Tucked away in Hang Hau village, Lardos Steak House is a small, friendly neighbourhood restaurant that is a haven for meat lovers. Leave your vegan mates at home for this feed, as it's the steaks you come here for.
A promotion offering King Island beef from Australia (left) couldn't be passed up. The eight-ounce tenderloin (HK$239) was exceptional, while the bearnaise sauce needed more tarragon. The 12oz US sirloin was equally special with the brandy sauce piquant. The menu features beef mainly from Australia, from Black Angus, wagyu and marbled beef offered in ribeye, sirloin, T-bone and rump in eight-ounce and 10oz servings. Australian lamb is on offer from racks to rump (HK$198 for 10oz). A 16oz chateaubriand is a good option (HK$598) to share. Steaks come with chips, wedges or mashed potatoes and perfectly grilled vegetables.
Seafood lovers are looked after with grilled and pan-fried fish, from baby barramundi, wild tuna, whole snapper with a choice of tomato, cream or wine sauce. For starters, we ordered the garlic prawns. The nine prawns came in a satisfying creamy garlic sauce (HK$89).
Specials included the roast duck breast with red wine sauce (HK$228), roast rosemary half chicken, crab cakes and goose liver with shallot and red wine sauce (HK$119).
For dessert, the homemade apple roll served with delicious rocky road chocolate ice cream, was a comforting treat. The chocolate mousse with vanilla ice cream was one of the best we've tasted. All desserts are HK$59.
The wine menu consisted of reasonably priced drops from Australia, New Zealand, South Africa, France, Chile and Italy.