Lorenzo Antinori and Simone Caporale to launch Montana, a bar inspired by Cuban soul and Miami disco in Hong Kong
Montana’s concept wasn’t sparked by a business plan, but by a bottle of tequila. “It wasn’t Lorenzo, Simone and a bottle of tequila,” recalls Simone Caporale. “It was a bottle of tequila… then Lorenzo and Simone.”
The Italian duo—Caporale, best known for Barcelona’s Sips, and Lorenzo Antinori of Hong Kong’s Bar Leone—first met more than a decade ago in London. “We met in London,” says Antinori. “Simone was at the Artesian and I was working at the Savoy.” They stayed in touch over the years, crossing paths through the industry and rekindling their connection in Madrid during the 2024 50 Best Bars ceremony. That’s when the idea for Montana emerged, rooted in mutual admiration and a shared obsession with hospitality. “Whatever we do, Lorenzo and I, we always do it based on what we feel in the chest,” says Caporale. “Feelings don’t lie.”
Their new project, Montana, channels the energy of 1970s Cuban migration to Florida—a cultural blend of rhythm, rum and resilience. “The Cuban cocktail culture created hundreds of cocktails that are not that famous, but they’re delicious,” Caporale explains. “But there isn’t a bar in the world that tells the real story of the Cuban migration to Florida in the 1970s and ’80s. So we said, ‘Why don’t we do that?’”
Simone Caporale and Lorenzo Antinori bring over a decade of friendship, craft and rhythm to Montana, their first Hong Kong project together
The result is a bar grounded in music, culture and hospitality. “Montana is a time machine,” says Antinori. “Cuban drinks, 1970s nostalgia, music and Florida vibe. That’s what defines the space.”
Designed to avoid tired clichés of rum barrels and palm fronds, Montana’s interiors will be tactile and playful. “Dim lights, orange leather banquettes, dark green walls, lots of frames and prints from the 70s,” describes Antinori. “You’ll see Cuban singers, boxers, maybe Donna Summer and Abba. References come from Floridita, the birthplace of the Daiquiri, and also Miami. It’s funky, glamorous, groovy.”
Their philosophy behind the bar is simple: don’t reinvent, respect and refine. “There are two types of daiquiris,” says Caporale. “The real daiquiris, and the ones where people cut corners. We didn’t invent the Daiquiri, but if we squeeze the lime fresh, we can make the most delicious and unforgettable one of your life. You have to respect the raw material.”
The same goes for the Mojito. “If you do it right, it’s vibrant, it’s alive,” adds Caporale. “People in Hong Kong or Asia haven’t really explored what these drinks can be.”
“We’re not trying to box ourselves into a Cuban or Daiquiri bar,” says Antinori. “The signature is the space itself: quality drinks, great service, rhythm, lighting—all of it coming together. That’s what a great bar is.”
Pineapple will be rum-marinated and roasted to enhance cocktails at Montana
Rather than a full kitchen, the team is building a compact and clever snack programme. “We’re not doing Cuban sandwiches. We’re not a Cuban bar,” Antinori clarifies. “It’ll be Latino soul, comfort bar snacks. Pulled chicken salad, chips with a twist. We’ll do it all in front of guests. It’s a challenge, but it’ll add a theatrical element to the experience.”
At the heart of the menu is a spit-roasted caramelised pineapple. “A lot of the food will be based on the sweet, caramelised grilled pineapple,” says Caporale. “The juicy caramelised juice from the grill can be used for cocktails too.” Antinori adds: “The pineapple will be marinated in rum and spices, changing monthly, and served with an amazing gelato we’re developing with a local collaborator.”
Equally important is the team. “The biggest lesson for me from [Bar] Leone is to invest in the team,” says Antinori. “Sometimes it’s better to spend more money on HR than on buying equipment. The team is your ambassador every day, facing the guests and creating those experiences.”
That spirit of opportunity reflects the philosophy of the Cuban cantinero movement—the world’s oldest bartender association—founded in the 1930s to turn bartending into a respected profession. “That was the whole idea, giving dignity to the craft,” Caporale says. “When you're young, you don't know what you want in life. But a job at the bar can help you discover a passion for hospitality. That’s what happened to us.”
Montana’s design will feature retro references and be both glamorous and groovy
Montana will feature a mix of Bar Leone alumni, international newcomers and local hires. “We want to be a Hong Kong bar first and foremost,” Antinori says. “And we want to make sure local talents have their spotlight.”
Despite living on different continents—Antinori in Hong Kong, Caporale in Barcelona—they stay closely involved. “We speak every five minutes, seven days a week,” Caporale says. “As long as we have Wi-Fi, Montana carries on.” He plans to visit at least every three months and be present for the opening. “I will be there, grilling the pineapples and playing the maracas,” he jokes.
Montana is set to open in late June. “We don’t believe in soft openings,” says Antinori. “Once you open, you open.”
Montana’s Daiquiri is proof that respecting the classics never goes out of style
So, what do they want guests to feel when they walk through the door?
“First of all, entering the place and having the perception that the place has already existed for the last 40 years,” says Caporale. “When something feels timeless, you trust the space. You sit at the bar, and someone says: ‘Make yourself comfortable, you’re going to relax, you’ll feel great.’ That’s what you need after a day of work.”
Antinori agrees. “It sounds like a cliché, but the most important thing is that the guest leaves happy,” he says. “And that they come back.”
Montana is rhythm in every sense—the rhythm of migration, of memory, of movement. The rhythm of service, of music, of human connection. And that rhythm—ritmo—is what brings it all to life.
MontanaAddress: 108 Hollywood Rd, Sheung Wan, Hong Kong
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