Our sharing style menu is inspired by the meals we came to know and love during our time in Argentina. The social element of an asado is an integral part of Argentine culture and is considered an opportunity to enjoy great food and wine with family and friends. We look forward to sharing our love of the Argentine parrilla (charcoal grill) with you.

With our sharing style menu we focus on the simplicity of Argentine cooking, with hearty favourites including empanadas, entraña (hanger steak), chorizo, morcilla (spiced black sausage), along with other traditional dishes and vegetables from the grill.

We use the highest quality, locally raised pasture-fed, Hereford and Angus beef. The majority of our beef comes from O’Connor’s Premium, the very best beef from Gippsland, if not the world.

There are plenty of vegetarian dishes on offer and we cater for dietary requirements wherever possible. A large selection of side dishes complement the seasons, with favourites such as brócoli (fried broccoli with salted ricotta) and zanahorias (burnt carrots with thyme and goats curd).

Of course, a meal at San Telmo is not complete without tasting the Argentine national dessert, dulce de leche, which you find in our ever popular flan and alfajores (biscuits).

MÁS PEQUEÑO ~ SMALLER

Chapa: Flat bread with olive oil and pickled zucchini

4

Empanada: Traditional Argentine fried pastry

~ Beef, olive and egg

6 Each

~ Corn, onion and mozzarella

6 Each

Ceviche:

~ Lemon cured Swordfish with chilli, sweet potato and onion

16

~ Rudderfish, octopus, roasted pepper, potato and dill.

18

Brócoli: Fried broccoli with pecorino

13

Humita: Polenta, corn and basil chips with chipotle mayonnaise

12

Provoleta: Provoleta: Fried provolone cheese, dried oregano, dried chilli, pepper and lemon

16

Tartar: O’Connor’s flank tartare, egg yolk, potato crisps

18

Plato de Picada: Cured meat plate with chapa and house made pickles

18

Vitello Tonnato: Eye fillet, tuna, capers, parmesan

18

Berenjena: Charcoal roasted eggplant, garlic and tahini puree, spring onion, orange, basil

15

ACOMPAÑAMIENTOS ~ SIDES

Lechuga: Baby cos lettuce with shallots and horseradish dressing

13

Ensalada Verde: Mixed leaves, radish, dill, lemon

13

Achicoria: Radiccio, fennel, pickled pear, walnuts and malbec vinaigrette

14

Alcachofa: Roasted jerusalem artichoke, mozzarella, rasins, lemon, shallot

16

Papas: Potato, cornichon, shallot, parsley, aioli

14

Zanahorias: Burnt carrots with hazelnuts, thyme, and garlic goats curd

14

14

Calabaza: Roasted pumpkin, creme fraiche, spiced pumpkin seeds

16

O’CONNOR’S PREMIUM BEEF

For three generations the O’Connor family has been sourcing the finest quality beef from South Gippsland, grazing on what is undeniably Australia’s most prized environment for producing premium beef.

Entirely free range cattle, they are raised on a natural diet of Gippsland’s pure pastures, without any artificial growth hormones, and tested free of antibiotics and chemicals. They are the best Angus and Hereford cattle breeds, flourishing in the crisp fresh air, pristine water and nutrient rich pastures.

After selecting only the very best of these steers, they are then hand graded for colour and marbling to ensure they are providing the utmost in tenderness, texture and taste.

This grading ensures a premium category the majority of which is sold to the highest bidder in Japan, however we have managed to ensure Melbournian’s still have access to the worlds best beef which is grown in our own backyard.

Each of these premium cuts are finally dry aged on the bone for a minimum of 4 weeks. This traditional butchers practice further enhances the tenderness and brings out the full flavour of this very special beef.

We hope you enjoy

DESDE LA PARRILLA ~ FROM THE CHARCOAL GRILL
MÁS PEQUEÑO ~ SMALLER

Chorizo: House made pork and beef sausage

16

Morcilla: Spiced black sausage

14

Mejilla de Cerdo: Braised Berkshire pork jowl with crackling

19

Tira de asado: O’Connor’s premium pasture fed beef short ribs

30

MÁS GRANDE ~ LARGER

Pescado del día: Market fish of the day

38

Pollo: Free range corn fed half chicken with minced garlic

30

Cuadril de cordero: Pasture fed lamb rump spiced with coriander and chipotle | 250g

35

Vacío: O’Connor’s premium pasture fed flank steak | 300g

33

Entraña: O’Connor’s premium pasture fed hanger steak | 300g

39

Solomillo: O’Connor’s premium dry aged pasture fed bone in sirloin | 500g

66

Bife de lomo: O’Connor’s premium pasture fed eye fillet | 300g

66

Ojo de bife: O’Connor’s premium dry aged rib eye | 500g

78

Asado especial del día: Special of the day

POA

POSTRES ~ DESSERTS

Alfajor: Argentine cookie filled with dulce de leche

3.5

Limón: Lemon sorbet, prosecco

8

Flan: Dulce de leche crème caramel with salted peanut praline

14

Chocolate: Chocolate tart, malt cream, cocoa nib tuille

14

Mandarina: Mandarin and almond cake, buttermilk sorbet, mandarin curd and pistachio

14

Panqueques: Ginger spiced dulce de leche crèpes with ice cream

14

Vigilante: Cheese selection with muscatels and quince paste

1 for 12
2 for 18
3 for 22