Margo, a modern European brasserie, is now open for lunch and dinner

MARGO sets an intimate dining scene with elegance and finesse. Helmed by Chef de Cuisine Mario Paecke, former Chef de Cuisine of SOMM and Sous Chef of Amber at Landmark Mandarin Oriental, the restaurant tells a vibrant story of modern European cuisine with eccentricity, flamboyance, and style.

Presenting a European-inspired menu, Chef Mario strives to serve quintessential dishes that are light and fresh on the palate. By enhancing the natural flavors of high-quality ingredients, the restaurant offers contemporary European cuisine with German influences from Chef Mario’s native origins. Signature “häppchen” (snacks in German) and dishes include Croquettes (HK$118) with Alexandre Polmard beef carpaccio and truffle crème, inspired by Chef Mario’s East German upbringing where fries did not exist during his childhood; Rainbow Trout Confit(HK$258) with a hearty, German home-style potato salad using Bavarian potatoes, grilled leek and tangy pickled radish; a sweet and savory Seasonal Salad (HK$178) with rhubarb, German Belper Knolle cheese, and local pepper and honey from the same farm; and 12-month local Tilapia (HK$378) served with Chef Mario’s favorite verbena-champagne sauce, and served with complementing grilled peach, mash potatoes and chanterelle mushrooms. Königsberger Klopse (HK$430), or German meatballs in creamy caper sauce, is a popular dish originating from northern Germany. Chef Mario recreates this beloved national dish with his mother’s pig and beef meatballs recipe, paired with Bavarian potatoes, the luxurious fresh Norwegian langoustine tails, and creamy caper sauce. The crowd-favorite Ozaki Rump Steak Frites (HK$480) uses a renowned wagyu beef from a small farm in Japan’s Miyazaki prefecture that is the same used in WagyuMafia, served with fried thick-cut potato chips and a kale salad and roasted garlic lemon dressing.

Desserts and pastries are created by the talented local Pastry Chef, Eane Wong, who has specialized in Japanese-influenced artisanal viennoiserie infused with traditional French techniques. The leading force behind Elephant Grounds Roastery’s critically acclaimed pastries for more than 6 years, Eane now helms the pastry kitchen of MARGO as Executive Pastry Chef. Delectable signature sweets include Apple Vanilla Tatin (HK$128), Caramel Banana Meringue (HK$128) and White Peach & Jasmine Tea Crumble (HK$128) with yogurt sorbet.

Enjoy the brasserie-style dishes at MARGO with a selection of curated wines by the bottle or glass, all hand-picked by experienced Head Sommelier Elvis Lo, a certified sommelier of 6 years and French Wine Scholar graduate from Wine Scholar Guild.