Buenos Aires Brasserie
240 Hutt Street
Adelaide, South Australia 5000
w www.buenosairesbrasserie.com.au
e reservations@buenosairesbrasserie.com.au
t +61 8 8232 1188
f +61 8 8232 5488
open Lunch Monday to Friday and Sunday 12 noon, Dinner Monday to Saturday 6.00 pm till 10.00 pm
FOOD The sight of whole carcass beef being hauled into a restaurant is a rare one for Adelaide, but was oddly reassuring especially in combination with the heavenly smell of quality meat on a char grill. The wonderful smell heralded the Buenos Airies Brasserie long before the signage.
Happily Noberto Spagnolo’s return to the grill holds no surprises.
His famous Chimichurri sauce, the suspect palm heart salad that we
have grown to love, the grilled kidneys and black pudding, right
through the full spectrum of grilled meats and seafood that he is
rightly famous for. He resists adding fanciness to the plating of
the food and stoically sticks to the South American tradition of
large portions where the quality lies in the ingredients and cooking
and prices are charged accordingly.
Perhaps a little disappointing is that their smallest steak, a fillet,
comes in at and enormous 350 grams. The opportunity to have Spagnole’s Entrecote on the bone,
which has always been one of his specialities is 600 grams and whilst
we know plenty of people who will relish the size, we’ll be
looking for someone to share it with. The Parrillado Mixta (basically
mixed grill for two) is probably the best way to have a meat and
offal fix, and the menu does warn not to order and entrée.
A carnivore’s paradise, yes, but there are ample good choices
for seafood lovers and fish of the day was heavenly local snapper.
WINE Wherever Spagnolo hangs his shingle you are bound to find winemakers and their mates and their list is almost indicative of friendships formed over more than a quarter of a century of cooking in South Australia. Big reds and meat have a naturally symbiotic relationship and there are plenty of big reds there for the drinking. Equally their list has excellent depth and ample interesting choices over a broad range of prices. Whilst they do not have a huge number of wines by the glass, they are well-chosen and interesting wines, rather than cheaper more commercial brands.
CHEF — Noberto Spagnolo
RESTAURANT MANAGER — Julia Messinger
OWNERS — Julia Messinger, Noberto Spagnolo
and Melana and Dominic Mercuri
