Steak Redefined at Gaucho Cardiff
Gaucho Cardiff is a dining experience that speaks to the soul of every steak aficionado, weaving a tale of culinary excellence with its superior cuts and impeccable service. From the moment you step inside, you’re embarking on a gastronomic voyage that will redefine your steak standards.
Our journey began with a warm welcome, soon elevated by the arrival of the LYCHEE BLOSSOM cocktails. Ketel One vodka, Mancino Sakura vermouth, reconstructed lemon juice, and cherry blossom, this concoction was nothing short of divine — a blissful preamble to the feast that awaited.
The starters set a high bar, featuring PROVOLETA, a cauldron of molten cheese bliss that arrived sizzling in its cast iron pan, and SEARED DIVER SCALLOPS, each a delicate nudge towards the ocean’s splendour, with ‘Nduja butter, aguachile verde and lemon crumb.
Then came the main attraction — the steaks. Ordering the right steak can be daunting but here the waiter came over and talked us through the meat cuts, making it really easy to choose.
My RIBEYE was a masterpiece, a testament to the importance of marbling, rendering each bite a velvety whisper of flavours that melt in the mouth, it was possibly the finest steak to have ever graced my palate. My companion’s CHURRASCO DE LOMO was a spectacle, a spiral of succulent meat marinated in garlic, parsley and olive oil, robust yet tender and charred to perfection. If you’re a steak lover, Gaucho is a must visit.
To accompany these protein masterpieces we had a selection of sides and a Cotes Du Rhone red wine that flowed as smoothly as the conversations around our table. The HAND-CUT CHIPS were a crispy delight, their chimichurri salt an ingenious touch, while the HONEY ROASTED VEGETABLES were lovely, subtly enhanced by herbs and spices. The SPINACH, touched with garlic and lemon, stood out for its freshness and vibrancy. We went for a trio of sauces for the steaks, Chimichurri, Peppercorn, and Béarnaise, each added a unique dimension to our dishes, with the Béarnaise shining particularly bright for its creamy, tangy excellence.
Our culinary voyage ended on a high note with the SALTED DULCE DE LECHE CHEESECAKE, a dessert that transcended the ordinary. It was a harmonious blend of sweet and salty, creamy and crunchy — a dessert that lingered in memory long after the last bite.
In every aspect, from the knowledgeable and amiable server who guided our selections to the exquisite plating and ambiance that wrapped us in luxury, Gaucho Cardiff is more than just a restaurant; it’s an experience.
Gaucho Cardiff, with its unparalleled dedication to steakcraft and hospitality, stands as a beacon for those who seek the extraordinary. To dine here is to partake in a ritual of flavour, passion, and excellence. If you think you know steak, Gaucho Cardiff invites you to think again.
Gaucho, 19 The Hayes, St Davids Centre, Cardiff CF10 2EL
029 2059 6979
