Zigfrid von Underbelly

History

Born into a blueblood Russian-Polish family the Von Underbellys in the late 1950’s. Zigfrid showed an early artistic talent and had no interest in the family’s worldwide pharmaceutical business. With the eyes of the family corporation everywhere and brothers, sisters, uncles and cousins in every city one could imagine Zigfrid migrated towards the punk underground world of the Kruetzberg district of Berlin. Here at last he was free. Multi talented as an artist, writer, singer, and businessman and fluent in seven languages there was only one thing that eluded him; Ziggy could not play guitar. Having been under the spotlight all his life as an heir to the Von Underbelly fortune Ziggy hated attention. He never lost his inherited business acumen however and invested heavily in a young company in America called Microsoft. Rumour has it that Zigfrid is in that very first staff photographs of that then young company. His androgynous beauty and sense of style made him impossible not to notice. He reclusively spent his time in his Berlin Power Station. “The Station” as it was known was fast becoming the adopted home of displaced beautiful punks and artists from all over the globe. In 1977 the station was the centre of the Berlin avant-garde with people hanging out from all over. A visit from a young punk called Sid Vicious and an Irish musician called Phil Lynott drew Zigfrids attention to the English and Irish art and music scene. When the punk scene finally broke trough to the mainstream Ziggy was still only 20 but was secretly behind a lot of the renegade deals that we now look back on as legendary moments. Zigfrid held on in Berlin until the wall fell and then he was ready to spend time travelling el mundo. In New York he spent time in the east Village and is behind a lot of great places there. In London one of the birthplaces of punk it was Hoxton that caught his eye. His life at the station in Berlin and the scene it created made him want to create spaces that punks, artists, musicians. Computer people and all around cool heads and free thinkers could inhabit. He focused on Hoxton Square and linked up with some of the Goldsmith Graduates who had a studio there. They were Paul Daly. Garry Hume, Sarah Lucas, Richard Patterson and young punks all. Ziggy and Daly struck up a friendship and decided to open a space that brings people of all ages together Zigfrid was getting along with the family again and wanted somewhere he could feel at home. Zigfrid Von Underbelly was born a home from home an eating and drinking and thinking establishment aimed at people the believe “free your mind and your ass will follow” At the moment nobody knows where Ziggy is and as usual he is running things from the shadows and tall trees. He’s back at the heart of the Berlin electronic music scene I bet.

FOOD

MENU BOWLS

Manhattan Clam Chowder with Warm Bread

French Onion Soup with Cheese on Toast

House Chilli with sour cream & guacamole

White Bean & Butternut Squash

Stew with pesto

BURGERS & SANDWICHES

Ziggy's Burger (add cheese or bacon for 50p)

