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4.5
997
6 Riverside Quay, Southbank VIC 3006, Australia +61 3 9088 8600
Recommendations
"The Parrilla somehow manages to lock in a lot of juiciness, while searing the skin to a crispy golden brown. Gould sprinkles a few fat salt flakes on top, then leaves you to heap on the garlicky chimichurri. We basically licked the plate."
on Parrilla
"There’s a few Spanish-style pintxos to get you started—personally, we could have eaten about 28 of the beef, green olive and boiled egg empanadas. Word to the wise though: let them cool down. We practically scalded ourselves they smelled so good."
on Empanadas
"Solomillo – a juicy, tender steak served rare on the bone – may go down as one of the best of your life. The 500g ojo de bife (O’Connor’s premium dry-aged pasture-fed rib eye) is succulent and delicious, matched well with the house-made chimichurri and salsa."
on Parrilla
"The golden, buttery pastry, like a trucker who moisturizes, manages to be both strong and delicate. The juicy, paprika-scented beef is teamed with boiled egg for creamy heft, a fine dice of green olives delivering briny cut through. Paired with a Patagonian lager brewed to spec, as an opening snack they’re hard to beat. Perfected over many years, it’s little wonder the empanadas at Asado are terrific."
on Empanadas
"Dessert ended the evening on a high note; the dulce de leche creme caramel with salted peanut praline that also features in some of their other restaurants is a MUST order."
"Luckily, the main events featuring a selection of meats cooked over open flames also delivered with their succulent and juicy textures, quality bites and a beautiful char."
on Parrilla
"Melt-in-the-mouth pastry of the empanadas filled with sensationally flavorsome fillings of either beef or sweetcorn+cheese."
on Empanadas
"The Black Market Rangers Valley Angus grain-fed flank steak ($39) was divine, but unlike Diego Maradona, this meat was touched by the hand of Gould – Ollie Gould that is, pitmaster, group chef and king of the Argy barbie."
on Parrilla
"There are so many great options on the tapas-pintxos list but it’s hard to go past the beef empanadas ($6), which are punchy little pockets of minced skirt, flank and eye fillet steak mixed with green olives, egg, cumin and garlic. Latin America’s answer to the pasty, you could eat a tonne of these if it weren’t for the fact you had some mighty mains to come."
on Empanadas
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