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As the first Argentinian restaurant in Australia, this restaurant is a true celebration of its heritage. The large restaurant is spread over two rooms, both with a distinctive ranch-like ambience. The kitchen and the large chargrill are visible from the front room of the restaurant and from the street-side tables, the smell of the marinated meats and seafoods escapes when it hits the chargrill, a mouth watering tease for your tastebuds.
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 chargrilled 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, at some point, it will have to end.