Margot Newtown

Got a few new cocktails on the menu this weekend, including this Gochujang Paloma! Lots of space tonight, come down!

We’ve got a new raw fish on the menu!
Raw trevally, Pastis crème fraiche, pickled rhubarb, fennel & chervil.
Available at Margot & , come on down for a taste!

We are loving Spring with all its produce & one of our favourite vegetables during spring is the globe artichoke, which we serve whole with Vadouvan spiced butter (or mustardy vinaigrette) to dip in. It can be a little intimidating if you haven’t eaten one before, but the experience is rewardingly delicious!
To eat, strip off the leaves, dipping the bottom of them in the butter and scraping across your teeth - the inner edible flesh will come off & you simply discard the fibrous leaf. As you get closer to the centre, more of the leaf becomes soft, pale and edible, until the central leaves are fully edible. Once through the leaves, scrape off the choke from the heart, then eat the heart which is the best bit, leaving behind the choke. Swipe through to see if you’re curious for a visual aid before attempting it yourself!

Available at both Margot & Next Door.

We are open from 5pm & we have a good amount of space left if you feel like coming down!
You could try our miso onion, goat’s curd & mint dish, which we made for our event yesterday & is still available until sold out this weekend!

We are so excited for our Grazie Ragazze! event with this evening.
Pictured are our menus, a few previews of the wine & food & of course our blackboard, as is special event tradition at Margot!
We sometimes feel like we are far away from the rest of the world in little old Aotearoa/New Zealand, but dedicating this special event to some amazing female chefs & the incredible women in wine in Artigiano’s portfolio has been a great reminder of how connected we all are - especially considering one of the Chefs we are inspired by in this menu is Dara Klein, Richard from Artigiano’s daughter - and considering how small the world of hospitality is, even if continents separate us.

Grazie Ragazze (thank you, ladies) to all the Chefs and winemakers who have inspired this event & also who just inspire us in general. A big thank you to all women in hospitality, you are vital, and you are treasured!

Dishes pictured are the celery & blood orange salad, miso onions with goat’s curd, raw trevally & strawberries with frontage frais.

It’s that most excellent time of year again - time for our annual Beaujolais Nouveau Party!!
Beaujolais Nouveau Day falls on Thursday 21st November & we’d love for you to come down and celebrate it with us!

On the night you’ll enjoy:
- Margot’s take on classic French fare
- A special wine list including the 2024 Domaine Piron Beaujolais Nouveau
- themed cocktails
- French songs all night long!

For those unaccustomed, nouveau style wines are made to be enjoyed just after harvest, with Beaujolais being the spiritual home of this style. These are usually enjoyed with a slight chill, which highlights just how fresh, juicy & easy-drinking they are.

All offerings are a la carte, simply order what you fancy on the night. The food will be shared dishes as per our dining style.

The event is not ticketed, but bookings are essential, and we recommend you get in quick as this event has sold out pretty fast the last couple years. Follow the link in bio to book :)

Note: due to the cuisine, we may not be able to cater to all dietary requirements, so please contact us in advance if you would like to come along but have allergies/dietary requirements & we’ll let you know what is possible.

Can’t wait to see you there!

Swipe across to see some of what we have served over the last two Beaujolais Nouveau celebrations:
1. Beaujolais Nouveau in question
2. Tarte Vigneronne
3. Rillons with mustardy endive
4. Poached snapper with beurre Nantais
5. Steak au Poivre (photo from )
6. The rest of the wines served in 2022’s party
7. Last year’s cocktail list!

As promised to several Tarte Tatin fans, this is a post to let you know that the Tarte Tatin will be on the menu for one or two more weeks, so get in quick if you’d like one more helping before we take it off the menu until next year! Lots of room this weekend too if you can’t wait until next week! 🍏🍎
Thanks to Chef Harry for being our Tarte model!

If you’ve come into Margot recently, you will know there’s been a glaring omission from our menu, our Chopped Raw Beef dish has been on hiatus!
This was due to unavailability from our beef supplier & our unwillingness to force things when they aren’t meant to be (within the relationships we’ve built and seasonality) - but the great news is that the beef is back! Book in to come down & enjoy it!
These beautiful pictures are courtesy of

There are just a few bookings left for our event ‘Grazie Ragazze!’ (Thank You, Ladies!)

