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CONTACT

Ph: (03) 9002 1600

401 Little Bourke St
Melbourne , 3000 VIC
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open

Opening Hours

SUN closed
MON 12:00pm - 11:00pm
TUE 12:00pm - 11:00pm
WED 12:00pm - 11:00pm
THU 12:00pm - 11:00pm
FRI 12:00pm - 11:00pm
SAT closed

The Details

Need to Know
  • Function Space
  • Good for Groups
  • Great for Dates
  • Healthy Options
Serving
  • Lunch
  • Dinner
  • Dessert
  • Late Night
In the mood for
  • Beer
  • Cocktails
  • Wine

palermo-melbourne

The Verdict

You can never have too many Argentine BBQ restaurants, that’s our motto. Palermo is the latest project from the guys behind San Telmo and Pastuso—a classy, subterranean, asado-powered Argentinian steak joint.

If you haven’t been to Buenos Aires, Palermo is a district, a little like Fitzroy. Funky, delicious, with a strong Italian/Sicilian influence, and those flavours and beats have worked their way into the kitchen. It’s here you’ll find head chef Mikey Dalton, stoking the giant fire pit or searing steaks on the parilla grill.

Most dishes are built to share. Maybe a little plate of crudo (King Ora salmon whipped salmon cream) or fried provolone cheese. 

Of course the main event has to be one of the O'Conners charcoal grilled steaks. Begin modestly with a 250g pasture fed flank steak, or go all-in on the a 350g porterhouse. Just make sure you opt in on the charred greens beans and sweetcorn as your side.

The fingerprints of San Telmo are everywhere. From the drinks list down to the fit-out. If the place looks familiar, that’s because you probably spent a sticky, booze-fuelled night boogying on the dancefloor here—this used to be The Apartment (may she RIP). Although the transformation is pretty stunning—dark timber, baby-soft leather, marble bar and portraits of Argentinian screen star Coca Sarli.

For drinks? it'd be rude not to go for  a big bucket of Sangria Tinto (it doesn’t come in buckets, but you get the idea), a Palermo style red wine punch balanced with the right amount of sugar and spice.

Keen to visit Palermo? Grab a gift voucher over here

Image credit: Annika Kafcaloudis


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