Mozzarella, cheddar, truffle, piquillo dip

CHEESE & TRUFFLE CROQUETTES V

GAUCHO STEAK AND EGGS

Slow-braised beef, mushroom, creamed mash, red wine jus

GAUCHO STEAK PIE

Pan-fried seabream, corn humita, salsa macha

SEABREAM

GORDAL OLIVES V Ve

King prawns, rich tomato sugo, rocoto, basil

KING PRAWNS SUGO

Chilled tomato, cucumber, basil, olive oil

GAZPACHO SOUP V Ve

PAN DE BONO V

Love by Léoube Sparkling Provence Rosé, NV

Beef Tartare

Tuna Tartare

Tacos

Beef patty, smoked ketchup, melted cheese, chimichurri. Served with chips

The Gaucho Burger

Empanadas

Gordal Olives

Cheese and Truffle Croquettes

DOMAINE BOUSQUET ORGANIC, Malbec 2024

Pinot Noir/Syrah / Pinot Gris / Viognier 2025

DOMAINE BOUSQUET ORGANIC,

POMMERY GRAND CRU ROYAL, 2009

POMMERY BRUT ROYAL, NV

NARANJO ORANGE WINE, Torrontés 2024

DOMAINE CHANDON BRUT, NV

Heritage tomato salad

Peas and greens with lime and green chilli salsa

In a medium heavy-bottom saucepan over medium heat, melt 3 tbsp unsalted butter. Add 1 cup all-purpose flour and whisk constantly to form a smooth roux. Cook for 1–2 minutes without browning to remove raw flour taste.

Prepare béchamel base

Gradually whisk in 2 cups whole milk, a ladle at a time, ensuring no lumps form. Bring to a gentle simmer and cook, stirring constantly, until the mixture thickens to a thick paste that holds its shape when spooned (about 6–8 minutes).

Remove pan from heat. Immediately stir in 1 cup grated mozzarella and 1 cup grated sharp cheddar until fully melted and smooth. Stir in 1 tbsp grated Parmesan and 2 tsp truffle oil. Season with 1 tsp salt, 1 tsp black pepper, and 1/4 tsp ground nutmeg. Fold in 1 tbsp finely chopped chives.

Transfer the cheese mixture to a shallow container, spread to an even thickness (about 1/2 inch), cover surface with plastic wrap to prevent a skin forming, and refrigerate until firm, at least 2 hours or preferably overnight.

Line a sheet tray with parchment. Set up a dredging station: shallow bowls with 1/2 cup flour, 2 beaten eggs, and a bowl with 1.5 cups panko mixed with 1/2 cup fine breadcrumbs.

When the cheese mixture is firm, scoop by tablespoon or portion into small logs or balls (about 1 ounce / 28 g each). Wet hands slightly to get smooth shapes, roll each piece into desired shape, and place on the lined tray. Chill for 15–20 minutes to firm up.

Working in batches, roll each croquette first in flour, shaking off excess; then dip into beaten eggs, letting excess drip; then press into the breadcrumb mixture until completely coated. For an extra-crisp shell, return coated croquettes to the fridge for 15 minutes and repeat the egg + breadcrumbs step for a double coating.

Heat neutral frying oil in a deep saucepan or fryer to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb— it should sizzle and brown in about 30 seconds.

Fry croquettes in small batches (do not overcrowd) for 2–3 minutes, turning as needed, until golden brown and crisp. Internal cheese will be hot — handle carefully.

Use a slotted spoon to transfer croquettes to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

In a blender or food processor, combine 6 jarred roasted piquillo peppers, 1/2 cup crème fraîche (or sour cream), 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp truffle oil, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Purée until smooth and homogenous.

Taste and adjust seasoning — add more salt, lemon juice, or a few drops more truffle oil if desired. Transfer to a bowl, cover, and chill for at least 30 minutes to let flavors meld.

Arrange warm croquettes on a serving board or platter. Spoon a small bowl of piquillo truffle dip alongside or pipe a few quenelles on the plate.

