Monday 4th July will see a new limited edition menu at STK London in celebration of American Independence Day and will sit alongside the limited Ibiza menu, in honour of the new STK restaurant that opens this weekend on the Spanish Island (running to 9th July).
In addition to the special menus, STK London is offering a seasonal menu which will run throughout the summer months.
STK Fourth of July Menu – Running for a limited time between 4th July and 17th July
Celebrating its American roots, this July, STK London will be celebrating 4th July in true Independence Day style with wholesome American classics such as 6 hour cooked USDA stick short ribs coated in a Jack Daniels whisky glaze and served with grilled corn slaw. Another dish on offer is sliced USDA fillet served with an Asian noodle salad coated in a Jack Daniel dressing and for dessert, a decadent twice baked apple pie drizzled with salted caramel.
Special cocktails accompanying the menu include the Peach Muddle which consists of Jack Daniels, Cointreau, lemon juice and peach and the Tennessee Mule, created with Jack Daniels Old No. 7, ginger been and lime.
STK Ibiza Menu – Running for a limited time between 20th June and 9th July
To celebrate the launch of STK Ibiza (opening this weekend), STK London is running a special Ibiza-themed menu for a limited time only. Guests can expect fresh dishes that evoke the spirit of the island, such as Japanese Oyster Shooters and fresh Tuna Samfaina – washed down with a tropical selection of cocktails including the Isle de Ibiza cocktail, created using pear vodka, peach puree, elderflower & apple juice and the equally fruity and refreshing Paradise Martini which features Kiwi Vodka, St Germain, Lime and Apple Juice. Finally, those with a sweet tooth can indulge in a summery Strawberry & Raspberry Sundae.
STK London Summer Menu – Available now, running throughout summer
STK London has curated a range of light, summery dishes for its new seasonal menu. Guests can still expect STK London’s signature finest 28-day custom aged USDA prime beef, alongside new crisp salads, fresh seafood dishes and decadent desserts. The restaurant’s world-influenced creative starter and main course dishes now include: new season lamb served with gnocchi and tomato petals; chilled gazpacho with basil sorbet; stuffed rabbit, comfit leg served with pistachio, pancetta and broad beans. For seafood fans, new dishes on the menu consist of a Devon crab salad served with a spicy cracker; dover sole topped with nut butter and charred lemon or seafood bouillabaisse made with prawns, clams mussels and langoustine.
For dessert, guests can still enjoy the restaurant’s signature ‘Fairground’ selection of mini desserts or choose from new sweet treats such as lager and lime (a lime parfait with beer jelly) or the ‘STK Snickers’ served with salted caramel and roasted peanuts.
