MERLION: DINE & BAR

Spice up your life with this Singapore-inspired dining and drinking destination Make reservation

Address

Bolshaya Nikitskaya st., 14

Telephone

+7 (916) 102-97-25

Average bill

2000 rub

Opening hours

Tue-Thu from 12:00 to 00:00
Fri-Sat from 12:00 to 03:00
Sun from 12:00 to 00:00

About the bar

Merlion: dine & cocktails on Bolshaya Nikitskaya, 14 - a new project of S.I.D.R Group bar holding

On May 28, at 14 Bolshaya Nikitskaya, a new project from S.I.D.R Group was opened - Merlion: dine & сocktails, inspired by Singapore.
This is not only a bar focused on Pan-Asia, Malaysia, China and India, but also food - for sure, hot, spicy as it goes in Singapore cuisine. The project was designed by Katya Korchinova and Valery Lizunov.

 

 

Atmosphere

of your evening

The project was designed by Katya Korchinova and Valery Lizunov.
The bar is two-storey and spacious. The ground floor is made in concrete, glass, mirrors, stylish carved furniture under a futuristic soaring glass pagoda is ideal for the evening beginning, minus one floor abounds with ochre, natural stone, authentic carved furniture, vintage Chinese armchairs. The interior is soft, terracotta - golden, it makes you forget about the time of day and even the year after going downto the minus one floor.

 

S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere
S.I.D.R. Group | MERLION: DINE & BAR | Atmosphere

Planning the event?

MERLION: DINE & BAR is perfect for it

Brand bartender

Andrey Kornilov
S.I.D.R. GroupWe have recruited hugely talented chefs from around the world to design and present our menu. The team is headed up by renowned Concept Chef Nikolay Bakunov (Erwin. RekaMoreOkean, Duran Bar etc.). Also showcasing their talents are. Himanshu Saini (Trèsind Studio, Dubai), Dmitry Bogachev and Eldar Muradov (chefs and co-owners of Mr. Bo restaurant and Mama Fugu gastrobar, St. Petersburg), Chen Fan Chin (Boat restaurant), Indian chef Imam Hossein and Hridu and pan-Asian cuisine master Dmitry Pogorelov (Yumi , Gold, Madame Wong, Boiler Room).  Responsible for desserts is Pastry Chef Guzel Magdieva, a graduate of the French schools Bellouet Conseil and Lenotre and the Spanish EPGB and author of the best-selling book Art for Dessert. Taking these Pan-Asian flavours as his inspiration, Andrey Kornilov creates an exceptional cocktail collection.  These are  representative of different cultures: “Arabia”, with aromas of halva, cold brew coffee and black cardamom; “India”, imbued with warm spices, mango, chili and curry; light sweet-sour "China" and "Malaysia", featuring  grassy notes of aromatic herbs: basil, kafir lime, mint and basil.  

We have recruited hugely talented chefs from around the world to design and present our menu. The team is headed up by renowned Concept Chef Nikolay Bakunov (Erwin. RekaMoreOkean, Duran Bar etc.). Also showcasing their talents are. Himanshu Saini (Trèsind Studio, Dubai), Dmitry Bogachev and Eldar Muradov (chefs and co-owners of Mr. Bo restaurant and Mama Fugu gastrobar, St. Petersburg), Chen Fan Chin (Boat restaurant), Indian chef Imam Hossein and Hridu and pan-Asian cuisine master Dmitry Pogorelov (Yumi , Gold, Madame Wong, Boiler Room). 

Responsible for desserts is Pastry Chef Guzel Magdieva, a graduate of the French schools Bellouet Conseil and Lenotre and the Spanish EPGB and author of the best-selling book Art for DessertTaking these Pan-Asian flavours as his inspiration, Andrey Kornilov creates an exceptional cocktail collection.  These are  representative of different cultures: “Arabia”, with aromas of halva, cold brew coffee and black cardamom; “India”, imbued with warm spices, mango, chili and curry; light sweet-sour "China" and "Malaysia", featuring  grassy notes of aromatic herbs: basil, kafir lime, mint and basil.

 

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