Gaucho Broadgate

Dulce Chantilly cream with hazelnuts, buckwheat crumble, confit cherries

White chocolate ice cream

Banana split ice cream

Selection of flavours

Pineapple, passion fruit and mango with vanilla mascarpone cream

With vanilla ice cream - designed for sharing

Chocolate biscuit, coffee, dulce de leche cream, caramelised hazelnuts, vanilla ice cream

Selection of three British cheeses, farmhouse chutney, crackers

Diplomatico Reserva Exclusiva, Flor De Cana 7, roasted pecan, banana, dark chocolate

Hennessy VS cognac and Johnnie Walker Black Label whisky infused with roasted cocoa nibs, coconut water, dulce de leche liqueur, Mozart dark chocolate liqueur, shortbread biscuit milk

Malbec 2021, Susana Balbo, Mendoza, Argentina

Furmint / Hárslevelű / Kabar 2017, Karoly Ats, Tokaj, Hungary

Sémillon 2022, Lucien Lurton, Sauternes, Bordeaux, France

Malbec 2014, Bodega Zuccardi, Maipú, Mendoza, Argentina

Touriga Nacional / Touriga Franca 2017, Quinta do Crasto, Porto, Portugal

Touriga Nacional / Touriga Franca 2003, Quinta do Crasto, Porto, Portugal

Americano, single or double espresso, latte, flat white, cappuccino

Chamomile, Earl Grey, English Breakfast, Green, Red Berry and Flower, Lemongrass and Ginger, Peppermint, Decaf

Slane Irish Whiskey

Mount Gay Black Barrel

Grilled rosemary focaccia, pan de bono, chimichurri and salted butter

Spring onion, fresh lime

Spiked with chilli and lime with a crushed avocado dip

Gordal large pitted green olives

Tender yet succulent with a strip of juicy crackling

Delicately marbled throughout for superb, full-bodied flavour

The leanest cut with a pure, distinctive flavour

Lean, tender with a delicate flavour

Rump. Prepared with a sticky, spicy rub and served with aji molido crushed chilli salsa

Spiral cut, slow grilled with chimichurri

Our three most popular steak cuts, designed for sharing.

Shiitake and chestnut mushrooms, tarragon, chives, parsley, garlic, sherry vinegar

Garlic, chilli, lemon

Taleggio, Gruyère, aji amarillo (Peruvian yellow pepper) paste

Layered potatoes roasted in truffle cream

Caesar dressing, pancetta lardons, Parmesan

Churrasco de cuadril, potato rosti with provolone, poached egg, roast cherry tomatoes and chimichurri hollandaise

Two poached eggs, smoked salmon, lemon, fresh herbs, early harvest olive oil

Salsa verde with pickled onions and rocket salad

Free-range chicken served with the iconic Gaucho marinade of parsley, coriander and garlic

Wild mushrooms, black truffle cremata

Bombay Sapphire gin, Laphroaig 5, Gaucho spiced tomato, cucumber espuma

El Jimador Blanco Tequila, Quiquiriqui Espadin Mezcal, Cointreau, red pepper cordial, citrus blend

Bombay Sapphire gin, MUVY Jasmine, Yerba Maté, Chandon NV sparkling wine

El Jimador Blanco Tequila, Quiquiriqui Espadin Mezcal, Agave, Citrus Blend, Pineapple Soda

Everleaf Forest, lime, pink grapefruit soda

Everleaf Marine, kiwi cordial, citrus blend

White chocolate ice cream

Dulce Chantilly cream with hazelnuts, buckwheat crumble, confit cherries

Chocolate biscuit, coffee, dulce de leche cream, caramelised hazelnuts, vanilla ice cream

Selection of flavours

Banana split ice cream

Vine ripe cherry tomatoes, cucumber, yellow beetroot

The OG empanada recipe, perfected over 30 years

Crispy prawns with a sweet and spicy aji amarillo (yellow Peruvian pepper) chilli sauce, pickled red onions and jalapeños

RUMP The leanest cut with a pure, distinctive flavour. Served with chips and chimichurri sauce

Salsa verde with pickled onions and rocket salad

Pumpkin purée, walnuts, sage and vegetarian Parmesan

Banana split ice cream

Lemon, Chocolate, Raspberry

White chocolate ice cream

Grilled tenderstem broccoli | Green salad | Sautéed spinach | Hand-cut chips

Give us a chance to better your mum’s legendary home-cooked roast. Bringing an Argentine vibe to Sundays, we present our roast sirloin of beef, served with outlandishly fluffy roast potatoes and plate-busting Yorkshire puddings cooked in beef dripping. Perfectly cooked seasonal vegetables and unlimited gravy are a given.

