The Top Ten Dishes of 2019
San Telmo, Pastuso, Palermo, Asado
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?
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.
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 flavours 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!
Juan Berbeo from Pastuso, Oliver Gould from Asado & Palermo, Mikey Dalton from Palermo and Stephen Clark from San Telmo
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!
San Telmo - 14 Meyers Place, Melbourne
Pastuso - AC/DC Lane, Melbourne
Palermo - 401 Little Bourke Street, Melbourne
Asado - 6 Riverside Quay, Southbank