Restaurants 
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Christmas at Gaucho is a special time of year as the restaurants are transformed into a festive wonderland. Each year, we aim to out-do ourselves with a gorgeous Latin-inspired feast for our guests to enjoy with their loved ones. We’re especially proud of this year’s season’s eatings… do take a look at our full list of Christmas menus here and make sure to pre-book today to lock in your special dining experience with us. We always go the extra mile to make each dining occasion exceptional, from the service you will receive to the outstanding food on the plate. For private dining and large groups please make an enquiry here.
Gaucho Culinary Director, Anthony Ekizian, devised this year’s menu after months of recipe testing and he’s picked out a few of his favourites to share with us. Anthony is the king of marinades, rubs and sauces and loves applying a Latin American twist to the Christmas table.
While the steaks are always a firm favourite here’s what Chef Anthony would order for his Christmas dinner…
“I have to say, the Cheese & Truffle Empanadas are my absolute favourite, I could quite happily have four or five of them with a chilled glass of champagne. They’re the perfect balance between festive decadence and traditional Latin American cooking. Filled with mozzarella, cheddar and feta, with black truffle, and served with a fresh rocket salad, pickled red onion and salsa golf, they’re indulgent yet perfectly balanced. The combination of gooey melted cheese, rich truffle and our signature pastry is very moreish. It’s the ultimate Christmas indulgence, whether you’re sharing them with friends or keeping them all to yourself, they will be available to order as part of our Festive Set Menu until 2nd January.”
“I hate seeing food go to waste, so I always turn my leftovers into Christmas Empanadas. It’s such a simple yet delicious way to bring the flavours of Christmas back to life. I’ll use whatever’s left – turkey, cabbage, roast potatoes, even a little gravy and wrap it all in pastry before baking or frying until golden. They come out crisp on the outside, with all those comforting flavours of Christmas on the inside. It’s a fun twist on festive classics and a welcome change after days of traditional leftovers.”
“It’s impossible to pick just one, but my favourites have to be the Seabass Ceviche, Prawn Chicharrón, and the Spiral-Cut Ribeye with Chimichurri. These dishes really sum up what Gaucho is all about: fresh, vibrant, and full of Latin American flavour. The ceviche is light and zesty, the prawns are beautifully crisp, and the ribeye is, in my opinion, the perfect example of how to make a juicy, charred steak, paired with our classic chimichurri. You can find all these recipes in Gaucho The Cookbook, which makes a brilliant gift for food lovers this Christmas.”
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