Gaucho's Argentinian Restaurant

DAYS OF BUSINESS

Mon - Fri:	12:00pm to 3:30pm 5:30pm to 10:30pm
Sat - Sun:	5:30pm to 11:00pm

Our speciality begins with the Aging Process of all meats, butchered on premise daily. This combined with our best kept secret, the essence of Gauchos “chimmichurri sauce” a combination of olive oil, lemon juice, garlic, herbs, spices and fennel provides a taste sensation not to be forgotten. We thank you for your interest in Gauchos and look forward to seeing you come and experience the simple pleasures that the Gauchos Argentinian Restaurant has to offer.

Latest User Reviews

"You know it must be good when a restaurant is packed on a Monday night. I haven't been for several years but it was the best meat I've had in a while. The tapas to start was delicious. The mixed grill was huge and our request for no offal was accommodated with no fuss. It went brilliantly with our wine selection from the extensive wine list. The only downfall was that the duck leg and the witlof.."

"Top class steaks and excellent range of cut, sizing and aging. Only wish I lived in Adelaide and not in a small semi rural location in New Zealand. Will be my first port of call on my next visit to Adelaide." more reviews

Chef	Tom Jalleh
Price Guide	Entrée $16.50 - $29, Main $28 - $85, Dessert $15 - $18.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	$15 corkage Per-bottle, BYO, Licensed, Outside dining area, Private dining area, Secure parking, Smoking area, Wheelchair access
Ambience	Contemporary, Relaxed, Trendy
Food	Vegetarian option
Styles	Cocktail, Sit down
Suitable For	Birthday/Anniversary, Christmas party

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	180	n/a
Private Function Room	90	n/a

Awards

2006 - Restaurant & Catering SA Awards for Excellence

2008 - Restaurant & Catering SA Awards for Excellence - Best for Steak

A La Carte Menu

set menu - 3 courses - $65 to $120 (doc)

Entrada (Starters)

Ciabatta : with olive oil

2.50

Charred Oregano, Green Olive and Chilli Ciabatta : with peperonata

6.50

Mixed Olives : with chilli, bay leaf, orange, garlic and toasted fennel seeds

4.00

Yellow Roma Tomato, Radicchio and Proscuitto Boccata

12.50

Tapas Plate : (see specials)

18.90

Primer Plato (Entrees)

Mixed Bean, Pancetta and Tomato Soup: with watercress pesto

16.50

Pan-roasted, Jamon Wrapped Porcini Mushroom : with wild mushroom mousse

22.50

Oven-baked Coffin Bay Oysters “Diablo” : with tomato, cream and chilli 1/2 doz

½20.0 / 29.0

Plate of char-grilled chorizo with artichoke puree, air-dried cacciatore with grana padano, and pan-fried black pudding with walnuts and sage

21.50

Oven-baked local calamari stuffed with braised pork neck, chickpeas and spinach, topped with ink risotto

21.50

Roasted Vegetable Tart : with goat curd, wild rocket and romesco sauce

20.50

Segundo Plato (Main Courses)

Pan-fried Snapper: fillet with zucchini “spaghetti”, baby capers, parsley and cockles

37.00

Char-grilled Spencer Gulf Prawns: with garlic, saffron, herbs, lemon and olive oil

35.50

Char-grilled, Organic Spatchcock : on a roasted squash, tarragon and corn tortilla

34.50

Pan-fried, Lamb Back : strap with an olive, tomato and pine nut salsa

36.50

Confit Leg and Pan-fried Breast of Duckling: with veal sweet breads, wild figs and campari juniper jus

37.50

Char-grilled Yearling Beef, Zucchini and Spanish Onion Pinchitos: with slow roasted tomato on a sweet potato, cumin and anchoviy gratin

31.50

Mixed grill of lamb, pork, quail, beef pinchitos, chorizo, beef kidneys, black pudding and sweetbreads.: Minimum 2 persons

55.0 per person

Main courses served with pan fried broccolini, anchovy, chilli and hand cut potatoes with rosemary and sea salt.

Carnis

Scotch Fillet: 400g, “Austral Meat”, grass-fed, yearling beef aged 7 weeks, source: Mt Lofty Ranges, S.A.

38.50

Fillet: 350g, “Austral Meat”, grass-fed, yearling beef aged 7 weeks, source: Mt Lofty Ranges, S.A.

39.50

Porterhouse: 400g, off bone, “Cargill Meats MB2+”, grain-fed 100 days, aged 8 weeks, source Wagga N.S.W.

37.50

Churrasco Grande: Rump steak, pasture fed, 600gsm

36.50

Rump: 500g “Tey's Black Label”, grain-fed 90 days, aged 8 weeks, source: Rockhampton Q.L.D

38.50

T-bone: 800g “Nolan Meats”, MSA, grain-fed 70 days, aged 5 weeks, source: Gympie Q.L.D.

60.00

The following steaks are served with chimi churri, garlic, chives and lemon

Reserve List Steaks

Fillet: 350g, “Tey’s Gold Label”, grass fed, dry aged 10 days source: Rockhampton QLD

48.50

Porterhouse on bone: 450g, “Austral Meat Premium”, grass-fed, yearling beef, dry-aged 21 days, source: Mt Lofty Ranges S.A.

46.50

Rump: 600g, “Austral Meat Premium”, grass-fed, yearling beef, dry-aged 21 days, source: Mt Lofty Ranges S.A.

49.00

T-bone: 500g, 750g, 1kg “Austral Meat Premium”, grass-fed, yearling beef, dry-aged 21 days, source: Mt Lofty Ranges S.A.

