De La Casa

Ciabatta rolls ovenbaked

Garlic

Grilled ciabatta topped with olive oil, oregano, garlic & parsley

Spanish

Grilled ciabatta topped with a homemade tomato sauce, basil, garlic & parsley

Chillies julia

Fresh chilli, garlic, ginger & coriander & extra virgin olive oil

Allioli

A rustic homemade garlic mayonnaise from Catalonia Spain – delicious

Olives

Norberto’s special marinated Kalamata olives

Norberto’s chimichurri

A traditional Argentinian savoury sauce of olive oil, lemon juice, garlic & fennel used and as basting sauce for everything that is charcoal grilled

Pepperonata

Eggplant, capsicum and zucchini roasted And marinaded in truffel oil and garlic Beautiful with our breads and allioli … mmm

Sopa del dia

Ask for the Chef’s Special

Sopa del pescador

Rustic bouillabase style fish soup with saffron, crab, mussels, octopus, calamari, fish, oysters & prawns

Mixta

Mixed lettuce, tomatoes, Spanish onion, Kalamata olives, continental cucumber with an olive oil and balsamic vinegar dressing

Roquefort

A Moorish salad of mixed lettuce, croutons, imported top grade French Roquefort cheese, roasted Californian walnuts, olive oil, balsamic vinegar and fresh cream

Argentinian palmitos

Imported tender palm hearts with mixed lettuce, Spanish onion, extra virgin olive oil, balsamic vinegar and a traditional Argentinian “gulf” sauce. Exquisite!

Greek salad

Mixed lettuce with Kalamata olives, Spanish onion, tomatoes, cucumber & fetta cheese marinated in olive oil and oregano & served A balsamic vinegar & olive oil dressing

Tapas

Choose a selection of our entrees below for an exquisite tapas plate

Tortilla

Prawn and Springs Smoked Salmon Omelette

Hongos

Swiss brown mushrooms charcoal grilled & topped with pesto, garlic, fresh chilli & truffle oil

Provolone piccante

Argentinian aromatic speciality dish of imported Provolone Picante cheese charcoal grilled & topped with olive oil and oregano

Salmon ahumado

Springs smoked salmon served with capers, Spanish onion, allioli and fresh lemon

Morsilla Espanol

Norberto’s own gourmet recipe of black pudding recipe stuffed with walnuts & sultanas charcoal grilled & served on sizzler plate with tomatoes and Spanish onion An Agentinian speciality!

Rinones a la riojana

Panfried kidneys flambeed with sherry, garlic & onions - For the connoisseurs!

Chorizo campero

Norberto’s own family recipe of Argentinian style sausage charcoal grilled & basted with “chimichurri”

Jamon cerrano

Imported Spanish prosciutto served with salad – exquisite Mediterranean flavours!

Empanadas

Homemade Argentinian style pastry

Beef

Filled with minced beef, garlic, sultanas, Green olives, cumin seed & sliced boiled egg

Ostras (oysters) Natural

Local first grade served with fresh lemon; ½ dozen / 1 dozen

Ostras (oysters) Patricia

Double smoked bacon, ginger, tomato, chilli & cream – our signature dish; ½ dozen / 1 dozen

Gambas (1st grade fresh S.A prawns)

Fresh whole prawns charcoal grilled basted with chimichurri & served with lemon; Entrée / Main Course

Garlic

Whole prawns panfried with chilli, garlic & olive oil; Entrée / Main Course

Pulpo (S.A. Octopus) (When available)

Octopus tentacles charcoal grilled basted with chimichurri & served with fresh lemon; Entrée / Main Course

Calamares (calamari)

Tender SA calamari charcoal grilled Basted with “chimichurri” & served with fresh lemon; Entrée / Main Course

Cangrejos (SA blue swimmer crabs) Chilli crabs

Whole SA Blue Swimmer crabs panfried with glazed onions, tomatoes, garlic, basil, chilli & parsley; Entrée / Main Course

Almejas provencal (mussels)

S.A. Black Mussels panfried with garlic, chilli, onions, tomatoes & f lambéed with sherry; Entrée / Main Course

Vongole catalan (cockles) (when available)

S.A. cockles panfried with tomatoes, garlic, onions, anchovies & chilli; Entrée / Main Course

Pescado de dia (fish of the day)

Chef’s selection of fish charcoal grilled or ovenbaked with the Chef’s special sauce; Entrée / Main Course

Parrillada de pescado (fish grill for 2 )

Entrée dish of Mussels Provencal then followed by the Chef’s selection of seafood charcoal grilled (crabs, octopus, prawns, calamari, pieces of fish garnish with fresh natural oysters) served on an authentic charcoal grill; Entrée / Main Course

Mar y montana (sea & mountain)

Chef’s selection of crabs, oysters, mussels, cockles octopus, prawns, fish, calamari and chicken ovenbaked with tomatoes, garlic, onion, & saffron - a feast for a king!; Entrée / Main Course

Paella del rey (minimum of 2 people) (When available)

A very Provencal and rustic dish from the North of Spain. Chef’s selection of seafood, shellfish, chorizo, chicken, garlic, capsicum, onion, saffron, green beans, peas, spring onions, fish stock and rice oven baked to perfection, Norberto’s speciality dish!; Entrée / Main Course

Sarzuela for two (minimum of two people)

