Photography by holly hawkins
Entering Palermo feels like stepping back in time to visit an old Argentinian bar.
First opening its doors in December 2016, Palermo is an exciting and eclectic dining experience specialising in ceviches, pisco sours, empanadas and meat dishes – with quality that is hard to match.
With a name that originates from the neighborhood in Buenos Aires, Palermo is truly a rich and unique dining experience, faithful to its roots. The venue captures a quintessentially South American atmosphere, with cowhide skins hanging from the walls, Tuscan tiles, a bookcase embedded into the bar and a menu in Spanish.
In an open-plan kitchen layout, complete with leather plush booths, there is leverage to cater for all groups to dine on authentic Argentinian cuisine. A specialty was the beef, green olive and boiled egg empanada – with a delicate, crisp and smooth pastry that sought to invigorate the taste buds. Similarly, the white fish ceviche with jalapeno, black olive, fennel and lemon was especially refreshing and delicate.
I’m told by the head chef that, typically, grilling meat is both a long process and a pride of the venue. The next dish, the pork and paprika sausage chorizo – which had been chargrilled for eight to nine and a half hours upon an Argentine open-fire grill – was a delight, integral to the concept of Palermo. There’s a plethora of options available, from the pollo (free-range half chicken with garlic, thyme & lemon) to the ojo de bife (premium dry-aged, pasture-fed rib eye). To finish, the unmissable dulce de leche crème caramel flan with salted peanut praline was irresistibly sweet with a creamy texture.
Whilst Palermo has an outstanding food menu, it also serves a range of wines from around Australia and the world – on top of a large spirit and cocktail menu. Palermo is the perfect opportunity to return to the unique flavours and atmosphere of Palermo – the sensations that leave you wanting to book a journey to Buenos Aires.
