San Telmo Brisbane

Overview

Brisbane's dining scene continues to surge, with a new arrival marking just another notch in the city's increasingly crowded belt. That'd be the debut Queensland outpost of Melbourne institution, San Telmo. Renowned for its standard-setting Argentinian cuisine, featuring top-notch fire-led cooking, warm hospitality and premium produce, the restaurant has brought a glimmer of Buenos Aires to Australia for more than 15 years.

"Brisbane has incredible momentum right now, and there's a real appetite for venues with personality and a clear point of view. For San Telmo, the move north felt like the right city at the right time, and Brisbane has met us with real energy for exactly what we do," says Director and Opening Restaurant Manager Ben Robinson.

San Telmo Brisbane has landed in the heart of the CBD's golden triangle on Edward Street. Located close to other attention-grabbing restaurants and cafes, such as Golden Avenue, Naldham House and Doughcraft, this new addition brings an open parrilla (a custom charcoal grill), a corner dry-age chamber and a direct expression of Argentina's convivial, flame-driven asado tradition.

Leading the kitchen is Head Chef Mikey Dalton, who has relocated to Brisbane to lead the restaurant, having previously guided San Telmo Melbourne and Palermo — another San Telmo Group favourite. Following a similar formula to those down south, guests can expect generous, unhurried cuisine built around fire, where free-flowing delights from the grill arrive in asado-style waves, encouraging diners to graze together.

"The Brisbane menu will still have the DNA of San Telmo, fire cooking, bold flavours and a strong Argentinian influence, but I'm excited to put my own stamp on it through Queensland produce and introduce Brisbane to asado-style dining," says Dalton.

Anchored by O'Connor's Beef — an admired Victorian producer — San Telmo Brisbane's selection of superior cuts will include eye fillet, bone-in sirloin, ribeye and inside skirt, alongside rotating dry-aged specials from the chamber. Meanwhile, the restaurant is also bringing its famed flan — Argentina's national dessert, featuring dulce de leche crème caramel — plus sweet highlights such as alfajores, chocolate mousse, and mate-inspired pavlova.

As for the beverage program, San Telmo Brisbane will pour exclusive imported Argentinian wines, including Mendoza malbecs and Patagonian pinots not available elsewhere in Australia. Alongside a strong assortment of local drops, diners can also sip Fernet-Branca, Quilmes, mate and bespoke vermouths.

Like the Melbourne OG, San Telmo Brisbane's design elevates the guest experience, with the restaurant's interior atmosphere brought to life by renowned architect and designer Kate Archibald. Inspired by the old-world dining rooms and art deco entrances found throughout Buenos Aires, these characterful details have been reimagined for the Edward Street address.

Think a textured cream façade and an imported solid timber door sourced directly from Argentina. Custom pendant lights made from vintage Argentinian soda bottles exude a warm glow throughout the room. "Each bottle is over 100 years old and carries thousands of stories of shared meals and memories. If only the siphons could talk," says San Telmo creative director, Renee McConnell.

Images: Fergus Hurst. 

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