Zebrano Bars have announced their plans for expansion into London’s City this autumn with the arrival of their third site, a restaurant, bar and late night lounge, Zebrano in the City. Opening in the shadow of the Gherkin this October, Zebrano in the City signals a new chapter for the group, offering fine dining for the first time.
Zebrano was founded in 2004 by the founder of Seymour-Valentine Coffee, Cevat Riza and former Head of Hospitality for JP Morgan, Don Cameron, when they opened Zebrano Carnaby, followed by Zebrano Soho on Greek Street in 2008. Pauline Crossman, a partner in an accountancy practice who joined the business in 2013 as their Finance Director is also one of the main shareholders in the project. The venues have both experienced a 20% growth every year and the group are consequently now about to embark on a larger scale project, with Zebrano in the City being their first virgin build.
Sophistication and chic
The two-floor venue will span over 6,000 square feet and offer drinking, dining and dancing all under one roof. The top floor will house a luxury dining experience with impeccable service and dishes prepared by Zebrano’s team of talented chefs, whilst the lower ground will have more of a late night lounge ambience, serving smaller sharing dishes and delicious cocktails. Renowned DJ’s and live acts will perform downstairs throughout the night.
The impressive interior will blend the organic with an urban elegance, designed by the internationally recognized Architectural Designer and Conceptual Artist, Perparim Rama, the founding director of 4M Group. Through the use of recycled materials, the multi-dimensional design will be both inviting and eclectic, creating a raw combination of earthy sophistication and industrial chic.
Menu
Executive Chef, Chris MacCormick has created a well conceived menu which merges both European and Asian flavours, with dishes such as salt baked celeriac with Dorstone goats cheese, cob nuts, and caramelised pear, and a scallop ceviche with avocado, cucumber, radish and apple salt. Other dishes will include, venison tartare served with heritage beetroots, confit egg yolk, nasturtium and rye, roast loin of hare with hunters pie, beetroot, drizzled with a bitter chocolate sauce, and braised fillet of brill with a chorizo crust, fennel and king oyster mushrooms.
Chef’s Table with Taittinger champagne
Zebrano will also be the only restaurant to collaborate with Taittinger Champagne on a Chef’s Table concept for up to eight people will offer a tasting menu of seven mouthwatering courses designed, served and explained by the chefs and expertly paired with a matching Taittinger champagne with each course.
Zebrano Restaurant, 18-22 Houndsditch Street, EC3A 7LP, London
Zebrano in the City, Duke’s House, 32-38 Duke’s Place, Aldgate, EC3A 7LP
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