Premium dry-aged steaks, classic cocktails and fine wines at contemporary grill restaurant & bar
January 23rd, 2017
Inspired by both the famed steakhouses of New York and vintage British hunting clubs, Stoker offers relaxed yet sophisticated dining experiences with a focus on premium Australian steaks, wood-fired cooking, classic cocktails and fine wines. Established in mid-2015 in the bustling District 1 precinct of central HCMC, Stoker occupies a multi-level space – each level individually themed including contemporary casual decor, and a plush leather clad club-style dining room. At the time of opening, Stoker featured Vietnam’s first in-house meat dry ageing room, complemented by an open kitchen fitted out with both a wood-fired oven and open grill. The culinary team at Stoker have created a contemporary grill menu centred on premium quality dry-aged beef, oven roasted seafood, and fresh locally sourced produce. Stoker opens daily – serving a well-priced set lunch menu (changed weekly) on weekdays, and dinner weekdays and weekends.
Grill cuisine & classic cocktails Leading the experienced culinary team at Stoker are Tribe Hospitality Executive Chefs Chris Donellan and Andy O’Brien, together with Head Chef Julien Thibault. And headlining their cooking at Stoker are in-house dry-aged and smoked meats, with notable dishes from the menu including dry-aged Australian grass-fed Angus Rib Eye; Pork Belly & Scallops; and Peppered Tuna Steak. At the ground-level bar the focus is on classic cocktails, gin & tonics and fine wines from France, South America and Australia. Typifying the well-executed classic cocktails are the Old Fashioned; a robust Bloody Mary; and the Tequila Mockingbird – while the daily Happy Hour between 5 pm and 8 pm entices with 50% off all alcoholic drinks by the glass.
Check the Stoker Facebook Page for details of the weekly Set Lunch Menus, as well as upcoming promotions and special dining events.
Stoker interior
Stoker grill cuisine & cocktails
(images courtesy Tribe Hospitality)