Garnish croquettes with chopped fresh chives and a light dusting of finely grated Parmesan or microgreens. Serve immediately while croquettes are hot and the dip is chilled for contrast.

unsalted butter

all-purpose flour

whole milk

grated mozzarella

grated sharp cheddar

truffle oil (white or black)

finely grated Parmesan

finely chopped fresh chives

salt

black pepper

ground nutmeg

all-purpose flour (for dredging)

large eggs, beaten

panko breadcrumbs

fine breadcrumbs (or extra panko for second coat)

neutral frying oil (vegetable, canola, or sunflower)

jarred roasted piquillo peppers, drained

creme fraiche or sour cream

mayonnaise

fresh lemon juice

truffle oil

smoked paprika

fresh chives, chopped

microgreens or finely grated Parmesan (optional)

Remove the steak from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt, black pepper and smoked paprika; rub in 1 tablespoon olive oil to help the seasoning adhere.

Prepare and season

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–4 minutes). Add 1 tablespoon olive oil. When the oil is shimmering and just beginning to smoke, add the steak. Sear without moving for 2–3 minutes to develop a deep brown crust.

Sear the steak

Flip the steak and add 1 tablespoon butter, crushed garlic cloves and thyme/rosemary to the pan. Tilt the pan and spoon the foaming butter and aromatics over the steak (basting) for 2–3 minutes until an instant-read thermometer reads 125–130°F for medium-rare (adjust to 135°F for medium).

Finish with butter and aromatics

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes. Slice the steak across the grain into 1/4-inch thick slices just before serving.

Rest and slice

While the steak rests, make the chimichurri. In a bowl combine finely chopped parsley, chopped cilantro (if using), oregano, minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt and pepper. Whisk in the olive oil in a steady stream until emulsified. Taste and adjust seasoning — add more vinegar for brightness, more oil to mellow. Let sit at room temperature for at least 5 minutes to marry flavors.

If serving potatoes, toss halved baby potatoes with 1 tablespoon olive oil, smoked paprika and a pinch of salt and pepper. Roast on a baking sheet at 425°F (220°C) for 20–25 minutes, turning once, until golden and tender. Keep warm.

Optional potatoes (if using)

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Crack eggs into the pan (work in batches if needed). Cook slowly until the whites are set and edges are just lacy, about 3–4 minutes for sunny-side up. For over-easy, cook until whites set then flip gently and cook 20–30 seconds more. Season eggs with coarse sea salt and freshly ground black pepper.

Fry the eggs

Assemble sides on plates or a large serving board: place sliced steak, top with a generous spoonful of chimichurri, then nestle 1–2 fried eggs alongside and arrange roasted potatoes if using.

Scatter microgreens or chopped parsley over the steak and eggs, add lemon wedges at the side, and serve immediately. Encourage diners to squeeze a little lemon over the chimichurri and steak for brightness.

hanger steak or skirt steak (trimmed)

kosher salt

freshly ground black pepper

olive oil

garlic cloves (crushed)

fresh thyme or rosemary sprigs

flat-leaf parsley (packed, finely chopped)

fresh cilantro (optional, finely chopped)

fresh oregano leaves (or 1 tsp dried)

garlic cloves (minced)

red wine vinegar

red pepper flakes

lemon juice (optional)

large eggs

unsalted butter (for frying eggs)

coarse sea salt

baby potatoes or fingerlings (optional, halved)

olive oil (for potatoes)

smoked paprika (for potatoes)

microgreens or chopped parsley

lemon wedges

Pat beef cubes dry with paper towels. Season evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbs vegetable oil and 1 tbs butter in a heavy ovenproof pot or Dutch oven over medium-high heat. In batches (do not overcrowd), brown beef cubes on all sides until deep mahogany (about 3–4 minutes per batch). Transfer browned beef to a plate and set aside.

Season and brown

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook in the beef fat for 6–8 minutes until softened and beginning to color. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste.

