Leading Nation's new restaurant Margo and speakeasy bar KYLE & BAIN bring European fare, martini shakers and a little history lesson to Central.
The opening of modern European brasserie Margo and American martini bar KYLE & BAIN was as quiet as the street it’s on (Ice House Street). But the restaurant bar concept imagined by hospitality group Leading Nation behind La Rambla by Catalunya, Wagyumafia Yakinikumafia HK, The Diplomat and more didn’t need to make much noise, as its reputation precedes it.
With Chef Mario Paecke—who was previously at SOMM and Landmark Mandarin Oriental’s Amber—leading the team at Margo and Beverage Director John Nugent—who is also behind The Diplomat which snagged #20 on Asia’s 50 Best Bars 2021—heading Kyle & Bain, the restaurant and bar offer a full dining experience in a beautiful space designed by M.R. Studio where patrons can enjoy a delectable dinner at Margo followed by a night cap at KYLE & BAIN, located on the mezzanine.
At Margo, Chef Mario Paecke’s childhood is reflected in the European cuisine with German influence, a nod to his upbringing. He reimagines dishes using the freshest ingredients and a twist of creativity to elevate flavours and offer pairings that will surprise and delight, as can be seen in the octopus terrine tartare, eel foie gras with sliced green apple and rainbow trout confit.
One of the dishes he is the most proud of are the German meatballs, Königsberger Klopse, inspired by his mother’s recipe and complemented by a Norwegian langoustine tail and a creamy caper sauce. Other noteworthy dishes on the menu include the 12-month tilapia with verbena-champagne sauce, grilled peaches, mashed potatoes and chanterelle mushrooms; as well as the Ozaki rump steak frites—which uses the same wagyu as Wagyumafia—served alongside fried thick-cut potato chips.
And of course dinner wouldn’t be complete without a selection of desserts by Pastry Chef Eane Wong (behind Elephant Ground Roastery’s pastries), ranging from the more traditional and comforting apple tarte tatin to the white peach and jasmine tea crumble, a refreshing fruity and floral medley that is sure to satisfy all taste buds.
Just one level up on the mezzanine, the sound of shakers can be heard coming from KYLE & BAIN, the new watering hole for martini lovers. An ode to William Kyle and John Bain who invented Hong Kong’s first ever ice machine, the martini concept bar sees John Nugent mixing up colonial-inspired drinks such as the Spumoni, a Grappa and Campari blend with Szechuan pepper and balsamic vinegar, the Japanese gin-based Gimlet with Star Anise and homemade “Truffle Lime”, and of course a good old K&B martini along with a selection of creative martinis and classics such as the Negroni.
With its ideal location, inventive dishes and cocktails, the duo checks all the boxes for your next post-work destination.
Margo | Shop 6, 9 Queens Road, Central, Hong Kong
KYLE and BAIN | Mezzanine, Shop 6, 9 Queens Road, Central, Hong Kong