There is Argentinian Asado in Sydney. This can be found at La Boca Restaurant inside the Stamford Plaza Sydney Airport.
This provided us with fond memories of our visit to Argentina last year, which was a culinary highlight for us and Asado became our favourite food. This is where the meats are cooked on the Asado or Parilla grill (meat mounted on a rack, cooked over an open flame) by the Asador (BBQ Chef/meat master) and this stuff is next level. Whilst we’re not all going to Argentina for this, we can experience it in Australia, through the Stamford Plaza Sydney Airport at their Hotel Restaurant, La Boca.
La Boca is named after the suburb in Buenos Aires, the area filled with colourful houses which has inspired the decor of this restaurant. The walls are draped in a vibrant print reflecting the colours of La Boca. However, the big draw card and main attraction is the Asado, with flames roaring and the meat neatly sitting above cooking and taking on flavour from the method of cooking, it is impressive and something to behold.
The restaurant also has a fully stocked bar, with the bar staff preparing a range of cocktails and they also have a range of wine and craft beer on offer.
We have been to this restaurant on a number of occasions but returned for a dining event with some fellow foodies. We sampled Argentinian wine – Malbec, paired with the traditional Argentinian cuisine.
Empanadas are common fare throughout South America and the La Boca version have a nice crisp doughy outer casing and have a tasty filling of corn, beef and lamb. The only problem, we were left wanting more, but knew the feast had only just begun.
We have already mentioned the Asadors are meat masters and this technique was on show and translated into seafood too, with their amazing squid. Beautifully tender and marinated in a lime dressing, with capers and chives.
The Traditional sausage sampler is another insight into the Argentinian passion for preparing and cooking carnivorous delights. The sausages are juicy and have plenty of flavour. The last of our entrees was the delicious Provolone Croquette.
The mains we shared were all mouthwatering quality meat based dishes. They use locally sourced 100% grass-fed, choice Australian meats. The use of Asado and Parilla based cooking Is designed to enhance the flavours of the meat through the grill over Australian redgum and Argentinean charcoal.
To sample a bit of everything the La Boca Signature Fire Grill is a good option. A mixed share platter of meat lovingly cooked over open flame for 8 hours, including the free range pork belly and lamb asador. This also comes with skirt steak, pork sausage, salt bush lamb sausage and chicken.
Cooked on the Parilla Grill was the Entrana skirt steak, which was a favourite (and the favourite of all other diners too). It was a thin cut, which was super succulent and served with a chimichurri sauce. This also features on the Laboca $15 express lunch menu, well worth stopping in for.
A higher grade steak on the menu was the 42 day dry aged steak sirloin. A lovely cut of meat with plenty of flavour, also grilled on the Parilla and cooked to order.
We also got an Argentinian corn cake – traditional corn and pumpkin hot cake with grilled mushrooms and salad.
The group finished off with dessert which included a soft flan type dish – the Pear clafoutis (red wine and poached pear almond cake), a slice of the chocolatey and coffee flavoured traditional espresso caramel cake which was rich and decadent.
A must order is their Churros with caramel fondue, another Argentinian Specialty. These light and fluffy doughy sticks of goodness add freshly fried and perfect to dip in a pot of dulce de leche (caramel).
The meal here is unreal and we absolutely loved it. We would highly recommend coming to try their Adado and authentic Argentinian fare.
Thank you to Travel & Lifestyle for extending the invitation to dine and to the venue for their hospitality.
La Boca Bar & Grill
Stamford Plaza Sydney Airport
Cnr O’Riordan & Robey Streets
Mascot, NSW, 2020
sydney.laboca.com.au