Gaucho makes a steak in the market …
Stepping into Gaucho DIFC is quite an experience, the intense black and white decor with monochrome accessories is just beautiful. The walls are adorned with cow-hide and the whole place has a magical feel to it. We were whisked down from the bar area to the main restaurant in a glass lift, it all felt rather futuristic. There is no denying that Gaucho is every inch a top class restaurant, all this was going around in my head before we had even sat down!
After we were shown to our table and introduced to our waitress we started the mammoth task of deciding what to eat, I of course had already read the on-line version of the menu a few times so I had a good idea of what I was going to try. It nearly killed me not to order the king prawns on the starters menu, today was about Argentinian food and they aren’t famous for their prawns are they? no it was their Argentinian beef that I was there to find out about. Our lovely waitress Patricia wasted no time presenting us with the meat board and expertly explained all the different cuts of meat to us. For starters I went for the braised beef cheeks with sweet corn puree and parsley oil. Fabulous dish the cheeks were so tender and the combination of corn puree and parsley oil worked really well.
For my main course I opted for the Bife de Ancho (190g) better known to you and I as a rib-eye steak. My husband chose the Churrasco de Chorizo (300g) spiral cut sirloin steak that has been marinated for the previous 24 hours in a combination of garlic, parsley and olive oil. We chose a selection of side dishes to share, sweet potato chips, twice cooked with lemon honey dressing, served with lemon confit, and honey capers. A portion of amazing grilled asparagus with gremolata sauce. We also ordered a portion of humita saltena, a dish native to Argentina of sweetcorn and roasted pumpkin served in a corn husk. All the food was oustanding, apart from the regular portion of chips. Most of my regular readers know that I am a bit fussy when it comes to chips, particularly those of the frozen variety. Gaucho you are too good to be serving these little chips, even though they were tasty, I am pretty sure they weren’t a patch on the old hand-cut fresh ones you used to serve? that aside the food was pretty spectacular.
I was literally too full to eat a dessert but my husband saw the salted duche de leche with macadamia cheese cake and had to try it. I admit I had a taste, fabulous, the salted caramel really does work in a dish like this. For those of who aren’t big beef eaters, don’t panic there are plenty of other options to choose from too. You may like to know as well that all Gaucho’s beef is reared in Argentina and imported into Dubai.
All it takes now is for me to thank Team Gaucho for inviting us down to DIFC today to share the pleasures of your amazing food. Gaucho is located at the Podium Level, Gate Village 05, DIFC, you can call them to make a reservation on 04 422 7898. You can also find them on Facebook. I have also uploaded more photos of our experience to my Facebook page.