Lunch and cocktails at CVRVE
By Yao Minji |
June 23, 2011, Thursday
|
Print Edition
Print Edition
OPENED late April, CVRVE restaurant and bar at Shanghai Center has opened a new chapter of fine dining and cocktails.
As the Long Bar ended after a 20-year run, CVRVE operators have taken the prime spot and renovated it into an eloquent and generous space with contemporary furnishings. It looks out on bustling Nanjing Road W.
The restaurant has just launched a work-lunch menu, with a variety of popular dishes. A lunch set including assorted antipasto, any salad or sandwich with a drink is priced for 128 yuan (US$20) or 168 yuan for the daily dessert and coffee.
Italian celebrity chef Enzo Carbone presents his innovative concept of Mediterasian food - healthy ingredients combining Mediterranean style and presentation and Asian tastes.
The Grilled Fresh Salmon on Organic Asparagus with Mediterranean Dressing (148 yuan) is a favorite.
Cocktails are a specialty, whipped up by innovative bartenders and self-proclaimd "cocktail nerds."
"Rush Hour" from 5-8pm on weekdays offers cocktails, house wine and beer for only 38 yuan.
As the Long Bar ended after a 20-year run, CVRVE operators have taken the prime spot and renovated it into an eloquent and generous space with contemporary furnishings. It looks out on bustling Nanjing Road W.
The restaurant has just launched a work-lunch menu, with a variety of popular dishes. A lunch set including assorted antipasto, any salad or sandwich with a drink is priced for 128 yuan (US$20) or 168 yuan for the daily dessert and coffee.
Italian celebrity chef Enzo Carbone presents his innovative concept of Mediterasian food - healthy ingredients combining Mediterranean style and presentation and Asian tastes.
The Grilled Fresh Salmon on Organic Asparagus with Mediterranean Dressing (148 yuan) is a favorite.
Cocktails are a specialty, whipped up by innovative bartenders and self-proclaimd "cocktail nerds."
"Rush Hour" from 5-8pm on weekdays offers cocktails, house wine and beer for only 38 yuan.
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