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L'avis de Gault&Millau
After an eight-year stint heading up Stokehouse and a few years in Western Australia, Head Chef Ollie Gould has returned to Melbourne to man the kitchen at the new Argentinian steakhouse Palermo.
Palermo has an exciting ambience, with bursts of flames from the chargrill, opulent leather booths, large steak knives and shelves full of Argentinian malbecs.
The sharing-style menu starts with traditional appetisers such as empanadas, or you could try the fried bites of broccoli covered in a shaved pecorino cheese or the elegant heirloom tomato salad with basil, ricotta, crunchy toasted buckwheat and an aged balsamic. Cooked on the charcoal grill, calamar is a unique dish of cuttlefish, pickled mussels and a green sauce with subtle potato and watercress. For mains, the pasture-fed lamb rump is cooked to perfection and sublimely matched with condiments of house-made chimichurri and salsa. Solomillo – a 500g O’Connor dry-aged pasture-fed strip loin – is cut into slices to fight over!
PSST! Get on their mailing list to receive updates on their upcoming events, like an Argentinian fire show with Head Chef Ollie Gould.
Reviewed for the 2019 Guide
401 Little Bourke Street, Melbourne