The Nest hatches sophisticated gastropub concept
Print Edition
Just away from the Bund is one of the coolest spots in town — The Nest. Since opening in late 2014, this swanky yet unpretentious lounge has become a fixture in the city’s chill-out scene thanks to its quality vodka-based cocktails and Nordic-style “living room.”
“Our partner Bacardi was looking to create a concept that would feature Grey Goose vodka,” says Marc Klingspon, director of operations and founder of The Nest, which is backed by MUSE Group and Grey Goose. “My objective was to build an entire experience around the enjoyment of Grey Goose.”
Some of The Nest’s most popular Grey Goose-based cocktails include the Coco Django, made with coconut rum and curry powder; and Le Fizz, a sparkling concoction made with elderflower syrup and lime juice.
When it came to creating the concept for The Nest, Klingspon says he was inspired by the rise of gastropub culture in England in the early 2000s, when neighborhood-style taverns and eateries began upping their game with higher-end food and drink offerings.
“Adding food into the concept was intended to both compliment the cocktails and encourage our guests to stay with us longer,” he explains.
Despite its prime Bund-adjacent address, the overall vibe is relaxed and chic, offering a refreshing alternative to the many dance-oriented nightclubs which have long dominated the neighborhood. Inside, the focal point of The Nest is suspended above the bar in the form of a giant color-changing LED sculpture, variously described as both an abstract bird’s nest or a goose in flight.
“I simply worked to create a venue that I myself would like to hang out at,” says Klingspon. “I was fortunate to work with a designer and a team that was aligned with this vision, and then to find that there were other people in the city that also enjoy the same atmosphere, thus making our concept a success.”
Of course, another source of The Nest’s success is the high-quality ingredients which go into its drinks and dishes. This is consistent with the story of Grey Goose, where the only ingredients in the distillation process are the finest wheat from Northern France and special water from a spring in the Cognac region.
“Unique, super fresh ingredients are key to our culinary inspiration. We love seafood from icy cold waters, herbs, fruits and berries, pickled vegetables, citrus flavorings, chilies, and large specialty cuts of smoked and charcoal-grilled meats,” Klingspon says.
One recommended item on The Nest’s food menu is its fresh oysters.
“Oysters work perfectly with Grey Goose and they are part of The Nest DNA,” Klingspon says.
Every Sunday and Monday, 99 yuan (US$15.50) gets you a dozen French oysters, either Fine de Claire or David Herve.
According to Klingspon, The Nest sells over 20,000 oysters per month, with at five or six varieties from all over the world typically available every night of the week.
Other seafood dishes are also worth a try. The Canucks lox salmon platter (128 yuan) makes a good starter. The kitchen uses fresh Norwegian salmon prepared in two ways: cured with beetroot, dill, vodka and lemon; or cold-smoked with apple wood. The salmon is served with The Nest’s own thick, buttery and vodka-spiked take on the traditional Russian pancake (blini).
The scampi (98 yuan) also makes a divine choice with fresh New Zealand prawns, lemon dressing, fresh horseradish, and black-pearl crown caviar.
Aside from its wide selection of seafood fare, The Nest also boasts a range of wood-smoked and charcoal grilled meats served for sharing.
THE NEST
Tel: 6308-7669
Opening hours: 6pm-1am (Sunday to Thursday); 6pm-3am (Friday, Saturday)
Address: 6/F, 130 Beijing Rd E.
Average per person: 250 yuan
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