A la Carte


Starters

Fig salad with smoked burrata and basil red jalapeño and guacamole — 115

Tuna ceviche with soy, ginger, red jalapeño and guacamole — 75

Salmon tataki with quinoa, edamame beans, avocado, mixed leaves and miso dressing (contains alcohol) — 85

Beetroot and red chicory salad with crème fraiche — 65

Pan-seared jumbo scallops with mango salsa — 95

Octopus with baby potatoes, tomato and garlic chips — 110

Braised beef back ribs glazed in hoisin and chilli orange sauce with sesame seeds, fresh orange and pickled jalapeños — 85

Argentine king prawns — 105

Two Empanadas: — 65
Mendocina (beef, egg and olive) and Caprese (mozzarella, gouda, tomato and basil)

Shrimp Chicharron — 90

Provoleta — 80

Watermelon, avocado and feta salad with toasted almonds — 65


Beef

Argentine Cuts

Gaucho’s signature wet-aged cuts, all from grass-fed, organic Black Angus from selected farms on the Argentine Pampas.

Lomo medallions | Fillet medallions | 225g — 275

Lomo | Fillet | 300g (or larger on request) — 345

Churrasco de lomo | Spiral cut fillet, marinated in garlic, parsley and oil | 300g — 360

Ancho | Ribeye | 300g (or larger on request) — 290

Churrasco de ancho | Spiral cut ribeye, marinated in aji molido | 300g — 295

Tira de Ancho | Spiral cut ribeye, slow grilled with chimichurri | 500g  (ideal for sharing) — 450

Chorizo | Sirloin | 300g (or larger on request) — 275

Chateaubriand | Centre cut of the fillet | 500g (ideal for sharing) — 610

Other Cuts

Gaucho’s selection of special cuts from other origins, produced by some of the best growers from the rest of the world.

Tenderloin Fillet | Grass-fed, dry-aged Irish Angus | 300g (or larger on request) — 480

T-bone | Grain-fed, wet-aged Australian Black Angus with heavy marbling | 1kg (ideal for sharing) — 720

Wagyu Ribeye | grade 3-5 | Grain and grass-fed, wet-aged Australian Westholme cattle | 300g (or larger on request) — 375

Wagyu Striploin | grade 3-5  | Grain and grass-fed, wet-aged Australian Westholme cattle  | 300g (or larger on request) — 360

Tomahawk | Grain-fed, wet-aged Australian Black Angus | 1kg (ideal for sharing)  — 770


Mains

Lamb chops with parsley breadcrumb and courgettes, parsnip purée and rocket and basil pesto — 215

Grilled whole sea bream — 180

Linguine with courgette, asparagus, mixed tomatoes, parmesan and crispy leeks — 115

Gaucho Burger with Cheddar cheese, chipotle chutney, baby gem and tomato, served with chips — 145

Grilled spatchcock chicken — 160

Black truffle risotto — 150


Sides

Fries — 30

Sweet potato fries —. 30

Mash potato — 30

Provolone baked potato — 45

Grilled asparagus — 35

Humita Salteña — 35

Truffle mac ‘n’ cheese (for two) — 70

Broccoli with tahini sauce — 50

Burnt heritage carrots — 45

Sautéed spinach — 35

Heirloom tomato salad with crispy basil and mozzarella — 55

Mixed leaf salad — 30

Grilled seasonal vegetables with goat’s cheese (for two) — 75


Desserts

Dulce de leche fondant with almond curd, chocolate crumble, vanilla ice cream and fresh berries — 90

Dulce de leche cheesecake — 65

Coconut tres leches — 45

Burnt peaches and figs  (ideal for sharing, contains alcohol) — 155

Pionono with dulce de leche and vanilla ice cream — 55

Sizzling brownie with vanilla ice cream and coffee sauce — 75


All prices are inclusive of 5% VAT. All prices are subject to 7% DIFC authority fee.
Some dishes may contain nuts, please let us know if you have any allergiesor intolerances and we are happy to provide you with any allergen information you need.