A subterranean secret to some, a hidden gem to others, the temperature has been raised at belowzero, London’s favourite restaurant and lounge bar.
Located beneath bustling, vibrant Heddon Street, belowzero has reached new heights with the appointment of Head Chef, Sean Marshall, and the opulent transformation of the interior.
Marshall brings a wealth of experience to the role having worked at Prism, Oxo Tower, Bank and Mint Leaf. His new modern European menu showcases his excellent and varied cooking skills whilst being driven by quality, seasonal ingredients. This, shared with Marshall’s passion for innovative combinations of flavours and textures, positions belowzero as a destination restaurant.
Typical starters include pan-fried red mullet, warm blood orange and red onion salad with saffron orange oil; seared Scottish scallops with Arbroath smoky and parsnip purée; as well as lavender smoked wood pigeon with caramelised black figs, wild mushrooms and blackberry jus.
Main courses feature must-try pistachio and sage crusted lamb rack with spiced sweet potato, spring greens, morels and port and bacon marinated kidneys; line caught seabass with stuffed steamed baby cabbage, girolle and cockle butter; or pan fried fillet of venison with seared foie gras, walnut braised red cabbage, beetroot and cranberry compote and a rioja jus. Whole lemon sole, swordfish, rib-eye steak and maize-fed chicken are also available from the grill, each served with capanota and sauce vierge.
Inventive and decadent desserts include cardamom and star anise mousse with spinach genoise and lime leaf anglaise; white chocolate fondant with szechuan ice cream and crystallised fruits; or banoffee cheesecake with rich butterscotch sauce and home-made banana sorbet.
The menu is complemented with a strong and extensive international wine list, with many bins under £30. Alternatively blow the budget with stars of the show such as Shiraz, Penfolds Grange Hermitage, South Australia, 1995 or Mouton Rothschild, Aile D’Argent, Pauillac First Growth, Bordeaux 1996.
The lounge bar at belowzero takes cocktails to another level with its talented bar team, contemporary concoctions
and its comprehensive premium and super premium spirits list, which includes Absolut 100, only available at 100 bars in the world. Unique creations include ‘Ultimat Mochatini’ - Ultimat Chocolate Vanilla vodka, white cacoa liquer and coffee jelly or ‘Sagini’ -Whitley Neill gin, Pimm’s No. 1, fresh sage leaves and pomegranate juice.
Delicious sharing platters bursting with the finest ingredients provide the perfect accompaniment for a cool evening. Select from prosciutto with mortadella, salami, ciabatta crostini, sun blush tomatoes, olives and cornichons or gravadlax with blinis, crème frâiche, keta caviar and capers.
Whether drinking or dining, once you descend downstairs to the newly decorated den, which was originally used as wine vaults for the British monarchy, minutes will turn into hours and you’ll be loathed to leave. Designed by General Manager, Matthieu Bourgone, the restaurant and lounge is now dressed in a palette of burgundy, claret and chocolate. belowzero exudes a real richness and warmth with the use of opulent velvet curtains, soft leather semi-circular banquettes and solid beech furniture, contrasting stylishly against the original exposed brickwork. The new mix of specially designed cosy corners and large booths make it equally suitable for intimate dinners and larger celebrations.
31-33 Heddon Street London W1B 4BN T: 020 7478 8910
wwww.belowzerolondon.com
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