Bar Margaux is a late night bar and brasserie serving cocktails, wine and French comfort food until the early hours, 7 days.
With a menu built on French bistro classics alongside daily specials, an extensive wine and cocktail list, and a substantial supper menu available until close, Bar Margaux is Melbourne’s new late night love affair.
Bar Margaux is the newest addition to the award-winning Made in the Shade hospitality group, from Michael and Zara Madrusan. Other venues include Fitzroy cocktail bar The Everleigh, Heartbreaker and Connie’s Pizza in the heart of the CBD, and hospitality services, The Everleigh Bottling Co, and Navy Strength Ice Co.
Celebrate New Year’s Eve with Bar Margaux! As part of Melbourne Food & Wine Festival’s ‘New Year’s Street Feasts’, Margaux is hosting Le Réveillon.
Le Réveillon, a term used to describe New Year’s Eve in France, loosely translates to ‘the awakening’. Get ready to celebrate our city’s own awakening in true Bar Margaux style: classic French dishes, elegant cocktails, fine wine and great company.
Hosted inside Bar Margaux and along La Ruelle (Bar Margaux’s hidden rear laneway) guests will dine under the stars at long linen-draped tables adorned with floral displays and candles.
Each ticket includes four courses plus paired cocktails and wine. Please don’t hesitate to contact us to discuss any dietary requirements or arrange a non-alcoholic beverage pairing.
NYE DINNER: Thurs 31 Dec, sittings from 6pm-11.30pm
– Gougères au Comté
– Oysters, caviar, apple & Champagne
– White anchovy, artichoke, Goddess, toast
– Roasted ‘Great Ocean’ duck crown, orange, clove & honey
– Celeriac, celery, truffle & duck confit remoulade
– Fennel, orange & watercress salad
– Gâteau Opéra
– Arrival cocktail: French 75 (gin, fresh lemon & Champagne)
– Victorian wines and cider
– Digestif or dessert cocktail
Bookings open now for parties of 1-10.
We are open Valentine’s Day Sunday the 14th, 5pm – 12am.
Glass of bubbles on arrival.
Choice of one starter:
Rabbit rillettes, charred toast, cornichons
Tomato, buffalo mozzarella salad
Seafood salad, Melba toast, charred lemon
Choice of one main:
Crisp ‘Great Ocean Road’ duck leg, Lyonnaise salad
Cone bay Barramundi, cooked in paper, aromatic vegetables, lemon verbena
Rack of ‘Sutton Grange’ lamb, raw ratatouille, crisp garlic
Choice of one to finish:
Cream cheese quenelle, figs & lime
Soft Valrhona chocolate with stewed cherries