Christmas At ASADOR

Christmas

at ASADOR

We are very excited for the upcoming festive season here at ASADOR. Our new Christmas menus have been carefully selected and tested by our award-winning chefs and we have our sumptuous wines and warming seasonal cocktails ready for all our guests to enjoy.

Take a break from your Christmas shopping or bring some friends or colleagues out for a festive feast at ASADOR, where our cosy atmosphere is a warm, welcome reprieve from the dark, cold and dismal weather outside.

For groups of 8 or more our festive menus include a 3 course set lunch from €39.50 and a 3 course set dinner from €52.50. For smaller parties of 7 or less you can select from our lunch or dinner A La Carte menus.

Some of our specialties this Christmas include our succulent Chargrilled Wicklow Venison Haunch, Wild Mallard Duck Breast, or if you fancy a sharing dish why not try our Côte De Boeuf. Afterwards, indulge your taste buds with one of our indulgent desserts, or you can opt for our ever popular cheese board to finish off your meal.

The art of barbecue food

Our Terrace at Asador is set up and ready to go for some Christmas cheer, complete with cosy blankets and warming heaters to relax and unwind beside. Enjoy a meal in The Terrace or simply pop in for a festive cocktail with friends, carefully crafted by our talented mixologists. For a more intimate experience, why not reserve the Terrace at ASADOR for your group or party booking, it’s available for private hire for up to 45 people, contact us to book it and make your event extra special.

Our whole team is looking forward to welcoming you and your guests to ASADOR this festive season.

Christmas Set Dinner Menu

For the perfect Christmas Gift, why not purchase a Gift Card for your loved one, friend, or as a Corporate Gift.

The Vouchers come in a beautiful heavyweight envelope with our logo clearly visible. Vouchers are available in €25 – €200 denominations. Want a specific amount? Contact our reception on 01 254 5353 and we’ll happily arrange one to be made out to whichever value you desire.

Spotlight On: Francis Mallmann

Francis Mallmann

An Inspiration

At Asador, we are inspired by so many chef’s throughout the world, but especially by those who have embraced alternative ways of cooking and brought new ways of thinking around food and cuisine. One chef who we admire greatly here at Asador is the Argentine chef Francis Mallmann.

Born in Buenos Aires in 1956, Mallmann grew up in Patagonia, Argentina with his parents and brothers. It’s not surprising that wood and fire are two items that he’s most famous for cooking with as he grew up in a log house in Patagonia, an area known for its many volcanoes. Mallmann says that his love of all things culinary began at a young age; he used to hitchhike home from school and on these walks he would chew on different grasses and barks that he would find on the side of the road. He discovered the lemony tastes of the grasses and the textures and scents of each bark. His parents would be angry with him coming home from school as he was regularly covered in dirt and soil and his mouth would be stained green from the grasses he ate. Fire was a constant part of his childhood and the log house he lived in, and he still to this day believes that the memories of that home continue to define him.

Mallmann learned to take care of himself at a young age and moved out of his family home at the tender age of thirteen. He emancipated himself from his parents at sixteen years of age and followed his desire for freedom and moved to San Francisco. He dabbled in a number of jobs throughout his late teens before succumbing to his love of food and became a chef. He moved to France at the age of 20 and learned the basics of classic French cuisine from some of the greatest French chefs of the day in some of the top kitchens in the capital, Paris.

He realised that while he was creating some wonderful masterpieces, and being heavily rewarded for it with numerous prestigious awards, something was missing and he wasn’t doing what he deep down desired to do. So he left his work in France and returned to his native Patagonia to follow his own, unique but passionate path.

While chefs around the world are often praised for being creative and forward-thinking leaders in gastronomy, Mallmann has managed to go in the opposite direction and has looked back to the cooking methods of the guachos and even the Indians for his inspiration. Mallmann has left the haute cuisine world behind him and now focuses on a more primal style of cooking which relies on the original methods used by those generations ago. His only cooking requirements are fire, smoke, air, and stone and he can create a masterpiece with just meat, salt and, of course, wine.  

Today, Mallmann runs 9 restaurants around the world, mainly in South America but they also extend to France and Miami and he has also opened a number of pop-up restaurants. He has cooked for some of the world’s most famous people and has starred on many television shows including the Netflix series Chef’s Table.

What we love so much about Mallmann is the simplicity of his cooking. All he needs is good meat and salt. He takes away the theatrics used in some restaurants and brings a good meal down to how it should be – well cooked, simple, and enjoyed with good wine and even better company. For a steak dinner Mallmann says all you need is salt, no other marinades are required. Leave the salt overnight in a container with the meat, rub the meat with your hands to ensure it is covered with the salt, and the next day all you need to do is cook it. Simple.

Mallmann is the author of a number of books, including “Seven Fires” which refers to the seven types of grilling techniques that are used with a flame – the Parilla, Chapa, Infiernillo, Horno de Barro, Rescoldo, Caldero, and our favourite – the Asador.

Mallmann is a firm favourite of ours here at Asador. His knowledge of different cooking methods and the creations he makes with meat and fire are fascinating and truly inspirational. He reminds us that we don’t need to make a meal a theatrical experience with numerous courses, a well prepared and delicately cooked meal is always best enjoyed with a fine glass of wine and good company.

The Terrace at Asador

The Terrace

at ASADOR

Weddings, Birthday Parties, Dinners with Friends and Summer Cocktails under the sunlit Terrace at Asador have been some of our highlights of the summer here at Asador. We’ve celebrated with our guests and had wonderful conversations with many tourists who were visiting our beautiful fair city and basking in the unusual but very welcome heatwave of 2018. Cooking scrumptious feasts on our Asador grill in the mediterranean-like heat and sunshine was the perfect fairytale summer for our restaurant.

Now, the heat and sunshine are becoming more of a fond memory and the winter months are setting in, perhaps sooner than some would like! We’re embracing the change in weather, however, and have our Terrace at Asador prepped with cosy blankets and warm heaters to snuggle under and enjoy some quality time with friends and family. Our winter menus have been set and, dare we say it, we are even getting ready for Christmas.

The Terrace at Asador is available for exclusive hire for private dining events of up to 45 people, or for drinks receptions for private or corporate gatherings of up to 60 people. Wine and dine your guests in our heated and fully enclosed Terrace and enjoy our bespoke menus tailored to suit your groups needs.

For a more intimate dining experience be sure to request a table in the Terrace at Asador when booking your meal with us – it is available through lunch and dinner service each day at Asador.

The Terrace at ASADOR

Cabernet Sauvignon and Wine Pairings

Cabernet Sauvignon

& Wine Pairings

Back in the 18th Century, food and wine regions were very localised and both were developed to complement each other as transport between different regions was very difficult. For instance, Burgundy wines, which were  mainly Pinot Noirs, evolved to be enjoyed with the food of Burgundy. This made the consumption of both easy for the people of the region and the food and wine makers didn’t need to worry about transportation as their produce was happily consumed by locals. So, Burgundy wines pair well with food from Burgundy and Bordeaux wines, such as cabernet sauvignon, pair well with meat or strong blue or cheddar cheese.

However there have been some common pairings created in more recent times which are in fact more of a mismatch. The highly popular red wine and cheese combination is very often consumed with a deep red wine, but the tannins in these wines can actually very often clash with some moulds in blue cheeses or with some soft cheeses. 

So instead, a lighter more medium bodied red such as a pinot noir or indeed even a fuller white wine such as a viognier or riesling will provide a much more satisfactory pairing with cheese.

If you are joining us at Asador for a smoky barbecued steak or some game then we’d highly recommend one of our bigger Portuguese reds from Alentejo or Duoro valley to really compliment your meal. The freshness of Albarinho and Gruner Veltliner pair very nicely with chargrilled fish, if you prefer to opt for something a bit lighter. Or if you try our specially selected Wicklow Venison at Christmas time, we would highly recommend a full bodied Cabernet Sauvignon or Shiraz to accompany your meal.

 

Cabernet Sauvignon

The story behind a Cabernet Sauvignon is that it was actually created accidentally by an unintentional breeding between a red Cabernet Franc grape plant and a white Sauvignon Blanc grape plant back in the 17th Century. It was found to work quite well as a wine and thus cabernet sauvignon was created. Championed in the Bordeaux region of France, cabernet sauvignon winemakers appreciated the durability of the plant as well as the high level of tannins which meant the wine could survive for many years in a bottle, or oak barrel. This full-bodied red wine quickly became one of the world’s most famous wines and the cabernet sauvignon became the most widely planted grape globally until the 1990’s.

Due to its high levels of acidity, tannins and alcohol, cabernet sauvignon is best enjoyed with food. It can be described as overwhelming when drank on its own as it is a relatively dry wine with a high tannin content which can dry out your mouth. Wine connoisseurs note the flavours of tobacco, cassis, and dark fruits, such as cherries, in a cabernet sauvignon wine. Often hints of green pepper are described, and sometimes a hint of vanilla which comes from the wine ageing in the oak barrels that it is so often matured in.

Asador

We have a wide range of cabernet sauvignon wines available from our Asador wine list so be sure to speak to us about the best pairing with your meal the next time you join us.

ASADOR - Wine List