Just Open: Che Asado adds Argentinian to the international mix at South Bank

More than just barbecue: New South Bank venue Che Asado will offer a variety of Argentinian dishes, says co-owner Luke ...
More than just barbecue: New South Bank venue Che Asado will offer a variety of Argentinian dishes, says co-owner Luke Stringer. Photo: Glenn Hunt

Argentinian Che Asado will be joining the international dining line-up on a strip in Brisbane already home to French (French Martini) Russian (Torba), Chinese (Obsession), American (South Side Diner), Malaysian (Satay House), Turkish (Ahmet's), Spanish (Ole), Italian (Dell Ugo) and others from Wednesday. 

The Argentinian venue takes over the location that previously housed The Point Bistro with head chef Simon Gelling remaining to head up the kitchen.

There's been a fair amount of tweaking done to the space under local architects Arkhefield with both the staircase to the upper level and the kitchen being relocated. The upper floor has its own bar, the Gaucho Bar, and private dining for up to 60, while the the lower floor has a high timber bar overlooking Little Stanley Street at South Bank. 

"We're the first Argentinian in Brisbane not doing just churrasco," co-owner Luke Stringer says.

"Our menu does have barbecue and meats, but there's a decent amount of other dishes out of South America, such as ceviche, and lots of other seafood, which fits in perfectly with our climate."

"Che" means "friend" or "mate", Stringer says, while "asado" is a typical Argentinian barbecue where meat is grilled over charcoal.

"It's an event, with an 'asador' who acts as chef. Generally, secondary cuts of meat and offal are grilled over coals. We're holding back on the offal a bit."

Offal lovers will be happy that there is at least one offering on the menu - pickled veal tongue, served as a broquette (skewer) along with tiger prawns, octopus and chorizo skewers.

There's a more meaty substantial offering of Cape Grim flank steak, chorizo, morcilla, and pork belly served with chimichurri, chips and a green salad. As well as starters of market fish and scallop ceviche, the menu has oysters with caramelised lime and "tiger's milk" - a traditional South American sauce of chilli, lime juice, salt and pepper used to cure seafood - pulled beef cheek empanadas and grilled corn with chimichurri and parmesan.

Advertisement

Like sister venue Ole, there'll be jugs of sangria, in four varieties, as well as beer from Argentina, Columbia and Spain. The wine list meanwhile, is split between Australia and Argentina, with a strong showing of malbec in particular. The adventurous can try mate, the ubiquitous South American drink made from the leaves and stems of the mate plant and served in a gourd to be sipped through a "bombilla" - a strainer/straw. 

And as at South American asados where the asador is applauded when he brings the meat to the table, Che Asado's diners will be encouraged to follow suit.

"The intent is for Che Asado to have a fun, family-friendly atmosphere with approachable prices," Stringer says.

Che Asado will be open seven days a week for lunch and dinner from Wednesday, December 3, with a breakfast opening scheduled in coming weeks.

Che Asado, Shop 15, Little Stanley Street, 3846 5555, cheasado.com.au