Our homemade Chorizo is a traditional Argentinian spiced sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef, blend of our four cuts of beef, combined with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime and Rib Eye Certified Black Angus with salt, pepper, sweet paprika, garlic, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

Our homemade Chorizo pork is a combination of the Kurobuta pork and several spices. It is the combination of sweet paprika, salt, pepper, soda water, ground garlic, bay leaves, oregano and fresh onion with the highest quality pork in the world, characterized by a sweet rich flavour, delicate texture and an unbelievable level of juiciness makes this traditional Argentinian sausage into something very special. The Chorizo is encased in a 100% plant based casing, which is also suitable for our Halal applications.

Kurobuta pork is the most highly prized pork in Japan and comes from the ancient breed of pigs known as Black Berkshire. The meat from the pure oriental strains of Black Berkshire, found in Japan, is regarded as the highest quality pork in the world and is characterized by a sweet rich flavour, delicate texture and an unbelievable level of juiciness.

Quinson Fils’s Petit Chablis from Burgundy has a lovely pale gold colour. Fruity notes with dominant citrus notes and slight honey aromas. The palate combines liveliness, fruit and lingering aromas with a persistent finish. Lovely with pork, it is very appealing with goat cheese and baked figs as well.

Our Mulwarra lamb is premium quality Fresh Australian Range Fed Lamb and Milk Fed Lamb sourced from the prime lamb production areas of South Eastern Australia. Our lamb is processed by two of Australia’s leading lamb processors with a large number of lambs sourced directly from leading grower’s groups. These growers produce lamb recognised as the finest available and they ensure we have a reliable year-round supply of quality lambs. Hand-cut and hand-trimmed by the El Gaucho butchers it is a remarkable Halal certified and mouth-watering lamb chop.

The Chateau Musar Red pairs very well with lamb and veal with fresh herbs. It has a palate full of rich black and red fruits – plums and damsons dominate with pomegranate, baked cherries and Christmas spices. An intensely concentrated powerful vintage with fine smooth tannins and a spicy, warming finish.

The New York Striploin is known as a classic steakhouse cut, juicy and flavourful with the perfect ‘bite’. Taken from in-between the 13th and 14th rib, the loin section, the Striploin is not as tender as the tenderloin, but much more flavourful and often called from gourmands the tastiest cut. All US products in our restaurants are Halal certified and supplied by the company Greater Omaha Packing – The company is family owned and operated since 1920. Located in the heart of the Corn Belt, the beef supplied by the company always exceeds high expectations.

The Bodega Vistalba Corte C from Mendoza has an intense red colour. Red fruits aromas, prunes and rippen cherries. Sweet entrance, silky tannis. Rippened cherries and dry fruits such as almonds and nuts. Beside meat, the Vistalba Corte C goes very well with pasta, legumes and mature cheese.

Known as the “King of the T-Bones”, this incredible cut lets you enjoy the tenderloin and striploin steak at the same time, while the center T-shaped bone divides the two sides of the steak. The Porterhouse is packed with intense flavor and wonderfully thick.

The Certified Angus Beef has been since 1978 an exclusive certification from the company Greater Omaha Packing – The company is family owned and operated since 1920. Located in the heart of the Corn Belt, the beef supplied by the company always exceeds high expectations, while sourcing from individual farmers and ranchers only the highest quality Angus cattle. Coming from the lightly worked upper rib cage area, the Rib Eye Steak is both flavourful and tender, making it perfect for slow oven roasting and grilling. The Rib Eye Steak is surely a gift to all steak purists with its rich flavour, smooth texture and juiciness.

Luca Malbec Uco Valley from Mendoza is surely a good choice for the rib eye. It has loads of spice and black cherry cola aromas with notes of cocoab The berry flavors really pop on the palate as the wine has both good depth and very lively acidity that leads to an incredibly long finish. A bottom note of freshly brewed espresso keeps the mouth watering too. Beside pairing well with steak, it goes very well with medium strong cheese as well.

All US products in our restaurants are Halal certified and supplied by the company Greater Omaha Packing – The company is family owned and operated since 1920. Located in the heart of the Corn Belt, the beef supplied by the company always exceeds high expectations, while sourcing from individual farmers and ranchers only the highest quality cattle. The Rib Eye Steak is sliced from the rib primal of the beef animal and has just the right amount of marbling to allow to combine tenderness, juiciness and flavour – buttery and perfect for roasting and grilling.

The Caymus Cabernet Sauvignon from Napa goes greatly with the rib eye. It has a dark, scarlet red color, with powerful aromas of sweet ripe cabernet grapes. Initial impressions are fantastically appealing, brooding to expansive textural sensations of finely grained cacao tannins. The whole of the wine is balanced, rich, expressive and impressively complex. The backbone of fine tannin and sweet ripeness is a carry over from perfectly mature fruit.