Blue Cheese Burger

Jerk Chicken Sandwich

Haloumi Cheese Sandwich

ALL DAY BRUNCH

Full English Brunch

Steak & Eggs

Smoked Salmon & scrambled eggs

Mushrooms on toast

WARM BREADS

Rosemary Focaccia with Balsamic & Olive Oil

Sourdough Loaf with Shallot Butter

Flat Bread with Houmous

Bread Platter

TAPAS

Tortilla Espagnol

Garlic Mushrooms

Fried Squid Rings

Albondigas in tomato sauce

SALADS

Smoked Chicken Caesar Salad

Tuna Salad

Nicoise Crispy Duck Salad

Chicory Salad

Apple and Blue Cheese

LARGE PLATES

Rib-eye Steak with Chips & Salad

Beef & Guinness Sausage & Mash

Roast Lemon Sole with Tartar Sauce

Mac 'n' Cheese

SEAFOOD

Chilled Oysters on the half shell

Sweet "Peel & Eat" Prawns

Dressed English Crab

Shellfish Platter

DRINK MENU

Light ,Fresh and Zingy Whites

Chardonnay ,Castillo de la Vereda 2004, Spain

Unoaked, fresh, clean, light, dry, good with prawns

Pinot Grigio, Fabiano, Italy

Fashionable, bone dry, crisp, quaffable

Le Havre Blanc, France

Refreshingly clean, crisp, soft, good on its own

Rioja Blanco, Gomez de Segura 2004/05, Spain

Fresh, grassy, long finish, try with lemon sole

Vivacious & Fruity Whites

Chablis, Eugene Lebreton, Burgundy 2004, France

Intense, zesty, crisp, concentrated, complex

Chenin Blanc, Mount Marble 2005, South Africa

Apple notes, fruit packed, off dry palate, goes well with crab cakes

Sauvignon Blanc, El Otro 2004/05, Chile

Tropical, fruit explosion, try with Chicken Caesar or Tuna Nicoise salads

Rose

Merlot Rose, El Otro 2005, Chile

Juicy plum, deep red fruit, gorgeous, medium/dry palate

Cinsault Rose, Edmond Bernard 2005, France

Oozing with fresh strawberry fruits, crisp and dry, beautiful with shellfish

Bubbly

Cava Brut, Castell Llord NV, Spain

Light, clean, fresh and zesty

Champagne Devaux, Grande Reserve NV

Lovely creamy texture

Perrier Jouet Brut NV

Apple blossoms, peach nectar, baked bread and a hint of ginger

Laurent Perrier Rosé

The manager’s favourite, hints of pear drops

Louis Roederer Cristal Champagne, 1999

Hazelnuts and cream, walnuts and brioche – this is a precocious, strutting and very fine wine

Ripe Juicy Reds

Tempranillo, Castillo De La Vereda, Spain

Light bodied, cherry fruit, touch of spice, goes with curried mussels

Le Havre Rouge, France

Cherry red, dry, soft, earthy fruit

Barbera del Monferrato, Giardino Dei Vini 2004, Italy

Light juicy fruit, extremely quaffable with duck salad

Mouth-Filling Reds

Shiraz, Gumdale Winery 2003/04, Australia

Spicy, fruity, rounded - a great session wine

Malbec Oak Reserve, Finca Beltran, Argentina

Mocha, spice, berry fruits, stunning with steak

Rioja, Montes De Ciria Crianza, Spain

Velvety smooth, ripe fruit, delicious with steak

Cabernet Sauvignon, Surazo 2003, Chile

Cassis, blackcurrant and a touch of chocolate

COCKTAILS

HOUSE FAVOURITES

GOSTOSA CAIPRINHA Fresh Passionfruit, limes and sugar smashed with Cachaca. Our best-selling caiprinha. Also Choose: Classic or Fresh Berry

LITTLE SPARROW Kremlyovskaya Vodka churned with fresh lemon and brown sugar. Simple and delicious. Have a few and you’ll soon enough you’ll be thinking more like an eagle than a ‘little sparrow’ or so the Eastern European bar tale goes.

PINEAPPLE MOJITO Havana 7yr Rum, fresh mint and sugar, churned with pineapple and lime juices. It’s a must try for any mojito fan. (Served Frappe) Also choose from: Classic, Raspberry or Strawberry.

FRUIT-DRIVEN CONCOCTIONS

BRAMBLE A London gin classic. Beefeater gin, fresh lemon juice, and sugar , and laced with crème de mure.

MIXED-BERRY MARGARITA Fresh raspberries and blackberries smashed together with Jose Cuervo traditional tequila, cointreau and fresh lime juice. Served on the rocks.

MIXED-BERRY CAIPIROSKA Fresh raspberries and strawberries smashed together with Kremly vodka, brown sugar and lime wedges. Served over crushed ice. Also choose: classic, raspberry, strawberry, blackberry.

FRENCH MARTINI Kremlyowska Vodka, shaken with fresh raspberries and pineapple juice and black raspberry liqueur. Served straight up.

SPICED TREATS

FORBIDDEN FRUITS Freshly muddled forest berries, Kremlyovskaya vodka, raspberry liqueur, fresh lime juice and lashings of ginger beer.

DARK AND STORMY An English weather special… Goslings Rum, tweaked with fresh lime, fiery ginger beer and angostura bitters.

CHILLIES AND CHOCOLATE Fresh Chillies muddled with Kremlyovskaya Vodka and Mozart Dark Chocolate liqueur. A curiously tasty marriage of flavours.

