There are steak rooms and then there is Oak Room. Proclaiming itself an “English steakhouse that celebrates world-class ingredients with British rock ‘n’ roll flair”, you might balk at the flamboyancy, but there’s no costume in this show.
What Oak Room really brings to the table, is edge. This is a sharp place, with well-dressed staff running a trendy dining room – but it’s all a backdrop for the stylish performance of a kitchen helmed by acclaimed Brit chef Tom Aikens.
If you don’t know what to get, you can even speak to the “meat sommelier” (yes) who can share expert advice on the cuts, cows and more. Even if you have a go-to cut, there is an extensive steak selection that might make you switch your usual order, as well as a number of other signatures including spatchcock baby chicken and a wagyu and lobster burger. Then choose from the range of sides and sauces. A meal can be washed down with signature mixed drinks or “highly recommended” grape beverages.
Before you’re served your meat, staff present a box from which to select your steak knife, depending on the handle weight. The novelty of it does not get old. How many places do that?
Oak Room is one of those places that will make you wonder just how something seemingly simple can be done so well.
You think you could replicate it at home, but you know you will never be able to. First of all, where are you going to get that Grade 7+ Sanchoku wagyu striploin from? Don’t bother, because it’s never going to hit the highs Oak Room does.