Sweat aromatics

Pour in 250 ml red wine to deglaze, scraping up browned bits. Add 500 ml beef stock, 1 tbs Worcestershire sauce, 1 tsp oregano, 1 tsp smoked paprika, 2 bay leaves and 1 tsp brown sugar. Return beef and any accumulated juices to the pot. Bring to a simmer, then cover and braise on low on the stovetop or in a 150°C (300°F) oven for 2 to 2 1/2 hours, until beef is fork-tender.

Deglaze and braise

When beef is tender, remove meat with a slotted spoon into a bowl and reserve braising liquid (you will use approximately 300 ml for jus—if you have more, reduce separately). Skim excess fat. If filling seems too loose, mix 1 tsp cornstarch with 1 tbs cold water and stir into the simmering braising liquid; simmer 2–3 minutes until slightly thickened. Return meat to the sauce and keep warm. Discard bay leaves.

Reduce and adjust

While the beef braises for the last 20–30 minutes, heat 1 tbs butter in a skillet over medium-high heat. Add quartered mushrooms, 1/2 tsp salt and 1/4 tsp pepper. Cook without stirring for 2 minutes to brown, then stir and cook another 3–4 minutes until golden and any liquid has evaporated. Stir in 1 tsp fresh thyme. Fold the cooked mushrooms into the warm beef filling (this adds texture and flavor).

Place peeled, cut potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil, then simmer until potatoes are tender when pierced, 15–18 minutes. Drain thoroughly.

Cook potatoes

Return drained potatoes to the hot pot to dry for 1 minute. Warm 150 ml milk and 50 ml cream together; melt 60 g butter into the warm dairy. Mash potatoes through a ricer or with a masher until smooth. Stir in warm milk-cream-butter mixture until silky. Add 30 g cream cheese (if using) for extra richness. Season with 1 tsp salt, 1/2 tsp pepper and a pinch (1/8 tsp) nutmeg. Taste and adjust seasoning.

Mash and cream

Keep mashed potatoes warm until assembly. They should be pipeable but still soft enough to spread smoothly.

Finish

Collect about 300 ml reserved braising liquid (or reduce extra braising liquid to this volume). In a small saucepan, combine 300 ml braising liquid with 100 ml red wine and, if needed, 150 ml additional beef stock. Simmer over medium heat to concentrate flavors for 6–10 minutes until slightly reduced. Strain into a clean pan, whisk in 30 g cold butter off heat a little at a time to mount the sauce, creating a glossy jus. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Preheat oven to 200°C (400°F). If using individual ramekins or a single baking dish, lightly grease and dust with 1 tsp flour (shake out excess).

Preheat and prepare

Spoon the warm beef and mushroom filling into your pie dish(es), distributing evenly. Top the filling with an even layer of the creamed mash, smoothing with a spatula or piping with a large star tip for a decorative finish. Brush the mashed potato surface lightly with beaten egg for a golden crust.

Assemble pie

Place assembled pie(s) on a baking sheet and bake at 200°C (400°F) for 20–25 minutes, or until the top is golden and the edges are bubbling. If you prefer a darker top, finish under a hot broiler for 1–2 minutes—watch closely to avoid burning.

Bake

Remove from oven and allow to rest 5 minutes. Spoon red wine jus around or over the pie, garnish with chopped parsley if desired, and serve hot.

Serve

beef chuck, cut into 1-inch cubes

black pepper, freshly ground

vegetable oil

yellow onion, finely diced

carrot, peeled and diced

celery stalks, diced

garlic cloves, minced

tomato paste

dried oregano

bay leaves

red wine (full-bodied)

beef stock

Worcestershire sauce

brown sugar or demerara

cornstarch (optional, for thickening)

cold water (for cornstarch slurry)

mushrooms (cremini or button), quartered

fresh thyme leaves (or 1/2 tsp dried)

waxy potatoes (e.g., Yukon Gold), peeled and cut into 1-inch pieces

double/heavy cream

cream cheese (optional, for extra creaminess)

white pepper or black pepper

nutmeg (grated, optional)

pan juices from beef braise

red wine

beef stock (additional, if needed)

unsalted butter, cold (for mounting)

all-purpose flour (for dusting and thickening if needed)

egg, beaten (for egg wash)

fresh parsley, chopped (optional, for garnish)

Warm a dry skillet over medium heat. Add the dried arbol chiles and optional guajillo for about 30–45 seconds per side until fragrant and slightly darkened (do not burn). Remove and set aside. In the same skillet toast the peanuts (or almonds) and sesame seeds for 1–2 minutes until golden and fragrant. Remove and let cool.

