Eve Bar (Covent Garden)
The Bone Yard Martini starts with venison bones from the kitchen upstairs, dehydrated and then redistilled with vodka.
Why go
Eve sits in the basement below Frog by Adam Handling, and the two trade in one direction: what the Michelin-starred kitchen would otherwise throw out becomes the base of a drink. Bar manager Matt Fitzgerald and senior bartender Ellie Ireland built the April 2023 list around five techniques, carbonation, clarification, distillation, fermentation and freezing, three cocktails to each. That produced the Chicken Butter Old Fashioned and Why Waste Good Coffee, a kombucha fermented from spent coffee grounds. On 29 May 2026 Handling gutted the room and reopened it around caviar, champagne and a martini list, with the Pickletini at 12 pounds and the Saketini at 18.
Order this / avoid
- Order: the Bone Yard Martini if it is still on the card,
venison bones dehydrated and redistilled with vodka.
1 - Avoid: anything sold on its presentation. Time Out's verdict was that quirky presentation gets championed "occasionally to the detriment of the drink," and the caviar relaunch pushes in that direction.
What locals & experts say
- Time Out London (Laura Richards, 22 Dec 2017, 3/5):
Cocktails make the same impact, with quirky presentation championed, occasionally to the detriment of the drink.
2 - CLASS (Apr 2023): Fitzgerald on the supply line,
Having access to a Michelin-starred kitchen is a huge advantage when it comes to learning and discovering new flavour profiles.
1 - Bar Magazine (May 2026): Handling on the rebuild,
We've completely recreated Eve Bar from the ground up,
repositioning the room as caviar, champagne and cocktails.3
Good to know
- Timing: Tuesday to Saturday from 1pm until late, closed Sunday and Monday. Food service stops at 10pm.
- Booking: through OpenTable. Full hire runs to 50 guests, semi-private to 15.
- Dietary: no allergen or dietary statement is published by the bar.
- Location: 34-35 Southampton Street WC2E 7HG, downstairs, opposite the Savoy and two minutes from Covent Garden piazza.
Craft signals (cocktails: a technique-built menu, launched and dated)
Two signals, both drink-side. CLASS covered the menu launch on 13 April 2023, a list organized by five techniques, carbonation, clarification, distillation, fermentation and freezing, which is a designed programme rather than a seasonal swap. The second is the sourcing behind it: offcuts taken from the Michelin-starred kitchen upstairs and turned into venison bone distillate and coffee-grounds kombucha, which is a shared waste stream and a standing method rather than a one-off drink.
Jeff's take (his words)
- Order: Bone marrow martini.
- Note: "Bone marrow martini." REAL. The bar's version is the Bone Yard Martini, made from venison bones rather than marrow.
Verdict
could-visit — A basement bar under a Michelin-starred kitchen, which is the whole point: the cocktails are built from what Frog upstairs would otherwise bin, and the Bone Yard Martini runs dehydrated venison bones back through a still with vodka. Adam Handling rebuilt the room on 29 May 2026 around caviar, champagne and martinis, so the technique program from 2023 may or may not still be there. Worth a stop for the distillation work if it survived, and worth a call first.