Inspired by the ‘sport of kings’ and its dynamic grilling culture, Buenos Aires Polo Club is resurrecting the opulent refinement of a bygone era through a new selection of A la Carte dishes, and new club brunch menu and daily lunch menus.
The brainchild of Black Sheep Restaurants founders Syed Asim Hussain and Christopher Mark, Buenos Aires Polo Club takes its inspiration from the South American country’s elite members-only clubs from the early 1900s – a beacon of old-world refinement in a modern city.
Heading the Buenos Aries Polo Club kitchen is Executive Chef Jack Carson. His comprehensive menu highlights the versatility of the custom-built Parilla grill, with dishes ranging from rich Provoleta to the signature beef cuts sourced from Argentina’s premier open-range cattle station, General Pico.
The Argentinian flavour is not only limited to the food offerings; the Buenos Aires Polo Club’s dining room contains equestrian accents, an unparalleled steak knife collection, and an extensive Argentine wine list to complete the stately feeling of a time-honoured country club.
The new a la carte dishes
This season, Buenos Aires Polo Club adds new a la carte dishes to its menu that celebrate Argentina’s dynamic grilling culture and cuisine. New dishes include Wagyu Beef Tongue (HK$298) with capers, shallot and Malbec vinaigrette, and a selection of hot starters such as Provoleta (HK$198) with grilled rustic bread, Chorizo Sausage (HK$168) with chimichurri, Grilled Bone Marrow (HK$298) with oxtail Malbec jam, and Locro (HK$148) with chorizo, corn and pumpkin soup.
The new Club Brunch Menu
Every weekend from 12 pm onwards, spend an afternoon at The Club in regal fashion with an Argentinian feast unlike any other. Priced at HK$598+10% per guest with the option to upgrade the meal with infinite servings of club martini and the Sommelier’s selection of wines starting from HK$298, the Club Brunch features some of the finest Argentinian plates designed to share amongst the table.
The menu begins with appetisers such as Plato de Mariscos with poached Boston lobster, oysters, Argentine prawns, Avruga caviar and Argentine scallops; Gaucho Omelette with chorizo and provoleta and more. For your main course, indulge in your choice of prime General Pico Black Angus cut grilled in the ‘Asado’ tradition, paired with sides of Market Salad with fennel, dill and Malbec vinegar, or Fries Provenzal made with duck fat, garlic and parsley. Finish the decadent meal with a dessert of Tostada Dulce Fondue with dulce de leche.
The new Daily Lunch Menu
From HK$488+10% per person, savour a new Buenos Aires Polo Club three-course lunch experience served daily from 12 pm-2:30 pm. Choices of starters include Locro pumpkin stew with chorizo, corn and pumpkin; Empanada with beef and salsa Criolla; and Scallop Ceviche (+HK$38) with tomato, avocado, shallots, among others.
The main plates showcase premium meats cooked in the Argentinian ‘Asado’ tradition. They include General Pico Black Angus ribeye (12oz), tenderloin (8oz), and sirloin (12oz); Grass-fed Black Angus Beef Burger with Malbec onions, blue cheese and garlic aioli; and Prime USDA ribeye (10oz) and bone-in ribeye (24oz, serves 2, supplement +HK$458).
Guests can complement the main course with classic sides such as Fries Provenzal with duck fat, garlic and parsley; Provoleta Mac ‘n’ Cheese with fontina cheese; and Sauteed Broccoli.
The Buenos Aires Polo Club is located on the 7th Floor, 33 Wyndham St, Central. More information can be found on the restaurant’s website www.bapoloclub.com.
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