Gaucho Brunch Gaucho Roast Business Lunch Menu
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FOOD BUSINESS LUNCH MENU Sunday – Thursday 12.00–3.00pm GAUCHO BRUNCH Every Friday 12.00–3.30pm GAUCHO ROAST Every Saturday and Sunday 12.00–11.30pm SHARING Minimum of 4 guests 375AED per person This informal and sociable menu brings you the sample dishes listed below for you to share with your friends and colleagues in true Argentine style. STARTERS MAINS EMPANADA SAMPLER Beef – 100g of each cut, served with chips, humita salteña, mac Beef & blue cheese and mix salad with Hand diced beef, red peppers, peppercorn sauce Spanish onion and ají molido Provolone and onion LOMO Mozzarella, cheddar and oregano Fillet, lean and tender with Lamb a delicate flavour Slow cooked lamb shoulder, ají panca and dates CHORIZO Sirloin, tender yet succulent with its strip of juicy crackling SEAFOOD SAMPLER TIRA DE ANCHO Octopus tiradito Spiral cut rib-eye, slow grilled Kalamata olives, citrus onion, with chimichurri coriander oil and panca Tuna ceviche Guacamole and soy sauce DESSERT Salmon tiradito Mango, passion fruit, DESSERT SAMPLER pomegranate and ají amarillo Trio of our signature desserts TASTE OF ARGENTINA Minimum of 2 guests 395AED per person for food set menu 495AED per person with wine pairing {A}* A luxury experience that takes you on an exciting journey exploring the unique flavours that combine to demonstrate the excellence of Argentine cuisine through the selection of some of Gaucho’s finest dishes. STARTER CHORIZO Sirloin: tender yet succulent with BEEF CHORIZO SAUSAGE its strip of juicy crackling Our own Argentinean recipe, Catena Malbec 2014 served with crushed chickpeas, 980–1403m smoked paprika, lime, coriander Luján de Cuyo, Mendoza and roasted red onion Kaiken ‘Ultra’ Malbec 2015 ANCHO 980–1300m Rib-Eye: delicately marbled Luján de Cuyo/Uco Valley, Mendoza throughout for superb, full bodied flavour Viña Patricia Malbec 2013 MAIN 980m Lunlunta/Luján de Cuyo, Mendoza Beef - 100g of each cut, served with humita salteña and chips DESSERT CHURRASCO DE LOMO Fillet marinated for 48 hours in APPLE AND garlic, parsley and olive oil ELDERFLOWER CRUMBLE ‘Lujanita’ Malbec 2015 Served with vanilla ice cream 980–1300m Zuccardi ‘Malamado’ Luján de Cuyo/Uco Valley, Mendoza Malbec (Port style) 760m Maipù, Mendoza *Since Argentina is a long way from our shores, and we cannot always predict when new wines arrive, some vintages may vary from those advertised on this menu. All prices are subject to 10% DIFC authority fee {A} Contains alcohol Some dishes contain nuts STARTERS EMPANADAS PATE DE LA CASA Choose from a minimum of two: Milk fed veal liver, apricot jam and crostinis Beef 75 Hand diced beef, red peppers, Spanish onion and ají molido BEEF CHORIZO SAUSAGE Provolone and onion Our own Argentinian recipe Mozzarella, cheddar and oregano crushed chickpeas, smoked Lamb paprika, lime, coriander and Slow cooked lamb shoulder, roasted red onion ají panca and dates 65 Humita Creamed corn with SPICY CHICKEN CAUSA basil and mozzarella Avocado, coriander mayonnaise, 30 each panca mashed potatoes, soft boild egg and crispy chicken skin BRAISED 70 BEEF BACK RIBS Glazed in a hoisin and chilli WARM SEA BREAM orange sauce with sesame CEVICHE seeds, fresh orange and Ají amarilo, red onion, pickled jalapeños coriander, red jalapeños 75 / 150 and sweet potato purée 65 LOMO CARPACCIO Marinated tenderloin, TUNA CEVICHE provolone, rocket, pine nuts Guacamole and pumpkin seeds and soy sauce 80 70 OCTOPUS TIRADITO BURRATA IN CARROZZA Kalamata olives, citrus onion, Heirloom tomatoes, coriander oil and panca orange segments, 75 crispy leeks and pesto 90 CENTOLLA CRAB SALAD Fresh orange segments, baby QUINOA TARTARE gem, palm heart and avocado with White and red quinoa, a dash of balsamic reduction and artichokes and cherry tomatoes orange vinaigrette 50 / 80 110 WATERMELON SALAD LOBSTER TACOS Avocado, feta, chilli, mint, Coriander mayonnaise, basil and toasted almonds red onion, iceberg lettuce with a lemon dressing and fresh lime 50 / 80 85 48-HOUR DRY-AGED SALMON TIRADITO PROVOLETA Mango, passion fruit, Pan fried with basil pesto, pomegranate and ají amarillo served with a plum tomato 75 and basil bruschetta 60 ARGENTINIAN KING PRAWNS SEAFOOD SAMPLER Oven baked in a spiced - Salmon tiradito garlic butter, served - Tuna ceviche with toasted brioche - Octopus tiradito 70 100 All prices are subject to 10% DIFC authority fee {A} Contains alcohol Some dishes contain nuts MAINS LOMO A LA MILANESA SALT BAKED Tenderised fillet steak rubbed CORN FED CHICKEN in chilli and parsley, coated Infused with chimichurri butter, in