The renowned steak restaurant chain has already proved massively popular across England and now their new eatery at 4a St Andrew Square will give Edinburgh's diners the chance to enjoy Gaucho’s globally renowned steaks as well as specially created fusion dishes, such as haggis empanadas, made using locally sourced Scottish produce.
The 120 cover restaurant.
Gaucho’s wine list will provide a choice of more than 200 exclusive Argentinian wines, alongside a wide range of Scottish whiskies, gins and an extensive cocktail menu.
Bife de Ancho. Picture: Gaucho
Director of Wine, Phil Crozier, is personally involved in the creation of many of the wines, including the Vina Patricia and Loro labels which are produced at Gaucho’s own vineyard in Mendoza.
From opening day, Gaucho will introduce all aspects of its brand to Edinburgh, including wine tastings and beef masterclasses as well as its ‘mini Gaucho’ and ‘young Gaucho’ menus for families with children.
Gaucho’s Edinburgh location is a homecoming for the restaurant’s free-to-roam, grass-fed Aberdeen Angus beef which comes directly from 45 specially chosen farms known as ‘estancias’.
Originally from Scotland, Aberdeen Angus was first introduced to Argentina in 1879 by Don Carlos Guerrero.
Humita Saltena
Today, all Argentina’s Aberdeen Angus are direct descendants of Guerrero’s original Scottish cattle – Cinderella, Aunt Lee and Virtuoso, the bull.
The launch of the Edinburgh restaurant will also see Chef Director, Jamie Robertson, return to his roots.
The private dining room. Picture: Gaucho
Born and raised in Bonnyrigg, Robertson worked alongside celebrity chef, Jamie Oliver, before joining Gaucho in 2012; overseeing menu development and supply chain.
Commenting on the new Edinburgh restaurant, Chef Director, Jamie Robertson, said: “Being from Bonnyrigg, this is something of a homecoming for me.
“I’m enjoying the opportunity to create exclusive dishes for our new Edinburgh restaurant that celebrate and fuse the provenance of Argentinian beef with Scotland’s enviable natural larder. “If there’s one thing Scots know, it’s good beef, so I’m looking forward to bringing Gaucho’s world-famous menu back to a home crowd.”
From the new menu Jamie recommends the Empanadas, the scallops succotash, the tuna ceviche, the slow braised lamb shank, the Tira de ancho, the Humita salterna and for dessert the Dulce de leche cheesecake with toasted marshmallow.
