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art'otels

5&33 – Opening this month

Amsterdam’s Newest Dining and Cultural Venue

3rd October 2013 – Opening to the public on October 16th 2013, 5&33 is the latest addition to Amsterdam’s buzzing dining and cultural scene, combining art and food in a fun, playful environment designed to stimulate all the senses.

5&33 incorporates an all-day and late-night kitchen, cocktail bar, library, lounge and multi-functional public gallery. Europe’s largest interactive art installation dominates the venue, created by innovations studio Present Plus. Diners can also enjoy unique sculptures and artworks by contemporary Dutch artist Atelier Van Lieshout.

The 5&33 concept and menu was driven by Chef Daniele Pampagnin who oversees a kitchen team led by Head Chef Mattia Pedroni. Together, both Chefs forged their careers within renowned international members club group Soho House as well as the highly successful TOZI Restaurant & Bar in London.

The 5&33 kitchen menu offers a shared dining concept – with a wide range of small plates ordered together and served in the middle of the table. Dishes are influenced by the vibrant flavours and colours of the wider Mediterranean, with a changing seasonal menu sourcing ingredients locally where possible, cooked in a simple but elegant manner.

The 5&33 kitchen serves an à la carte breakfast from 6.30 am until 11 am – making it ideal for long lazy coffee mornings or creative brainstorm meetings. A selection of freshly blended smoothies and juices made from pulped whole fruits, wheatgrass and spirulina is offered. Homemade granola and honey, caramelized figs on homemade walnut bread with crème fraiche, poached eggs on avocado and rye and fluffy French toast with wild berries will satisfy foodies. Eggs any style, from omelettes to Benedict as well as cold cuts and Italian cheeses are also available, along with freshly baked croissants and Danish pastries.

From 12.00 pm 5&33 offers an all-day menu running until 2 am on weekends and 1 am on weekdays. Pearly slivers of yellow tail with borlotti beans and rainbow chard, crab ravioli with tomato and basil and braised ox cheeks are highlight dishes, alongside large wooden boards of cured meats and cheeses sourced from Italy and Spain. Vegetarians can enjoy seasonal warm and cold salads, star dishes such as the zucchini fritti, chilled tomato soup with pickled cucumber, goats cheese ravioli with aubergine and pine nuts.

Hand-selected unusual and vintage liqueurs from the Netherlands and around the world grace the 5&33 bar menu, compiled by head bartender Samuel Ebelle. Ingredients such as King’s Ginger, Boompjes Genever and Myrrh pay homage to Dutch tipples of old, whilst more niche spirits such as Mozart Chocolate, Dolin de Chambéry and Clase Azul tequila add a retro twist to 5&33’s shortlist of house cocktails.

Samuel brews 5&33’s house pineapple beer and ginger beer, infusing them with a secret blend of spices. The bar also stocks his signature homemade syrups, from hibiscus and pomegranate to Campari and orange syrup and a heady spiced honey.

The cocktail menu’s contemporary flavour combinations reflect the varied offering of the 5&33 Kitchen and the creativity of the overall venue – sage, balsamic glaze, violets and basil amongst others put a modern twist on traditional cocktail blends.

Signature drinks include ‘Holy Viagra’ – a long drink of Don Julio tequila, King’s Ginger, fresh chilli, pineapple juice, lemon and fresh ginger pieces and the ‘Horny Mule’ – a blend of Belvedere vodka, wild berries, cherry liqueur and homemade ginger beer served in a copper mug. Sophisticated flavours come in the form of the Velvet Symphony, a smooth blend of Mozart White Chocolate, violette liqueur, Ciroc vodka and lemon.

Follow 5&33 on social media for the latest news and updates, and visit the website and blog.

Website www.5and33.nl  
Facebook - www.facebook.com/5and33
Twitter - @5and33
Blog - www.5and33blog.wordpress.com  
#meetusonthecorner

For further information please contact:
Emma Jamieson – PR Manager 5&33
E: pr@5and33.nl 
T: +44 (0)207 034 1344


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