Palermo Brings Argentinian Fire to Little Bourke St
Palermo is a new Argentinian inspired restaurant full of menu hits, from the same team behind San Telmo and Pastuso, with a focus on Parrilla charcoal-grilled cuisine. Having been highly impressed by these restaurants we attended the launch of Palermo (named after a precinct in Beunos Aires (a place we have visited).
With much expectation we rolled up to Palermo; Salsa dancing in Little Bourke St was a vibrant start to proceedings.
Palermo provides an intimate dining experience with the use of fire (coals). For those of us who are carnivorous and love a blazing fire pit, this is the place to be!
The launch was like a "who's who" of Melbourne media and the foodie scene.
Palermo is referred to as the sexy little sister of San Telmo, with a portrait of Argentinian screen siren Coco Sarli. Meat is a highlight and the ability to utilise the asado fire pit is a joy for Chef Ollie Gould (formerly of The Stokehouse).
Groups will love these leather booths and marble top tables, next to an open kitchen.
The menu for the launch gave us a broad sample of all things Palermo, and had a fun tone.
The ambience at Palermo is top notch, including artwork and a sleek bar, and a cow hide feature wall.
We were introduced to the team including acclaimed chef Ollie Gould.
Empanadas were a highlight with delightful crispy outer layer and flavoursome filling.
Beef tartare with pickled cabbage was also rewarding. It seemed like Palermo features hits from both San Telmo and Pastuso in a casual setting.
We love a top notch ceviche and this White fish ceviche with jalapeno was exceptional.
Rustic and attractive light fittings.
Blood Sausage is a personal favourite and a serving of this dish disappeared quickly!
Carrots, eggplant puree and smoked almonds with brown butter dressing was considered a side to go with the meat, but was like a meal in itself.
Palermo prides itself on its treatment of top grade cuts of meat, with wines to match (many of them sourced from Argentina). O'Connors Premium Pasture Fed Flank Steak was a melt in your mouth highlight! Cooked to perfection by Ollie Gould.
Fried potatoes with garlic aioli were another attractive side dish.
We were highly impressed with the beef, and the Gippsland Suffolk Lamb cooked over the charcoal coal fire pit was tantalising melt in your mouth goodness.
Dessert was another highlight with Dulce de Leche Creme Caramel with salted peanut praline.
Palermo is a fun and smart dining destination with exceptional use of its fire pit; a restaurant we would like to return to and the perfect destination for your next romantic dinner or group catch up.