Last Updated on October 24, 2024
Travel the world by plate and glass
Nestled on the lower ground floor of the plush and stylish 100 Queen’s Gate Hotel, ESQ Bar is a luxurious dining and drinks location inspired by the drinking den of former resident William Alexander. An intrepid traveller, ESQ Bar reflects the distant locations Mr Alexander travelled to through its concept menus which change every six months to transport diners to new cuisines and cultures around the world.
This summer, ESQ Bar has taken inspiration from Asian cuisine with a wide range of small plates designed by Executive Chef Sofiane Kaced. Designed to complement the small dishes, an exciting range of cocktails are also available from the Reiki Signature menu and include Japanese spirits such as Sakura Vermouth, Sweet Potato Sochu, and Pink Dragon Tequila.
Our first round of cocktails from the Reiki Signature menu included The Last Samurai, which included Asian Whisky, Campari, Sweet Vermouth, Fernet-Branca, and lavender syrup. The whiskey was well-complemented by a zesty hint of a dried orange peel in the glass. Most impressive was this cocktail’s eye-catching preparation. Mixed at the bar, the cocktail was poured from the shaker into a glass orb engraved with a world map. The cocktail was then poured by the waiter at the table into the tumbler. The Exotic Bliss cocktail, comprised of Haku Japanese Vodka, Chambord, raspberry and cranberry purée with lime juice and was smooth, fragrant and light with a tasty contrast of sweet and sour flavours.
From a wide range of eight small plate options, we selected the Chicken Karaage Bao Buns, Green Gyoza Dumplings and Prawn Tempura. The crunchy fried chicken in the soft bao buns was excellent and a hearty start to the meal. Tasty spicy mayo was included as a sauce and made for an interesting mouthful. The gyozas were perfectly crispy with sesame sauce and accompanying soy sauce. The tempura prawns were well matched with the spicy mayo and were smartly presented to make for a mouth-watering selection of plates on our table.
Before dessert, we enjoyed two more Reiki Signature cocktails. The Beach Comber was made from pineapple rum, Rémy Martin VSOP, mango and peach purée, apple and lime juice and mango with bergamot syrup. With strong flavour, the cocktail was inspired by the exotic colours and tropical tastes inspired by Indonesian summer nights. The cocktail combined stunning presentation with sweet fruit flavours and had subtle hints of bitterness amid the refreshment. We also enjoyed The Dragon, made from Pink Dragon tequila, lychee liqueur, egg white, agave syrup, and lime juice. The cocktail was perfumed, fragrant and had just the right level of sweetness.
For those with a sweet tooth, the desserts at ESQ Bar are certainly a part of the menu to turn to with anticipation. The Raspberry and Lychee Mochi was an excellent rendition of this popular Japanese dessert, the sweetness of the raspberry combining well with the unique mochi texture. The striking presentation also makes this dessert an attractive option. Similarly, the Yuzu Cheesecake had a good crumb and the yuzu and lemon flavours paired well.
With a luxurious décor and a sophisticated ambience, ESQ Bar is a perfect option for a date or meeting with friends and provides the opportunity to sample excellent cuisine and thoughtful, complex and tasty cocktails. ESQ Bar also offers live music from Thursday to Saturday from 7.30-10 pm and can be hired exclusively for private events and special occasions.
ESQ Bar
100 Queen’s Gate,
South Kensington
London
SW7 5AG
Looking for something different? We recommend Hakkasan Hanway Place for excellent Chinese and Asian dining in style
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