It's been two weeks since I last visited Margo and I'm already back for my return trip, this time with my family.
I was told during my last visit that they were one of the city's toughest tables to get these days but on a Saturday, there were plenty of seats available. Perhaps no set menu on the weekends had something to do with it?
We were again started off with some lovely homemade bread but the star for me was the garden herb butter made primarily with parsley, dill and chia.
Alexandre Polmard beef tartare with porcini and white onion – I remembered a few years back, the prized cuts from Alexandre Polmard were only available to a handful of restaurants in town including Caprice. It was nice to see more chefs getting their hands on them these days.
The elegantly plated beef tartare from Chef Mario Paecke featured prized Alexandre Polmard beef with toppings of pickled porcini mushrooms, pearl onion, onion purée and quail egg yolk.
The incredibly lean Alexandre Polmard beef tartare was so tender, juicy and of course hugely flavorful. What a treat to eat it on top of the crispy toast.
Pan-seared Hokkaido scallops with cauliflower and Amalfi lemon – I had this last time as well and thought I should introduce it to my little one who's a big-time fan of Hokkaido scallops.
The tried-and-true combination of seared scallops and various textures of cauliflower proved triumphant once again, while the lemon gel and baby spinach added even more textures to the dish.
Ozaki rump steak frites with kale salad and roasted garlic lemon dressing – This was my call and it turned out to a great call. The medium-cooked rump steak had this perfect melt-in-your-mouth texture (yet not too marbled). Very nice.
Little one was more focused on the frites which were served with curried ketchup. A nice German twist from German born chef Paecke.
Königsberger Klopse with langoustine tails in creamy caper sauce – More German influence, this time it was traditional German dish Königsberger Klopse (or German meatballs) with potatoes and button mushrooms served in creamy caper sauce. This of course, was a glorified version of the classic dish highlighted by the luxurious Norwegian langoustine which I thought meshed reasonably well with the meatballs made of beef and pork.
Currywurst and frites – Being the only kid in the house, my little one was constantly getting great attention from the good guys here. And when our server came over to him and asked if he wanted some currywurst on the house (I thought their word was sausage), his eyes immediately lit up.
The beautifully decorated pork sausage served up with ketchup, curry powder and they even threw in some gold foils for good measures.
And we were not done. Once we finished all our savory dishes, it was the restaurant manager's turn to offer little one something on the house. He is the happiest guy on earth right now! See that smile hidden behind his mask.....just over the moon!
He was allowed to choose a slice of cake from the pastry corner and wasted no time picking this white peach gateau.
White chocolate, white peach mousse and some white peach compote. It's always nice to finish a meal on a sweet note.
I think apart from the great bistro food, the team also showed us what great hospitality was all about. They absolutely kill it. The special treatment for little nugget was so classy and even Chef Mario got into the act (serving up the currywurst himself). I think they just recruited a future loyal fan right there.
Food Rating: 6.5/10
Price: $$$$
Address: G06, 9 Queen's Road Central, Central, Hong Kong
Closest Metro Station: Central
Tel: +852 2130-7731
Website: www.margohk.com
Opening Hours: 12:00pm - 12:00am (Mon - Sat)
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