DINING AT: SAN TELMO

2W5A0597.jpg
2W5A0565.jpg

on the menu

To start

Ceviche: Lemon cured Rudderfish with chilli, sweet potato and onion

Crudo: Kingfish, grapefruit, fennel, chive oil

Tartar: O’Connor’s flank tartare, egg yolk, potato crisps

Provoleta: Fried provolone cheese, dried oregano, dried chilli, pepper and lemon

Tira de asado: O’Connor’s premium pasture fed beef short ribs

Mains

Bife de lomo: O’Connor’s premium pasture fed eye fillet | 300g

Ojo de bife: O’Connor’s premium dry aged rib eye | 500g

Batatas: Charcoal roasted sweet potato, coriander, creme fraiche

Remolacha: Salt baked beetroot, radish, orange, rosemary

Zanahorias: Burnt carrots with hazelnuts, thyme, and garlic goats curd

To finish

Tarta de chocolate: Chocolate tart, malbec poached pear, honeycomb

Panqueques: Ginger spiced dulce de leche crèpes with ice cream

2W5A0542.jpg
2W5A0546.jpg
2W5A0544.jpg
2W5A0551.jpg
2W5A0559.jpg
2W5A0615.jpg
2W5A0622.jpg
2W5A0614.jpg
2W5A0560.jpg
2W5A0635.jpg
2W5A0643.jpg
2W5A0627.jpg