On entering the restaurant, the first thing that hits you is the striking interior which was designed by renowned British artist and designer, Henry Chebaane and echoes the 19th century heritage of the building in which it is housed; the industrial-age heritage and vibrancy of the contemporary artistic culture of Kings Cross and its immigrant Italian community. Hundreds of magenta butterflies are intricately positioned on the very stylish air conditioning pipework which runs the length of the restaurant, and which blends seamlessly into the furniture below. As well as the stunning main restaurant, there is a charming outdoor terrace for al fresco dining and drinking, and two individually-designed and distinctive private dining rooms. This is where you will find the he Mauve Private Carriage, a fantastical steampunk dining carriage, a nod to yesteryear Kings’ Cross, and The Victory Room, with its high vaulted window, overlooking the entrance of The Megaro Hotel, taking its name from the stately rooms of HMS Victory, which includes a table created from the timbers of this iconic ship.
Before being seated at our table for dinner we decided to enjoy a cocktail at the bar, I chose a Pink Pantera, which was a blend of rose wine, select liqueur, raspberry, vanilla and tonic, topped off with pink candy floss which could be used to sweeten the drink if desired. It was elegantly presented and tasted delicious. We were seated at one of the few booths towards the back of the dining room, which gave us some privacy while also being part of the action.
Chef Manuele Bazzoni has crafted a four-course A la carte menu based on favourite flavours from his native Northern Italy, honed to new levels reflecting his 15 year culinary career in London, including as Head Chef at Le Boudin Blanc, and Trinity, before he joined the Megaro Hotel four years ago. We started with Manuele’s unique recipe for charcoal flour bread, which we enjoyed with a high quality Italian olive oil.