As we approach the end of another fantastic year, we can’t help but reflect on the experiences we’ve had especially when it comes to our menus. We decided to ask Stephen Clark, Oliver Gould, Mikey Dalton and Juan Berbeo what dishes made the top of their lists for the year, whether they were new items that quickly became popular or perhaps classic dishes that always pop up on every kitchen docket. How many of these dishes are on your list of favourites?

Flan con Dulce de leche – San Telmo, Palermo and Asado

There is a reason why this much loved Argentinian dessert has been a permanent on the menus at San Telmo, Palermo and Asado. Made with dulce de leche, eggs, milk and vanilla this flan takes the form of a classic crème caramel gently wobbling on the plate surrounded by caramel. Served with a healthy dollop of dulce de leche on top and a scattering of salted peanut praline, all you need is a little pedro ximenez and an alfajor to finish.

Asado’s Lengua

When it came time for Oliver Gould to select Asado’s favourite menu items for 2019 it was a no brainer that the lengua would be his first pick. One of the most ordered items from Asado’s pintxos menu, this grilled beef tongue skewer served with lashings of chimichurri has converted many diners who had always shied away from offal. Described by many of the staff as “Some of the best meat you will ever eat” the lengua has a rich beefy flavour with a tender texture that almost melts when you eat it. Go on, give it a whirl!

Pastuso’s Ceviche Peruano

The beauty consists of ruby red snapper cured in lemon juice with sweet potato. Not only is it Pastuso’s signature dish but the personal favorite of Head Chef Juan Berbeo. The tangy leche de Tigre and the crunch of the cancha (Peruvian corn) reminds you of being in a market in Lima having a bowl of this amazing plate and paying only a couple of “Soles”

San Telmo’s Mejilla de Cerdo

The Braised Berkshire pork jowl with crackling sits humbly on San Telmo’s menu alongside other classics like the chorizo, morcilla and beef short ribs. Braised in apple and orange juice, white wine and chicken stock, these perfectly tender slices of pork melt in your mouth while the extra crunchy pieces of crackling garnished on top always go down a treat. The perfect dish to enjoy before embarking on a journey of steak!

Palermo’s Tiramisu

Introducing the best tiramisu you will ever have. When we asked Mikey Dalton what his favourite dish of all time was, only four syllables needed to be said. Tir-a-mi-su. Vanilla sponge, with coffee gel, honeycomb and bursts of Dulce de leche throughout. Paying tribute to Argentina’s Italian roots and influences this classic Italian dessert (with an Argy twist) will always remain on the menu at Palermo.

San Telmo’s Calamar

One of the newer additions to San Telmo’s menu this year. Lightly scored cuttlefish is cooked in a flash over the hot coals keeping it tender but flavourful and charred. Served with tiny bites of savoury morcilla (blood sausage, a house specialty), tomato, almond hummus and fresh watercress. This dish instantly became popular with the masses for it’s unique and delicious flavour combination and bold presentation.

Asado’s Vieira

A crowd favourite at Asado. A Hervey Bay scallop baked over the coals in a compound butter that contains Jamon, red onion, garlic, chives, cayenne pepper, tomato, brandy and breadcrumbs. It goes without saying that this bite is packed with flavour. Perfectly paired with a glass of sangria too!

Palermo’s Cordero a La Cruz

If you haven’t seen Palermo’s Asado fire pit we can only recommend you join us on a Friday or Saturday night to catch a glimpse of the Cordero a La Cruz. This Gippsland Suffolk lamb slow cooked on the cross for 6 hours is only available on Friday and Saturday nights and is the first thing to sell out every time. “Get in quick because once it’s gone, it’s gone!” - Very good advice Mikey!

Pastuso’s Calamar

Given Pastuso’s passion for fresh locally sourced seafood, it’s a given to see the Calamar on this list. Chargrilled calamari with a squid ink Acevichada sauce and Aji Panca oil. Chargrilling and mixing exotic flavors with Peruvian chillies and giving a modern touch means this iconic dish is a fantastic representation of what Pastuso does.

O’Connors premium dry aged Ribeye - San Telmo, Palermo, Asado and Pastuso

It’s no secret that all of the restaurants in our group have a focus on meat and traditional cooking methods with the Parrilla and Asado. But when it came time to choose which cut of steak was best we put it to the masses and the decision was unanimous. The premium dry aged rib eye from O’Connor Beef combines the unique flavour that can only come with dry aging with the rich, juicy texture from this iconic cut. The very best from Gippsland if not the world! Steak this good speaks for itself, and given that you can get it at ALL of our venues you have a great excuse to come and try all of them!

Want to see all of your favourite Chefs in action? Be sure to get your tickets booked for La Familia Latina on Saturday March 21st - This one off event for the Melbourne Food & Wine Festival will showcase the talents of Stephen, Oliver, Mikey and Juan across the afternoon, exploring both Argentina and Peru!

*Juan Berbeo from Pastuso, Oliver Gould from Asado & Palermo, Mikey Dalton from Palermo and Stephen Clark from San Telmo*

The top dishes certainly don’t stop with this list, click on the below to see our menus and more about what we do. Here’s to 2020!

San Telmo - 14 Meyers Place, Melbourne
Pastuso - AC/DC Lane, Melbourne
Palermo - 401 Little Bourke Street, Melbourne
Asado - 6 Riverside Quay, Southbank

The Top Ten Dishes of 2019

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