STK – London’s Best Steak
STK – London’s Best Steak

STK is much more than a restaurant, it's a vibe. From entering, you're unsure if you're in the correct place until you're taken through the restaurant area, which oozes grandeur you won't find anywhere else in the capital. The atmosphere is a perfect match for the food and really is incomparable to any other restaurant offering a similar style of cuisine.

A decadent, glamorous and dynamic take on the traditional American steakhouse, STK combines stylish dining and lounge spaces with signature menus and world-class service.

Now one of the capital’s best-loved dining destinations, STK follows in the footsteps of The ONE Group’s international outposts which thrill diners from Doha to Dubai and Mexico City to Milan From its spectacular location within ME London on the Strand, in the cultural heart of the capital, STK London’s contemporary American menu is overseen by global corporate and concept chef Vincent Menager and head chef Dimitrios Niarchos. Their superb offering is spearheaded by the finest 28-day custom-aged USDA prime beef, using cattle raised in the heartland of America, grass-fed then corn-fed in the last three months, chosen for its superior tenderness, juiciness, flavour and fine texture.

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Diners can also choose from a range of other exciting signature fare including quirky offerings like parmesan truffle fries and soft-shell crab sliders. The raw bar meanwhile is home to a selection of other cutting edge creations, gin & tonic marinated Scottish salmon, blackberry, cucumber tartare, soda bread & dill among them. These dishes are complemented by more robust a la carte offerings such as succulent roasted lamb saddle & breaded belly bite with smoked aubergine puree, tenderstem quinoa salad & yoghurt sauce.

STK London

For those who can bear to share (or not!), STK has also created a delectable Feasting Board, featuring classic STK fare like sirloin steak, two of its famous Lil’ burgers, Wagyu beef & nori scented rice served with cornbread, parmesan truffle chips, creamed spinach, beetroot salad and mushroom pot pie. Fast becoming the talk of the town meanwhile is STK’s Weekend Roasts. Served on Saturdays and Sundays, from 1pm to 4pm, these encompass melt-in-the-mouth thick-sliced New York spice-rubbed grain-fed rib-eye accompanied by all the trimmings, not least of which is the Empire State Pudding (STK’s plate-sized tribute to the Yorkshire pudding). Priced at £24 per head, for an extra £20 per person STK will add into the mix a full 90 minutes of prosecco, wine, beer, mocktails or soft drinks.

STK London

Meanwhile, when it comes to your just desserts, who could resist the Junk Chalice, a sharing extravaganza comprising a calorie-busting medley of vanilla & caramel pecan ice cream, boozy whipped cream, popcorn, salted caramel brownie, caramel sauce, marshmallow & candy floss?

STK London

For a more formal setting, guests can dine in the drop-dead gorgeous elevated dining room featuring delicate foliage-style lighting, cocooned booths and smooth cream and black lacquer. Alternatively, they can choose the more chilled atmosphere of the lounge or head to the bar and watch the brilliant mixologists, led by head barman Daniel Sanchez Lenguas, craft some of London’s most popular concoctions, including the signature STK Martini, a beguiling blend of Russian Standard, cranberry, orange sanguine, passionfruit & orange bitters. Spinning the restaurant’s renowned sultry playlists, resident DJs add to the relaxed, New York-style vibe.

 

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Vincent Menager, Global Corporate and Concept Chef Vincent’s illustrious career has seen him train with some of France’s most distinguished chefs, among them Alain Ducasse, Albert Roux, Alain Dutournier and Frederic Anton, as well as working alongside the likes of Heston Blumenthal and Daniel Clifford.

Known for his championing of seasonal produce and creative flair, Vincent’s dishes have been enjoyed by such illustrious diners as Prince Harry and the Duchess of Cambridge as well as attendees at the BAFTAs, the British Fashion Awards, the Prince’s Trust Gala and Royal Ascot. Formerly executive chef for Rhubarb Food Design, Vincent has also enjoyed a long history with Sofitel Hotels, working with the brand in Paris, New York, Sydney and Bangkok before settling down in the UK, at Sofitel St James’ Brasserie Roux and The Balcon.

Experience the STK vibe today by booking here

They’re officially accepting Christmas bookings too! For more information on how to spend Christmas in style this year, click here.