Gaucho

Visit Gaucho Sloane – book a table, view our menu or make a group booking. This restaurant is located in the heart of Chelsea.

Gaucho Sloane - The Finest Argentine Steaks - The heart of Chelsea

Leeds, Birmingham and Edinburgh) Menu availability is subject to location Reservations for up to 12 people before 6pm can be made via the form above.

For dinner bookings of 9 or more people please use our group enquiry form.

http://www.gauchorestaurants.com

Gaucho Grill restaurant review

There are fish and chicken dishes on offer, but to eat anything other than the Argentinean beef is rather missing the point.

First though, sample a selection of empanadas – small savoury pastries, rather like mini Cornish pasties, filled with ground beef, spinach and goat’s cheese or tuna, as eaten on the streets of Buenos Aires.

Beef is served in three sizes – 225g, 300g and 400g (larger steaks can be ordered, but you’d better be feeling really hungry).

Before making a selection, from rump, sirloin, fillet and rib eye, you will be shown the raw beef cuts to give you a better idea of what you’re eating.

There are seven Gaucho Grills across London including Hampstead, Piccadilly, Canary Wharf, Richmond and Tower Bridge.

Restaurant review: Gaucho, Piccadilly, London - Telegraph

Gaucho is a rapidly expanding chain in London and Manchester specialising in Argentine beef, including a 1200g sample selection at a bargain £65; keen pricing like this will seriously worry those flash Burlington Berties who run Burger King.

Ours is called "fire and ice", a compact mound of lobster and shrimp, coconut, lime and citrus sauce, coriander and red onion.

The fire presumably comes from the jalapeño, a chili pepper that gives a burning sensation; but to my palate any fire is put out by the ice, so while it is pleasant enough it's a little bland.

Better is the more conventional seafood platter of tiger prawns, shrimps, lobster and oysters; the shrimps, perhaps intended as the makeweight in the deal, really sing for my supper.

In its South American guise, malbec is quite a soft red; just as well, because the French variety is blended to make claret and the combination of blood-red meat and claret is too Nicholas Soames to contemplate.

REVIEW: Gaucho, Charlotte Street, Fitzrovia - The Foodaholic

They got a little carried away with the squid ink and the scallops struggled to cut through it all with its fresh flavour of the sea.

Full of flavour, and a nice hit of smokiness from the grill was made even better once dipped in to that home made bearnaise sauce.

Its rich flavour just seemed more locked in, smokiness more absorbed into the meat and the chimichurri sauce makes for one hell of a difference.

A glass of sweet wine unexpectedly appeared with it, and by this point all the cowhide and metal poles around the room seemed like a good idea.

It was very rich, full of flavour and the poached kumquats were a lovely pairing.

Gaucho Sloane Restaurant Review » Frost Magazine

It is made from parsley, garlic, fresh pepper, olive oil, red pepper and red wine vinegar.

For our starter I have the pan-fried scallops with watercress purée, smoked pancetta and confit red peppers and my colleague has the crab caustic with egg, lime and avocado.

The scallops are perfectly cooked and the sauce is wonderful, the smoked pancetta on top really works too.

My colleague has pork belly with pumpkin purée, glazed button onions and buttered cabbage.

It has a fantastic, sweet, sticky sauce that is not heavy and is divine with the pork.

Gaucho Grill, SW3 | Life and style | The Guardian

How can the branch of the Gaucho Grill on London's Sloane Avenue, which prepared for me a superlative steak, also serve up as a starter the exercise in gastronomic illiteracy that is the carpaccio ceviche?

Sure, the beef may be best Argentinian fillet, but that doesn't make it a reasonable thing for an Argentinian restaurant like the Gaucho Grill to do.

At the Gaucho Grill they come in a handful of cuts and sizes, topping out at 400g, and they really do use the best Argentinian beef.

Three places to revel in a taste of the Americas Bocanova, 90 Colston Street, Bristol (0117 929 1538) Brazilian-born chef proprietor Humberto Banks-Benevenuto favours a Mediterranean-style menu at this lively Bristol venue, but there are always a few dishes like moqueca (swordfish stew with coconut milk) and crabcakes made with palm oil and peppers.

Armadillo, 41 Broadway Market, London E8 (020 7249 3633) Rogerio David's chic little Latino place may be out on a culinary limb in Hackney, but his New Wave pan-American cooking style draws in foodies from all over town.

Gaucho Piccadilly | Restaurants in Mayfair, London

From the Argentinian-style cheesy breads to the dulce de leche pancakes, via the succulent empanadas, meat and fish dishes, the food is impeccably sourced and carefully prepared.

The main event is the beef; before the meal, a waiter comes over with the five main steak cuts and explains how they’re best served and accompanied.

If you want the meatiest meat, choose ribeye, though the fillet is heavenly for those frightened of fat.

Service is attentive and can verge on the invasive, especially at the Piccadilly and Richmond outposts – have a polite word and the waiters will back off.

The newest branch is in Smithfield, bringing meat to London’s carnopolis, as it were, and there’s an O2 outlet where show-goers can hire a private suite.