From their starters to their raw bar; their mains to their vast selection of sides – whichever you opt for, STK has covered all bases in ensuring you have the most fulfilled steak dinner. Sea scallops were immediately selected from the a la carte menu, with the apple crisps sprinkled on top acting as the perfect contrast to the soft texture. The staple favourite watermelon and feta salad was as delightful as ever; cheese paired with a fruit or vegetable really is a match made in heaven. Beetroot and brie. Watermelon and feta. A beautiful marriage of sweet and tangy flavour. The seabass tartare is another must-have, with the zesty citrus and chilli flavour making me order a second round, despite knowing how much food was still to come. Most tartares can be a little dry but this one was full of juicy flavour.
I don’t know about you but mac ’n’ cheese is a trusty sidekick to my steak on the table. STK offer theirs with either lobster or truffle. The decadence just continues in this summer feast they’re providing for their guests. It’s a tough call but both is the only right way to commence the order. Lacking slightly in gooey gorgeous melted cheese, which is my preference, but overall their signature side dish remains a true contender. The American snake river wagyu was tender and intense in flavour but the star of the show had to be the classic grain-fed fillet. So rich and buttery in taste, it will melt both your taste buds and your food-fuelled emotions.
STK staples such as the Lil’ BRGs and their sizeable portion of creamed spinach (sizeable, yet devoured entirely, thank you) should definitely be part of your order when you dine at the restaurant. New to the menu is the wagyu beef and rice; raw premium beef marinated in soy and ginger on a bed of nori-scented sushi rice. Not to everyone’s taste, perhaps, but a special mouthful I truly recommend you try. Extremely rich but balanced by the rice, this was a stand-out dish that I hope they keep on the menu for the foreseeable future.
We opted for STK-signature cocktails that the bartenders whipped up with a smile and being a hard start to the week, we were only too thrilled to gain the barman’s support in making the Burst of Passion mocktail 18+ with a shot or two of vodka.
I know you’re thinking that there was just no more room in my stomach for dessert but you don’t know me – and you don’t know STK’s desserts. Whether you’re ambitious or simply susceptible to any dessert that appears in a tiny size, as part of a dessert board, you’re well catered for here. Cheesecake cones, macaroons and chocolate dipped strawberries all contributed to the sweet end to the meal. I might have rolled out of the door, a classy end to this extravagant meal, I am aware, but I’m still dreaming about that fillet steak. Worth it, I promise you.
Bookings at: togrp.com/venue/stk-london