Brought specially from Gabriel's sister's chorizo stand in Puerto Madero.
Gabriel's mother's recipe needs no modifications.
With champagne or on its own- simply delicious.
Another classic- grilled into little bite sized gobs of goodness.
Literally, "bread from the countryside." Fresh baked every Wednesday to help you sop up all the chuimichurri.
Rosemary, Oregano, Thyme, Sage, Mint or Chives. Whenever possible we use our own "locally grown."
Beets, potatoes & sweet potatoes with fresh herbs, olive oil, sea-salt and black pepper.
Steak, blood sausage & pork sausage.
Blanched in champagne, fire-grilled and topped with a balsamic/passionfruit glaze.
A bite of freshness- spinach, butter lettuce, rocket, avocado, cherry tomatoes, goat's milk feta and green apple brighten up the spread.
With our special marinade, they are a tangy compliment to the more robust beef.
A.K.A "Tira de Asado." The most typical cut of meat in Argentina.
Grass-fed rump steak. The star of the show, cooked to your specification.
These are always the first to go!
With garrapiñada garnish.
Or tea, either way it's a lovely way to end the evening.