Hidden beneath Adam Handling’s Michelin-starred Frog in Covent Garden, as of early 2026, Eve Bar has entered a new, more decadent era. Revamped from head to toe, the subterranean cocktail bar has evolved with a fresh concept. Focused on what Handling calls ‘The Three Cs’ (caviar, Champagne, and cocktails), Eve Bar is a glamorous space, leaning into indulgence, without losing the playful joie de vivre that made its original iteration such a popular spot.
Handling puts his caviar brand, Ahrelia Caviar, in pride of place. Unlike the majority of the current market, Ahrelia offers guests and chefs alike a quality caviar option without the extortionate price tag. It’s in keeping with Handling’s philosophy: that caviar should be generous and enjoyed in full, often serving it at cost price. As a result, you’ll find plenty on the Eve Bar menu, alongside comparatively affordable but quality cocktails and Champagne.
Inside, Eve Bar offers a playful extension of the polished restaurant upstairs, featuring dusky pink tones, deep blue velvet banquettes, marble surfaces, and art deco touches throughout. You’ll spot wildflowers creeping across the walls, a Champagne and caviar fridge open while the cocktail lab allows guests a glimpse of the magic behind the drinks programme.
Martinis are a highlight, with a dedicated menu spanning classic iterations as well as Pickletinis and Dirty Tuxedos, which nod to Eve Bar’s more mischievous side. There’s also a Martini and caviar flight, which sees miniature versions of the above alongside a Saketini, all paired with a spoon of Baerii, Oscietra, or Imperial Ahrelia caviar.
The Eve Bar menu also includes a number of delicious snacks and small bites, including signature hash browns topped with prawn cocktail, caviar (aka ‘The Ultimate’) or cheese and pickle, alongside other dishes like lobster croquettes, and a chef’s selection at a very affordable price point. To wrap up a playful, extravagant evening, dessert offers up creamy soft serve ice cream topped with caviar.