Gaucho's Argentinian Restaurant
Editorial
The meats are presented in the glass-fronted fridge; steaks three-fingers thick, butterflied quail, blue swimmer crab and green prawns are among the selection. Many dishes are marinated in a traditional chimmi churi sauce (a divine concoction of olive oil, chilli, fennel and spices). Service is professional, obliging and educated; the t-bone was not recommended as it had been cut that morning and was still a little fresh. The char grilled Gawler River poussin served with lemon and plump green olives is delicious. All main meals are accompanied by Argentinian style potato chips (more wedge style) their skins so crisp they fall away from the body of the potato, and stir-fried vegetables, broccolini and yellow beans are perfectly cooked and accompanied with almond slivers. This is the kind of meal where, with every passing mouthful of the generous serves, your only concern is that it will have to end.
Libby Travers, November 2005
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freddy
June 08, 2010
the service was poor, the steak not matured enough or just poor quality it was taff. I have had so many positive recomondations for this restaurant, wich i must say left me with a rather disappointing experience. Price for service we received was far to high for what we got.
Emma
February 20, 2011
We went there for a realtives birthday and there were 18 of us. It was very dissapointing, the steak was tuff even though it said matured for 6 weeks. Someone took there steak back twice. The price is way over the top for what it is. The desert was $20 and very small. Every one who had steak was unhappy but the people who had something else were happy. The service was great. They need to know this because unfortunately we wont be eating there again.
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