We are excited to collaborate with for this event on Thursday 31st October at Margot; a dinner celebrating women in wine & food.

Richard Klein from Artigiano has put together a very special wine list, honouring Italian female winemakers from his portfolio. To go along with this, we are putting together a menu of dishes inspired by some of our favourite female Chefs.

Both wine list & food menu will be entirely a la carte, so simply order what you’d like to enjoy on the day.

Bookings are essential & are available from 5pm onwards on Thursday 31st October. Follow the link in our bio to book!

Richard will be with us on the night to tell the story of these wonderful women and their wines.

Can’t wait to join forces with Richard and , who we have been longtime fans of!

Turkish coffee ice cream, chocolate ganache & hazelnuts. Available at both .newtown and - come down for a treat!

Grazie Ragazze! (Thank You, Ladies!)

We are excited to collaborate with for this event on Thursday 31st October at Margot; a dinner celebrating women in wine & food.

Richard Klein from Artigiano has put together a very special wine list, honouring Italian female winemakers from his portfolio. To go along with this, we are putting together a menu of dishes inspired by some of our favourite female Chefs.

Both wine list & food menu will be entirely a la carte, so simply order what you’d like to enjoy on the day.

Bookings are essential & are available from 5pm onwards on Thursday 31st October. Follow the link in our bio to book!

Richard will be with us on the night to tell the story of these wonderful women and their wines.
Swipe across to see the women behind the wines:

1. Elisabetta Foradori (Agricola Foradori, Trentino)
2. Arianna Occhipinti (Sicilia)
3. Nuns of Vitorchiano (Monastero Cistercensi Trappiste, Lazio)
4. Maddalena Pasqua di Bisceglie (Musella, Veneto)
5. Annamaria Abbona (Piemonte)
6. Maria Sole Giannelli (Ficomontanino, Toscana)

Photos are all courtesy of Richard Klein from Artigiano Imports.

Can’t wait to see you there!

These two wines are a couple of our favourites at the moment - both made by our dear friend (with help from her dog/partner in crime Raf). Ash makes incredibly elegant & delicious wines that are perfect accompaniments to food but shine very brightly on their own as well.
On the left is her 2023 ‘Queen of Cups’ Chenin Blanc which has refreshing acidity and texture but a really rounded finish. On the right is a particularly special wine to both she and us, it’s her 2021 ‘The Magician’ Sous Voile (oxidative) Chardonnay. Ash, who shares our love of the Jura and spent some time working there, was bold enough to make an oxidative wine in Aotearoa as an ode to her time there. The resulting wine is a delicious expression of oxidative Chardonnay; simultaneously crisp & saline, but rich, nutty & savoury. Magic, just like it says on the label.

We love artichokes - and we especially love them served like this, whole with all of the leaves in tact and a delicious butter on the side to dip in.
They’re a great example of how putting in a little effort can yield more special (and delicious) results. To eat this snack, you pluck a leaf, dip the bottom of it in the butter, then put it in your mouth and pull it out, scraping the inner flesh off of the fibrous leaf with your teeth and discarding the fibrous part. As you work your way closer to the centre, more and more of the leaves become edible until finally the middle leaves are soft and fully edible. Once you’ve finished with the leaves, you pull or scrape off the choke (which looks like a little fluffy cone), leaving you with the best part - the heart, which is fully edible.
Food worthy of its labour, in and out of the kitchen.

Sheep’s milk panna cotta with tamarillo.
Just as delicious as it is wobbly!

Hābu Highball! Green tea infused plum wine, thyme & citrus syrup, Lillet Blanc, soda & tonic.
We are loving the sake & plum wines! Thanks to Muneya for introducing us to them.

Pork chop, kohlrabi & turnip remoulade, mustard. One of our main dishes on the menu at the moment!

Another new dish on our menu this week: roast field mushrooms, cashew cream, onion consommé.
We have space tonight and tomorrow, book online!

We always cherish this time of year, when Spring vegetables start to creep into the menu, heralded by the arrival of the first Asparagus!
It’s a very exciting moment to receive the phone call from the Cummings family .asparagus to let us know it’s finally ready & the shoots have emerged.
Come down and celebrate Spring with us 🌱