Using an open firepit (asado) and custom-made three-metre charcoal parrilla, the kitchen, headed by former young chef of the year Ollie Gould, will cook dishes such as 500g O'Connor's dry-aged striploin and Western Plains suckling pig, and for the vegos, char-grilled carrots with pumpkin seeds, goat's curd and black cabbage cream.
The wine list will go hard at Argentinian labels, including exclusive imports from Humberto Canale and Ruca Malen.
Long-time collaborators Ewert Leaf have turned a former office space into a 250-seat restaurant, just off the Southbank promenade.
It features floor-to-ceiling windows, a horseshoe-shaped bar, curvy tobacco-coloured leather seating and dark green carpet. They've stripped Argentinian antique shops of vintage soda syphons, which will form a chandelier lighting the main dining room.
One area has been roped off for private dining, using thick strands of cordage hanging from the ceiling to create separate spaces. A mural of gauchos on horseback riding Argentina's Pampas covers one wall.
Another area, with a mix of high and low seating, will be used as a casual drinks and snacks zone serving jamon boards and pintxos-style small bites with sangria, beer and cocktails. Outside tables facing a paved square are intended to recall Buenos Aires' cobblestone streets.
Stage two of the project, a sandwicheria with a separate entrance, will offer casual bites, including Argentina's favourite hotdog, the choripan. It is tipped to open in a few weeks.
Asado will be open daily noon-late. The sandwicheria will open Mon-Fri 7am-4pm and Sat 11am-4pm.
6 Riverside Quay, Southbank, 03 9088 8600, asado.melbourne