Restaurant
Gaucho's Argentinian Restaurant
91 Gouger St, Adelaide SA 5000, Australia
Find Gaucho's Argentinian Restaurant
91 Gouger St, Adelaide SA 5000, Australia
Directions ↗*Opening hours may differ during holidays.
Book NowAbout Gaucho's Argentinian Restaurant
Adelaide’s longtime fire-and-beef benchmark—anchored by an open-flame parrilla that treats red meat with serious craft. Gouger Street regulars point straight to the thick-cut eye fillet and rib-eye, seared over coals until deeply crusted and tender inside. Starters pull equal weight: blistered provolone cheese, flaky empanadas, and citrus kingfish ceviche. Tables fill out fast with crisp hasselback potatoes and charred greens, washed down with Mendoza Malbec or old-vine South Australian Grenache. The dining room runs loud and celebratory straight through to the crisp crack of crème brûlée.
- Woodfire-Grilled Cuts: Prime rib-eye, T-bone, and eye fillet seared over coals with chimney crust and house chimichurri.
- Parrilla Starters: Table starters range from bubbling provolone and crisp empanadas to thinly sliced kingfish ceviche and beef tartare.
- Signature Sides: Crispy hasselback potatoes, sweet-seasoned chips, charred broccoli, and dressed pear salads round out the feast.
- Argentine & Local Cellar: A cellar pairing Mendoza Malbecs alongside South Australian bush-vine Grenache and single-vineyard Shiraz.
What's On at Gaucho's Argentinian Restaurant
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Dine at Gaucho's Argentinian Restaurant
Reserve your table to experience Adelaide's premier woodfire parrilla, master-crafted steaks, and authentic Argentine hospitality.
Precision Woodfire Grilling
Cuts are expertly flame-grilled over wood embers to meet strict temperature specifications with deep charcoal flavour and tender texture.
the quality is consistently outstanding and cooked to perfection every time.
Alishia Izzo Signature Cuts and Accompaniments
Eye fillets, rib-eyes, and porterhouses are complemented by house-made chimichurri, broccolini, and golden hasselback potatoes.
The meats are cooked to perfection and the sides outstanding.
Ron Christie Traditional Asado and Parrillada
Traditional charcoal feasting centers on the shared Parillada Mixta, featuring house-made casera sausages, bone marrow, and mixed grilled meats.
The Parillada Mixta to share, featured a selection of sausage (casera - made in the house), beef, lamb, pork and chicken from the BBQ and delicious bone marrow.
Shane Wood Mendoza Malbec Cellar Curation
Rich grilled beef is matched with curated Argentine Malbecs from Mendoza alongside South Australia's premier regional reds.
we enjoyed a glass of their Argentinian malbec wine, which boasted a strong flavour that enriched the profile of the steaks.
Alex Vasek (Alex's Ace's) Seamless Large Party Hosting
The floor team deftly navigates bustling group tables, team gatherings, and celebratory crowds without compromising pacing or hospitality.
The service was outstanding for our group of 22 hungry cricketers.
Ian Clarquinn Coordinated Event Dining
Attentive advance planning and tailored wine and dish recommendations ensure corporate banquets run smoothly from arrival to dessert.
The team were great in the lead in to the dinner with greats communication.
Paul Sargeant
Most popular items
Guest favorites from the woodfire grill and kitchen
Rib Eye
Hands down, best rib eye I’ve ever had — beats any other steakhouse I’ve been to.
PeshWasHere Diablo Oysters
These oysters are truly out of this world! I had the Diablo Oysters as an appetiser, and I couldn't get enough of them.
Nyra Jutie Eye Fillet (Bife De Lomo)
Personally I had an eye fillet that you could cut with a fork
Ian Clarquinn Empanadas
The Empanadas were golden parcels of delight, with a perfectly flaky crust and a rich, savoury filling that was bursting with flavour.
Alex Vasek (Alex's Ace's)
Other favorites
Complement your woodfire feast with curated regional and Argentine pours, standout vegetable sides, and decadent house desserts.
Crème Brûlée
The caramelized sugar on top provided the perfect crack as my spoon dug into the creamy, velvety custard beneath. It was the ideal way to end the meal—light, yet indulgent and bursting with the perfect amount of sweetness.
Alex Vasek (Alex's Ace's) Argentinian Malbec
To complement the meal, we enjoyed a glass of their Argentinian malbec wine, which boasted a strong flavour that enriched the profile of the steaks.
Alex Vasek (Alex's Ace's) Broccoli
however they cooked the broccoli, the best dang broccoli ever.
Ian Clarquinn South Australian Wine Selection
Excellent selection of wines with Old bush vine Grenache & Hey Diddle single vineyard shiraz, both SA wines, being our choice for the night.
Ron Christie
Before you head over
Practical advice to navigate bookings, value specials, and ordering at Adelaide's iconic Argentine grill.
Reserve Well Ahead for Busy Evenings
The dining room runs loud and fills rapidly, especially during weekend celebrations and group dinners. Secure reservations in advance to guarantee coordinated table placement and attentive service.
Visit Weekdays for the Parrillada Special
While a la carte cuts sit at a premium price point, the multi-cut mixed grill offers standout value Monday through Thursday, delivering house sausage, beef, lamb, and chicken from the charcoal grill.
Share Hearty Cuts and Fresh Sides
Substantial steaks like the Ojo de Bife are generous enough to share between two guests. Balance rich charcoal meats with fresh sides like broccolini or pear salad. Book your table today to experience Adelaide's premier woodfire asado feast.
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