Yaneff @ DSTRKT - Removed from website November 2021 (closed) - Soho, London

Many serious eaters will advise you to eschew the culinary offerings at nightclubs in favour of a dinner at a nearby restaurant beforehand. However, these people would be remiss to offer the same advice about DSTRKT, which is known for having some of the best foodie fare of any nightclub internationally, in a humming, exciting setting to boot.

Many Innerplace members will be familiar with DSTRKT and the thrilling feeling of descending dimly lit stairwells, escorted by one of their attractive hosts/hostesses announcing your name over the microphone to make sure that the rest of the staff is sufficiently prepared for you arrival. This sensation is magnified by what awaits in the dining room situated in the lower level of the club. There's a remarkable LED lit display descending from the ceiling like a chandelier on a science fiction film set. Otherwise, it's all dark wooden flooring, sleek and polished black surfaces and an open plan kitchen in the back where a talented array of chefs rattle the pans.

The leader of the pack is the eponymous George Yaneff, recruited from the SLS Hotel in Beverley Hills, where he worked at its restaurant Bazaar under the tutelage of José Andrés, who in turn had spent some time with elBulli's Ferran Adria. There's a lot of his trademark Mediterranean playfulness on the menu; Yaneff enjoys subverting diner's expectations, something that happens from the outset as you're eating Michelin level food in a Soho nightclub.

Once we were seated we were immediately proffered the cocktail list, opting for a blueberry amaretto sour and a negroni. The sour was unlike any we'd ever had before, which was rimmed with amaretto biscuit crumbs, tart to the tongue but offset by the egg white. The negroni was one of the better that we've tasted; it would have sat nicely next to the offerings at Mayfair's top class hotel bars.

After the aperitifs, we were perfectly calibrated to enjoy the blitz of small plates that was to follow, which were skilfully paired with wines from DSTRKT's immense selection. The first volley of dishes came in the form of ruby red yellowfin sashimi served with avocado mousse, soy air and a wasabi coulis drizzled decoratively around the plate. This was followed by a platter of fresh bruschetta; a spicy trio of Devon crab cakes garnished with chives and a garlic yoghurt sauce; and scallops with a pea purée. We were beginning to feel a bit full at this point but were miles away from the finish line.

A warm salad of in-season Wye Valley asparagus was topped with a sinful emulsion of yoghurt and roasted garlic; not necessarily something that's going to prep you for kissing on the dancefloor, but delicious nonetheless. We then segued into the meatier section of the menu. Ostrich skewers with Guinness mustard were brought out, which were surprisingly delicious (exotic game isn't necessarily a part of our culinary lexicon). This was accompanied by a flat iron steak sliced into strips and served with a peppery sauce created from Talisker single malt. After the cheese course, we were treated to an incredible dessert, namely strawberry mousse with strawberry and chocolate truffles served atop edible chocolate soil. Even after all this food, the club floor was beckoning, which puts forward a very strong case for the high calibre of this venue.

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