Our Menu

Palermo’s modern menu is inspired by the much-loved shared-plate ethos and quintessential Argentine culture of bringing people, fine food and wine together.

MÁS PEQUEÑO ~ SMALLER

Fugazzeta:
7
Charred spring onion, mozzarella & potato focaccia
Empanada:
Traditional Argentine fried pastry
~ Beef, roasted garlic & prune
6 each
~ Corn, jalapeño & mozzarella
6 each
Ceviche:
~ White fish ceviche, jalapeño, black olive, fennel, dill, buckwheat
19
~ Kingfish ceviche, blood orange, avocado, pickled kohlrabi, mint
22
Remolacha
18
Coal roasted beetroot, almond cream, pear, puffed amaranth, San Simón cheese
Croquetas:
5 each
Suckling pig croquette, chipotle mayonnaise
Milenesa:
14
Fried eggplant, capers, agave, goats curd
Provoleta:
16
Fried provolone cheese, pepper, lemon, dried oregano & chilli
Tartar:
18
Beef tartare, pickled cabbage, fried capers, horseradish cream
Humita:
19
Creamy polenta, beef cheek, charred greens, pecorino
Plato de Picada:
23
Cured meat plate with pickled vegetables & focaccia

PARRILLA ~ CHARCOAL GRILL
PICADAS – SMALL

Chorizo:
16
Pork & paprika sausage
Morcilla:
14
Spiced black sausage
Pulpo:
24
Octopus, radicchio, red grapes, lima beans, roast garlic, salsa verde
Tira de Asado:
30
O’Connor’s premium pasture fed beef short ribs

PARRILLA ~ CHARCOAL GRILL
FUERTES – MAINS

Pescado del Día:
MP
Market fish of the day
Pollo:
35
Free range half chicken with garlic, thyme & lemon
Cuadril de Cordero:
250g - 35
Pasture fed lamb rump, spiced with coriander & chipotle
Entraña:
300g - 39
Ranger's Valley premium grain fed skirt steak
Vacío:
300g - 36
O’Connor’s premium pasture fed flank steak
Lomo:
300g - 64
Hopkins River premium pasture fed eye fillet
Solomillo:
500g - 68
O’Connor’s premium dry aged, pasture fed, bone in striploin
Ojo de Bife:
500g - 80
O’Connor’s premium dry aged, pasture fed rib eye

ACOMPAÑAMIENTOS ~ SIDES

Ensalada:
13
Mixed leaves, lemon & mustard dressing
Rúcula:
13
Zucchini, rocket, snow peas, crispy quinoa, apple dressing
Broccolini:
13
Broccolini, anchovy vinaigrette, green chilli, parmesan, breadcrumbs
Batatas:
15
Chargrilled sweet potato, goats curd, walnuts, baby caper & black olive vinaigrette
Zanahorias:
14
Grilled carrots, eggplant purée, smoked almonds, brown butter dressing
Papas:
13
Polenta crusted potatoes, herb aioli

POSTRES ~ DESSERTS

Alfajor:
4
Argentine cookie filled with dulce de leche
Tarta de Maracuyá:
15
Passionfruit tart, white chocolate sorbet
Membrillo:
15
Poached quince, oat biscuit, brown butter ice cream
Flán:
15
Dulce de leche crème caramel, salted peanut praline
Tiramisú:
16
Dulce de leche tiramisu
Helado:
10
Vanilla ice cream, almond crumble
Vigilante:
16
Cheese of the day, quince paste, lavosh

DIGESTIVOS – DIGESTIVES

Dulce:
15/75
2012 Piedra Negra Pasitea Late Harvest Pinot Gris
Fernet Branca, Milan, Italy
9
Romate Pedro Ximénez, Jerez, Spain
11
1987 Toro Albala Gran Reserva Pedro Ximénez
20/125
Penfolds 20yr Grandfather Rare Tawny Port
20
Cardenal Mendoza Brandy de Jerez Jerez, Spain
22
Henriques & Henriques Boal 15yr Isla Madeira, Portugal
18
Romate ‘Iberia’ Cream Jerez, Spain
14
Romate ‘NPU’ Amontillado Jerez, Spain
14

With our sharing style menu we focus on the simplicity of Argentine cooking, slow-roasting the finest meats atop the glowing red coals of Melbourne’s first Asado fire pit and combining it with our classic Parrilla (charcoal grill) to give the cuts that iconic Argentinian flavour.

Palermo fuses the traditional Parrilla charcoal grill, a staple in many Argentinean homes, with our prized redbrick circular Asado fire pit. Only partly contained like a bush campfire, the pit makes for a spectacular yet intimate setting, with splayed whole beasts hovering above the searing flames via a circular steel frame, specially hand crafted for maximum slow roasting effect.

Palermo sources only 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.

We also offer a wide variety of vegetarian dishes and strive to cater for all dietary requirements. All the sumptuous side dishes, like our polenta crusted potatoes with herb aioli and burnt carrots with eggplant purée and brown butter, are carefully prepared to complement the seasons and the meats. So carnivores don’t be scared of complimenting your steak with some carrots. You wont regret it.

Naturally, a meal at Palermo wouldn’t be complete without tasting Argentina’s famed national dessert, dulce de leche, which you’ll find in our popular flan and alfajores (biscuits).

We recommend you combine dishes from all sections of our menu to create an intimate setting just like an Argentine BBQ. We can’t wait to share our love of the Asado and Parrilla grill with you and recreate memories reminiscent of Palermo.