A go-to eatery for all of us here in the Denizen office, Bar Magda is always a good time. The food is ever-delicious and impressibly inventive, and the drinks are second-to-none, so we’re always thrilled to see new dishes joining the fold. This month, Carlo Buenaventura and his team have been busy in the kitchen, dreaming up a host of delightful new menu items that sound as wonderfully vibrant as they look. Here, we share the four dishes that have our attention, and if you find yourself making a booking — we’ll likely see you there.
Escabeche of Green Lip Mussels
Bright and brilliant, this escabeche of green lip mussels sings with the tang of feijoa vinegar, layered with green garlic and crisp fennel for a vibrant, textural celebration of coastal freshness.
Tamales of Sweetcorn & Coconut
Sweetcorn and coconut tamales offer a delicate, creamy bite, perfectly balanced by a zesty yellow pepper salsa and a subtle kick of jalapeño — comforting and irresistibly moreish.
Clam & Hokkaido Scallop Dumplings
Delicate clam and Hokkaido scallop dumplings bathe in a tangy soured tomato sauce, lifted by fragrant chilli oil and tender tak choy — a bold, elegant fusion of land and sea.
Coconut & Vanilla Semifreddo
Light yet indulgent, this coconut and vanilla semifreddo is swirled with vibrant cherry and pineapple — tropical, creamy, and just the right balance of tart and sweet to finish.
