Gourmet Experience at STK, the Strand, London
ME Hotel’s appointment of Vincent Menager to oversee the menu development for their STK steakhouse must have been strategic but also happens to be pure inspiration.
The French-born chef has a star-studied career below his belt already, having catered for BAFTA, British Fashion Awards, the Prince’s Trust Gala and Royal Ascot events, as well as worked for the Sofitel Group.
His latest appointment has placed the ME Hotel on the Strand firmly on London’s map of culinary distinction.
Lest you think that STK is a mere steakhouse, consider its funky decor of a NY cocktail bar and matching music piping down while hotel guests and Londoners down drinks, eat and generally create the kind of atmosphere other restaurateurs would kill for.
We opted for an early dinner as we had booked to see the first night of Porgy and Bess at the ENO.
This was a mistake as we didn’t want to leave, but had to, without having the dessert portion of our taster menu.
We did have cocktails because, quite simply, the ambiance lends itself to it. Two Manhattans and a Pizco Sour, both perfectly well executed.
We opted for red by the glass thereafter and the single grape Shiraz was astonishingly good.
The starters were
|
Citrus, seaweed, hot pepper and puffed rice cracker
and |
|
||||||||
Radish, black sesame seed pesto and puffed wild rice I find that Ceviche is a dish one either hates or loves based on preparation and seasoning. This one is simply heavenly, with the seaweed deliciously fresh, the orange segments marinated just right, and the fish melting in the mouth. The puffed rice cracker is incredibly more-ish but do NOT make the mistake of devouring all of it as the main courses are both outstanding and generously sized. The Tuna tataki arrived exactly as it should: red on the inside, black on the outside, and the delicious pesto did the rest of the work for making it another fantastic starter. The wild puffed rice was a welcome novelty for me although I couldn’t identify it at the beginning. The mains were
and
The seabass rested on a bed of mashed parsnip, dressed in the cooking juices and beautifully presented with watercress. The steak was perfectly cooked (one can always tell the chef is French by the cuisson of the beef) and accompanied by half a dozen of fabulous, must-try sauces on a separate wooden tray. I need to reserve special space for the accompanying dishes because they represent a meal in their own right.
Address: ME London Hotel, 336-337 Strand, London WC2R 1HA |