Gaucho
Menu with Prices in the UK

Two handmade Argentine pastry turnovers filled with slow-braised hand-diced prime beef, cumin, spring onions, and green olives.

Two crispy golden empanadas packed with roasted sweet potato mash, smoked provolone cheese, and fresh oregano.

Two empanadas filled with shredded smoked chicken breast, chipotle chilli tomato sauce, and sweet bell peppers.

Two baked turnovers inspired by the classic Buenos Aires pizza: caramelised sweet onions, melted mozzarella, and dry oregano.

Prime Argentine Black Angus sirloin finely diced with shallots, capers, smoked ají molido pepper, cured egg yolk, and toasted sourdough croutes.

Jumbo Atlantic scallops seared golden, served over spiced Argentine morcilla black pudding crumb, Bramley apple puree, and crisp pancetta.

Sashimi-grade yellowfin tuna cubes cured in lime leche de tigre with red onion ribbons, sweet potato purée, coriander, and cancha corn.

Pugliese burrata paired with grill-charred yellow peach wedges, serrano chilli hot honey drizzle, toasted pumpkin seeds, and grilled sourdough.

Coarse-ground smoked pork and paprika sausage grilled over coals, served with piquant tomato and onion salsa criolla.

Slow-braised pork belly with crackling crust, sticky Mendoza Malbec wine glaze, and spiced pear chutney.

The leanest Argentine cut with a pure, distinctive, and robust beef flavor. Flash-grilled over charcoal on the parrilla.

300g portion of 100% grass-fed Argentine rump steak, charbroiled to your preferred temperature with Maldon sea salt.

A generous 400g cut of lean, intensely flavoured Argentine rump from free-roaming cattle of the Pampas.

Tender and succulent prime sirloin characterized by its strip of juicy crackling along the side for rich flavour.

Thick-cut 400g sirloin steak grilled over glowing charcoal coals to render the flavourful outer ribbon of fat.

Half-kilogram master cut of pasture-fed Argentine sirloin steak for dedicated carnivores.

Delicately marbled throughout for a buttery, full-bodied, and deeply savoury flavour.

The quintessential Gaucho cut: 400g of heavily marbled Argentine ribeye seared rare to medium-rare.

A towering 500g bone-off ribeye steak bursting with unctuous, rich beef essence.

The leanest and most tender cut with a delicate texture that melts like butter on the tongue.

300g centre-cut tenderloin steak from sustainable grass-fed Argentine cattle.

Impressive 400g prime Chateaubriand-style fillet cut, grilled to perfection on the parrilla.

Spiral-cut prime tenderloin fillet marinated for 48 hours in cold-pressed olive oil, minced garlic, and fresh parsley, then seared over intense flames.

Spiral-cut sirloin steak marinated in garlic, parsley, and olive oil for tender, herb-infused succulence.

Spiral-cut marbled ribeye steak slow-grilled with Gaucho's house chimichurri glaze for maximum caramelisation.

Tender spiral-cut fillet tail marinated in ají amarillo chilli and garlic chimichurri.

The ultimate steakhouse celebration for 2 to 3 guests: 300g Cuadril, 300g Chorizo, 300g Ancho, and 300g Lomo, served on an oak carving board with chimichurri and peppercorn sauce.

100% prime Argentine beef patty, melted provolone cheese, smoked bacon, chimichurri mayonnaise, crispy lettuce, and tomato in a brioche bun, served with beef dripping chips.

Half corn-fed British chicken roasted over charcoal embers with ají molido marinade, served with salsa criolla and fresh chimichurri.

Sustainably certified Chilean sea bass with golden pan-seared skin, served over crushed minted peas, samphire, and lemon caper butter.

Four prime lamb chops char-grilled medium with smoked sea salt and fresh garden mint chimichurri reduction.

Creamy Carnaroli rice cooked with seasonal forest mushrooms, black truffle oil, and aged Reggiano cheese.

Thick-cut cauliflower steak grilled over open coals with smoked paprika and cumin, served over toasted almond romesco sauce and pomegranate seeds.

Gaucho's signature cold sauce: finely chopped flat-leaf parsley, wild oregano, minced garlic, red chilli, extra virgin olive oil, and red wine vinegar.

Crushed green and Tellicherry black peppercorns simmered with shallots, Courvoisier cognac, and rich cream.

Warm emulsified butter, egg yolks, tarragon reduction, and chervil.

Tangy melted British Stilton blue cheese folded with double cream and snipped chives.

Rich 48-hour beef veal stock reduction infused with Argentine Malbec wine and roasted bone marrow.

Whipped salted dairy butter infused with black summer truffles and chives, melting over your steak.

Hand-cut British Maris Piper potatoes poached, steamed, and fried crisp in refined beef dripping with rosemary salt.

Thin-cut crispy fries tossed with aromatic black truffle oil and freshly grated Reggiano cheese.

Baby leaf spinach folded with garlic, double cream, and freshly grated nutmeg.

Elbow macaroni enveloped in a three-cheese sauce, topped with smoked Argentine provolone and breadcrumbs.

Authentic northwestern Argentine creamed sweetcorn purée with sweet peppers, cumin, and melted mozzarella.

Tenderstem broccoli spears charred on the grill with sliced garlic, red chilli, and cold-pressed olive oil.

Roasted purple and orange heritage carrots tossed with blossom honey, thyme, and toasted seeds.

Crisp salad leaves, baby gem, cucumber ribbons, and sweet Datterini tomatoes with Dijon vinaigrette.

Rich baked cream cheese filling swirled with sea-salted Argentine dulce de leche on a toasted graham cracker crust, topped with hazelnut praline.

Warm dark chocolate fondant pudding with a molten ganache centre, served with Madagascar vanilla pod ice cream.

Four crispy fried cinnamon-sugar churros served with a pot of warm, slow-cooked Argentine dulce de leche for dipping.

Crispy paper-thin pastry wafers layered with rich dulce de leche, crowned with glossy torched Italian meringue.

Dairy-free coconut milk panna cotta served with fresh mango and passionfruit salsa.

Choice of Dulce de Leche, Madagascan Vanilla, Chocolate or refreshing Lime-Mint sorbet.

Woodford Reserve bourbon stirred with angostura bitters, demerara sugar, and applewood smoke under glass.

El Jimador Blanco tequila, fresh pink grapefruit juice, lime juice, agave nectar, and sparkling soda with smoked salt rim.

Ketel One vodka, Passoa passionfruit liqueur, red chilli syrup, fresh lime, served with a chilled shot of Chandon sparkling wine.

Iconic high-altitude Mendoza Malbec bursting with black cherries, violets, and sweet spice.

Full-bodied Uco Valley red with notes of ripe plums, mocha, and toasted French oak.

Aromatic white wine from Salta featuring fragrant white peach, jasmine, and citrus zest notes.

Argentina's favourite crisp golden pale lager, brewed in Quilmes, Buenos Aires.

Chilled sparkling mineral water.

Chilled still mineral water.

Iconic glass bottle served over ice with fresh lime.

Dark roasted South American blend espresso with a dash of warm milk.