This Argentinian grill comes to you from the squad behind San Telmo and Pastuso. An open fire pit and parilla coal grills (upon which whole animals are roasted) are the central drawcards of this restaurant, so expect to see Gippsland-sourced lambs and Western Plains suckling pigs sizzling away. Wines are sourced mostly from Argentinian wineries, particularly from the Mendoza and Rio Negro regions, alongside European and Australian favourites.
The sassy younger sister to San Telmo, Palermo isn't afraid to play with its food. It describes its own aesthetic as "nonchalant new-world chic" with a "penchant for the flamboyant".
But don't think that means Palermo is not serious about what it's serving. The true delights come from the charcoal grill, and you can get both small plates (chorizo, beef short ribs) and large (lamb rump, 300g and 500g steaks). The menu is designed for sharing, but definitely come hungry.
401 Little Bourke St
|Opening hours:||Daily noon-late|
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Time Out Food Awards
The annual Time Out Food Awards are almost upon us – the evening when we toast the city’s best restaurants, top chefs and rising culinary stars. If you managed to get tickets to this sold out event, you can expect delicious drinks carefully matched...Monday August 20 2018
Average User Rating
4 / 5
- 5 star:3
- 4 star:0
- 3 star:0
- 2 star:0
- 1 star:1
From the moment we were greeted at the door, we felt relaxed, comfortable and hungry. Staff were amazing and even took the liberty to order for us. Boy did they hit the nail on the head, from Ceviche to Croquetas onto Chorizo and Morcilla each dish was perfectly executed. We left feeling completely satisfied. Cant wait to visit and eat in Melbourne again, Palermo will be at the top of my list.
Amazing! The only place in Melbourne where you can see a whole pig or lamb splaid over a traditional Argentinian Asado fire pit...
Great place for a big lunch or dinner with mates.
This is where to get your meat fix in the west end of the CBD, no doubts.
Nah, doesn't cut it. Arrived to a full explanation about the Asado and how amazing it was only to be told 5 minutes later they had run out.