breadcrumbs roasted garlic and grilled lemon 165 Half 140 Whole 250 OCTOPUS RISOTTO Kalamata olives, Greek feta GAUCHO BURGER cheese and fresh basil A blend of our four cuts 85 / 170 with chipotle veal bacon jam, provolone cheese, guacamole. LINGUINI FRUTOS DEL MAR Served with chips Tiger prawns, lobster, octopus, 130 rocket and cherry tomatoes 195 SEA BASS CHUPIN Pan seared sea bass fillet, mixed ARTICHOKE RISOTTO peppers, fish sauce, fresh parsley Jerusalem artichokes and rocket and toasted brioche 65 / 130 175 PAN SEARED SALMON GRILLED LAMB RACK 450gr Fresh mango salad, guacamole Whole rack of lamb ribs with and sweet potato chips gremolata sauce 160 295 All prices are subject to 10% DIFC authority fee {A} Contains alcohol Some dishes contain nuts BEEF BEEF Steaks served with your choice of marinade or sauce LOMO ANCHO FILLET RIB-EYE Lean and tender with Delicately marbled throughout a delicate flavour for superb, full bodied flavour 225g Medallions 220 225g Medallions 180 300g 250 300g 220 400g 370 400g 270 500g 470 500g 330 (From 600g) (From 600g) Per 100g 80AED Per 100g 60AED CHURRASCO DE LOMO TIRA DE ANCHO Spiral cut, marinated for 48 hours Spiral cut, slow grilled in garlic, parsley and olive oil with chimichurri 300g 285 500g 350 SHARING CHATEAUBRIAND CINTA DE ANCHO Centre cut of lomo, Spiral cut, slow grilled slow grilled with chimichurri 450g 470 800g 540 ASADO DE CHORIZO BEEF SAMPLER Ají molido, smoked garlic, Cuadril, chorizo, parsley and olive oil ancho and lomo 700g 480 1.2kg 880 CHORIZO CUADRIL SIRLOIN RUMP Tender yet succulent with The leanest cut with a pure, its strip of juicy crackling distinctive flavour 300g 220 225g Medallions 160 400g 270 300g 190 500g 330 400g 250 500g 310 (From 600g) Per 100g 60AED (From 600g) Per 100g 55AED CHURRASCO DE CHORIZO Spiral cut, marinated for 48 hours LOMITO PICANTE in garlic, parsley and olive oil Chilli infused cuadril 300g 230 / 500g 350 250g 180 SPECIAL CUTS Unique to Gaucho TASTING PLATE PICAÑA A taste of our three most popular Top of the cuadril cuts - chorizo, ancho and picaña 300g 200 450g 300 TRIO OF MEDALLIONS TAPA DE ANCHO The most tender and lean cuts Top of the rib-eye of lomo, ancho and lomito cuadril 300g 200 300g 250 All prices are subject to 10% DIFC authority fee {A} Contains alcohol Some dishes contain nuts STEAK ACCOMPANIMENTS Select your perfect topping MARINADES SAUCES - Chimichurri - Peppercorn - Garlic, parsley and olive oil - Béarnaise - Ají molido, smoked garlic, - Mushroom parsley and olive oil - Blue cheese - Ají amarillo, red jalapeño, chilli - Salsa verde and olive oil TOPPINGS GARNISHES 15 GAMBAS SKEWERS 50 - Shropshire blue Three grilled Argentine red - Fried egg prawns with churrasco dressing - Anchovy butter FOIE GRAS 105 Pan seared in sherry vinegar SIDES 35 GREENS & SALADS CLASSICS CREAMED SPINACH THIN CHIPS Cheese sauce and Finished with chimichurri gratin parmesan vinegar on request BROCCOLI FAT CHIPS Salsa verde and toasted almonds Hand-cut and twice cooked with truffle oil SUGAR SNAP PEAS Shallots, garlic, ají molido MASHED POTATOES and chopped mint Finished with chives HEIRLOOM TOMATO SALAD HUMITA SALTEÑA Basil and shallots Served in a corn husk with sweetcorn, MIXED SALAD mozzarella and basil With soft herbs BUTTON AND CHESTNUT ROCKET AND MUSHROOMS PROVOLONE SALAD Confit in garlic, Red onion and aged balsamic chilli and thyme SHARING WHOLE ROASTED 65 CAULIFLOWER CHEESE Parmesan cream BRAISED PETIT POIS MAC & BLUE CHEESE Argentinean chorizo, Gratin pasta and paprika, egg and coriander blue cheese sauce ADD TRUFFLE OIL TO ANY CHOSEN SIDE DISH 15 All prices are subject to 10% DIFC authority fee {A} Contains alcohol Some dishes contain nuts DESSERT AND CHEESE DULCE DE LECHE MANGO MESS CHEESECAKE Whipped cream and Hot salted dulce de leche passion fruit and toasted marshmallow 50 60 ICE CREAM DON PEDRO {A} An assortment of Whipped ice cream and walnuts ice creams and sorbets blended with Jameson’s whiskey 38 70 RICE PUDDING MOUSSE COCONUT TRES LECHES Baked chocolate, Dulce de leche, cinnamon and dulce de leche whipped cream and pecans 50 55 DULCE DE LECHE FONDANT / CHOCOLATE FONDANT SHARING Almond curd, chocolate crumble, vanilla ice cream DESSERT SAMPLER and fresh fruits - Apple and Elderflower Crumble 65 / 70 - Mango Mess - Coconut Tres Leches CHEESE {A} 95 A selection of British and Irish cheeses served with a Malbec CHOCOTORTA chutney and oat cakes Oreo cookie, peanut butter and dulce de leche 3 cheeses 70 120 4 cheeses 90 5 cheeses 110 APPLE AND ELDERFLOWER CRUMBLE Served with vanilla ice cream 80 All prices are subject to 10% DIFC authority fee {A} Contains alcohol Some dishes contain nuts .