For Executive chef Chris Mccormick it has been a long journey from the Directors kitchen at Lehman Brothers bank to a new bar restaurant to a new bar restaurant in Liverpool Street. Zebrano in the City offers fine dining and rave-style DJs, but al they were talking about at the opening last week was the Duck Doughnuts.
The mouthwatering delicacy was Chris’s special addition to the canapes and cocktails being served through the night.
As the band played in the shadow of the Gherkin building, Zebraano in the City emerged as a 6,000 square ft a restaurant, bar and nightclub. The top floor has the restuarant and the lower ground is more of a late night lounge, serving smaller sharing dishes and delicious cocktails. RZebrano will also collaborate with Taittinger Champagne on a Chef Table concept for up to eight people — offering a tasting menu of seven courses designed, served and explained by the chefs and paired with a matching Taittinger champagne.

The impressive interior, designed by the internationally recognized Architectural Designer and Conceptual Artist, Perparim Rama, uses recycled materials in a combination of earthy sophistication and industrial chic.

Executive Chef, MacCormick merges 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.

Zebrano Restaurant
18-22 Houndsditch
EC3A 7LP
London