Walking Service
A shared feast
Full Service Dining
The tradition of gathering before the meal
Charcuterie board of cured meats (Jamón Ibérico, Fuet, Salame, Chorizo)
Empanadas (slow cooked Beef, Tomato and Basil Caprese)
Spanish Croquetas (Spanish ham, Mushroom, Chicken)
Artisan Cheeses
Melted Provolone Cheese dressed with our house chimichurri
Crisp Cones
Pan Tomaca (Jamón Ibérico and tomato toast)
Tostada (anchovy and Irish Butter on a crispy melba toast)
Freshly Baked Bread Selection (Bread & Banjo selection of Guinness wheaten, olive sourdough and plain sourdough)
Selection of Whipped Butters — Chimichurri, Caramelised garlic and parsley, and smokey criollo paprika.
Salads
Butternut Squash and Feta.
Oven-roasted butternut squash paired with creamy feta, finished with crunchy toasted seeds and a drizzle of locally sourced Northern Irish honey dressing.
Marinated, charred Aubergine and Coriander.
Smoky charred aubergine, delicately marinated and brightened with fresh coriander.
Rocket and Parmesan dressed with balsamic glaze.
Peppery rocket leaves tossed with delicate parmesan shavings and vibrant pickled red onions for a bright, balanced flavour.
Garlic Salt crust new potatoes
Crispy skin-on baby potatoes roasted to perfection and coated in rich garlic herb butter.
Chargrilled Seasonal Vegetables
Locally sourced seasonal vegetables, beautifully charred over the fire and dressed with a squeeze of fresh lemon, extra virgin olive oil and flaky sea salt.
Corn on the Cob
Fire-roasted corn on the cob, finished with flaky sea salt and butter.
Chimichurri
Argentina’s iconic herb sauce. Fresh herbs, garlic, and olive oil, crafted to complement every cut.
Salsa Criolla
Freshly chopped tomatoes, onions, and peppers in a light, zesty dressing.
Costillar
Beef short ribs, slow-cooked over open fire until richly caramelised tender.
Vacío
Argentinian flank, hung over the fire and cooked slowly for a perfectly crisp crust and juicy centre.
Chicken Thighs
Free-range chicken marinated in our chimichurri, flame-grilled until smoky, juicy and full of flavour.
Chorizo
Traditional Argentine pork sausage, grilled over open flames until smoky, crisp and bursting with flavour.
Entraña
Thin, intensely marbled skirt steak with a rich, smoky flavour and beautifully crisp edges over the fire.
Bondiola
Slow-cooked pork collar, deeply marbled for exceptional tenderness, with a beautifully caramelised honey and mustard crust.
Premium Beef
Tomahawk
50+ days dry aged Tomahawk. A showstopping cut with rich marbling, flame-charred crust, and melt-in-your-mouth tenderness.
Côte de Boeuf
50+ days dry aged. A magnificent bone-in rib steak, richly marbled and fire-grilled for bold flavour and effortless sharing.
Mollejas
Crisp sweetbreads with a delicate, buttery centre, finished simply with sea salt and fresh lemon.
Live-fire cooking throughout your event
Asador and service team
Complete cooking equipment
Premium tableware and serving pieces (if applicable)
Set-up before your guests arrive
Clear-down after the event
Bespoke menu planning
Dietary requirements catered for
Fresh, in-season ingredients locally sourced.
