FOOD BUSINESS LUNCH MENU Sunday Thursday 12 3pm GAUCHO BRUNCH Every Friday 12 4pm GAUCHO ROAST Every Saturday 12 11pm
STARTERS EMPANADAS Choose from a minimum of two: Beef Hand diced beef, red peppers, Spanish onion and ají molido Provolone and onion Mozzarella, cheddar and oregano Chicken Slow cooked chicken with tomatoes, onion, chilli, smoked paprika and fresh basil Humita Creamed corn with basil and mozzarella 25 each 48-HOUR DRY-AGED PROVOLETA Pan fried with basil pesto, served with plum tomato and basil bruschetta 55 ROASTED BEETROOT AND PUMPKIN SALAD Cauliflower couscous, affilla and almonds / 90 SALMON CEVICHE Ají amarillo, yellow pepper, fresh mango and coriander BURRATINA Balsamic reduction, cecina and fresh pomegranate 80 ARGENTINE KING PRAWNS Oven baked in spiced garlic butter, served with brioche toast 70 TUNA CEVICHE With guacamole WATERMELON SALAD Avocado, feta, chilli, mint, basil and toasted almonds with lemon dressing / 80 ECUADORIAN CEVICHE Shrimp, roasted tomato and pepper sauce, onion and coriander BRAISED BEEF BACK RIBS Glazed in a hoisin and chilli orange sauce with sesame seeds, fresh orange and pickled chillies 70 SEABASS TIRADITOS Coconut vinaigrette, chilli, pomegranate LOBSTER TACOS Coriander mayonnaise, red onion, iceberg lettuce and fresh lime 80 POACHED SALMON SALAD Pomelo, baby spinach, pomegranate, sweet chilli vinaigrette 55/85 MARINATED SHRIMP CAUSITA Spicy cocktail sauce with boiled egg SEAFOOD SAMPLER Marinated shrimp causita Tuna ceviche Seabass tiraditos 95 CHORIZO SAUSAGE Our own Argentine beef chorizo, pickled mixed peppers and red onion CRAB TOSTADA Traditional Latin American fried tortilla with crab, black bean purée, avocado, chilli, lime and coriander SCALLOPS SUCCOTASH Roasted fresh corn, chilli, smoked paprika, fresh lime 80
MAINS LOMO A LA MILANESA Tenderised fillet steak rubbed in chilli and parsley, coated in breadcrumbs 1 GAUCHO BURGER A blend of our four cuts of beef, provolone cheese, caramelised onions, garlic mayonnaise chipotle chutney, brioche bun. Served with chips 130 SALT BAKED CORN FED CHICKEN Infused with chimichurri butter, roasted garlic and grilled lemon Half 140 Whole 2 GRILLED LAMB CUTLETS Ratte potatoes, tomato and olive salsa 180 PAPILLOTE COD Cooked in a parchment pouch with fennel, courgette and fresh orange 1 THYME SALTED PUMPKIN BAKE Roasted pumpkin, tomato and smoked pepper stew, topped with three cheeses and finished with pesto and sundried tomato salsa 100 RISOTTO PRIMAVERA Leek, courgette, asparagus, chive, basil and mint /95 PAN ROASTED BREAM {A} Tomatoes braised in Torrontés and fresh basil 200 BEEF Price includes DIFC service charge.
BEEF Steaks served with your choice of topping, marinade or sauce LOMO ANCHO CHORIZO CUADRIL FILLET Lean and tender with a delicate flavour RIB-EYE Delicately marbled throughout for superb, full bodied flavour SIRLOIN Tender yet succulent with its strip of juicy crackling RUMP The leanest cut with a pure, distinctive flavour 225g Medallions 220 300g 2 400g 370 0g 470 225g Medallions 180 300g 220 400g 2 0g 330 300g 220 400g 270 0g 330 225g Medallions 1 300g 190 400g 2 0g 310 (From 0g) Per 100g 80AED (From 0g) Per 100g AED (From 0g) Per 100g AED (From 0g) Per 100g 55AED CHURRASCO DE LOMO Spiral cut, marinated for 48 hours in garlic, parsley and olive oil 300g 280 TIRA DE ANCHO Spiral cut, slow grilled with chimichurri 0g 330 CHURRASCO DE CHORIZO Spiral cut, marinated for 48 hours in garlic, parsley and olive oil 300g 230 / 0g 330 LOMITO PICANTE Chilli infused cuadril 2g 180 GARNISHES 10 - Stilton - Fried egg - Anchovy butter GAMBAS SKEWERS Three grilled Argentine red prawns with churrasco dressing MARINADES - Chimichurri - Garlic, parsley and olive oil - Ají molido, smoked garlic, parsley and olive oil - Ají amarillo, red jalapeño chilli and olive oil SAUCES - Peppercorn - Béarnaise - Mushroom - Blue cheese
SPECIAL CUTS Unique to Gaucho SIDES 32 TASTING PLATE A taste of our three most popular cuts - chorizo, ancho and picaña 4g 300 TAPA DE ANCHO Top of the rib-eye 300g 200 SHARING CHATEAUBRIAND Centre cut of lomo, slow grilled 4g 400 PICAÑA Top of the cuadril 300g 200 TRIO OF MEDALLIONS The most tender and lean cuts of lomo, ancho and lomito cuadril 300g 220 CINTA DE ANCHO Spiral cut, slow grilled with chimichurri 800g 0 THIN CHIPS Finished with chimichurri vinegar on request FAT CHIPS Truffle oil SWEET POTATO WEDGES Honey, lemon and chili BROCCOLI Toasted almonds DAUPHINOISE POTATOES With stilton HUMITA SALTEÑA Served in a corn husk with sweetcorn and mozzarella WHOLE ROASTED CAULIFLOWER CHEESE Ideal for sharing SPINACH Sautéed with garlic, olive oil and lemon ASPARAGUS Grilled with pan fried quail egg and parmesan FLAT MUSHROOMS Cooked in garlic and thyme HEIRLOOM TOMATO SALAD Basil and shallots MIXED SALAD Carrots, red onion and tomatoes in a shallot vinaigrette ROCKET AND PROVOLONE SALAD Red onion and aged balsamic ASADO DE CHORIZO Ají molido, smoked garlic, parsley and olive oil 700g 475 BEEF SAMPLER Cuadril, chorizo, ancho and lomo 1.2kg 880
DESSERT AND CHEESE SALTED DULCE DE LECHE AND HAZELNUT CHEESECAKE Coconut Italian meringue, salted dulce, milk chocolate ganache and marbled chocolate shard DULCE DE LECHE FONDANT Amaretto curd, chocolate crumble, vanilla ice cream and fresh fruits SUMMER PUDDING Whipped cream and fresh berries MILK CHOCOLATE AND PRALINE MOUSSE Biscotti and toasted hazelnuts ICE CREAM An assortment of ice cream and sorbet 38 DON PEDRO {A} Whipped ice cream and walnuts blended with Jameson s whiskey 70 POACHED PLUMS {A} Mascarpone sabayon, orange compote and a shortbread crumb CHEESE {A} A selection of British and Irish cheeses served with a Malbec chutney and oat cakes 3 cheeses 70 4 cheeses 90 5 cheeses 110 BANANA AND COCONUT MESS Dulce de leche, meringue, honeycomb and cream. Ideal for sharing