London’s award-winning Argentine steak
restaurant, Gaucho, will make its Hong Kong debut this month, with
reservations scheduled to open today.
Internationally renowned for succulent
steaks and mouth-watering ceviches, Gaucho Hong Kong will be open daily
for lunch and dinner, and is located on the 5th floor of
the LHT Tower in the heart of Central.
The décor is styled around the brand’s iconic
cow hide walls, opulent black and white leather furniture, mirror
panels and crystal chandeliers.
The menu is headlined by steak cuts from the
finest 100% grass-fed, free-range Argentine Angus Beef. They are cooked the
traditional Argentine way – cut to order, grilled and turned only
once to seal the juices and enhance the flavor.
is everything at Gaucho. We source our meat and many of our
ingredients from Argentina because we won’t compromise on the
authenticity of the experience,” said Executive Chef, Fernando Trocca. “Passionate beef farmers in the pampas produce cattle
exclusively for us, selectively chosen by our experts. The
free-range cattle feed on 17 different types of grass in the most
luscious grasslands in the world, free of pesticides, which makes
for extraordinary beef.”
The specially designed menu features no less
than four different steak cuts, to provide guests with as many
options as possible.
Meticulously trained staff will approach
guests’ tables with the daily ‘Beef Board’, showcasing Gaucho’s
top-grade cuts on offer.
The staff are extremely
knowledgeable and are able to advise on all aspects of the Gaucho
experience, exhibiting an impressive expertise about the beef: the
attributes of the different cuts, the aging process, cooking
methods, and the perfect wine pairings.
This high standard
of service is a result of a rigorous training program, the Gaucho
Academy, and it is this substantial educational investment that
ensures that every member of the Gaucho team meets the highest
expectations of customers.
As well as their steaks, Gaucho
offers an array of Argentina’s classic dishes, ranging from the
forty-eight hour dry-aged Provoleta and Beef Empanada, to the Humita Saltena, a dish that can be found in almost any Argentine
household. Gaucho’s Ecuadorian Ceviche is another culinary staple
for the restaurant, having been featured on its menus for over a
In 1999, Phil Crozier, Gaucho’s Director of
Wine, took the momentous decision to make Gaucho’s wine list
all-Argentine. 15 years on, Gaucho now boasts one of the world’s largest
selections of Argentine wines outside of Argentina, and will be
bringing many of these to the Hong Kong market for the first time.
Hong Kong joins a brand portfolio of nearly 20 restaurants, with
the flagship in London, as well as outlets in Buenos Aires and
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