Buenos Aires Polo Club・Buenos Aire
Opening Hours Mon-Thur: 6:00pm - 10:00pm, Fri-Sun: 6:00pm - 11:00pm
Dinner HoursMon to Thu, 6:00 pm - 10:00 pm; Fri to Sat, 6:00 pm - 11:00 pm
Dress CodeSmart Casual
Accept Credit CardYes
Date of review: August 4, 2016 | Reviewed by: Wilson Fok
Replacing the space that Boqueria (link) formerly resided and located under Carbone (link), Black Sheep Restaurant’s new Argentinian steakhouse shifts gears to focus more on furnishing than its predecessor with its spacious style of décor. The new establishment, now windowless, pays homage to the style of a members-only polo club in the early 1900s, where framed paintings of riders and their horses are displayed throughout the space, which is also generously filled with vintage polo clubs and equestrian antiques. Wooden furniture richly fills the bar, the main dining space as well as the three semi-private dining rooms. Our only concern was that tables tend to be quite close to one another, and at full capacity the restaurant can seem populous but overall the ambiance is relaxing and laid back.
As one of the few Argentinian steakhouses in town, Buenos Aires Polo Club sets itself apart with not only grass-fed beef from the Argentine pampas, but also an array of nicely-executed dishes to impress. The frito mixto, a plate of deep fried calamari, artichokes and bell pepper, is served simply with a half lemon; a spritz of the citrus gifts the crisp morsels a lift. The deep-fried artichokes are highlights while the squid ringlets remain tender.
Empanadas, a South American filled pastry, come in three varieties. The beef empanadas are packed with spicy chopped beef, while the vegetarian option of spinach and provolone cheese offer an equally satisfying treat, all golden, flaky and rich throughout.
Save room for mains, as steak portions are generally rather large. Served medium, the 20oz bone in sirloin is leaner and meatier, and juicy within despite the nicely-charred herb crust on the outside. The four sauces (horseradish, chimichurri, bell pepper sauce, Malbec mustard) on offer are great complements to the tender meat as well, although the meat needs little accompaniments. The chimichurri rubbed half-chicken is well-brined, yielding a tender texture with crisp, golden skin.
While sorbets are a popular choice at Buenos Aires Polo Club, we suggest the Don Pedro, where black walnut soft-serve tops cubed chocolate cake with a sprinkle of cocoa nibs and a drizzle of maple-infused whisky. Resembling an adult version of brownie a la mode, the dessert is best shared. We also enjoyed the Malvaviscos, served with a small charcoal stove where guests can roast meringue-coated coffee ice cream until crisp and golden on the outside and enjoy the contrast of hot and cold together.
The wine list at Buenos Aires Polo Club is as diners would expect from an Argentinian steakhouse, with a full page of the South American country’s Malbec and other reds, fitting pairing with steak and meat dishes. The cocktails are inventive, from classics with a twist to original creations. We ordered the Rob Roy, a simple concoction mixing scotch, angostura and vermouth, one of the restaurant’s rich collection is mildly sweet, but sharp enough to match the meaty courses. A fruitier alternative is the El Anana Y El Poni, where pineapple juice is mixed with rum and fernet branca, a liqueur that builds complexity to the tropical cocktail, adding spice notes and a great pairing with beef.
Buenos Aires Polo Club earns high marks in its consistent service, from greetings at the door to bar and restaurant staff, are pleasant. The staff are friendly and attentive, equipped with well-versed knowledge of menu offerings, wine pairings and portion-control suggestions without being intrusive. Orders may require an extended period of waiting at full capacity but kind reminders from the staff offer comfort to the guests.
A proper three-course dinner for two with one cocktail each amounts to a little over HK$1,700. At full capacity the restaurant maintains high standard of quality menu offerings and service.