Monday, 2 April 2012

Bellini Bar to offer Champagne baths

Supperclub restaurant in London is to open a dedicated Bellini Bar in June where guests will have the opportunity to bathe in Champagne. As reported on, decked out with black marble and large mirrors, the focal point of the bar will be a roll top black bath filled with Champagne for one guest to bathe in each night.

In February, the Cadogan hotel launched a Champagne bath menu to run for the whole of 2012, offering a 122-bottle Dom Pérginon soak for £25,000. In the same way, Supperclub revelers will have the chance to buy a Champagne bath at the Bellini Bar, though far fewer bottles of Champagne are expected to be used.

“We’ll use enough to fill the bottom of the bath so the person can splash about in it, but it will be nearer 22 than 122 bottles,” a Supperclub spokesperson said. “We chose to fill the bath with Champagne rather than the traditional Prosecco used in bellinis as it’s more decadent, so it fits better with our celebratory ethos,” she added. Baths with different brands of Champagne at different price points will be on offer, though neither the brands nor the prices have been finalised.

The bar, which will also feature giant disco ball and bubbles cascading from the ceiling, will offer the classic Peach Bellini along with quirky twists on the original, including a Chocolate Pear Bellini, Sparkling Cosmo Bellini, and Vodka and Bubblegum Bellini. DJs such as Seb Fontaine, Simon Dunmore and Femi Fem will be taking to the decks and the bar will host regular performances from burlesque acts.

The bellini – traditionally made with Prosecco and peach purée – was created in the 1940s by Giuseppe Cipriani, the founder of Harry’s Bar in Venice (pictured here with Ernest Hemingway). Cipriani allegedly named it after 15th century Venetian artist Giovanni Bellini, as its pink colour mirrored the shade of a toga worn by a saint in one of his paintings. The cocktail quickly caught on at Harry’s Bar, popularised by famous regulars such as Hemingway and Orson Welles.

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