In December 2024 I met up with two old muckers of mine, Dina Kliendienst and Rory McAlester, who I hadn’t seen since my last trip to Sydney ten years ago!
There were many places we could have met up but we chose Argentinian steak house Porteño www.porteno.com.au (a porteño being someone from the port of Buenos Aires). Our selection was immediately confirmed as a good one by the friendly welcome given to us by our lovely young server.
I’ve been to Buenos Aires a few times and have eaten at most of the best parillas (steakhouses) there. My posts here, here and here.
We started with some freshly shucked Sydney Rock Oysters which were simply superb, some of the best I’ve ever had. The Mignonette dressing (French shallot vinaigrette) really made it and confirmed itself as my favourite accompaniment for oysters, although Dina makes a mean ponzu dressing (still in my memory from ten years before!).
Moving on to the sides, the House Made Chorizo made with Traditional Argentinian Spices served with Almond Romesco was really good, dare I say it better than some I’ve had in Argentina!
The Salad of Marinated Bullhorn Peppers, Smoked Eggplant & Gordal Olive was delicious as well.
When it came to choosing the steaks, I was a little disappointed to find out that my favourite cut, Picanha, was not on the menu. Nor were there any sweetbreads, another favourite. Both would be staples on any Argentinian parilla’s menu.
After mentioning this to our server, the chef came out to apologise and explain that some cuts are hard to get in Australia and that the restaurant was more about applying Argentinian cooking techniques to top quality Australian meat. He said that sweetbreads are a possibility if ordered ahead, and went on to suggest a couple of steaks with flavours approaching that of Picanha.
Thus both Rory and I ended up have the 250g Full Blood Wagyu Flat Iron which had been grain fed for over 500 days. I was a little apprehensive having had a similar cut in Buenos Aires and not liking it, but it was perfectly seasoned and stunningly good.
Dina had the 500g 42 Day Dry Aged Bone In Sirloin from Manning Valley, Holstein Cross cattle (one of Australia’s most awarded Grass Fed Farms), another winner.
We had Herbs de Provence Fries & Porteño Smoked Ketchup with the steaks which were also very good.
With the help of the excellent somellier we chose Chianti Classico from Poggio Scalette which was the perfect accompaniment.
So fantastic food and wonderful service combined to make Porteño one of my favourite steakhouses ever! Absolutely recommended.
After this we went to nearby Liberty Hall and danced till 4am at Goldie! Video here. There’s some life in the old dogs yet!
Love you guys, thanks for an amazing night 🙂 xx