Prepare to embark on a new world of flavour. Our new cocktail list, The Spirit of Argentina, has been designed using the latest mixology equipment and technology to extract maximum flavour from the raw ingredient to create an outstanding range of spirit-forward, low-ABV and no-alcohol serves. Each drink conjures a taste of Latin America, using the spirits, liqueurs, tinctures and herbs enjoyed across the region. We recommend starting with a Grand Cru Spritz, taking it through with a Chimichurri Margarita and finishing up with an Argentine classic – our take on The Alfajores.

No one can grill quite like an Argentinian so why not master your own skills at our Gaucho Cookery School at The O2? You will learn the art of marinating, grilling and, of course, eating our finest cuts of steak. The course will give you a good understanding of the history of Argentine beef, as well as the skills required in preparing different cuts of meat, marinades and grilling. You will also have enough to take home to host your very own asado. Visit our website for more details and how to book.

Guests who dine with us on Mondays are welcome to bring their own wine or Champagne, to any of our restaurants with no additional corkage fee. That goes for any sized group, and any sized bottle! We promote responsible drinking in all of our restaurants. Terms and conditions can be found on our website at Gaucho restaurants.com

Wagyu-washed Renais Gin, Ketel One Vodka, Regal Rogue Lively White, burnt lemon bitters

El Jimador Blanco Tequila, Quiquiriqui Espadin Mezcal, Cointreau, red pepper cordial, citrus blend

Axia Mastic Spirit, Cygnet 22 Gin, Aperol, elderflower, citrus blend, white grape cordial, Double Dutch Soda, Chandon NV

Mendoza, Argentina

West Sussex, England

Champagne, France

Grilled rosemary focaccia, pan de bono, chimichurri and salted butter

Spring onion, fresh lime

Spiked with chilli and lime with a crushed avocado dip

Gordal large pitted green olives

Aji amarillo (Peruvian yellow pepper) and ponzu dressing, lime, avocado crema, pickled jalapeño, red onion

Sirloin, chilli emulsion, pickled daikon, tortilla crisps

Garlic, chilli, cherry tomatoes, basil, grilled rosemary focaccia

Crispy prawns with a sweet and spicy aji amarillo (Peruvian yellow pepper) chilli sauce, pickled red onions, jalapeños

Morcilla and chorizo selection, picante rojo, lemon aioli

Wild mushrooms, rocket, sourdough toast

Confit tomatoes and piquillo pepper purée, fresh basil, extra virgin olive oil, sourdough toast

Aji amarillo (Peruvian yellow pepper), potato purée layered with avocado, crab, coriander, red amaranth cress

Aji amarillo (Peruvian yellow pepper) crema, lemon zest, cornichons, shallots, parsley, chives, chilli and lime seasoning

Fresh white crab meat, corn tostada, red peppers, coriander, lime juice, homemade mayonnaise

Fresh avocado, piquillo pepper purée, coriander

Mango salsa, avocado

Sirloin - Tender yet succulent with a strip of juicy crackling

Sirloin - Tender yet succulent with a strip of juicy crackling

Ribeye - Delicately marbled throughout for superb, full-bodied flavour

Ribeye - Delicately marbled throughout for superb, full-bodied flavour

Ribeye - Delicately marbled throughout for superb, full-bodied flavour

Rump - The leanest cut with a pure, distinctive flavour

Rump - The leanest cut with a pure, distinctive flavour

Fillet - Lean and tender with a delicate flavour

Fillet - Lean and tender with a delicate flavour

Fillet - Lean and tender with a delicate flavour

Spiral cut, marinated in garlic, parsley and olive oil

Spiral cut, marinated in garlic, parsley and olive oil

Spiral cut, slow grilled with chimichurri

Spiral cut, slow grilled with chimichurri

Oversize ribeye marinated in a smoky chipotle chilli paste

Spiral cut, marinated in garlic, parsley and olive oil

Spiral-cut fillet tail marinated in a zingy mustard seed, black pepper and juniper berry rub

Spicy medallions of fillet marinated in chilli, sweet paprika, garlic and parsley served with salsa Argentina

Centre cut of lomo, slow grilled

Centre cut of lomo, slow grilled

Cuadril, chorizo, ancho and lomo

Quinoa, green beans, cucumber, red meat radish, mizuna, coriander, mint, lemon and olive oil dressing

Wild mushrooms, black truffle cremata

Lemon, fresh herbs, early harvest olive oil

Pumpkin purée, walnuts, sage and vegetarian Parmesan

Free-range chicken served with the iconic Gaucho marinade of parsley, coriander and garlic

Our legendary 100% Argentinian beef patty, brioche bun, ketchup, mayonnaise, caramelised onions, American cheese. Served with chips

Ajo blanco, toasted almonds

Baby gem lettuce, radicchio, watercress, mizuna, lemon and olive oil dressing

Shiitake and chestnut mushrooms, tarragon, chives, parsley, garlic, sherry vinegar