Toast chiles and nuts

Add 2 tablespoons of the olive oil to the skillet over medium-low heat. Add the garlic cloves and quickly fry until lightly golden (30–45 seconds). Add the toasted chiles and briefly fry to bloom their flavor, about 15–20 seconds. Remove from heat.

Fry garlic and chiles

In a small blender or food processor combine the toasted chiles, fried garlic, toasted nuts, sesame seeds, apple cider vinegar, honey (or sugar), salt and pepper. Pulse a few times, then slowly stream in the remaining olive oil while blending to create a loose, slightly chunky oil-based paste. Taste and adjust salt, vinegar or honey. If too thick, add 1–2 tsp warm water. Transfer to a jar and set aside at room temperature.

Blend salsa macha

In a medium sauté pan over medium heat melt 2 tbs butter. Add the finely chopped shallot and cook, stirring, until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the corn kernels to the pan and stir to combine. Cook 3–4 minutes until kernels are warmed through and begin to soften. Add the heavy cream, ground cumin, salt, and pepper. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture thickens slightly, about 6–8 minutes.

Cook corn and cream

Use a potato masher or the back of a spoon to mash about half the corn in the pan to create a creamy texture while leaving some whole kernels for bite. Stir in the grated Parmesan (or queso fresco) until melted and incorporated. Remove from heat, stir in lime juice and chopped cilantro or parsley. Keep warm until plating.

Finish humita

Pat the seabream dry with paper towels (both outside and inside cavity if whole). Score the skin lightly 2–3 times on each side if whole. Season generously with sea salt, black pepper and smoked paprika, rubbing into the scores and inside cavity. Cut the lemon in half; reserve wedges for serving and squeeze one half over the fish.

Prepare fish

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 2 tbs olive oil. When shimmering, place the seabream skin-side down (or skin-side of fillets) and press gently with a spatula for the first 20 seconds to prevent curling. Cook without moving for 4–6 minutes until skin is deeply golden and crisp. Reduce heat to medium, add remaining 1 tbs olive oil and 1 tbs butter to the pan, spooning the butter over the fish for 30 seconds.

Pan-fry

Flip the fish carefully and cook the second side 2–4 minutes more (time will vary by thickness) until just cooked through (internal temp ~56–60°C / 133–140°F) and flesh flakes easily. Baste with pan juices, transfer to a warm plate, and let rest 2 minutes. Sprinkle chopped parsley and a squeeze of the remaining lemon over the fish.

Finish and rest

Spoon a generous portion (about 3/4 cup) of warm corn humita onto each plate, creating a bed for the fish. Place one pan-fried seabream (or fillet) on top of each humita. Spoon 1–2 tablespoons of salsa macha over the fish and around the plate (adjust to heat preference). Garnish with microgreens or baby herbs and serve with lemon wedges on the side.

Serve immediately so fish stays crisp. Leftover salsa macha keeps refrigerated in a sealed jar for up to 2 weeks; reheat humita gently if prepared ahead.

Cheese & Truffle Croquettes V

Gaucho Steak And Eggs

Gaucho Steak Pie

Seabream

Gordal Olives V Ve

King Prawns Sugo

Gazpacho Soup V Ve

Pan De Bono V

Love By Léoube Sparkling Provence Rosé, Nv

Beef Tartare

Tuna Tartare

Tacos

The Gaucho Burger

Empanadas

Gordal Olives

Cheese And Truffle Croquettes

Domaine Bousquet Organic, Malbec 2024

Domaine Bousquet Organic,

Pommery Grand Cru Royal, 2009

Pommery Brut Royal, Nv

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