Kicking off on Wednesday 18 May, Barrio is throwing a weekly Argentinian style barbeque bash. The char-grilled offering will focus on a new selection of rare cuts of meat and local vegetables each week, with a monthly guest chef appearance.
It’s all about meat, veggies, fire and flavour.
Expect a progression of barbequed meats and vegetables, including some that are cooked quickly over hot coals, and others which have been slowly cooking throughout the day.
Santiago Socrate, Barrio Executive Chef, is a renowned South American chef who combines his prestigious French and Modern Australia culinary background with traditional Argentinian fire and earth cooking methods to create an amazingly memorable and unique dining experience. A passionate master of open fire cuisine, Santiago serves up inspired regional grilled dishes that are simply out of this world. Santiago’s cooking at Barrio Eatery & Bar is largely based on wood fire. He utilises every aspect of it, from the flames to the hot ashes. All produce is smoked, cured, and pickled in-house and the menu is constantly evolving. A complex arrangement of hooks, chains and flames allow for simultaneous fast and slow cooking.
‘Cooking with fire, it’s something that has a life, because you’re never fully in control. There is so much more to do because fire is such a fragile and beautiful thing. The heat from the embers is unique in cooking, and the fire requires the use of all our senses to ensure our cooking is on point. Simplicity is key,’ says Barrio executive chef Santiago Socrate.
Gather your mates, choose from $10–$20 plates, and grab a drink at the bar, before settling down to a wood-fired feast.