Beo (below) might be in Central but it seems a long way from the busy bars and restaurants of Wyndham Street. 'We are operating an oasis. [Here, people] can have a break from work and
go to a whole new place,' claims executive chef Michael Rickman.
The chef was recruited from Azure, in Hotel LKF, by Beo owner Joana Kalfa, who had been working for a local bank. Kalfa wanted her first restaurant to merge health with a funky style: 'People think organic food is expensive and hippy, with no taste. But being organic does not necessarily mean vegetarian or religious.'
'Organic means the food is raised without pesticides. The food has more flavour,' says Rickman, who gets his organic ingredients from Australia and two local farms. The dishes are modern western in style, with starters such as grilled scallops with green lentil salad, oven-dried tomatoes and grapefruit vinaigrette (above; HK$120) and slipper lobster soup with savoury vanilla creme fraiche (HK$90). Main courses include grilled herbed Tasmanian salmon with shaved zucchini salad and pineapple reduction (HK$200), arugula and beet fettuccini with spanner crab ragout with basil, lemon and garlic (HK$160) and vegetarian trio (quinoa salad, roasted eggplant with fennel salad and tomato chickpeas with roasted crunchy vegetables, HK$130). Desserts are indulgent, with selections such as sensual chocolate mousse on fudge brownie with dark chocolate and red wine ganache
and cashew chocolate bar (HK$80).
Beo, which stands for 'beautifully organic', is stylishly decorated in white, grey and black, with plants adding a warm, fresh touch. The dining area on the ground floor seats 55 while the basement space can serve as a party venue.
Beo is at 16 Arbuthnot Road, Central, tel: 2868 0625.