Martin Williams (of M Restaurants) has taken over the lead at Gaucho and the group has introduced a brand new menu along with Martin has big plans for the restaurants.
The plan includes a series of exciting events with world-class chefs across the Gaucho sites. The Gaucho group will remain a destination for top-quality Argentinian steaks, while also drawing on contemporary, modern flavours and the vibrant culture of the wider Latin American region.
Gaucho’s new menu offers two choices: ‘Classics’ and ‘Nuevo’. The Nuevo dishes include Cured Patagonian Red Prawn Tiradito to start (with pickled cucumber and salsa verde), with mains such as Grilled Swordfish (with a mixed-bean cassoulet, palourde clams and grilled lemon) and Pearl Barley Arrabiatta (with grilled courgette, artichoke hearts, Peruvian olive, cipolline onion and cherry tomatoes).
These choices are inspired by the new wave of culinary talent and innovation which has emerged across Latin America in recent decades. Gaucho aficionados, however, are also catered for with the menu’s Classics dishes. These reinterpretations of long-established dishes include the Empanadas (beef, humita or sun-dried tomato and mozzarella) and The Gaucho Burger (bacon, onions two ways, pepper mayo and Guindilla chilli). Gaucho also remains a temple to Argentinian meat: Black Angus beef, raised in Argentina and fed grass from the country’s Pampas region, available in cuts including Colita de Lomo (spiral-cut tender tail fillet) and the Tira de Ancho (spiral-cut rib-eye, slow grilled with chimichurri).
A series of world-class guests are lining up to champion this new era, with each making appearances in Gaucho kitchens over the coming months, with Germán Martitegui from Argentina’s Tegui in February. Tegui featured prominently on The World’s 50 Best Restaurants list this year.
March 2019 will also see a Gaucho bar takeover by Renato Giovanonni from the Florería Atlántico bar in Buenos Aires, which landed at number 14 on The World’s 50 Best Bars list 2018. Finally, The Gaucho Argentine Wine Awards will be reintroduced in 2019, preceded by a series of ‘winemaker dinners’ starting on 6 November with Pablo Cúneo, from the Luigi Bosca vineyard in Mendoza, followed by a second with Maurizio Lorca on 7 November, who hails from Mendoza’s Viña Patricia winemaker.
While championing culinary trailblazers, the evolved Gaucho won’t underestimate the pull of tradition: Sunday diners can choose the £20 Sunday Roast. Roast beef sirloin, roast potatoes and unlimited, beef-dripping Yorkshire puddings are given a Gaucho twist with carrots tossed in churrasco marinade and red wine gravy. Meanwhile, the Electro Brunch experience remains a trademark for Saturdays, combining a chilled club soundtrack with two hours of unlimited drinks and dishes for £49.95, from 11am to 4pm.
For more info, or to book, simply head on over to www.gauchorestaurants.com