{"id":1122,"date":"2012-10-20T13:09:04","date_gmt":"2012-10-20T13:09:04","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/?p=1122"},"modified":"2012-10-20T13:09:04","modified_gmt":"2012-10-20T13:09:04","slug":"disiac-seafood-and-champagne-bar-a-taste-of-the-mediterranean-coast","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/disiac-seafood-and-champagne-bar-a-taste-of-the-mediterranean-coast\/","title":{"rendered":"Disiac seafood and champagne bar – a taste of the Mediterranean Coast"},"content":{"rendered":"

From Russell Norman\u2019s empire of cool to Jeremy Lee\u2019s re-vamped Vadis, never have Soho\u2019s streets been so paved with gourmet gold. Adding a one-off pearl to Soho\u2019s culinary oyster is Disiac – a sleek seafood and champagne bar ready to stand out from the crowd.<\/strong><\/p>\n

Bringing a taste of the Mediterranean coast to its Greek Street destination, feast on the freshest fish and crustacea sourced from the British Isles, savour a plate of freshly made strozzapreti or take a seat at the raw bar and watch the chefs at work in the open kitchen.<\/p>\n

More Ibiza than Italy? Party with friends in intimate white leather booths, chill out on the raised window seats cocktail in hand, or dine after dark with the resident DJ on the decks.<\/p>\n

The food<\/strong><\/p>\n

The menu, created by executive chef Paolo Palmisano and head chef Michele de Rosa (previously at Cecconi\u2019s), is a classic blend of seafood and Italian cuisine. Pull up a pew at the raw bar where you can indulge in Colchester Rock and Jersey oysters as well as a sharing plateau de fruits de mer which might include mussels, clams, langoustine, razor clams, Mediterranean prawns and half a grilled lobster, for \u00a332.<\/p>\n

As well as crustacea guests can dine a la carte with starters such as saut\u00e9ed mussels, crab and avocado salad, roasted fresh figs with parma ham and burrata Pugliette. Main courses follow the seafood theme with half a lobster with wild rocket, cod fillet with white wine, caperberries, cherry tomatoes and green beans, and grilled tiger prawns.<\/p>\n

Freshly made pasta dishes include maltagliati with mussels, lobster tagliolini and strozzapreti with courgettes, cherry tomatoes, radicchio and dolce latte.<\/p>\n

Open from noon everyday, the affordable set menu at lunchtime combines the flavours of the deep at just \u00a39.50 and \u00a313.50 for two and three courses respectively.<\/em><\/p>\n

The drink<\/strong><\/p>\n

As one would expect from a seafood and champagne bar, the emphasis is on sparkling wines with over 15 bottles of bubbly from Tenuta Santome Santhomas Rosato at \u00a330 to Loius Roederer Cristal Brut 2004 at \u00a3280. 30 wines complete the picture, with crisp whites, floral ros\u00e9s and full-bodied reds starting from the Chianti Classico Avallone 2010 at \u00a315. <\/p>\n

The 20-strong cocktail list includes the Bitter Greek with whisky, mint, strawberries, elderflower and bitters; RudeBarber with Prosecco, raspberries and rhubarb; and Lady in Red with strawberry vodka, basil and lemonade.<\/strong><\/p>\n

Private dining and events<\/strong><\/p>\n

Every Tuesday, Disiac will host a supper club, focusing on a different theme each week. Enjoy a four-course meal with wines to match for just \u00a338 per person.<\/p>\n

At the weekend, diners can get in the party spirit with a resident DJ playing in to the early hours on Friday and Saturday nights or unwind to the fine sounds of live jazz from 6pm every Thursday.<\/p>\n

Disiac, 6 Greek Street, London, W1D 4ED
\n020 7734 3888<\/strong><\/p>\n

www.disiaclondon.com<\/a>
\nwww.twitter.com\/disiaclondon<\/a>
\nwww.facebook.com\/disiaclondon<\/a><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

From Russell Norman\u2019s empire of cool to Jeremy Lee\u2019s re-vamped Vadis, never have Soho\u2019s streets been so paved with gourmet gold. Adding a one-off pearl to Soho\u2019s culinary oyster is Disiac – a sleek seafood and champagne bar ready to stand out from the crowd. Bringing a taste of the Mediterranean coast to its Greek read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1122"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=1122"}],"version-history":[{"count":1,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1122\/revisions"}],"predecessor-version":[{"id":1123,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1122\/revisions\/1123"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=1122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=1122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=1122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}