Gaucho arrived in Glasgow last week, opening on West Nile Street with a restaurant that showcase’s the group’s new progressive menu, inspired by Argentina and international influences.
The 120-cover dining room and bar serve starters including shrimp ceviche with mojo rojo and avocado; steak tartare with slow cooked duck egg; seared scallops with spiced mango puree, red pepper sauce and n’duja crumb.
The beef selection is based around carbon-neutral steaks from Black Angus cattle, bred in Argentina, grazing on seventeen different types of grass from the Pampas provinces.
Alongside the steaks, further main courses include the likes of vegan Gnocchi with pumpkin and swordfish causita, whilst desserts feature Gaucho’s take on the traditional Argentine Alfajores.
Every weekend, Sunday Sessions at Gaucho Glasgow will see guests welcomed for Bloody Marys, bottomless roasts (£32.50 pp) and live music from local musicians.
Gaucho Glasgow represents a new milestone in the brand’s transition towards more environmentally friendly beef production. Following an extensive project, Gaucho has now calculated the carbon footprint of all beef for the restaurants from farm to table and will be working with the farmers in Argentina to reduce carbon emissions at source. Remaining carbon emissions are offset through reforestation projects as part of Gaucho’s partnership with Not For Sale. The charity creates long-term, sustainable, scalable solutions to break the cycle of modern-day slavery on their environmental projects in the Amazon, which in turn offsets carbon emissions.
Gaucho CEO Martin Williams launched the new restaurant at an event attended by the group’s culinary director Mike Reid, Glasgow Warrior team mates George Horne, Ratu Tagive and Nick Gregg alongside Ally McCoist and Andy Little. Entertainment came from DJs and tango dancers in between beef and wine masterclasses.
