Dishes you should try from the Gaucho menu that aren’t steak.
Plating up ribeye, sirloin and fillets that slice quicker than butter, Gaucho are renowned for their Argentinian steaks. But the restaurant has an array of gorgeously crafted and perfectly cooked dishes on their menu that deserve just as much airtime.
From Icelandic cod and diver scallops to luxurious cheese‐based dishes and vegan risottos, there are plates for the meat‐free and curious at Gaucho. Discover the dishes below and save on them all thanks to 25% off the total bill, including drinks, Sunday – Thursday at Gaucho with a gourmet society membership. Even more reason to get well and truly lost in the extensive menu.
Here’s what to order from the Gaucho menu other than steak.
A gorgeously creamy burrata pouch sourced from Italy perched atop toasted, crisp sourdough. Sat alongside a winter truffle infused tomato salad, it’s scattered with aged balsamic for a tart finish.
Wild Mushroom Tagliatelle.
Exotic eryngii mushrooms from Southern Europe and enoki mushrooms, mainly found in Japanese dishes, are the star ingredients. Mixed with Torrontés wine (white Argentinian wine grapes), cream, tarragon and raw egg yolk, this is a pasta dish with all the frills.
A velvety beetroot purée, earthy roasted and crisp beetroot pieces topped with toasted almonds for a deeper flavour. The perfect wine accompaniment? Creation, Viognier 2018, Walker Bay.
Seared diver scallops.
Sourced from America, these scallops have been hand‐picked by scuba divers. Accompanied by a satiny cauliflower purée and pickled cauliflower with a Spanish sausage morcilla crumb.
Sourced from Iceland, Gaucho’s Atlantic cod dish is paired with quinoa, edamame beans and a fruity blood orange dressing. For a complementary wine, try the Monte Carbonare Soave Classico, Garganega 2017, Suavia, Vento.
A Latin‐American classic, take your pick from beef, humita (a steamed corn mix) or sun‐dried tomato and mozzarella empanadas.
Fall off the bone lamb cutlets sourced right here in the UK, dressed with a juniper and mustard dry rub. Cooked over fire for an earthy flavour and served with firecracker chimichurri.
Sticky Toffee Pudding.
A sweet, steamy date sponge drizzled with a salted dulce de leche sauce and served with clotted cream. Pair with Saint Felicien Doux, Semillion 2012, Bodega Catena Zapata for the ultimate indulgent finish.
Grey goose vodka, butterscotch schnapps, limoncello, lemon juice and vanilla syrup.
Bulleit Rye bourbon, Cynar, Noilly Prat and cacao liqueur.
Visit one of Gaucho’s 16 restaurants across the UK to try these dishes and get 25% off the total bill, including drinks, with gourmet society.