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Award winning Head Chef Dimitry Rode is proud to present the final menu of an exciting culinary year at belowzero with delicious wines carefully selected by Chris McCann from the General Wine Company.

belowzero is delighted to announce the tasty dishes to be enjoyed on this evening with some light references to the pairing notes of each dish and wine. As always, Rode has created an envious menu to excite your senses and push the boundaries of modern European cuisine served in the Moose dining room.

McCann has selected a superb range of wines to be enjoyed with the dishes with some challenging and novel choices. To finish - as is customary with these evenings - belowzero has collaborated with an English cheese specialist to bring you one of the most interesting pairings seen thus far.

Head Chef Dimitry Rode has prepared a menu that samples the delicious modern European a la carte menu served in the Moose Dining Room at belowzero. This includes Seared Scallops with Cauliflower and light curry Foam, Terrine of Squab Breast with Foie Gras, Sauternes Jelly and grated Beetroot salad, Wild Boar Ssaddle, with Chestnuts, Caramelised Ginger Peaches, Apricot Brandy reduction, Barbequed Goose Breast, Sage & Bourbon Gravy and Pumpkin Pie, Monkfish Stew with Crispy Pig’s Feet and Baby Gems. This is followed with a Mars bar soufflé with peanut brittle ice-cream and a selection of English cheeses.

As an Award winning* 28 year old Russian born Australian Chef, Rode’s well travelled knowledge of food has resulted in an enviable record of steering new openings into successful restaurants with all five of his last places of work still open today. Rode honed his skills in some of Australia’s busiest and best restaurants before heading to the UK and being involved in the opening of Automat and then to belowzero as Head Chef. His menu philosophies are simple at belowzero. Keep the ingredients fresh and keep sourcing as ethical as possible, whether it’s fish, fruit or fowl.

Each course will be presented by Rode followed by a short presentation about the selected wines. McCann’s interest and passion in wine stems from a career in advertising where he ‘wined and dined’ clients in some of the most decadent restaurants in London. He then took to learning about wine and qualified in wine making at Brighton university - the only university to offer the course at the time. He then moved on to selling wine with The General Wine Company who have been present in the industry since 1982. Originally an off license that sold to restaurants, the company now holds at least 250 trade accounts in and around London. An independent wine shipper that import from all over the world including South and North America, Europe and South Africa, the company has a delicious range of wine to entice and pair with Rode’s menu which include old and new world vintages.

Booking early is advised as these food and wine pairing events are very popular. The evening costs £54.95 per person and includes a 6 course menu. To book, please call the belowzero Reservations team on 020 7478 8910.

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Notes:

- This event is open to the public and introduces the new season’s menu.
-This will be an informal and intimate evening catering for around 60 covers.
- *2001 Gold Medal-NSW Restaurant & Catering Apprentice Competition, Mystery box
2001 Nominated for Apprentice of the Year
2000 Bronze Medal - Young Culinarian of the Year, CIT School of Tourism & Hospitality
1999 Gold Medal - NSW Restaurant & Catering Apprentice Competition, Mystery Box

For further information, please contact:

Puja Khanna
Marketing + PR Manager
belowzero restaurant + lounge|ABSOLUT ICEBAR LONDON
T: 020 7478 8926
M: 07894 208 848
E: puja@belowzerolondon.com
W: www.belowzerolondon.com

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