Marylebone Welcomes Molé

This summer Marylebone welcomes Molé, a boutique Mexican restaurant and taco bar to the neighbourhood. Serving up both classic and experimental Mexican/South American cuisine and cocktails in a vibrant space, it looks set to bring a new type of modern Mexican cooking to London. Located a few minutes walk from Bond Street station, the Molé concept has been devised by the team behind successful neighbouring sister Pan-Asian restaurant, Cocochan. The intimate 50-cover restaurant will have a warm and stylish feel from the moment guests enter. The quirky interior will feature a living wall with lush greenery, distressed surfaces. hand-drawn wallpaper by the acclaimed Timorous Beasties, and quotes from Mexico’s most famous female artist, Frida Kahlo adorning the walls. Bright bespoke fabrics by celebrated designers Matthew Williamson and Christian Lacroix and custom made leather and hide furniture will be used at intervals throughout the space. These design touches will be perfectly offset with an industrial element of raw brickwork, steel and polished concrete.

The Molé menu will offer refined South American classics, with a novel take on traditional comfort food updated with modern cooking methods and ingredients. 80% of Molé’s menu will be gluten-free, including their signature tacos, made on site from Masa (cornflour), with tasty dishes such as: Braised Oxtail, with Crema, Shaved Lettuce and Red Amaranth and Octopus with Pico de Gallo, Popcorn Shoot and Serrano Chilli. Experimental tacos will also appear on the menu regularly and will include innovative creations such as: Cod Cheeks with a Squid Ink Foam and Micro Leaf, and Slow Cooked Pork Belly with Pickled Watermelon and Sweet Miso.
Molé will have a Raw Bar that serves cured dishes and ceviche made with sashimi grade fish. South American street food staple, ‘anticuchos’ which are marinated skewers of fish, meat and vegetables will also be available. Diners can also tuck into larger dishes such as: Seabass with Lemon zest Pico de Gallo and 16-hour braised Chipotle Beef Short Rib, marinated in one of the many sauces made in house by the talented Molé team.

The carefully curated drinks menu will consist of ten cocktails mainly with South American influences but split between the classic and the contemporary. All of Molé’s cocktails will be made using house-made syrups, infused spirits and fresh fruits supplied daily. Signature serves will include: Frida & Diego, a zingy blend of Ginger-infused tequila, homemade rose syrup, lime and cucumber, and the Guava Pisco Sour made with Molé’s own guava compote, shaken with pisco, lime and Peruvian bitters.