The Australia Times

Melbourne’s Palermo offers classic vibe…

Words by Celeste Iuliano – Images Supplied

There’s a new kid on the block in little Bourke St! Argentinian restaurant Palermo opened with a bang this month, with a traditional street band and tango dancers taking to the street to celebrate the launch. Named after the vibrant and trendy barrio in Buenos Aires, Palermo offers a more classic vibe than its sister restaurant, the bohemian, goucho-inspired San Telmo.

However, a few San Telmo favourites have made it onto the menu. You’ll still be able to order the beef, green olive, and boiled egg empanadas, the spiced morcilla sausage, and the morish dulce de leche crème caramel flan with salted peanut praline. The point of difference at Palermo is the charcoal fire pit, which is used to cook pork, and the asado de cordero, Gippsland Suffolk lamb which stays in for 6-7 hours. The result is a tender, slightly smoky dish that pairs perfectly with papas (fried potatoes with garlic aioli), and zanahorias (a carrot and eggplant purée with smoked almonds and brown butter dressing). Also not to be missed is the vacío, a 300g O’Connor’s premium pasture fed flank steak that absolutely melts in your mouth.

Good Argentinian wine is also a strong focus, and you’ll find a selection from producers such as Ruca Malen and Humberto Canale to match with the signature carne asado. Quilmes beer is also on offer, and will likely be a popular choice as the Melbourne summer heats up.