Readers are already warming to this ‘great, cosy steakhouse’ – a newcomer to meat-heavy Mayfair scene that is getting top reviews for its knowledgeable service and terrific food. The ‘expert’ in question is main man Daniel Veron, who has been in the business of butchering and grilling pampas-reared beef for five decades. His menu majors in ‘cooked to perfection’ steaks – rump, rib-eye, fillet and sirloin, served individually or as a mighty quartet on one plate. He-man ‘parrilladas’ (mixed grills) are enough for two, and the kitchen also sends out international specials ranging from beef milanese topped with a fried egg to chicken suprême steeped in whisky and lemon. Start with empanadas, salmon tiradito with guacamole or aubergine escabèche, and round off with chocolate tart or passion fruit mousse. To drink, there are some beefy Argentinian numbers among the list of international tipples.
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