PROHIBITION GLORY WHITE RUSSIANS or WHITE CUBANS? Classic Style, Kremlyowskaya Vodka or Havana 7yr rum, kahlua coffee liqueur, milk and cream

DAIQUIRIS Havana Light Rum tweaked with fresh lime and sugar. Sharp and Straight. That’s how we like ‘em. Choose: Classic, Strawberry, Passion fruit or Vanilla

FRUIT COLLINS The timeless combination of spirit, lemon juice and sugar, with a fruit of your choice. Choose: Passion Fruit, Raspberry and Peach.

SOURS *To the original formula with fresh egg white Spirit, lemon juice, sugar and bitters. Short, sharp and refreshing. Choose: Amaretto, Whiskey or Bourbon, Tequila or Honey-Berry

ILLUSIONS OF GRANDEUR BELLINI This elegant number fuses white peach puree, peach liqueur and a champagne top.

KIR ROYAL Crème de Cassis topped with Champagne.

LUXURY MOJITOS The house recipe topped with champagne. Why not!

MIMOSA Fresh orange juice, orange liqueur topped with champagne.

ZIGGYS RUM PUNCH TO SHARE A heady combination of 3 rums (Wray and Nephew Overproof, Myers Dark, and Havana 7yr), orange, pineapple, lemon and lime juices, sugar and bitters.

JAMAICAN & MOSCOW MULES TO SHARE Generous amounts of that refreshing combination with ginger beer and angostura bitters and lots of fresh lime with your choice of spirit.

QUICKIES FROM 3.10 GBP

Flatliners

B52’s

Jam Doughnuts

Chilled Jaegermeister

Sailor Jerry(Vanilla and Lime)infused rum

Jose Cuervo Traditional 100% Agave Tequila (House style is served with orange and cinnamon)

Opal Nera or Opal Bianca Sambuca

VIRGIN FRUIT-FUSIONS

INNOCENT PASSION Fresh passion fruit, passion syrup, lemon and cranberry juices

VIRGIN MOJITO Leave the rum out…add a little pineapple…and its still one hell of a drink.

YUM-YUM Raspberries muddled and shaken with pineapple and lime juices.

PARTIES

Got a reason to celebrate? We can cater for Birthdays, Leaving Do’s, Xmas, Halloween, Weddings, Engagements etc etc Clients so far have included Timesonline, CRASH, Mulletover, Attitude Magazine, TEN magazine, The Innovatory, Clarion, Pinnacle, Degreeart, Mapmusic, Codeuk, BBC, C Three Records, Mesto Design, Glare’n’dazzle etc etc

SCREENINGS

An alternative, informal and private space can be provided for meetings, we have a stage & 2 screens for presentations or showing films. The space has been used by clients such as the BBC, Soho Dolls, Lucky Brand Clothing, Picturehouse, Morgan Stanley, Goldman Sachs, Deutchebank, Timesonline, Theme Magazine Regional Awards, Vertigo Films, Whitecube etc etc

CATERING

If you require catering for groups of 20 or more people please see our hospitality menu for details and prices. Alternatively a menu can be tailored for your requirements by our chef. If you have something particular in mind then please do not hesitate to ask. Bookings & Reservations; please call 0207 613 1988 or email office@zigfrid.com

AREAS

Zigfrid; Bar area, Restaurant area & Terrace; holding up to 500 people. Sofa & table areas inside available for reservation for food and/or drinks. Facilities include baby changing, atm machine, cigarette machine, free wifi internet access.

Underbelly; Bar area & Private Function Space with bar, stage & separate entrance. Suitable for private parties, live performances, meetings, presentations, screenings, dancing etc; holding up to 350 people. Bookings & Reservations; For dinner or drinks reservations please call 0207 613 1988 or email office@zigfrid.com

Zigfrid & Underbelly have been hired by a variety of clients for a huge range of purposes of all shapes and sizes such as: •business lunches • meetings •launch parties •photoshoots •film shoots •conferences •viewings •award ceremonies Clients have included prestigious companies such as Picturehouse, Attitude Magazine, TEN Magazine, Goldman Sachs, Deutchebank, Mapmusic, etc etc Facilities includes: •2 bars •7 screens •full sound system in both rooms •baby changing, • atm machine, • cigarette machine, • free wifi internet access. For a full technical specification or more details please get in touch. Email us on office@zigfrid.com Call us on 0207 613 1988