The Absolut Ice Bar and Below Zero restaurant

• Wednesday, 17 May 2006

***For immediate Release***

London, May 2006

Below Zero is an inner sanctum for the generation of us that are looking for something a little more cutting edge than a night in a bar, Below Zero offers a luxurious venue that is more about comfort and a sensory experience and less to do with gastronomic competitiveness. Set over two floors with the restaurant and bar upstairs, designed with comfort in mind, In the basement area customers can enjoy an even more relaxed environment offering food designed to be shared amongst your friends, while the music will be taking the mood from an ambient mix early in the evening to a funky up tempo level towards the end of the night. The result is a relaxed atmosphere, creating a social environment that is difficult to leave.

Below Zero sits snugly alongside ABSOLUT ICEBAR LONDON which allows the customers the unique experience of freezing temperatures before releasing them into the sumptuous interior of Below Zero to enjoy the delight’s in modern cuisine, sample the ice platter signature dishes and sink into the bed-like upholstery whilst sipping on fine champagne or iced cocktails. Below Zero offer just under fifty covers whilst the larger basement where you can enjoy a drink or food, has just over one hundred seats.

The menu has been created by the award winning Head Chef Dimitry Rode and reflects his wide experience and knowledge in creating a cutting edge bill of fare. Offering a modern European cuisine which borders on Tapas style menu and fine dining.

Below Zero’s signature dishes include the Oyster Samba; an array of exquisitely filled oysters and the Sashimi, both are brought to your table on ice platters; a unique and visually impressive addition.

Dimitry wants to challenge the traditional dining experience by feasting on his ‘ice breaking’ sharing platters consisting of Grilled Loin of Tuna, Salt and Pepper Tiger Prawns and Duck Two Ways. For the smaller appetites the Chef highly recommends the Below Zero special; Soft Shell Crab Taco an explosion of flavours, goats cheese with grilled asparagus and semi dried tomatoes as well as some quail breasts, prosciutto and balsamic figs.

Below Zero also offer a selection of side dishes, perfect for sharing with friends, and not to be missed is the delights of house cut fries, an avocado, tomato and cucumber salad with sunflower dressing and some steamed broccoli with salted black beans and garlic, a dish you can enjoy with close friends.

Dimitry has travelled the world and has had vast experience with the press as well as celebrities, this weekend he will be flying out to the Cannes Film festival to be the Head Chef on board the film producers Ashok Armitraj yacht. Dimitry has also attracted many celebrities to Below Zero, such as Robert Deniro, Craig David, G4, Jade Jagger, Lisa Scott Lee, Leah Wood and so on and with this in mind I thought he would be a good candidate for the Chef recipe ideas and information

If you would like to sample the menu we are happy to accommodate press at a time convenient to you.

-Ends-

If you would like to visit Below Zero or sample some of Below Zero’s unique dishes, please contact Rose Reid Media.

Rose Reid Media Ltd
7 Harp Lane
London
EC3R 6DP

Email: info@rosereidmedia.com or zara@rosereidmedia.com
Tel: 020 7743 7815
Web: www.belowzerolondon.com

This press release was distributed via Response Source, a service from Daryl Willcox Publishing, on behalf of Rose Reid Media. For more information visit http://www.dwpub.com/pressreleasewires