Gaucho – noun, plural [gou-chohz; Spanish gou-haws] a native cowboy of the South American, usually of mixed spanish and Indian ancestry.
And with that definition, you’ll soon understand the reasoning behind Gaucho Dubai‘s spectacular restaurant theme and interior design. From the moment you step out of the transparent glass elevator, you know you’re in for a memorable Argentinian experience filled with herbs, spices and a lot of meat.
Upon entering one of DIFC’s most renowned restaurants, you’re presented with a dark and gloomy room with a killer feature wall of cattle hide, high curtains hugging round tables and charismatic staff setting a beautiful ambiance.
We were shown to our seats by a lovely garçon, who soon after showcased a selection board of Gaucho’s finest meats. Each meat was referred to it by its Spanish name, where exactly from the animal it had been taken from, how it is best cooked and then onto a recommendation of which sides and sauces are best to accompany the meat.
Gaucho’s selection board of meat from left to right: Quadril (Rump), Lomo (fillet), Uncho (rib eye), Chorizo (sirloin) and Churrasco (marinated grilled meat)
If you’re a fan of tuna sashimi, you’ll absolutely love the Tuna Ceviche – Toasted sesame seeds, spring onions, orange, cucumber, wasabi and soy dressing (65).
Ok, if you’re not a fan of the tuna sashimi, then I personally recommend your try the Salmon Ceviche – Pink grapefruit, fennel and leche de tigre, a Peruvian ceviche sauce (65).
Better late than never, our first spicy dish of the night. Not too spicy though, just the perfect balance. The Braised Beef Short Ribs – Chicharron sauce and pickled jalapeño (65), were so rich in flavour that they had me licking my knife and fork dry.
A selection of delicious Empanadas:
Beef – Hand diced beef, red peppers, Spanish onions and ají molido
Chicken – Slow cooked chicken with tomatoes, onions, chilli, smoked, paprika and fresh basil
Duck – Confit leg, shallots, garlic and foi gras
Melted cheese, yes please. The 48-Hour Dry Aged Provoleta – Pan-fried with green pesto and sun blushed tomato salsa (50), was by far one of my favourite starters at Gaucho.
After ordering our mains, I wandered off throughout the restaurant and made my way into the kitchen after having a quick chat with one of the head chefs. I managed to snap this beauty of the chef on the grill.
Mains & Sides:
I spend my weekends hunting down the greatest steakhouses where ever I may be in the world. With that being said, I left my decision in the waiter’s hands so they could impress me with their finest cut. The waiter suggested I try the Lomo (fillet), cooked medium/rare. I went simple with the sides and ordered Hand Cut Chips drizzled in truffle oil, with finely diced chives (35).
My company ordered the Churrasco cooked medium/rare with Humita Salteña for the side. These little bad boys are served in a corn husk with roasted pumpkin and sweetcorn (30) and are a great side for your meat.
We couldn’t decide on which sauce to order with our meat, so the waiter suggested we try them all. From top to bottom: Smoked Garlic Hollandaise, Mushroom, Peppercorn and Bèarnaise (20 each).
As usual, I went for the chocolate fondant. I just cannot get enough of this dessert and with every restaurant they just get better and better. Here’s the Dulce De Leche Fondant – Amaretto curd, chocolate crumble, vanilla ice cream and fresh fruits (50).
Monday – Wednesday 11:30am to 12am
Thursday – Friday 11:30am – 2:00am
Saturday – Sunday 11:30am – 12:00am
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