The team behind San Telmo, Pastuso and CHE have opened Argentinian barbecue restaurant Palermo.
The fourth South American venue for the group, Palermo is located at 401 Little Bourke Street and is spearheaded by head chef Ollie Gould (Stokehouse, St Kilda).
The concept revolves around the primal Argentinian cooking technique of cooking whole animals on an open fire pit.
“Palermo’s menu style can be best described as progressive primal with a European slant,” says Gould. “Along with the open fire pit and parilla grill, we will pay tribute to the important influence Spanish and Italian cultures have had on Argentinian cuisine.”
Menu highlights include Gippsland-sourced lamb and Western Plains suckling pig. The wine list features a number of Argentinian producers including Ruca Malen (Mendoza region) and Humberto Canale (Rio Negro region), plus European and Australian varieties.
Palermo was designed by Ewert Leaf and is a nod to the vibrant and eclectic barrio of the same name in Buenos Aires, Argentina.
Palermo seats 150 with a private dining room for up to 40 guests.
