Named because it allegedly resembles the Tomahawk axe, the Tomahawk steak is an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. As it is a bone-in rib steak, it has a large amount of inter-mus- cular fat, which gives it this intense flavour when cooked, as flavours are released from both, the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

Our homemade Chorizo is a traditional Argentinian spiced sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef, blend of our four cuts of beef, combined with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime and Rib Eye Certified Black Angus with salt, pepper, sweet paprika, garlic, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

Our homemade Chorizo pork is a combination of the Kurobuta pork and several spices. It is the combination of sweet paprika, salt, pepper, soda water, ground garlic, bay leaves, oregano and fresh onion with the highest quality pork in the world, characterized by a sweet rich flavour, delicate texture and an unbelievable level of juiciness makes this traditional Argentinian sausage into something very special. The Chorizo is encased in a 100% plant based casing, which is also suitable for our Halal applications.

Our 220g homemade burger patties, blend of our four cuts, are a freshly ground selection of El Gaucho US beef prime cuts. Grounding the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime, Rib Eye Certified Black Angus, enriching it with onions and seasoning it with only salt and pepper, allows all burgers this juicy, pure, but flavourful taste.

Miyazaki Wagyu is recognized for its cherry red colour, tender texture and great dense meat taste. The snowflake-liked fat is evenly distributed and produces a non-greasy flavour. It begins to dissolve at the temperature of 25 degrees Celsius, melting right in the mouth.

Wagyu from Miyazaki Prefecture are raised on Kyushu Island. Kyushu Island is the third largest island of Japan’s five main islands. It is known for its agricultural industry and producing some of the best Wagyu in Japan.

Our Mulwarra lamb is premium quality Fresh Australian Range Fed Lamb and Milk Fed Lamb sourced from the prime lamb production areas of South Eastern Australia. Our lamb is processed by two of Australia’s leading lamb processors with a large number of lambs sourced directly from leading grower’s groups. These growers produce lamb recognised as the finest available and they ensure we have a reliable year-round supply of quality lambs. Hand-cut and hand-trimmed by the El Gaucho butchers it is a remarkable Halal certified and mouth-watering lamb chop.

Taken from in-between the 13th and 14th rib, the loin section, the Striploin is not as tender as the tenderloin, but much more flavourful and often called from gourmands the tastiest cut. No surprise that the New York Striploin is known as a classic steakhouse cut with the perfect ‘bite’. Our Platinum line, which is Halal certified and USDA approved, turns something classical into something extraordinary – Third-party audited cattle, corn-fed for 210 days at outdoor enclosures, distinct marbling and deep, harmonious taste.

A porterhouse is simply put a New York strip and delicate filet mignon separated by a T-shaped bone (hence it’s other nickname, the mighty T-bone). This is the one time we suggest putting away the cast iron—meat shrinks as it cooks, meaning when seared, a porterhouse’s surface fails to make contact with the pan as the bone begins to jut out. And since the filet side is more prone to overcooking, it can be a challenge getting the entirety of the steak to finish at the same time. Our master grillers know just how to get it right every time!

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Sliced from the rib primal of the beef animal, the Rib Eye Steak is often described as tender, juicy, buttery and being perfect for roasting and grilling. Indeed, it has just the right amount of marbling that makes it distinctive. With our USDA Platinum, we go one step further in terms of distinctiveness – USDA approved, third-party audited cattle, corn-fed for 210 days at outdoor enclosures. Incomparable.

Our homemade Salchicha is a traditional Argentinian spicy sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef in combination with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime and Rib Eye Certified Black Angus with salt, pepper, sweet paprika, garlic, fresh chillies, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

The Wagyu Filet Mignon from Australia reaches with 9+ the highest marble scores of the country. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steaks are a feast for the eye and the mouth – Tender, juicy, flavoursome. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.

The Pauillac De Lynch Bages from Bordeaux is lovely together with Wagyu Filet Mignon. Deep colour, with finely wooded aromas of red  fruit and spices. The mouth is well rounded, with silky tannins. Very nice freshness, with elegant and suave finish.

The USDA Prime is the highest grade of beef in the USA and properly aged in our cold storage for additional 21 to 28 days to fully develop the flavour and tenderness for that melt in your mouth and consistent quality experience. Taken from the smaller end of the tenderloin and located between the sirloin and rib, hand-cut and hand-trimmed by the El Gaucho butchers, the filet steak is a feast for the eye and the mouth.

Grown in Australia’s south eastern Gippsland region, all cattle enjoy nutrient-rich pastures and high quality grass feed year around, no exposure to Hormone Growth Promotants, as well as a stress-free environment which guarantees the most tender beef. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steak remains a top selling steak. Being slightly marbled, the grass-fed beef is characteristically flavoursome and allowing a unique presentation.