Richard Holmes

Food

Inspired by a traditional Argentine parrilla, steaks are unsurprisingly the star of the menu here. Though the steaks are hefty, consider girding your loins and ordering a starter or two – you’ll be sorely tempted by the grilled sweetbreads or empanadas.

Most of the steaks are offered in cuts of ‘Cook’ or ‘Hunter’, stretching up to 500g and beyond when you look at the mouth-watering choices on the bone. Alongside the prime cuts are a handful of more interesting options, including short rib and prime rib. If you’re not up for steak, there’s also baby chicken, butterflied and grilled, and a fish of the day.

All steaks arrive with a side of house chimichurri, although more traditional mushroom, pepper and garlic sauces are available too. The side plates are a welcome change from the steakhouse staple of butternut or creamed spinach – expect the likes of roasted bone marrow, and broccoli sautéed in butter, chilli and garlic.

The dessert selection is small, but ticks the right boxes, with pancakes of dulce de leche, and churros with chocolate sauce.

Drinks

A compact wine list is predictably heavy on the reds to suit the menu, including a selection of Argentine malbecs. There’s an excellent range of Scotch whiskies to round off the meal.

Service

Efficient and friendly throughout, with wait staff always ready to recommend their favourites.

Ambience

A space of two distinct characters. Downstairs by the bar is busy and bustling, while the (better) upstairs area is cosier, with deep-buttoned banquettes and wooden floors.

Best for…

Date nights or catching up with friends.

(August 2019)

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.