EAT OUT

Our take on Villa Beirut’s qual­ity Le­banese and Gau­cho’s suc­cu­lent meats.

Sharp Magazine Middle East (English) - - Contents -

GAU­CHO IS SYN­ONY­MOUS with Ar­gen­tine culi­nary and cul­tural pas­sion and be­lieves that ev­ery guest should ex­pe­ri­ence a lit­tle bit of Ar­gen­tinian life, from its food to the pas­sion of the peo­ple. An award win­ning restau­rant group, the Gau­cho net­work em­bod­ies the heart and soul of Ar­gentina.

The beef served at Gau­cho is ex­clu­sive to the brand, and is sourced solely from La Pam­pas; an area of Ar­gen­tine low­lands fa­mous for its fer­tile soil. To en­sure the high­est qual­ity, Gau­cho re­mains heav­ily in­volved with their farm­ers through­out and their team of ex­perts on the ground in Ar­gentina have built re­la­tion­ships with some of the most ac­com­plished beef farm­ers in the Pam­pas re­gion, en­sur­ing ev­ery cut of beef can be traced back to the farmer that reared the cow.

Of­fer­ing a range of de­li­cious menus, from Busi­ness Lunch and Sum­mer Night Brunch, to a la carte and the cu­rated Sum­mer menu, Gau­cho DIFC is a one-stop haven where you can sit back, re­lax and in­dulge in ex­tra­or­di­nary dishes.

BRAISED BEEF BACK RIBS Glazed in a hoisin and chilli or­ange sauce with sesame seeds, fresh or­ange and pick­led jalapeñosDULCE DE LECHE CHEESE­CAKE Hot, salted dulce de leche and toasted marsh­mal­low

Co­rian­der may­on­naise, red onion, ice­berg let­tuce and fresh lime

HUMITA SALTENA Served in a corn husk with sweetcorn, moz­zarella and basilTUNA CE­VICHE Gua­camole and soy sauce

BIFE DE AN­CHO Del­i­cately mar­bled through­out for su­perb, full bod­ied flavour

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