El Gaucho | Da Nang

Steakhouse El Gaucho - Argentinian Beef Restaurant

• Salchicha Beef

  980.000 ₫
  Our homemade Salchicha is a traditional Argentinian spicy sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef in combination with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime and Rib Eye Certified Black Angus with salt, pepper, sweet paprika, garlic, fresh chillies, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

• Filet Steak Platinum

  2.490.000 ₫
  The USDA Prime is the highest grade of beef in the USA and properly aged in our cold storage for additional 21 to 28 days to fully develop the flavour and tenderness for that melt in your mouth and consistent quality experience. Taken from the smaller end of the tenderloin and located between the sirloin and rib, hand-cut and hand-trimmed by the El Gaucho butchers, the filet steak is a feast for the eye and the mouth.The Castello D’Albola Chianti Classico DOCG 2011 from Tuscany pairs nicely with a filet.

• Chorizo Beef

  980.000 ₫
  Our homemade Chorizo is a traditional Argentinian spiced sausage. In our version and in the tradition of our restaurants, we combine high quality ground (minced) beef, blend of our four cuts of beef, combined with several spices. It is the combination of the Filet USDA Prime, Filet Premium Black Angus, Filet Certified Black Angus, Rib Eye USDA Prime and Rib Eye Certified Black Angus with salt, pepper, sweet paprika, garlic, bay leaves, oregano, cayenne pepper and a little soda water, all encased in a 100% plant based casing, which is also suitable for our Halal applications.

• Filet Steak (USDA Prime)

  1.990.000 ₫
  The USDA Prime is the highest grade of beef in the USA and properly aged in our cold storage for additional 21 to 28 days to fully develop the flavour and tenderness for that melt in your mouth and consistent quality experience. Taken from the smaller end of the tenderloin and located between the sirloin and rib, hand-cut and hand-trimmed by the El Gaucho butchers, the filet steak is a feast for the eye and the mouth.The Castello D’Albola Chianti Classico DOCG 2011 from Tuscany pairs nicely with a filet.

• EI Gaucho Steak Platinum (Bone In) (Prime Rib)

  3.798.562 ₫
  The El Gaucho Prime Rib Steak is sliced from the rib primal of the beef animal and has just the right amount of marbling to allow to combine tenderness, juiciness and flavour – buttery and perfect for roasting and grilling. Grading a beef is based on the degree of marbling, which is the intramuscular fat, and the maturity, the age of the animal at slaughter. The USDA Prime is the highest quality beef with intramuscular fat and at the same time has limited supply only.

• 24-Filet Steak

  3.631.072 ₫
  A favorite among many cooks that includes both of the most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats ¬– sirloin on one side and tenderloin on the other – separated by a T-shaped bone.A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger.

• Filet Steak – Premium Black Angus Beef

  1.290.000 ₫
  Grown in Australia’s south eastern Gippsland region, all cattle enjoy nutrient-rich pastures and high quality grass feed year around, no exposure to Hormone Growth Promotants, as well as a stress-free environment which guarantees the most tender beef. Taken from the smaller end of the tenderloin and located between the sirloin and rib, the filet steak remains a top selling steak.

• Bollinger Rose

  3.120.000 ₫
  To the eye: bronze tones combined with the intense depth of a great red wine. To the nose: the nobility of red berries: hints of red currant, cherry and wild strawberry;a spicy touch, not unlike Special Cuvée. To the palate: a subtle combination of structure, length and vivacity, with a tannic finish due to the adjunction of red wine; bubbles as fine as velvet; flavours of wild berries.Cellar aged for more than twice the time required by the appellation.it pairs well with crayfish, lobster, one-side cooked salmon. Japanese cuisine or not-so-spicy Asian cuisine.

• Branded Steak Knife

  250.000 ₫
  We love our branded steak knifes and we can tell you, by using them on a daily base in all our restaurants, it is a highly reliable knife that goes well with any cutlery and dinnerware.

• 18-Rib Eye Beef | Entrecote

  2.790.000 ₫
  A favorite among many cooks that includh oes botf the most prized cuts on a cow. The T-bone steak is cut from the saddle and easy to recognize because of its two meats ¬– sirloin on one side and tenderloin on the other – separated by a T-shaped bone.A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger.