a pretty mix of Edgerton Pink gin, elderflower cordial, lime juice and Schwheppes 1783 cucumber tonic, which was cooling and full-flavoured with a tangy finish.
My dinner date, Mr W was feeling virtuous and went for a mocktail; a Detox Mojito, with apple, lime and cucumber juice, elderflower cordial, cucumber and mint, which he said was crisp and refreshing.
We ordered from the a la carte menu and chose a couple of dishes new for summer 2019; the Prawn and Scallops Salad and Soft Shell Crab Sliders.
The salad had a zesty Thai-influenced lime and peanut dressing, with tender scallops, slightly charred on the outside but soft as butter when cut, and king prawns, nestled among light rice noodles with fresh and sweet split pea shoots.
Mr W said the soft shell crab sliders were great; wasabi remoulade and pickled ginger cut through the rich crab meat and made it a great starter to get the taste buds tingling.
You can expect to find a great selection of top-quality USDA-grade steak at STK London with choices such as the American Snake River Wagyu Sirloin and T-bone, plus the British Black Angus Tomahawk (described as’for sharing’).
Other sharing options include the Feasting board, with a selection of dishes including sirloin steak, beef short rib, creamed spinach and mushroom pot pies. If you’d rather go for surf than turf, there’s plenty of options, including salmon, cod and sea bass dishes.
I’d decided I wanted a steak before I’d even arrived, but felt a bit overwhelmed with the choice. Our friendly and knowledgeable waiter gave me some pointers and I decided to go for the New York strip cooked medium-rare.
The middle was pleasingly pink, the outside charred and every mouthful delicious.
Mr W chose the Braised USDA Beef Short Rib with bourbon glaze, celeriac, roscoff onion and hashes (thick potato fingers with a sprinkling of spice and pecorino cheese).
The meat was tender and fell apart when Mr W took a knife to it; the bourbon gave it a deep, rich flavour and it was demolished quickly.
We chose a couple of sides to share: the Truffle Mac n’ Cheese, which had a crispy cheesy’lid’ and a creamy pasta heaven hiding underneath and Roasted Broccolini, jazzed up with toasted pine nuts, chilli and pecorino.
We were tempted by the sweet board for dessert available in two sizes:’date’ or’double date’ and consists of a selection of small puds and chocolates to share, but we decided to go all out for the Junk Chalice: a crazy concoction of pecan ice cream, boozy whipped cream, salted caramel brownie, caramel sauce and marshmallow topped with candy floss. Yup, candy floss.
Our inner 10-year-olds were in sugar heaven, but our 40-something bellies protested somewhat.
For steak (and surf and turf) that has more class and quality than those other steakhouse chains in London, STK won’t disappoint.
They look after you well and you don’t have to be loaded either. with the good-value set menus, which give everyone the chance to experience high-quality, well-cooked dishes Ã¢â‚¬â€œ and the poshest candy floss you’re likely to ever try.