You are greeted first by a multi-coloured, mural-splattered front which brightens up the busy road opposite Kings Cross and St Pancras. As you head into The Megaro Hotel, this eye-catching design continues as you enter the lobby.ย The reception doubles up as a bar decorated with interesting trinkets and mixologist mice in gas masks!
We were checked in smoothly and efficiently and headed to our room for the night; a junior suite on the 4th floor.ย The bathroom was large with the usual amenities, we were informed they are looking for a local supplier for toiletries to make it even more boutique and local.ย We had two beds in our room, one a double bed and the second a pull-down bed which was really comfortable. Mini bar, coffee and tea making facilities and two televisions were also in the room and plethora of pillows. The upscale Studio Suites at the Megaro are super unique: punk-themed, with dark, petrol-coloured walls and ceilings and Union Jack prints.ย Furniture from Diesel Living takes the form of huge chests that bands might put equipment in. There is lots of technology in the Studios too, with smart televisions that stream apps and Bluetooth speakers in the shape of a dog in shades.
The Magenta restaurant is the place to be seen in the evenings. The atmosphere is instantly welcoming, awash with the scents of mouth-watering food. The menu features four courses, each carefully curated. We begin our meal with charcoal flour bread โ a unique recipe and works well with olive oil and balsamic. For Antipasti we started with Orkney scallop carpaccio, Sicilian blood orange & radicchio tardive and Venison tartare, smoked beetroot gel, confit quail yolk & black sesame crackers.ย The scallops were refreshing and melted in your mouth, some of the best scallops I have tasted recently! They were delicately cut and did not become rubbery. The venison tartare was laced with a range of flavours and a very tasty light dish to start the meal. Jorge looked after us and paired wines with the dishes, Antinori Vermentino Bolgheri Guado al Tasso for the scallops; on the palate, it was a pleasing, savoury wine with an excellent balance between freshness and minerality. A lengthy finish with hints of citrus fruit. For the venison Dolcetto dโAlba 2020 De Forville; this wine was bright ruby in colour, with an expressive nose of youthful fruits. Rich, dark cherries and liquorice on the palate and a fresh finish.
Primi began with Mushrooms & leeks cappelletti with parmesan broth & parsley oil paired with San Leonardo Vette di San Leonardo, a White wine from Vigneti delle Dolomiti, Trentino-Alto Adige, Italy, made from Sauvignon Blanc.ย The mushrooms and leeks had an intense flavour and paired with the wine brought out more flavours of the mushrooms.ย The other choice was Wild boar & cocoa fagottini with โassolutoโ of onion, this dish is to die for!ย Flavour was rich but not overpowering, the food paired well with Querciabella Chianti Classico, beautiful balancing act of crisp, inviting acidity, pure varietal fruit flavour and character.
Secondiโs choices were Chargrilled Beef rib eye, turnips, cime di rapa purรฉe and red wine jus and Wild Cornish seabass, baby octopus and mussels โCaciuccoโ, these dishes were recommended by Jorge and we could taste why! The beef was meaty, cooked to perfection and full of flavour, all the items in the dish worked well and drew out new flavours with each bite, this was paired with Bramรฌto della Salaย Chardonnay, a nice aroma of pear and citrus, a light Chardonnay, not too much cream or butter and a nice finish. The Seabass was also flavoursome, with flavours of the sea and a delicious sauce, this dish would be great for the summer and worked well with Donnafugata โSurSurโ Grillo Sicilia, tropical and balanced white wine with traces of tree fruit notes with every sip (peach, apple, melon).
And to finish off with Dolci the decisions were Ruby chocolate and rhubarb mousse with Buffalo ricotta ice cream and the Maldon Sea salt and caramel ganache with Vecchia Romagna jelly & Piedmont hazelnut. Both dishes were presented beautifully and both piquant and exciting to the taste buds. The mousse was light, refreshing and the rhubarb taste was pleasant and summery. The Sea Salt and caramel ganache would be a must for any chocolate lover, it was rich and luscious and the chocolate and caramel were amazing together. Jorge paired dessert wines: Franciacorta Brut Rosรฉ and Antolini Elisium Bianco Dolce, both wines worked well with each dish.ย The Magenta restaurant only serves Italian wines and we were highly happy with each choice Jorge made. We were also looked after by Christian who was highly attentive an helped make the experience at Magenta unforgettable. ย
After our plates were cleared and we sipped the last of our wine, we took a few minutes to just sit and take in the atmosphere, the restaurant is a fine dining restaurant that ticks all the boxes and is an ideal spot to head for business or pleasure.ย Itโs intimate without being stuffy, fun without being gimmicky. It has a sensational menu, which surprises and delights at each course.
We came back to the Magenta the next morning for breakfast and the dishes are just as fabulous, from Avocado on toast to a full cooked breakfast, there is lots of choice and excellent coffee to give you that morning buzz!
The hotel really is a lot of fun, they have got the mix of quirkiness blended with an efficient hotel experience just right; it feels rebellious but also professional. The restaurant is a delight and the food is fresh, full of flavour and delicious. The staff are incredibly friendly throughout and make the stay even more enjoyable. Certainly a hotel worth visiting when in the Kings Cross area, whether to stay of just dinner out, it will put a smile on your face.
The Megaro Hotel
1 Belgrove Street
London
WC1H 8AB
United Kingdom
