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 pecorino) and zanahorias (burnt carrots with hazelnuts, 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 berenjena en escabeche
4
Empanada: Traditional Argentine fried pastry
~ Beef, olive and egg
6 Each
~ Silverbeet, mushroom and bechamel
6 Each
Ceviche: Lemon cured Rudderfish with chilli, sweet potato and onion
16
Ceviche: Yellowfin tuna, roasted pepper dressing, radish, coriander
22
Brócoli: Fried broccoli with pecorino
13
Humita: Polenta, corn and basil chips with chipotle mayonnaise
12
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
20
Burrata: Burrata, chargrilled pickled cucumber, watercress oil
16
Calamar: Chargrilled cuttlefish, morcilla, tomato, almond hummus, watercress
21
ACOMPAÑAMIENTOS ~ SIDES
Lechuga: Seasonal leaves, herbs, shallot, red wine and garlic vinaigrette
11
Batatas: Charcoal roasted sweet potato, creme fraiche, almonds, lemon, dill
12
Tomate: Hierloom tomato, caper and raisin dressing, basil, chives
14
Remolacha: Salt baked beetroot, radish, orange, rosemary, ricotta salata
14
Papas: Potato, pepperonata, parsley, fried capers and aioli
14
Zanahorias: Burnt carrots, hazelnut pecada, thyme and garlic goats curd
14
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
35
Cuadril de cordero: Pasture fed lamb rump spiced with coriander and chipotle | 250g
35
Vacío: O’Connor’s premium pasture fed flank steak | 300g
36
Entraña: O’Connor’s premium pasture fed hanger steak | 300g
40
Solomillo: O’Connor’s premium dry aged pasture fed bone in sirloin | 500g
68
Bife de lomo: O’Connor’s premium pasture fed eye fillet | 300g
70
Ojo de bife: O’Connor’s premium dry aged rib eye | 500g
80
Asado especial del día: Special of the day
POA
POSTRES ~ DESSERTS
Alfajor: Argentine cookie filled with dulce de leche
4
Limón: Lemon sorbet, prosecco
8
Flan: Dulce de leche crème caramel with salted peanut praline
14
Milhojas: Mango, vanilla cream, puff pastry, basil sherbet
16
Tarta de chocolate: Chocolate tart, Fernet Branca ice cream, cocoa nib tuille
15
Panqueques: Ginger spiced dulce de leche crèpes with ice cream
14
Vigilante: Cheese served with lavosh
1 for 12
2 for 18
3 for 22
Araña: Fernet Branca ice cream, Fernet Branca syrup, Coca Cola
10
A 10% surcharge is applied to all food (excluding set menus) and beverage for weekends and public holidays.
