• Mon-Fri 12pm-3pm (Lunch)
  • Mon-Sun 5:30pm-11pm (Dinner)

$$$ - $$$$

  • Licensed
  • Take-home Fresh Produce
  • Group Or Function Booking

Hailed as Australia’s pioneering Argentinian restaurant, this 25 year old family owned South Australian business has created a renewed passion for the chargrill. To this day it is recognised as one of Australia’s best.

The Gaucho is the Argentinian equivalent of the North American cowboy, and are greatly admired figures in legends, folklore and literature. The Gaucho diet was composed almost entirely of beef, cooked slowly over coals while the gauchos were out on the range. For an Argentinian restaurant that prides itself on quality tender beef, the name is a perfect fit.

With two brothers Tony and Joe Puntureri at the helm and Head Chef, Chris Robinson, in its engine room, Gaucho’s prides itself on offering an unrivalled culinary experience.

Before joining Gaucho’s in 2002 Chris spent five years in Texas, where he developed a love and understanding of beef and meat cookery, Latin American flavours and different grilling and smoking techniques. The team of chefs pride themselves on sourcing the best local produce, preparing it with minimal influence, and serving it in its purest form. Just like the gauchos on the range did.

Thanks to its geographic location, Gaucho’s is closely surrounded by some of the best produce in the world. Be it wagyu beef from Mayura Station in Millicent, Adelaide Hills lamb, Spencer Gulf king prawns or Coffin Bay oysters, the kitchen team is committed to supporting local producers and suppliers where possible.

With the beef hand selected, aged on premise to chef’s standards and butchered on-site, Gaucho’s prides itself on preparing each piece with minimal interference and serving it straight from the grill to your plate.

Only the best cuts of beef are selected. The grain-fed wagyu rump, with a marble score of 9+, comes from the Mayura Station located at Millicent on the Limestone Coast. It is lightly coated with the house chimmichurri sauce, a traditional Argentinian condiment made up of parsley, garlic, oregano, chilli, red wine vinegar and olive oil – which has become Gauchos’ signature flavour.

The Bife De Chorizo, a New York-style porterhouse, comes from the Riverine region of southern New South Wales, and is aged for a minimum of 42 days with the bone out. The Chuleton T-bone steak is a local cut, from the Mt Lofty Ranges in the Adelaide Hills, and is aged for a minimum of 40 days.

Dessert lovers are not left wanting, with options including the famed Don Pedro – vanilla bean ice cream layered with callebaut hazelnut chocolate, served over fior di latte or coffee liqueur. Of course it’s nearly impossible to go past the churros, especially when they’re served with a salted callebaut chocolate caramel dipping sauce.

Whatever your event or celebration, the Gaucho’s team will be sure to make your special occasion a truly memorable one. With two generous sized function spaces they are able to cater for your requirements and create the best possible function package for you. A la carte or tailored set menu dining options are available along with set drinks or tailored drinks packages.

Locate Gaucho's Argentinian Restaurant

91 Gouger Street, Adelaide SA


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