Vivat Bacchus

Cuisines: Modern European

Vivat Bacchus 47 Farringdon Street Holborn London EC4A 4LL

Nearest tubes: Blackfriars Farringdon Chancery Lane Barbican

   

Description of Vivat Bacchus

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If you love fine wine and fine food - in that order - then you should run and not walk to Vivat Bacchus right this minute. Dedicated to the god of wine, Vivat Bacchus is not only a place for fine dining. It has a passionate dedication to the best of the grape. You will be invited to visit the three wine cellars, one each for red, white, and champagne, to choose bottles to complement your food. Take your time - they hold around 6000 bottles with 250 different labels. Later you might like to visit the cheese cellar to choose among eighty local and imported cheeses to savour at the end of your meal. Oh! The meal! Right. The Head Chef is Robert Staegemann, formerly of Launceston Place Restaurant, who offers a menu that's a scrumptious amalgam of classic French and dishes influenced by cooking cultures from all over the world. Choose starter of cured foie gras with plum chutney and toast, main course of roast breast of guinea fowl with papardelle pasta, crispy pancetta and red wine glaze, and pud of banana creme brulee, or just the aforementioned cheeses with port. The ambience is smart and sophisticated with decor that will pleasantly remind you of wine cellars decorated with labels and labelled bin ends.

Additional information for Vivat Bacchus

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If you want to toast someone's health or success in fine style, then Vivat Bacchus is the place to choose to be sure you toast with the best. Decorated like a very smart wine cellar with exposed brick, wood, and oenophilic detailing, Vivat Bacchus is a terrific choice for business events, holiday parties, classy birthday and anniversary do's, and corporate entertainment. Your party may visit the three wine cellars and cheese cellar, or just leave it to the host to choose the perfect bottles. The food is classic French with international influences. Try starter of seared scallops with fennel pannacotta and saffron oil, main course of monkfish ossobucco with onion risotto and lemon confit, and pud of poached pear en croute with caramel sauce and vanilla ice cream, or runny cheeses and cognac. The smart ambience is just right for City gatherings. Hire the Bacchus Room, seating up to 48 or accommodating 80 standing, or the Vivat Rooms, seating up to 40.