The Everleigh team has opened a New York-inspired supper club in Melbourne
Bar Margaux, the Made in the Shade Group’s latest venue, has opened in a Melbourne basement.
The group behind bars the Everleigh and Heartbreaker has adjusted its focus this time to open a New York-style supper club with a French brasserie menu and, as with its other venues, a strong focus on cocktails.
Co-owners Michael and Zara Madrusan have collaborated with interior designer (and sister of Michael) Deanie Madrusan of BAR Studio on the dimly lit 100-seat bar. With timber seating booths and white subway tiles, the narrow space winds around a partition, providing private booths and dining spaces next to the bar centrepiece.
French-trained group executive chef Daniel Southern (ex-Vue Group), has designed a menu of French bistro classics, including duck frites; escargots de Bourgogne; moules Basquaise; and the signature ‘MGX’ cheeseburger.
The kitchen has been fitted out with a Synergy grill which will be used to flame the three steaks on the menu. There will also be daily specials running throughout the week including fondue for two, coq au vin and beef bourguignon, as well as a ‘Beggars Banquet’ that is optional for parties of four or more, which includes a bottle of Champagne, oysters, steak tartare and frites for $99.
With a late-night licence, there will be a substantial supper menu available until the early hours of the morning, which includes French onion soup, steak frites, the ‘MGX’ burger and a croque monsieur.
“Margaux is a bar, first and foremost. That’s what we do.” Michael said. “A bar with great food and wine. The stuff that we love to eat and drink. There’ll be Guinness on tap. Why? Because we love Guinness. We create places we want to be in.”
Michael has designed a cocktail menu split into three categories – light aperitif, serious styles and digestif – with Spritzes, the Black Velvet (Guinness and Champagne), the Cafe Royale (coffee, Cognac and cream served hot), and half-size Martinis and Manhattans.
The wine program is being handled by Made in the Shade’s group manager, Marty McCaig. The seperate Champagne list runs from small, boutique Champagne growers including Chartogne-Taillet and Agrapart, through to the classic producers Billecart-Salmon and Krug.
Photography: Gareth Sobey.