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HILTON PRAGUE OLD TOWN LAUNCHES “ZINC” RESTAURANT, LOUNGE AND BAR

Hilton Prague Old Town is proud to announce the launch of its new benchmark restaurant, the Zinc restaurant, which hopes to gain distinction as one of Prague’s exciting dining spots. The unique culinary concept combines modern European cuisine with Asian flavours. The professional Hilton Prague Old Town team of Chefs will be headed by Ari Munandar.

Zinc offers a personal interpretation of modern and innovative European cuisine. Traditional methods of cooking, based on fresh and seasonal quality ingredients are blended with the exotic tastes, colours and texture of Asian spices. The menu has been created with the greatest care and attention to detail by the hotel Executive Chef Ari Munandar.

“We are excited about the concept. This is a milestone for the team at the Hilton Prague Old Town. The result will be really authentic, having Ari on board. He has been trained in an international environment with a palate originating from Asia, this is the best combination you could imagine, which is why I have no doubt that Zinc is set to become a success,” comments Monika Bevreus, Hotel Manager.

The Zinc creative concept allows each guest to undergo an unforgettable dining experience. Signature dishes including Crispy Calamari with Spiced Salt and Chilli, Roasted Cashew Nut and Green Mango Salad; Chicken, Coconut and Lemongrasss Soup with Warm Shitake Mushroom Brioche; Corn Fed  Spring Chicken with Balinese Spices; are suitably complemented by the vast selection of local and international wines. Part of the dishes are prepared to order on an Asian grill including such condiments as spicy chilli sambal, wasabi butter, coriander Bernaise or sweet soy and tomato relish.

Executive Chef Ari Munandar, 38, comes from Indonesia and within his professional career has gained accolades and experience in some of the world leading hotels and restaurants, including Hilton hotels, in Indonesia, South Africa, London and most recently in Prague.  He is supported by a Thai Sous Chef Chaiyasith Lam Srichom, who has been with the team since the hotel opening in 2007.

“It is great to launch a new concept with such a knowledgeable team, I am proud to be back with the Hilton Family, feels like being home again”, comments Ari, whose working history includes almost 15 years with the Hilton chain. “Our menu has been carefully created, keeping in mind those who enjoy the entire experience of a modern cuisine based on traditions. I am looking forward to seeing the first guests’ reactions to our approach to dining,” adds Ari.

Alongside the restaurant, the lobby bar is being revamped as Zinc lounge & bar with focus on speciality coffees, snacks with Asian flavour and large selection of cocktails. The signature cocktail “Zinc” with Asian touch is based on Bacardi with accents of apples, ginger and mint.

Zinc restaurant, lounge & bar was officially launched during a cocktail reception on May 26. Over 300 guests attended the event, amongst them there were representatives of Prague authorities, leading entrepreneurs and executives, and a number of Czech celebrities, including Jana Doležalová, Zuzana Belohorcová, Tereza Brabcová, Zdeněk Podhůrský. Yvetta Hlaváčová as a Hilton supporter wished the Zinc restaurant all the best, draw the lucky winner in the raffle and at the same time celebrated her birthday.

Zinc restaurant has seating in its spacious dining room for up to 110 guests, the Zinc lounge & bar seats 70 people.

Zinc restaurant is open every day for breakfast, lunch and dinner as follows:

6.30 a.m. – 10.30 a.m. breakfast on weekdays
6.30 a.m. – 11.00 a.m. breakfast on weekends
12.00 noon – 3.00 p.m. lunch
6.00 p.m. – 11.00 p.m. dinner

• Zinc lounge & bar is open daily from 9.00 a.m. – 2.00 a.m.
• Reservations at 221 822 300 or zinc@hilton.com
• Full menu is available on www.zinc.cz

Ari Munandar’s suggested selection from the menu:

Starters:
Crispy Calamari with Spiced Salt and Chilli, Roasted Cashew Nut and Green Mango Salad – CZK 290
Sashimi of Sea Scallops and Steamed King Prawn, XO Cognac and Shellfish Emulsion – CZK 360
Lacquered Duck Ravioli and Pan Fried Foie Gras, Bok Choy, Lemongrass and Ginger Reduction – CZK 380

Soups:
Chicken, Coconut and Lemongrass Soup with warm Shitake Mushroom Brioche – CZK 220

Mains:
Panang Duck Curry Re-visited, Slow Cooked Supreme Shredded Leg, Coconut Milk Reduction – CZK 520
Miso Glazed Chilean Sea Bass, Confit White Radish, Mirin Foam – CZK 560

Asian Grill:
Corn Fed Spring Chicken with Balinese Spices – CZK 520
Irish Angus Entrecote in Ginger and Leomongrass Marinade – CZK 680

Desserts:
Marinated Fresh Fruits with Rose Champagne, Lychee Gratiné – CZK 250
Chilled Strawberry Soup, Fresh Berries and Crème Fraiche – CZK 250