Magenta Review

I had the opportunity to visit Magenta a new Northern Italian Inspired restaurant on Euston Road. The design of the restaurant is a testimony of creativity, balancing old and new, with renowned artist and interior designer Henry Chebaane at the helm who designed the interiors of the iconic 5 Star Megaro Hotel, which occupies the five floors above. 

Drawing inspiration from the building’s Victorian heritage, the area’s industrial past, the space formerly occupied by Barclays bank has been transformed into eye catching vintage glamour with steam punk influence throughout. In the main bar and dining area, huge arched industrial windows look out onto views of St Pancras Renaissance Hotel. Exposed pipework, shades of gunmetal black, steel and rustic oak brown blend harmoniously with the vibrancy of velvet magenta upholstery.  

The signature colour intersperses throughout; including glistening glass filled bottles capturing spectrums of magenta. Creative design features can be seen in resin tabletops embedded with natural leaves of various autumnal shades. The flurry of enchanting magenta and silver butterflies adorning and softening the huge exposed ductwork is unmissable. Our attention was drawn 360 degrees whilst we enjoyed aperitifs of Espresso Martini and Aperol Spritz. The menu at Magenta is as enticing and creative as the décor, prepared by Executive Head Chef Manuele Bazzoni, promising to take your taste buds on a tour of Northern Italy with an explosion of flavours and texture. Opting for a 4 course A la Carte menu, Jorge the Assistant General Manager guided us through the food menu and suggested regional wine pairings.

Guests are served complimentary AMUS GUEULE, beautifully presented delectable bite sized charcoal tartlets encasing fried violet artichoke, hazelnut pesto with summer truffle vinaigrette alongside a vibrant Beetroot choux bun with smoked goat cheese and walnut. A crispy buttery case, rich texture and nutty flavours from the artichoke, perfectly paired with pesto and delicate truffle. The Beetroot choux was light and airy, the creamy goat cheese offering slight smokiness contrasting with the nuttiness from the walnut.

For ANTI PASTI we selected Tuna tartare alongside a Cannellone of Dorset crab. We enjoyed a pairing of Bianca 2020 Gavi del comune di Gavi ‘Carlo’, a light and refreshing wine with notes of citrus and herbs derived from the Piedmont region of Northern Italy.

The tartare was fresh, moulds of jam like raspberry vinaigrette added a sweet tanginess. The mozzarella emulsion was light and did not overpower the fish. The cannellone shell made out of neutral tasting brick pastry was light and crispy; showcasing the sweet crab filling. This was complimented by the slight bitterness from the preserved lemon gel. I enjoyed the creative use of brown crab meat from the thin gelantine sheet to the smokey profile from  the light quenelle of mousse. Lovely warm artisan charcoal sourdough bread served with herby Sicilian extra virgin olive oil, accompanied our meal.  

For PRIMI we opted for Wholemeal Caserecce, with Aubergine & Basil and Scallops ravioli. While I loved the contrasting flavours from the subtle tomato sauce and punchy green pesto and black olive crumble my dining companion enjoyed the raviolo which was filled with a creamy quiche like textured scallop mousse. The flavoursome rich sauce with dill and samphire added sweet, saltiness. A pan-fried scallop speared onto a lavender stalk finished of the dish perfectly.

For our SECONDI, we both opted for Seared Halibut with mushroom jam. The Halibut with its flaky delicate flesh was cooked to perfection. Mild in taste on it’s own, the halibut paired beautifully with the sweet tangy bold flavours from the mushroom jam, tropea onion puree, and the contrasting peppery kick from the nasturtium butter sauce offering a symphony of flavours on the palette. We were served a nice complimentary side of crisp salted Hasselback potatoes with mild whipped Stracchino cheese. The dish paired with Fattoria Le Pupille Morellino di Scansano 2019 from the Tuscany region. A medium dry aromatic red with notes of dark berries and black pepper.

The DOLCI, dessert menu has a few decadent offerings, we opted to share a Amalfi lemon curd & olive oil crumble. A refreshing and beautifully presented creamy lemon curd piped on top of a light crumble finished with shards of light crispy meringue. The crumble, made with the same fragrant Sicillian olive oil served with the bread, complimented the tangy lemon and sweet meringue flavours.  A refreshing choice to round off our meal.

Service and staff was attentive throughout our visit. In particular we felt extremely welcomed by Jorge who was personable, imparting knowledge and enthusiasm about the restaurant. We had the opportunity to tour the private dining room and the soon to open basement Alchemy bar, Hokus Pokus.

The Mauve private carriage is an atmospheric elegant room with similar vintage design features. Luxurious mauve upholstered chairs, contrast with ink coloured upholstered wall panels and carpet. Oak features contrast with bronze and black hues all flanked by a huge arch window providing beautiful views of the stunning Renaissance Hotel. The room provides an elegant setting for 12 and comes with its own cocktail bar and blue tooth speakers so guests can listen to their own playlist. 

The Hokus Pokus Alchemy lab could not be more aptly named. The steam punk design featuring exposed piping detail, against a colour palette of copper, brass and rustic oak, oozes charm and character. Floor to ceiling backlit glass cabinets laded with mixologist  ‘potions’ and ingredients added to the ambiance. Intricate design details make up the space right down to the handmade metal insects and futuristic alien-looking figures. This hidden gem combines elegance and machinery and will be able to accompany up to 60 people standing and 45 seated.

Address: 23 Euston Road, King’s Cross, St Pancras, NW1 2S

Website: www.magentarestaurant.co.uk

Written by: Eboni Addoh

Photography courtesy of Magenta