Our Menu

Modern Argentinian food, designed to share with a nod to Argentina’s Spanish roots. Offering everything from elegant Spanish conservas, delicately prepared pintxos to rustic smokey Asado meats. Prime O’connor beef cuts straight from the sizzling parrilla, the finest locally sourced produce and of course the quintessential Argentine desserts.

TAPAS ~ PINTXOS

Ostra:
4.5 each
Oysters served with guindilla pepper dressing & lemon
Lengua:
5 each
Grilled beef tongue skewer, chimichurri
Pinchos Morunos:
7 each
Andalusian marinated chicken thigh skewers, lemon dressing
Mejillones:
4 each
Fried smoked mussels, pickled cucumber, garlic mayonnaise
Croquetas:
5 each
Salted cod croquette, sour cream, pickled fennel slaw
Empanada:
~ Beef, green olive & boiled egg
6 each
~ Sweetcorn, manchego, Spanish peppers
6 each
Pan con tomate:
7
Toasted bread, tomato, garlic, olive oil, sea salt
Boquerones:
16
White anchovies, sweet paprika, salad cream, charred toast
Alcachofa:
12
Artichoke hearts, grape tomatoes, garlic, chilli
Coliflor:
13
Fried cauliflower, Manchego, dill pickles
Jamon:
40gm – 28
Shaved Iberico Jamón

CONSERVAS ~ SMALL IMPORTED TINS

Mejillones en escabeche:
16
Mussels in escabeche served with grilled bread
Berberechos al natural:
15
Cockles in brine served with potato crisps
Ventresca de Atún:
21
Tuna belly in olive oil served with grilled bread

MÁS PEQUEÑO ~ SMALLER

Ceviche:
21
White fish ceviche, pickled corn, charred spring onion, yellow peach
Provoleta:
16
Provolone cheese, dried oregano, oloroso sherry raisins
Tartar:
19
Beef tartare, pickled mushrooms, anchovy mayonnaise, potato chips
Tomate:
18
Heirloom tomato salad, grilled peach, almonds, parsley pesto

PARRILLA ~ CHARCOAL GRILL

MÁS PEQUEÑO ~ SMALL MEATS

Chorizo:
16
House made pork sausage
Morcilla:
14
Spiced black sausage
Calamar:
17
Charred cuttlefish, smoked paprika, squid ink
Tira de Asado:
30
O’Connor’s premium pasture fed beef short ribs

PARRILLA ~ CHARCOAL GRILL

FUERTES ~ MAINS

Pescado del día:
MP
Market fish of the day
Pollo:
35
Free range half chicken with mapucha spice, lemon
Cordero:
250g – 36
Pasture fed lamb rump spiced with coriander and chipotle
Vacío:
300g – 40
O’Connors premium pasture fed flank steak
Entraña:
300g – 38
Rangers Valley grain fed inside skirt steak
Lomo:
300g – 68
O’Connor’s premium grass-fed eye fillet
Solomillo:
500g – 70
O’Connor’s premium dry aged pasture fed bone in striploin
Ojo de bife:
500g – 80
O’Connor’s premium dry aged pasture fed rib eye

FIRE PIT ~ ASADO

Cochinillo:
250g – 41
Western Plains pork, cooked over open fire

ACOMPAÑAMIENTOS ~ SIDES

Lechuga:
12
Baby cos leaf salad, lemon & truffle dressing
Brócoli:
13
Charred broccoli slaw, hazelnuts, raisins
Espárragos:
16
Chargrilled asparagus, Mahón cheese, almond bread crumbs, poached egg dressing
Zanahorias:
14
Chargrilled carrots, pumpkin seeds, goats curd, black cabbage cream
Pimientos:
13
Warm capsicum, roast onions, sherry vinegar, oregano
Papas:
13
Fried russet potatoes, chimichurri rojo, garlic aioli

POSTRES ~ DESSERTS

Alfajor:
4
Argentine cookie filled with dulce de leche
Tres leches:
15
Three milk sponge cake, strawberries and cream, raspberry and red pepper sorbet
Almendres:
16
White chocolate parfait, almond and chocolate crumble, caramel sauce
Piña:
15
Wood roasted pineapple, marshmallow, saffron lemon curd, coconut sorbet
Flán:
15
Dulce de leche crème caramel, salted peanut praline
Vigilante:
16
Chef’s choice of cheese served with quince paste, muscatels and lavosh