51.5 / 62.5 / 73.5

The following steaks are served with olive oil, lemon and sea salt

Scotch Fillet: 300g, “Blackmore”, full blood wagyu, marble score 6-7, grain fed 5oo days, air dried 14 days, source: Alexandra VIC

80.00

All steaks served with pan fried broccolini, anchovy, chilli and hand cut potatoes with rosemary and sea salt.

Sauces for Steaks

Mixed Mushrooms : with caramelized leek, thyme, and beef glace

7.00

Valdeon blue cheese, shallots, cream, sherry and chicken glace

7.00

Green peppercorn, shiraz reduction, beef glace and cream

7.00

Semi-dried tomato, roasted garlic, olive and smoked paprika butter

5.00

Salads

Wild Rocket, Radicchio and Baby Cos Salad : with baby capers, balsamic vinegar and olive oil

11.50

Pear, Witlof, Snow Pea Tendril Salad : with toasted walnuts and pecorino

14.00

Desserts

“Don Pedro”: with scotch, vanilla bean icecream, callebaut hazelnut chocolate and pistaccio tule

18.50

Plate of sherry chocolate bavois, chocolate truffles and flourless chocolate cake

18.00

Citrus Creme Brule, Glace Lime: with orange and cardamon ice cream

17.50

Pecan Tart : with shiraz poached pear, anise apricots and creme fraiche

18.00

Cheese Plate : (see specials)

15.00

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 4/1/08.

User rating

(15 reviews)

Overall		8.2
Food		8.3
Ambience		8.6
Service		8.7
Value		7.2

Previous user experiences

Prev - Page: 1, 2 - Next

Order by: date, featured

Overall 7.8 - Food 8, Ambience 7, Value 6, Service 10

You know it must be good when a restaurant is packed on a Monday night. I haven't been for several years but it was the best meat I've had in a while. The tapas to start was delicious. The mixed grill was huge and our request for no offal was accommodated with no fuss. It went brilliantly with our wine selection from the extensive wine list. The only downfall was that the duck leg and the witlof salad had been oversalted. Great service all night. (Redchilli - See my reviews (103) - August, 2009)

Overall 9 - Food 10, Ambience 8, Value 10, Service 8

Top class steaks and excellent range of cut, sizing and aging. Only wish I lived in Adelaide and not in a small semi rural location in New Zealand. Will be my first port of call on my next visit to Adelaide. (kiwi gourmet - July, 2009)

Overall 4.3 - Food 2, Ambience 6, Value 2, Service 7

Had dinner there the other night. I wasn't in the mood for steak, so ordered their spatchcock. It was overcooked, tough and flavourless, as well as being a rather small portion size. Very disappointing considering the price they charge. I won't be back. (Dissapointed - May, 2009)

Overall 7.3 - Food 8, Ambience 7, Value 7, Service 7

Quality of food varies from good to very good - always massive serves. Chargrilled meat is the specialty and can be superb but often is merely good. Sides aren't a strength- but then who's got room for them after consuming half a cow. (Merlot - See my reviews (13) - March, 2009)

Overall 8.3 - Food 9, Ambience 8, Value 7, Service 9

Delicious steak, cooked to perfection, however set aside some cash, this place is very expensive. I would probably just visit Gauchos once a year. (Di - See my reviews (46) - December, 2008)

Overall 9 - Food 9, Ambience 9, Value 8, Service 10

The staff were terrific, eager to please and knowledgeable with the menu and wine list. The food was mostly delicious but you definitely pay top price to dine there. Having said that I would go there again. (Deborah - See my reviews (2) - November, 2008)

Overall 9 - Food 9, Ambience 9, Value 9, Service 9

We will be back - it was great (May, 2008)

Overall 8.8 - Food 8, Ambience 10, Value 7, Service 10

A little bit expensive. (April, 2008)

Overall 9.5 - Food 9, Ambience 10, Value 9, Service 10

this restaurant exceeded all our expectations. It came highly recommended and they certainly delivered. Would definetley recommend as one of Adelaides top dining experiences. (March, 2008)

Overall 4.8 - Food 5, Ambience 8, Value 2, Service 4

7/12/07 I went with a large group. Most people I spoke to were happy with the quality of their meat but disappointed their meal didn't come with any vegetables or salad. Everybody felt it was extremely overpriced. Waiters were polite but we found not enough bread rolls were brought out for the group and water bottles were infrequently filled. (Stars66 - December, 2007)

Prev - Page: 1, 2 - Next

"Among Gouger Street's Asian eateries, Gaucho's is a lone Latin American outpost. The homey interior is adorned with more bovine memorabilia than a bullfighter's trophy room and house-made chimichurri sauce sits atop each table..."

Anthea Loucas, Gourmet Traveller 2008 Australian Restaurant Guide - November 2007

"Most will be eating steak, and the selection has expanded with a 'reserve list' of cuts from the country's top herds - including a wagyu rump for $70. Seafood is also handled with remarkable finesses... The wine list is naturally biased to meaty reds."

Anthea Loucas, Gourmet Traveller 2007 Australian Restaurant Guide - October 2006

"Full-bodied reds feature strongest in a wine list of reasonable choice..."

N/A, The Advertiser - July 2006

"The meat is as tender, juicy and full-flavoured as you'll find... Prawns and calamari seared on the grill show the deftest timing, and are deliciously sweet and smoky. The shortish wine list is understandbly stronger in full-bodied reds,and service stays composed even when the pace is frantic."

Anthea Loucas, Gourmet Traveller 2006 Australian Restaurant Guide - January 2006

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Gaucho's Argentinian Restaurant

DAYS OF BUSINESS

Latest User Reviews

Chef

Price Guide

Payment Options

Features

Ambience

Food

Styles

Suitable For

Restaurant areas and private dining

Awards

Add a review

User rating

Add a review

Previous user experiences