The Urban List

"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."

Gault&Millau Australia

"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."

Maggie Lam

"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."

Ross and Kate Stevenson

"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."

Jamie Durrant

"Parrilla-grilled meats like the firm-textured, yet still moist and succulent O’Connor’s premium pasture fed flank steak with salsa verde certainly hit the spot."

Marina's Tipsy Kitchen

"Both lamb and steak were simply amazing as well. But steak is steak. THESE ones were Pretty Damn good though!! Both lamb and beef came out perfectly medium rare, slightly on the rare side, which was perfect for me and were amazingly tender and full of flavour of both the actual meat and the coals of parilla."