Argentinian steakhouse San Telmo is bringing its famed asado experience to Brisbane
An acclaimed Melbourne steakhouse is making the leap north. San Telmo will open its first Queensland outpost in Brisbane City later this month, bringing its signature Argentinian-inspired live-fire cooking to a moody Art Deco-influenced setting on Edward Street. Expect the crackle of charcoal, the aroma of smoke and some of Australia’s best beef – plus plenty of malbec and Fernet-Branca.
How familiar are you with Argentinian cuisine?
Those of the carnivorous persuasion will no doubt be aware of asado, the fire-led form of cooking that’s typically executed using a traditional charcoal-fired parrilla grill. Real connoisseurs will tell you one of the best places to get a taste of flame-licked Argentinian fare is San Telmo in Melbourne – a steakhouse powered by the asado tradition.
In exciting news for Brisbane foodies, the San Telmo Group has announced an expansion into the local market, with the brand’s debut Queensland outpost expected to open in The City in late June.
While Brisbane marks the group’s first foray outside of Melbourne, the team has confirmed that our city has long been under consideration for an interstate expansion.
“Brisbane felt like the natural next step for San Telmo,” says San Telmo Group director and opening restaurant manager, Ben Robinson. “The city’s dining scene has incredible energy right now, and there’s a real appetite for restaurants that offer not just a great meal, but a full experience.”
San Telmo Brisbane is currently taking shape at 60 Edward Street (just across the road from Golden Avenue). Multi-disciplinary designer and interior architect Kate Archibald has been engaged to shape the venue’s look, drawing influence from the old-world dining rooms of Buenos Aires to create a distinct Art Deco-inspired aesthetic – think a textured cream facade, a solid timber door (sourced from Argentina) and a warm yet moody interior scheme.
The engine of the San Telmo Brisbane kitchen will be its custom charcoal parrilla, which will sit in view of the dining room and offer guests the titillating theatre of live-fire cooking. Ten seats at the pass will give a select group of diners an up-close view of the team at work, as head chef Mikey Dalton (who has moved to Brisbane after stints at San Telmo Melbourne and Palermo) and his fellow flame wranglers lovingly cook premium cuts from O’Connor’s Premium Beef.
Diners will be treated to a menu that offers a contemporary expression of Argentinian asado traditions. An assortment of premium cuts (including eye fillet, bone-in sirloin, ribeye and inside skirt) will be available alongside special morsels from the restaurant’s dry-ageing chamber. The social element of asado dining will be a key part of the experience, with an unhurried pace and a share-style format facilitating conversation.
If the menu of San Telmo Melbourne is anything to go by, the Brisbane menu could also feature the likes of empanadas, chorizo and morcilla (spiced blood sausage). We can confirm dessert will be a big component of the offering, with San Telmo’s flan expected to make its Queensland debut, alongside alfajores, chocolate mousse and panqueques.
“This is food made for sharing. It’s generous, fire-led and full of flavour,” says Mikey. “We want guests to feel like they’ve stepped into the rhythm of an Argentinian table – great beef, great wine and a room with real energy.”
San Telmo Brisbane’s beverage menu will feature an exclusive selection of imported Argentinian wines (including Mendoza malbecs and pinots from Patagonia), as well as a number of Australian drops. There will also be plenty of Fernet-Branca, Quilmes cerveza, mate and bespoke vermouths.
San Telmo Brisbane is targeting a late-June opening date and, once up and running, will operate seven days a week from 11:30 am until late. Stay tuned for more.
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