A Spanish dish for the Aristocrats; A selection seafood including crabs, mussels, cockles, prawns, calamari, octopus, fish, ovenbaked in fish stock with saffron, herbs and spices; Entrée / Main Course

Pollo a la parilla con limon

Charcoal grilled ½ free range chicken basted with chimichurri and served with fresh lemon

Pato al horno con salsa de calvados

Half a boned duck flambeed in Calvados (a French apple liqueur cognac) & oven baked in a homemade fruit stock to a glazed finish The best duck in town

Lechon pequeno

Succulent pork chops (belly or rib) oven baked and basted with the Chef’s port, marsala & honey glaze

Corderito a la parrilla

Young lamb chops (leg & loin chops) basted with chimichurri charcoal grilled and served with fresh lemon & rosemary

Cabrito lechal (when available)

Slowly cooked whole baby goat leg charcoal grilled & basted with chimichurri

Goat catalan

Rack of goat ribs oven baked with tomatoes, garlic, onions, capsicum, celery, chilli & juniper berries A rustic Spanish recipe from Catalonia

Bife ancho (Scotch)

Black Angus marbled Scotch Fillet charcoal grilled; 250gm / 400gm

Solomillo (Fillet)

Fillet steak charcoal grilled; 250gm / 350gm

Churrasco grand (Rump)

Rump steak charcoal grilled; 500gm / 700gm

Entrecote (Porterhouse)

Porterhouse on the bone charcoal grilled; 300gm / 600gm

Chuleton alpino (T-Bone)

Top quality marbled aged T-Bone; 1 Kg / 800gm / 500gm

Rib eye (Scotch on the bone)

Succulent scotch fillet on the bone aged to perfection charcoal grilled & topped with broccolini & garlic; 700gm / 500gm / 300gm

Parrillada mixta (Minimum of 2)

Meat Grill for Two; Chef’s selection of lamb, pork, black pudding, chicken, kidneys, spicy Argentinian sausage, and pinchitos served on a charcoal grill A traditional Argentinian feast; Approx 1 kg per person

Charcoal prawns

Whole prawns charcoal grilled or panfried with chilli, garlic & olive oil

Hongos frescos (Mushrooms)

Swiss brown & porcini mushrooms panfried in garlic, olive oil, truffle oil, & cream An exquisite combination of earthy flavours

Green peppercorn

Glazed onions, green peppercorns, truffle oil, saffron, Szechwan pepper, brandy & cream

Café paris

A exotic butter with truffle oil, porcini mushrooms Spanish paprika, garlic & parsley

Crème brulee

A Spanish “masterpiece” / Crème Brulee with caramalised strawberries & vanilla bean icecream

Figs de buenos aires

Turkish figs marinated in Nocello & rum, stuffed with Californian walnuts & served with baileys & scorched almond ice cream

Chocolate del tango argentino

A rich Swiss Callabauet chocolate cake with roasted hazelnuts, topped with a rich chocolate genache & served with cream A real delicacy

Copa helada a la keith

A delicious dessert of vanilla bean ice cream served with either Tia Maria or Scotch topped with roasted almonds & hazelnuts and Swiss chocolate chips A very popular dessert in Argentina!

Rum bananas

Bananas flambeed in rum, sugar, marinated sultanas, mixed roasted nuts & served with ice cream

Helados

A selection of homemade ice creams

Cheese platter (min of 2)

A selection of local & imported Cheese

Garlic Bread

Toasted Ciabatta bread topped with fresh garlic, olive oil & mixed herbs

Soup of the Day

Rustic homemade soup

Roquefort Cheese Salad

Mixed lettuce with roquefort cheese, walnuts, Spanish onion, olive oil, balsamic vinegar & fresh cream

Smoked Salmon Salad

Imported smoked salmon served with sliced Spanish onions, capers, allioli, toasted bread & side salad

Fish ‘n Chips Buenos Aires style

Fresh SA butterfish dusted with rice flour, fried and served with a side salad & Spanish chips

Seafood Crepe

Selection of fresh SA seafood in a tomato & cream sauce served with garden salad

Salt ‘n Pepper Squidc

Fresh SA calamari dusted with rice flour fried topped with roasted garlic & chilies and served with salad & Spanish chips

Chicken charcoal grilled

1/4 free-range chicken charcoal grilled basted with chimichurri and served with salad & Spanish chips

Spicy Argentinian Sausage

Norberto’s homemade chorizo charcoal grilled basted with chimichurri and served with salad & Spanish chips

Beef Empanadas

Traditional Argentinian beef pastry filled with minced beef, garlic, sultanas & cumin seeds oven-baked & served with a side salad & Spanish chips

Spanish Prosciutto Roll

Imported Spanish prosciutto served in a warm ciabatta bread roll, with fresh tomato, cheese & allioli

Steak Sandwich de Buenos Aires

Aged pieces of steak charcoal grilled, basted with chimichurri in a charcoal grilled ciabatta roll with caramalised onions, lettuce, roasted Capsicum, cheese, seeded mustard and Spanish chips

Pinchitos

Skewers of steak with capsicum & onion, charcoal grilled and served with a side salad & Spanish chips

Rump Steak

350g-400g rump steak basted with chimichurri charcoal grilled, topped with “Café du Paris” and fresh garlic & served with a side salad & Spanish chips

Dessert

Homemade fruit salad and vanilla bean icecream

Cream Brulee

Delicious cream brulee served with fruit coulis and vanilla bean icecream