Garlic, chilli, lemon

Walnut salsa

Taleggio, Gruyère, aji amarillo (Peruvian yellow pepper) paste

Homemade, hand cut with thyme salt

Milk, cream

Layered potatoes roasted in truffle cream

Caesar dressing, pancetta lardons, Parmesan

Dulce Chantilly cream with hazelnuts, buckwheat crumble, confit cherries

White chocolate ice cream

Banana split ice cream

Selection of flavours

Pineapple, passion fruit and mango with vanilla mascarpone cream

With vanilla ice cream - designed for sharing

Chocolate biscuit, coffee, dulce de leche cream, caramelised hazelnuts, vanilla ice cream

Selection of three British cheeses, farmhouse chutney, crackers

Diplomatico Reserva Exclusiva, Flor De Cana 7, roasted pecan, banana, dark chocolate

Hennessy VS cognac and Johnnie Walker Black Label whisky infused with roasted cocoa nibs, coconut water, dulce de leche liqueur, Mozart dark chocolate liqueur, shortbread biscuit milk

Malbec 2021, Susana Balbo, Mendoza, Argentina

Furmint / Hárslevelű / Kabar 2017, Karoly Ats, Tokaj, Hungary

Sémillon 2022, Lucien Lurton, Sauternes, Bordeaux, France

Malbec 2014, Bodega Zuccardi, Maipú, Mendoza, Argentina

Touriga Nacional / Touriga Franca 2017, Quinta do Crasto, Porto, Portugal

Touriga Nacional / Touriga Franca 2003, Quinta do Crasto, Porto, Portugal

Americano, single or double espresso, latte, flat white, cappuccino

Chamomile, Earl Grey, English Breakfast, Green, Red Berry and Flower, Lemongrass and Ginger, Peppermint, Decaf

Slane Irish Whiskey

Mount Gay Black Barrel

Grilled rosemary focaccia, pan de bono, chimichurri and salted butter

Spring onion, fresh lime

Spiked with chilli and lime with a crushed avocado dip

Gordal large pitted green olives

Tender yet succulent with a strip of juicy crackling

Delicately marbled throughout for superb, full-bodied flavour

The leanest cut with a pure, distinctive flavour

Lean, tender with a delicate flavour

Rump. Prepared with a sticky, spicy rub and served with aji molido crushed chilli salsa

Spiral cut, slow grilled with chimichurri

Our three most popular steak cuts, designed for sharing.

Shiitake and chestnut mushrooms, tarragon, chives, parsley, garlic, sherry vinegar

Garlic, chilli, lemon

Taleggio, Gruyère, aji amarillo (Peruvian yellow pepper) paste

Layered potatoes roasted in truffle cream

Caesar dressing, pancetta lardons, Parmesan

Churrasco de cuadril, potato rosti with provolone, poached egg, roast cherry tomatoes and chimichurri hollandaise

Two poached eggs, smoked salmon, lemon, fresh herbs, early harvest olive oil

Salsa verde with pickled onions and rocket salad

Free-range chicken served with the iconic Gaucho marinade of parsley, coriander and garlic

Wild mushrooms, black truffle cremata

Bombay Sapphire gin, Laphroaig 5, Gaucho spiced tomato, cucumber espuma

El Jimador Blanco Tequila, Quiquiriqui Espadin Mezcal, Cointreau, red pepper cordial, citrus blend

Bombay Sapphire gin, MUVY Jasmine, Yerba Maté, Chandon NV sparkling wine

El Jimador Blanco Tequila, Quiquiriqui Espadin Mezcal, Agave, Citrus Blend, Pineapple Soda

Everleaf Forest, lime, pink grapefruit soda

Everleaf Marine, kiwi cordial, citrus blend

White chocolate ice cream

Dulce Chantilly cream with hazelnuts, buckwheat crumble, confit cherries

Chocolate biscuit, coffee, dulce de leche cream, caramelised hazelnuts, vanilla ice cream

Selection of flavours

Banana split ice cream

Vine ripe cherry tomatoes, cucumber, yellow beetroot

The OG empanada recipe, perfected over 30 years

Crispy prawns with a sweet and spicy aji amarillo (yellow Peruvian pepper) chilli sauce, pickled red onions and jalapeños

RUMP The leanest cut with a pure, distinctive flavour. Served with chips and chimichurri sauce

Salsa verde with pickled onions and rocket salad

Pumpkin purée, walnuts, sage and vegetarian Parmesan

Banana split ice cream

Lemon, Chocolate, Raspberry

White chocolate ice cream

Grilled tenderstem broccoli | Green salad | Sautéed spinach | Hand-cut chips

Give us a chance to better your mum’s legendary home-cooked roast. Bringing an Argentine vibe to Sundays, we present our roast sirloin of beef, served with outlandishly fluffy roast potatoes and plate-busting Yorkshire puddings cooked in beef dripping. Perfectly cooked seasonal vegetables and unlimited gravy are a given.

