Tom Kerridge becomes chef of the season at Harrods
The two Michelin-starred chef brings an exclusive range and pop-up to Harrods' Food Halls
22 October 2015
This winter a new destination venue will breathe life into the heart of London’s financial district. Zebrano in the City will offer guests fine dining in sophisticated surroundings created by an award-winning designer.
Opening in the shadow of the Gherkin building, Zebrano in the City is a project born out of pure passion for food and drink between, two friends: Cevat Riza, the founder of Seymour-Valentine Coffee, former head of hospitality for JP Morgan and Don Cameron. 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 breath-taking two-floor venue will span over 6,000 square feet and will offer a restaurant, bar and nightclub all under one roof. The top floor will house a luxury dining experience with impeccable service and exceptional dishes prepared by Zebrano’s talented team of 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.
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 mouth-watering courses designed, served and explained by the chefs and expertly paired with a matching Taittinger champagne with each course.
The 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 multidimensional design will be both inviting and eclectic, creating a raw combination of earthy sophistication and industrial chic. Hand crafted furniture, rich wooden floors, shimmering bronze and low lighting will create an otherworldly ambience guaranteed to keep guests entertained late into the night.
Executive chef, Chris MacCormick has created a 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.
The upstairs bar area will also offer a range of cocktails at the bar, combining fresh and organic ingredients with the finest spirits found in London. The first floor will also house a private dining room for up to ten people.