Hilton Prague Old Town launches Zinc restaurant lounge and bar (Czech Republic)
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Hilton Prague Old Town launches Zinc restaurant lounge and bar (Czech Republic)
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Category: Europe - Czech Republic - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-06-04
Hilton Prague Old Town has opened the doors to Zinc restaurant, lounge and bar, the Czech capital’s newest dining experience, lounge and bar destination.
Ideally located in a central historic location on V Celnici street, just footsteps away from Prague’s numerous sights and attractions, it is anticipated that the new restaurant will appeal not only to guests, but also travellers and locals alike.
Welcoming the opening of the restaurant, Monika Bevreus, Manager of Hilton Prague Old Town said: “This is an exciting milestone for the team at Hilton Prague Old Town. We are located in a city that enjoys a global appeal for travellers with its spectacular medieval centre, cosmopolitan nightlife and warm friendly people so it’s easy to see why it has quickly become one of Europe’s most popular destinations, and of course why I have no doubt that Zinc is set to become a success!”
With Executive Head Chef Ari Munandar at the helm, Zinc restaurant offers diners modern and innovative European cuisine with Asian flavours using traditional methods of cooking, based on fresh and seasonal quality ingredients blended with the exotic tastes, colours and texture of Asian spices. The Zinc dining experience also includes a range of ‘signature dishes’ including Crispy Calamari with Spiced Salt and Chilli, Roasted Cashew Nut and Green Mango Salad; Chicken, Coconut and Lemongrass Soup with Warm Shitake Mushroom Brioche; Corn Fed Spring Chicken with Balinese Spices; complemented by the vast selection of local and international wines.
“It is fantastic to be back at Hilton here in one of Europe’s most amazing cities, launching a new and exciting restaurant,” said Executive Head Chef Ari Munandar. “The menu at Zinc has been carefully created to offer diners a new, unique culinary experience in a glamorous and stylish setting,” Munandar added.
A veteran chef with almost 20 years experience, Munandar, began his professional career in his native Indonesia and has since worked for some of the world’s leading hotels and restaurants across Indonesia, South Africa and Europe. His appointment marks a return to Hilton Hotels, where he previously spent almost 15 years. At Zinc, he is supported by a strong F&B team, including Thai Sous Chef Chaiyasith Lam Srichom, who has been with Hilton Prague Old Town since the property opened in late 2007.
Alongside the 110-cover restaurant, the adjacent lobby bar has been revamped as Zinc lounge & bar with focus on speciality coffees, snacks with Asian flavour and a wide selection of cocktails. The signature “Zinc” cocktail is based on Bacardi with accents of apples, ginger and mint. Zinc lounge & bar seats up to 70 people and is open daily from 9 am through to 2 am.
Zinc restaurant is open every day for breakfast, lunch and dinner. Opening hours: Breakfast 06:30-10:30 (11:00 weekends); Lunch 14:00-1500; Dinner 18:00-23:00. To celebrate the opening, Zinc restaurant has a special three-course a la carte menu for just CZK 650 per person (approx EUR 24). This offer runs until 30th September 2009.
Prices for a one night stay at Hilton Prague Old Town start from CZK 4.200 (approx. EUR 155) per room per night including breakfast and taxes.
.Ari Munandar’s suggested selection from the menu:
Starters:
Crispy Calamari with Spiced Salt and Chilli, Roasted Cashew Nut and Green Mango Salad
Sashimi of Sea Scallops and Steamed King Prawn, XO Cognac and Shellfish Emulsion
Lacquered Duck Ravioli and Pan Fried Foie Gras, Bok Choy, Lemongrass and Ginger Reduction
Soups:
Chicken, Coconut and Lemongrass Soup with warm Shitake Mushroom Brioche
Mains:
Panang Duck Curry Re-visited, Slow Cooked Supreme Shredded Leg, Coconut Milk Reduction
Miso Glazed Chilean Sea Bass, Confit White Radish, Mirin Foam
Asian Grill:
Corn Fed Spring Chicken with Balinese Spices
Irish Angus Entrecote in Ginger and Leomongrass Marinade
Desserts:
Marinated Fresh Fruits with Rose Champagne, Lychee Gratiné
Chilled Strawberry Soup, Fresh Berries and Crème Fraiche
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