Prepare to embark on a new world of flavour. Our new cocktail list, The Spirit of Argentina, has been designed using the latest mixology equipment and technology to extract maximum flavour from the raw ingredient to create an outstanding range of spirit-forward, low-ABV and no-alcohol serves. Each drink conjures a taste of Latin America, using the spirits, liqueurs, tinctures and herbs enjoyed across the region. We recommend starting with a Grand Cru Spritz, taking it through with a Chimichurri Margarita and finishing up with an Argentine classic – our take on The Alfajores.

No one can grill quite like an Argentinian so why not master your own skills at our Gaucho Cookery School at The O2? You will learn the art of marinating, grilling and, of course, eating our finest cuts of steak. The course will give you a good understanding of the history of Argentine beef, as well as the skills required in preparing different cuts of meat, marinades and grilling. You will also have enough to take home to host your very own asado. Visit our website for more details and how to book.

Guests who dine with us on Mondays are welcome to bring their own wine or Champagne, to any of our restaurants with no additional corkage fee. That goes for any sized group, and any sized bottle! We promote responsible drinking in all of our restaurants. Terms and conditions can be found on our website at Gaucho restaurants.com

Cultured butter, chimichurri

Gordal large pitted green olives

Mozzarella, cheddar, truffle, confit tomatoes and piquillo pepper dip

Two cheese-stuffed breads, chimichurri

Cornichons, shallots, parsley

Mango salsa, avocado

Confit tomatoes, brown butter, chilli emulsion and capers

Picked white crab meat with cucumber, apple and soft herbs

Pumpkin purée, walnuts, sage and vegetarian Parmesan

Crushed avocado, lime, watercress

Cherry tomatoes, truffle balsamic dressing and sweet tomato relish

Chicken breast and herb salad with peas, broad beans and lettuce

Prawns with a Latin Marie Rose sauce and sourdough

Tiger's Milk, pickled jalapeños and avocado crema

Crème fraiche, pickled red onions, watercress and lemon

Cannellini beans, carrots, courgettes, bulgur wheat in vegetable broth

Chicken breast and herb salad with peas, broad beans, lettuce

Seared salmon served with Puttanesca sauce

Superstraccia, piquillo peppers and confit tomato sauce

Two beef patties, onions, cheese, served with chips

Chicken breast and rocket salad with lemon and Parmesan

Lemon, fresh herbs and early harvest olive oil

Pumpkin purée, walnuts, sage and vegetarian Parmesan

Malbec braised beef with mushrooms in shortcrust pastry. Served with creamed mashed potato and red wine jus

Tender yet succulent with a strip of juicy crackling

Delicately marbled throughout for superb, full-bodied flavour

The leanest cut with a pure, distinctive flavour

Lean and tender with a delicate flavour

Spicy medallions of fillet marinated in chilli, sweet paprika, garlic and parsley served with salsa Argentina

Spiral cut, marinated in garlic, parsley and olive oil

Spiral-cut fillet tail marinated in a zingy mustard seed, black pepper and juniper berry rub

Spiral cut and slow grilled with chimichurri

Spiral cut, marinated in garlic, parsley and olive oil

Oversize ribeye marinated in a smoky chipotle chilli paste

Centre cut of fillet, slow grilled

Sirloin, rump, ribeye and fillet

Add crispy bacon

Toasted marshmallow, biscuit crumb

White chocolate ice cream

Banana split ice cream

Selection of flavours

Strawberry sauce, strawberries

Dulce de leche, vanilla ice cream Made for sharing

Selection of four British cheeses, farmhouse chutney, crackers

Diplomatico Reserva Exclusiva Rum, Flor De Caña 7 Rum, roasted pecan, banana, dark chocolate

Hennessy VS Cognac, Johnnie Walker Black Label Whisky, coconut water, dulce de leche, Mozart dark chocolate liqueur, roasted cocoa nibs, shortbread biscuit, clarified

Cannellini beans, carrots, courgettes, bulgur wheat in vegetable broth

Rocket, pickled red onion, salsa golf

Crispy prawns, sweet and spicy aji amarillo chilli sauce, pickled red onions, jalapeños

140g of the leanest cut with a pure, distinctive flavour. Served with chips and chimichurri sauce

Potatoes, sweet and spicy aji amarillo chilli sauce, lime, coriander, red onion, red peppers. Served with poached egg, red pesto

Confit tomato sauce, mozzarella, tomatoes, rocket salad, chimichurri sauce

Banana split ice cream

Lemon, Chocolate, Raspberry

White chocolate ice cream

Green vegetables with confit lemon gremolata | Green salad | Sautéed spinach | Hand-cut chips