Asado, the latest venture from the team behind South American favourites San Telmo, Pastuso and Palermo brings contemporary Argentinian barbeque to Southbank, with a menu from Executive Chef Ollie Gould.
Where Palermo has Italian leanings, Asado spices things up with Spanish flair. Aperitivo afternoons at Asado are no sleepy siesta – diners can pair jamon boards, high-grade imported tinned seafood and pintxos-style small bites with deep glasses of sangria, Andalusian sherry or Patagonian Pilsner.
Menu highlights include:
- Lengua – Grilled beef tongue skewer, chimichurri
- Pez Espada – Jamon consommé, grilled swordfish skewer
- Almejas – Diamond clams, banana peppers, peas, manzanilla sherry
- Pulpo – Charred baby octopus, smoked paprika, squid ink
Complementing tastes with terroir, the wine list marks the best of the Mendoza region and Malbec varietal, with Group-exclusive Argentinian imports including pours from Humberto Canale and Ruca Malen.
Coming soon, Asado’s accompanying Sandwicheria will offer casual bites to service surrounding offices and Southbank strollers, separate from the main dining room.
Designed by leading design firm and long-time collaborators Ewert Leaf, the expansive 250-seat venue, differs from its moody, low-lit siblings with light flooding through generous steel-framed windows and vibrant art-deco features, creating a bright ambience and buzzing vibe.
Adjacent to the main dining room, a dedicated bar space can accommodate private dining groups of 40-50, with further seating available outside, reminiscent of bohemian Buenos Aires’ cobblestone streets.
Setting a benchmark for South American culinary offerings since San Telmo in 2011, the San Telmo Group’s new coal-fired venue will certainly heat things up in Southbank.
