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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…
“To share for the table, our amazing Empanadas are always a great choice at Gaucho. These warm Argentinian pastries stuffed with a hearty beef filling are an excellent way to whet your appetite. We’d recommend ordering plenty for the table as you might not want to share once you’ve tried them. We’ve been perfecting the recipe over 30 years so we know they are the best you’ll try in the UK.
For mains I would go for the Roast Ballotine of Turkey served with roast potatoes, Brussels sprouts, and roast butternut squash. This dish is a lighter, more modern take on the traditional turkey roast we all know and love, plus all the trimmings – think pork sausage and chestnut stuffing, oxtail jus and truffle cream – for that festive oomph!
Of course, we do have our full range of Argentine beef to choose from if you don’t fancy another turkey dinner, but I would urge you to try our twist on the traditional!
For dessert to round off the meal, I am quite partial to the Chestnut Semifreddo. The idea for this sweet dish was to create a delicious Christmas dessert that was a bit different to the usual classics. The cooling semifreddo is folded with candied chestnuts, Chantilly, and buckwheat crumble for some added texture and crunch.”
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