The folks behind San Telmo, Pastuso and Palermo are bringing the heat with the opening of Asado. Headed up by executive chef Oliver Gould, the Southbank restaurant is home to an open fire pit and a three-metre bespoke charcoal parrilla grill. Meats and seafood cooked on these fiery hearths make up the backbone of the Argentinian and Spanish leaning menu, which will include lengua (grilled beef tongue skewers with chimichurri) pez espada (grilled swordfish) and pulpo (charred octopus, smoked paprika and squid ink). These are complemented by cured meats, gourmet imported tinned anchovies and other pintxos-style bites. Add in glasses of traditional sangria sherry and Spanish beers and you'll have a fire-hot evening on your hands.