Eve Bar has entered a more indulgent phase beneath Frog by Adam Handling in Covent Garden.
The award-winning cocktail bar from Michelin-starred chef Adam Handling MBE has been fully redesigned, with a new drinks and food direction centred on caviar, champagne and cocktails.
It’s a confident shift for a bar that already had a strong late-night following, and the new mood is less about quiet restraint than it is about ordering the thing you actually want.
At a glance
- Eve Bar in Covent Garden has been redesigned and relaunched with a new caviar, champagne and cocktail concept.
- The experience includes a dedicated martini menu, champagne pairings and Ahrelia Caviar served in generous tin sizes.
- The bar sits beneath Frog by Adam Handling and is positioned for everything from afternoon drinks to pre-theatre serves and late celebrations.
A subterranean bar with a more decadent brief
The refreshed Eve Bar now works as a companion to Frog upstairs, but not a shadow of it.
The redesign brings dusky pink interiors, plush seating, art deco detailing and a central marble bar, giving the space a warmer and more theatrical identity.
Wildflowers climb the walls, fairytale-inspired artwork gives the back room its own atmosphere and a champagne and caviar fridge now sits behind the bar as a very clear statement of intent.
The cocktail lab remains visible behind glass, keeping one of Eve’s more distinctive features in play.
That mix of polish and theatre suits Covent Garden well, particularly for a bar designed to move easily from a post-lunch pause to pre-theatre drinks and later nights.
Martinis with British character
The new drinks programme is led by a dedicated martini menu, with serves that lean into brine, texture and umami rather than simply retreading the classics.
The Pickletini combines Sapling Climate Positive Vodka, Noilly Prat Dry Vermouth and pickle juice for a sharp, savoury profile.
The Saketini takes a softer route, pairing Cambridge Distillery Japan Gin with Kay Junmai Daiginjo and Cocchi Americano for a citrus-led drink with subtle umami depth.
The Dirty Tuxedo is the drier and more intricate proposition, made with Boatyard Double Gin, Jack Rudy Cocktail Brine and Palomino Fino ‘En Rama’ from Fernando de Castilla.
Beyond martinis, the signature list keeps a distinctly British thread running through bolder flavour combinations.
British Pop brings together Sapling Vodka, gooseberry, pineapple and woodruff, while Elphaba’s Potion mixes Palmaráe gin, Sapling Vodka, elderflower, butterfly pea, horseradish, sugar snap pea and London Essence Riviera Tonic.
The Cream Tea Negroni is the most overtly playful of the group, built with Tarquin’s Cornish Dry Gin, strawberry, sweet vermouth, clotted cream and Sipello Bittersweet Aperitif.
Ahrelia Caviar changes the rhythm of the menu
The relaunch also introduces Ahrelia Caviar, Handling’s new luxury caviar house.
The idea is to offer high-quality caviar with a sense of generosity rather than making it feel too precious to enjoy.
At Eve Bar, Ahrelia is available in 50g, 125g and 250g tins, with the selection spanning Baerii, Oscietra, Imperial, Imperial Gold, Kaluga and Beluga caviar.
That larger-format approach matters, because it turns caviar from a symbolic garnish into the centre of the table.
The bar’s new food menu has been rebuilt around that same idea, with caviar hash browns, caviar dirty fries and caviar soft serve among the more eye-catching additions.
It’s still polished, but it’s not timid.
Champagne pairings and the Martini and Caviar Flight
The champagne and sparkling wine list has been organised across three price points, with suggested Ahrelia pairings attached to each bottle.
At £100, options include A. Levasseur ‘Rue de Sorbier’ Brut Nature Champagne, suggested with either Baerii or Imperial Gold caviar.
The £200 tier includes Krug Grande Cuvée Brut, 173rd Edition NV, paired with Beluga caviar.
At £300, Louis Roederer Cristal 2016 is matched with either Imperial Gold or Oscietra caviar.
For a more compact introduction to the new direction, the Martini and Caviar Flight pairs miniature martinis with spoons of Ahrelia caviar.
It’s the kind of format that suits Eve’s new identity especially well, giving guests a way into the menu without committing to a full bottle or tin from the outset.
Eve Bar’s latest chapter feels carefully judged for the current London mood, where guests still want precision and provenance, but increasingly want it with a little more looseness and pleasure.
With its redesigned room, serious drinks and caviar served with intent, it’s now one of Covent Garden’s more persuasive reasons to stay out a little longer.
