A couple of weeks ago, The Handbook jetted off to Ibiza for a forty-eight-hour trip, to dance, feast, sunbathe and definitely not sleep. When time isn’t on your side, you want to make sure you choose wisely when it comes to eating out, so luckily JPR Media, gave us the heads up that we had to try out STK Ibiza, which has seen everyone from Tinie Tempah to Nicole Scherzinger through its doors and now The Handbook.
New? Following restaurants in NYC, Miami, LA and London, STK Ibiza opened back in July of this year.
Where? You’ll find the restaurant in Ibiza Corso Hotel and Spa at Marina Botafoch
Marina Botafoch Carrer s’Illa Plana s/n, 07800 Eivissa, Illes, www.togrp.com
On the Menu: STK is primarily a steakhouse and the meat that is on offer is USDA prime meat which you can have in 9 different cuts including sirloin, rib eye, fillet, hanger, T-bone, New York strip and tomahawk with different toppings and sauces including manchego butter, black truffle and fried eggs. That said, the menu isn’t just limited to meat, you’ll also find sea food and raw bar dishes as well as the likes of lamb cutlets with potatoes, sage and hazelnut aioli; pan roasted cauliflower with caramelized cauliflower puree, pine nuts and capers and Txangurro ravioli with spider crab and manchego. For pudding you’ll find the likes of churro milkshakes with dulce de leche ice cream.
First Impressions: When we arrived, we realised we weren’t just here to eat. We were here to fully experience STK Ibiza. It’s just as much about the performances that take place on the central stage throughout the evening as it is the steak. We spotted a couple of celebrities and Ibiza big names already partying and headed straight to the bar for a cocktail.
The Look: STK Ibiza isn’t like other steakhouses, it’s sleek, polished and sultry. Black walls are met with white chairs and dark wood. Seductive lighting marks the way to the long bar, which is surrounded by low tables and sofas, where you start your night, before moving towards the dining area. It’s also high-energy and immersive, so if you can, we recommend booking a table which faces the centre stage, that way you can watch the performances, a mix of dance, acrobatics and theatre. Not secondary to the food or an added extra, the acts were very much on par with the standard of the steak – who doesn’t want to watch ripped men and beautiful women dancing to the likes of Rihanna? Although you’re only going to feel less than adequate as you watch their toned figures parading down the stairs as you make your way through a seriously decadent lobster mac and cheese. Oh well, always time to gym another day.
What We Ate: Wanting to make the most of it, we ordered as a group so that we could all try as much as possible. So to start we feasted on lobster fish fingers, a sophisticated take on the classic, served with zingy fresh lime and wasabi alioli and sliders. There are two to choose from on the menu, we say choose both. Soft shell crab sliders, legs and all, are finished with celeriac and remoulade, whilst a meaty wagyu beef offering can be topped with truffle or foie gras.
Next came the steak, plates of juicy, tender USDA prime cuts full of flavour and with a whole host of sides. There is a classic mac and cheese or if you’re feeling decadent then opt for the lobster mac and cheese, both came with a gloriously golden cheesy top, giving way to bubbling macaroni below, and in the case of the latter, thick chunks of lobster. Nutty, buttery ratte potatoes were heightened with rosemary and chips were dusted with parmesan and truffle. We also tried the cep and wild garlic risotto with a mushroom and tarragon cream, perhaps a little obvious as a vegetarian option, but it was executed well, with just enough garlic coming through.
For pudding we were presented with a smorgasbord, including macarons and mini doughnuts but for us it was a poached pear, a deconstructed Eton mess and a crème brulee with a delicate shell that cracked so satisfyingly that really stood out. It has to be said all the food was excellently presented with care being taken over each dish.
What We Drank: You’ll want to make sure you to head to the cocktails for pre or post drinks, or because you’re in Ibiza then both. A particular hit with the group was the STK 100 made with Absolut Elyx, lychee syprup, Chambord, aperol and topped off with edible 24k gold powder. Another favourite was the Ginger and Blueberry Mule – a twist on the Moscow Mule made from Absolut currant, ginger syrup and blueberry puree.
Go With: Chances are you’ll already be in Ibiza with a group who are up for partying, so as long as you’re all up for getting involved in the spirit of STK then you’re on to a winner.
Final Word: STK Ibiza isn’t just about the food, it’s your night out. By the end we were all up and dancing, it’s hard not to when they play an infectious soundtrack, mac and cheese followed by a helping of Snoop Dogg – yes please.