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Gaucho's menu, please click the words below.
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Entrada |
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Ciabatta with olive oil
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2.5
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Charred oregano, green olive and chilli ciabatta with peperonata
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6.5
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Mixed olives with chilli, bay leaf, orange, garlic and toasted fennel seeds
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4.0 |
Yellow roma tomato, radicchio and proscuitto boccata
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12.5 |
Tapas plate (see specials) |
18.9 |
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Primer Plato |
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Mixed bean, pancetta and tomato soup with watercress pesto |
16.5 |
Pan-roasted, jamon wrapped porcini mushroom with wild mushroom mousse
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22.5 |
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 |
21.5 |
Oven-baked local calamari stuffed with braised pork neck, chickpeas and spinach, topped with ink risotto
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21.5 |
Roasted vegetable tart with goat curd, wild rocket and romesco sauce |
20.5 |
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Segundo Plato |
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Pan-fried snapper fillet, with zucchini “spaghetti”, baby capers, parsley and cockles |
37.0 |
Char-grilled Spencer Gulf prawns with garlic, saffron, herbs, lemon and olive oil |
35.5 |
Char-grilled, organic spatchcock on a roasted squash, tarragon and corn tortilla
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34.5 |
Pan-fried, lamb back strap with an olive, tomato and pine nut salsa |
36.5 |
Confit leg and pan-fried breast of duckling with veal sweet breads, wild figs and campari juniper jus |
37.5 |
Char-grilled yearling beef, zucchini and spanish onion pinchitos, with slow roasted tomato on a sweet potato, cumin and anchoviy gratin |
31.5 |
Mixed grill of lamb, pork, quail, beef pinchitos, chorizo, beef kidneys, black pudding and sweetbreads. Minimum 2 persons |
55.0 per person |
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Main courses served with pan fried broccolini, anchovy, chilli and hand cut potatoes with rosemary and sea salt. |
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Carnis |
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Scotch Fillet
400g, “Austral Meat”, grass-fed, yearling beef aged 7 weeks, source: Mt Lofty Ranges, S.A. |
39.5 |
Fillet
350g, “Austral Meat”, grass-fed, yearling beef aged 7 weeks, source: Mt Lofty Ranges, S.A. |
40.5 |
Porterhouse
400g, off bone, “Cargill Meats MB2+”, grain-fed 100 days, aged 8 weeks, source Wagga N.S.W. |
39.5 |
Rump
500g “Tey's Black Label”, grain-fed 90 days, aged 8 weeks, source: Rockhampton Q.L.D |
39.0 |
T-bone
800g “Nolan Meats”, MSA, grain-fed 70 days, aged 5 weeks, source: Gympie Q.L.D. |
60.0 |
| The following steaks are served with chimi churri, garlic, chives and lemon |
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| Reserve List Steaks |
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Fillet
350g, “Tey’s Gold Label”, grass fed, dry aged 10 days source: Rockhampton QLD |
49.5 |
Porterhouse on bone
450g, “Austral Meat Premium”, grass-fed, yearling beef, dry-aged 21 days, source: Mt Lofty Ranges S.A. |
46.5 |
Rump
500g, “Blackmore”, full blood wagyu, marble score 6-7, grain fed 5oo days, air dried 14 days, source: Alexandra VIC |
58.5 |
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 |
Scotch Fillet
300g, “Blackmore”, full blood wagyu, marble score 6-7, grain fed 5oo days, air dried 14 days, source: Alexandra VIC |
80.0 |
Veal Rib Eye
2 x 200g steaks, “Ramsey Meat”, pastured fed, air dried 14 days, source: Grafton N.S.W |
45.5 |
The following steaks are served with olive oil, lemon and sea salt
All steaks served with pan fried broccolini, anchovy, chilli and hand cut potatoes with rosemary and sea salt. |
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| Top |
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Sauces
for Steaks |
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Mixed mushrooms with caramelized leek, thyme, and beef glace |
7.0 |
Valdeon blue cheese, shallots, cream, sherry and chicken glace
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7.0 |
Green peppercorn, shiraz reduction, beef glace and cream
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7.0 |
Semi-dried tomato, roasted garlic, olive and smoked paprika butter
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5.0 |
| Top |
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Salads |
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Wild rocket, radicchio and baby cos salad with baby capers, balsamic vinegar and olive oil |
11.5 |
Pear, witlof, snow pea tendril salad with toasted walnuts and pecorino
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14.0 |
| Top |
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Desserts |
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“Don Pedro”, with scotch, vanilla bean icecream, callebaut hazelnut chocolate and pistaccio tule
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18.5 |
Plate of sherry chocolate bavois, chocolate truffles and flourless chocolate cake
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18.0 |
Citrus creme brule, glace lime with orange and cardamon ice cream |
17.5 |
Pecan tart with shiraz poached pear, anise apricots and creme fraiche
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18.0 |
Cheese plate (see specials) |
15.0 |
| Top |
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Coffees
& Teas |
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Cappuccino |
4.0 |
Espresso
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4.0 |
Macchiato
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4.0 |
All Teas
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3.0 |
Liqueur Coffees |
From
10.5 |
LIQUEURS |
From 8.0 |
PORT |
From 10.0 |
COGNAC |
From 10.0 |
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No separate Accounts
all prices include G.S.T.
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ABN 41 101 493 711 ACN 081 582 934
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