Part of the reason I love dining is the opportunity to get transported to another world for the night or afternoon. And Marcy’s, a seafood bistro specialising in cuisine with Peruvian, Japanese, Mexican, Chinese and Italian influences, is exactly what I need to enjoy great food in a posh restaurant reminiscent of the stylish romantic 1950s bar.
The food here features robust, exciting flavours that tease and please the palates. And I love the generous amount of fresh seafood added to each dish, totally satisfying my cravings for the treasures of the sea.
The place is like a hip, lush, swanky old world bar scene of the 50s with the high chairs with florid patterns and golden tassels, lots of ornate retro lamps such as Tiffany lamps and Flower vintage lamps, lush curtains embroidered with golden threads, retro music playing in the background, and shelves of alcohols highlighted with red light. I love the ambience here so much. It is so different from any other places. And with the soft yellow lights lighting up the place, the vibe is so soothing and romantic, and everyone looks like a million dollar here with this lighting 😉
And I also gush over the various beautiful porcelain plates with retro floral patterns.
The service here is stellar, especially the bartender, who takes good care of the patrons at the bar counter.
MARCY'S CRAB TOAST immediately impresses at first bite. Anchovy Mascarpone, Umami Butter, Brioche with loads of moist, briny sweet crab meat is packed with essence of the sea, intensified by buttery goodness in core of toast. This lush dish has the root vegetables added for that refreshing crunchy element. Definitely a star dish here.
MAFALDINE with Raw Prawn Crudo, Fried Spot Prawn, Lime Leaf is a pasta dish full of textures and like no other pasta dishes. It’s the first time I’m trying Mafaldine pasta, which is like ribbon with curly edges. And I love it for that unique texture. Yes, the shape of the pasta does affect the eating experience.
The sauce the mafaldine is soaked in has this warm, briny sweetness that is intense yet light at the sane time. The rich taste is made exciting by the tart pungency of laksa leaf . The raw prawns are crunchy and succulent while deep fried prawn is crispy, an excellent feature of two types of prawns in one dish.
SOUTHERN BLUEFIN TUNA CRUDO topped witg Escabeche Granita, Yuzu, Seagrapes packs lots of robust flavours. It is refreshing and simulating in taste. I like the crunchy cold granita that juxtaposes very well with generous slabs of tuna.
A BETTE NOIR CAKE Valrhona Chocolate Cake, Passionfruit Coulis, Cherry has a smoky rich intense chocolatey taste, complemented so well by the crispy and tart coulis. The cake itself is moist and rich 👍🏻
Complimentary drink after the dessert. This is good!
Thoughts: Awesome Experience of getting transported to the Cool Swanky Scene of the 1950s
39-40 Duxton Road