Our homemade Salchicha is a traditional Argentinian spicy sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef in combination with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime and Rib Eye Certified Black Angus with salt, pepper, sweet paprika, garlic, fresh chillies, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

Named because it allegedly resembles the Tomahawk axe, the Tomahawk steak is an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. As it is a bone-in rib steak, it has a large amount of inter-mus- cular fat, which gives it this intense flavour when cooked, as flavours are released from both, the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. All US products in our restaurants are Halal certified and supplied by the company Greater Omaha Packing – The company is family owned and operated since 1920. Located in the heart of the Corn Belt, the beef supplied by the company always exceeds high expectations.

Coming from the lightly worked upper rib cage area, the Rib Eye Steak is both flavourful and tender, making it perfect for slow oven roasting and grilling. The Rib Eye Steak is surely a gift to all steak purists with its rich flavour, smooth texture and juiciness. Australia’s number one producer of premium quality Wagyu Beef uses Karoge Washu bred Wagyu and Tajima Bloodlines, selected on the basis of more than forty years of progeny testing. Through ongoing training programs, the company is educating Australia’s farmers to correctly feed and manage these cattle from birth to slaughter.

The Duckhorn Cabernet Sauvignon is a good choice for a juicy rib eye. It has vibrant layers of red and black fruit mingle with hints of violet, dried herbs, black licorice and graphite. The flavors echo the aromas, with lovely black currant and licorice elements supported by firm, impeccably balanced, tannins and an excellent structure. Good acidity helps to carry the juicy dark fruit notes through to a long, satisfying finish.

Cut from the Short Loin, it is also known as Top Loin or New York Strip Steak. The Wagyu Striploin is evenly marbled with a creamy webbing of delicious fat and with a marble score of 6 it is incredibly flavourful and often called from gourmands the tastiest cut. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

Named because it allegedly resembles the Tomahawk axe, the Tomahawk steak is an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. As it is a bone-in rib steak, it has a large amount of inter-mus- cular fat, which gives it this intense flavour when cooked, as flavours are released from both, the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

The USDA Prime is the highest grade of beef in the USA and properly aged in our cold storage for additional 21 to 28 days to fully develop the flavour and tenderness for that melt in your mouth and consistent quality experience. Taken from the smaller end of the tenderloin and located between the sirloin and rib, hand-cut and hand-trimmed by the El Gaucho butchers, the filet steak is a feast for the eye and the mouth.

The Castello D’Albola Chianti Classico DOCG from Tuscany pairs nicely with a filet. It is firm and taut, with a core of cherry and berry flavors, accented by underbrush tobacco and iron notes, balanced with a mineral aftertaste. Perfect for dishes of the traditional Chianti cuisine, as well as for grilled meats and mature cheeses.

The Wagyu Filet 7/8 is taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steaks are a feast for the eye and the mouth – Tender, juicy, flavoursome. With a marble score of 7/8, you are entering the world of premium Wagyu beef just at the right marbling. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

The Pauillac De Lynch Bages from Bordeaux is lovely together with a Wagyu Filet. Deep colour, with finely wooded aromas of red fruit and spices. The mouth is well rounded, with silky tannins. Very nice freshness, with elegant and suave finish.

The Wagyu Filet Mignon from Australia reaches with 9 the highest marble scores of the country. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steaks are a feast for the eye and the mouth – Tender, juicy, flavoursome. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

The Pauillac De Lynch Bages from Bordeaux is lovely together with Wagyu Filet Mignon. Deep colour, with finely wooded aromas of red fruit and spices. The mouth is well rounded, with silky tannins. Very nice freshness, with elegant and suave finish.

Grown in Australia’s south eastern Gippsland region, all cattle enjoy nutrient-rich pastures and high quality grass feed year around, no exposure to Hormone Growth Promotants, as well as a stress-free environment which guarantees the most tender beef. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steak remains a top selling steak. Being slightly marbled, the grass-fed beef is characteristically flavoursome and allowing a unique presentation.

The Giesen Pinot Noir Marlborogh from New Zealand pairs very nicely with the filet. It is an expressive wine with aromas of red cherry, plum, dry spice and earthy mushroom notes. The vibrant fruit driven palate shows concentrated red fruit with savour flavours and well rounded yet firm tannis with great length. Perfect for beef, mushroom sauce and cheese as brie, camembert, Gruyeres and goat cheese.

The Certified Angus Beef has been since 1978 an exclusive certification from the company Greater Omaha Packing – The company is family owned and operated since 1920. Located in the heart of the Corn Belt, the beef supplied by the company always exceeds high expectations, while sourcing from individual farmers and ranchers only the highest quality Angus cattle. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steak remains a top selling steak. Being slightly marbled, the grass-fed beef is characteristically flavoursome and allowing a unique presentation.

The Torbreck Woodcutter’s Shiraz from Australia pairs very nicely with a filet steak. The aromas and flavors feature smoky, stemmy, herbal goodness layered over blueberries and black cherries, while the palate is full and supple and the finish long, silky and elegant.