Nothing brings people together quite like an Asado. A South American-style barbeque, an event that brings loved ones together to celebrate the importance of sharing good food and wine.
This is held very close to gaucho culture and one that we encompass here at Asado Restaurant.
Patagonia, Argentina is known for whole lambs cooked over an Asado firepit. Splaying the whole animal over an open fire, and using all parts of the animal in their meal to ensure nothing goes to waste.
On Saturday 22nd of October we are bringing our Asado cooking outdoors to Southbank, to highlight the spectacle that is cooking over open flames.
Head Chef Camilo Guzman has prepared a fire fuelled five-course set menu, featuring traditional Patagonian style lamb and charcoal-roasted vegetables sponsored by our friends Simon George and Sons.
Our event will kick off with a 1:30 pm start, though we welcome diners to arrive at 1 pm to view the fire spectacle and watch as Camilo will be removing the lamb from the Asado, in preparation for the delicious lunch that will be served.
If there is one thing we know compliments a serving of succulent lamb, it is a glass (or bottle) of Pinot. That is why we are partnering up with Gonzalo Larre from Sol y Vino to offer a matched wine pairing of Pinots to complete your experience.
Date: Saturday 22nd October
Time: 1:30pm - 4:30pm
**Guests are welcome to arrive at 1 pm to view the lamb being taken off the open fire out the front of the restaurant
Where: Asado, 6 Riverside Quay, Southbank
Price: $160pp for a 5-course menu with a welcome cocktail, or
$220pp for a 5-course menu with a welcome cocktail and matched wine pairing
Set Menu
Entradas de la Costa de Patagonia
Empanada de Cordero
Smoked and braised lamb shank, Malbec, piquillo peppers, aji molido, parsley
Lubina
Salt crusted Barramundi cooked over open fire, pil pil sauce & trout roe on rice cracker
Trucha
Smoked Ocean trout, potato and Manchego croquette, black aioli
Raciones
Carpaccio de Langostinos
King prawn carpaccio, avocado, lime & corn shoot salad, burnt vegetable dust
Small Meats
Pulpo En Tinta De Calamar
Charred baby octopus, confit red onion, squid ink puree
Costillas de Cordero
Smoked and braised lamb ribs, charred corn puree, salsa Criolla, Tawny port jus
Mains
Cordero Cocido Sobre El Asador
8 hours slow cooked lamb, gremolata & jus
Vegetales al Rescoldo
Purple Congo potatoes, pumpkin and sweet potato cooked over ashes, spicy peanut sauce
Ensalada de Brotes y Bayas
Arugula, mixed shoots & berries, blackberry vinaigrette
Postre
Torta de Queso Ahumada
Smoked ricotta cheesecake, fire-roasted peaches, berry consommé
Please note menu is subject to change.
Due to the nature of this event, we are unable to accomodate any dietaries. Any cancellations within 72 hours will result in a restaurant dining credit. If you have any questions, please contact the restaurant at info@asado.melbourne.