Stereo Covent Garden, the New York speakeasy-style venue tucked beneath Covent Garden Piazza promises to be a ‘heady mix of music, cocktails and dining’ and I can safely say it delivered on just that. Their ‘beats per menu’ supper club evening began by enjoying a whisky-based cocktail at their magnificent light-encircled bar that acted as a centrepiece for the entire venue, where the glass liquor shelves seemed endless (mainly because of the mirrored ceilings above).
Beats per Menu - A supper club evening at Stereo
Words by
Pippa Lowe
3rd October 2023
Beneath the cobbles of Covent Garden Piazza, sits the lively buzz of Stereo. Join Pippa Lowe, for the Stereo supper club "Beats per Menu" led by chef, Andrew Clarke with whisky pairings from High West Distillery.
Raw Carlingford oysters, bloody Mary jelly and horseradish. Paired with High West Double Rye.
The menu we were then seated to enjoy was presented by chef, Andrew Clarke who spoke on its American inspirations. Linking nicely to the dishes’ pairings with whiskies from the Utah-based, High West Distillery as well as an obvious explanation for the very generous portion sizes. By this, I of course mean the massive diner-style sundae that heaped high and our multiple dishes of prime rib to share as our table of four. Prior to these extravagant feasting courses were a delicate plate of oysters and a stunning lobster cocktail that hid a whole lobster tail beneath its veil of romaine lettuce. As someone who has never been partial to oysters, I must say that these were delightfully balanced. The bloody Mary jelly and horseradish gave a flavoursome yet heated kick that cut through the oyster’s saltiness perfectly.
The underlying star of the main course was the ox cheek hash brown side dish that accompanied the beef, which was as moreish as it was rich. The whisky pairing for this course was High West Campfire, whose name was a hint to its intense smokiness on the nose and finish. I must admit, out of all the whiskies served I had found the potent smokey flavours of Campfire difficult to drink without a touch of eye watering. Yet when sipped after the richness of the dish had set in, the crucial role of the whisky became apparent, making it the most enjoyable pairing for me.
Stereo ice cream sundae and hot chocolate fudge sauce. Paired with Benedictine liqueur vintage 80s.
From the menu, the dessert seemed simple - an ice cream sundae. This however was like no ice cream sundae I had ever had. Our table was faced with an enormous crystal goblet to indulge in, laced with maraschino cherries and a decadent piece of chocolate fudge cake hidden at the ice cream's core. Paired with the velvety spicy sweetness of an 80s vintage benedictine, this upgraded American diner dessert was a stunning showstopper to end on.
This night hoped to be one of many supper clubs from Stereo and Andrew Clarke, keep your eyes peeled and follow @stereocoventgardenlondon on Instagram for updates. Book a meal or a lively night of cocktails and music at Stereo here.
