Gaucho Grandeur

I finally got around to dining at Gaucho. More specifically, the Richmond branch. 
Three words I can think of to sum up the experience are: indulgence, accomplished and cordial. 

A thoroughly enjoyable meal which is a must if you enjoy a well prepared steak. It is on the dear side and a slight niggle is that you have to buy the accompanying sauce for your steak. However, once you taste the food any concern about value is forgotten. 

Complimentary breads. Soda bread and parmesan rolls with salt, pepper and vinaigrette 

Beef, chicken and cheese & onion Empanadas with a sweet chilli sauce

Chorizo sausage. Argentine chorizo: a combination of pork and beef and grilled Romero pepper

What about The Steak then?

The waitress presenting the steak options before placing the order

Medallions of Lomo Fillet steak, 225g

Bife De Lomo Fillet steak, 300g

With the trimmings.

Churrasco De Lomo Fillet steak, 400g
A spiral cut, marinated for 48 hours in garlic, parsley and olive oil

Pan-fried monkfish with Mayan gold potatoes, white crab meat, 
spring onion and saffron aioli

Crushed Mayan gold potatoes 

And for dessert....

Apple pancake, vanilla ice cream, cinnamon and popcorn

Argentine Baked Alaska. Sabayon ice cream and rhubarb compote

White chocolate and yoghurt mousse with mango coulis and coconut tapioca

Cheese board selection including: Kirkham's Lancashire, St James, Cashel Blue and Innes Brick 
with Malbec and Torrontés paste and oat cakes

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