Steakhouses›Steakhouses in Melbourne›Asado
Argentine parrilla · Southbank · Melbourne
Asado
Charcoal under a flat grate, an open fire pit beside it, and O'Connor beef from Gippsland, on the river at Southbank.
OpenNot yet visited · facts from 9 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go
Charcoal. Two fires. Asado cooks about half its menu over them: a flat parrilla over coals and an open fire pit built in stainless steel, wide enough for two whole animals, with a rack above for chickens and vegetables. The house calls the parrilla a three-metre bespoke charcoal grill; Broadsheet measured both pieces at about 1.5 metres. The suckling pig goes slow over the pit. The steaks go on the grate for about ten minutes. There is a third fire, a fine-mesh grill like a Japanese hibachi, kept for beef tongue that has been brined a day and cooked twelve hours. The room seats 250 and opened in August 2018, the fourth restaurant of the San Telmo group.
What to order
- Tapa de cuadril, Altair F1 Wagyu, 250 g / 9 oz
- Bife ancho, O'Connor Premium, 500 g / 18 oz
- Tira de asado, O'Connor, 350 g / 12 oz
Not published: aging, price.
01What to order
- Tapa de cuadril, Altair F1 Wagyu, 250 g / 9 ozPasture-fed rump cap, MS 5+, A$75 on the November 2026 menu.
- Bife ancho, O'Connor Premium, 500 g / 18 ozRib eye, pasture-fed, A$145.
- Tira de asado, O'Connor, 350 g / 12 ozShort ribs cut across the bone, pasture-fed, A$55.
- Entraña, Sher Wagyu, 250 g / 9 ozInside skirt, grain-fed, MS 6, A$65.
- Cochinillo, Western PlainsSuckling pig slow-cooked over the fire pit, 250 g / 9 oz for A$47 or 500 g / 18 oz for A$86.
- LenguaBeef tongue skewer with chimichurri, off the hibachi-style mesh grill.
02The beef
O'Connor Premium from Gippsland for the eye fillet (250 g / 9 oz, A$99), scotch fillet (350 g / 12 oz, A$105) and rib eye, all pasture-fed. Altair for the F1 Wagyu rump cap at MS 5+, pasture-fed. Sher Wagyu, grain-fed, for the skirt at MS 6, and a 7-day dry-aged Sher Wagyu eye round in the tartare. Lamb from Gippsland, pork from Western Plains. No source says whether the grill cuts are aged; the El Primo set menu includes a 'chef's selection dry-aged beef cut' on market availability.
03The fire
Lump charcoal, a flat grate, an open pit. The parrilla sits over coals; the fire pit is custom stainless steel with a rack above it; the two together feed roughly half the menu. Cuts spend about ten minutes on the grate. The tongue has its own fine-mesh grill. The house describes the set-up as an open fire pit and a three-metre bespoke charcoal parrilla; Broadsheet, in 2023, put each at about 1.5 metres wide. Order the tapa de cuadril first.
04The story
Asado opened in August 2018 at Riverside Quay, the fourth restaurant of David and Michael Parker's San Telmo group after San Telmo, Pastuso and Palermo; the brothers collected the room's trinkets in Argentina. Executive chef Ollie Gould came from Stokehouse and took the title of asador. Ewert Leaf designed the room, with steel-framed windows and art deco details, a private bar space for 40 to 50 and outdoor seating; a takeaway sandwich counter followed next door.
05The practical
6 Riverside Quay, Southbank VIC 3006; phone 03 9088 8600, info@asado.melbourne, bookings online. Monday to Thursday noon to 10 pm, Friday and Saturday noon to 10:30 pm, Sunday noon to 10 pm. Set menus to share, minimum two people and two hours: El Matador A$105, Asado A$135, El Primo A$165; a weekend bottomless lunch is A$99 with two hours of drinks, Saturday and Sunday noon to 3 pm. A 10 per cent surcharge applies at weekends and 15 per cent on public holidays. Wines lean on Mendoza and malbec.
- Address
- 6 Riverside Quay, Southbank VIC 3006
- Phone
- +61 3 9088 8600
- Website
- asado.melbourne
- Directions
- Google Maps ↗
What does Asado cook on?
A charcoal parrilla and an open fire pit, plus a fine-mesh grill for beef tongue; the house says the parrilla is three metres long, Broadsheet measured about 1.5 metres.
How much is a steak at Asado?
On the November 2026 menu, from A$55 (350 g / 12 oz tira de asado) to A$145 (500 g / 18 oz O'Connor rib eye); the Altair Wagyu rump cap is A$75.
Who owns Asado?
The San Telmo group of David and Michael Parker, who also run San Telmo, Pastuso and Palermo; Ollie Gould is executive chef.
Does Asado have a set menu?
Three, for two or more: El Matador A$105, Asado A$135 and El Primo A$165, plus a A$99 weekend bottomless lunch.
06In Melbourne’s selections
07Sources
asado.melbourne · asado.melbourne · broadsheet.com.au · goodfood.com.au · asado.melbourne · concreteplayground.com · hospitalitymagazine.com.au · timeout.com · onyamagazine.com
Last verified Nov. 2, 2026.
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