Modern American Lunch & Dinner Menus at MARGO
The new lunch experience at Margo consists of either a 3-course menu priced from HK$600+10% or 4-course menu from HK$725+10%, while dinner is a decadent 6-course affair starting at HK$1,280+10% per person. In staying true to Margo’s New American cuisine, the wine list has been updated to incorporate a number of wines originating from the United States’ west coast, including states such as Oregon – the second most important wine-producing state after California.
New menu highlights by Chef Tony include the Crab & Daikon Salad with apple and macadamia nut, a dish best paired with the Californian Albariño, balancing the bright pops of citrus and undercurrent of sweet salinity from the snow crab; and Corn Agnolotti with ricotta, balsamic, and the supplemental option of black truffle shavings (+HK$280). The carefully curated collection of Chardonnays sourced from Chef’s home states of Oregon and California provide the perfect complement to the sweetness of corn and earthiness of truffle. The main course is a choice between the Iberico Secreto with charred lettuce, puffed grains and spiced pork jus, and the supplement option of Wagyu Striploin that uses premium A5 Miyazaki wagyu (+HK$400). Savour with a harmonious pairing of a dark and mineral glass of Cabernet Sauvignon from Napa Valley. Side dishes include Morels with béarnaise and shallots, and Burnt Leeks with cheddar, hazelnut, and vin jaune. Conclude the meal with a seasonal dessert of Chocolate Dulce Tart with topped with an olive oil sabayon.
Margo’s full menu offerings can be viewed HERE.