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

ASADOR: Origins of the word and history of barbecued food

Río de la Plata, Gauchos

& the History of Barbecue Meat.

The meaning of the word ‘ASADOR’

The first known instance of barbecue appearing in English print was in A New Voyage Round the World by William Dampier, published in 1697. In this case, it referred to the structure as a place for sleeping:

“And lay there all night, upon our Borbecu’s, or frames of Sticks, raised about 3 foot from the Ground.”

Our focus is on another part of the world, Argentina. The mid-nineteenth century. Gauchos. This is where our story begins. These ‘Cowboys’ would roam the pampa region of Argentina, managing their herds, travelling across vast areas of land in search of fertile feeding ground for the cattle or horses. These herds would have been vast by any man’s standards and a long hard day in the saddle would need to have been followed by a good hearty meal. The Gaucho’s, the original South-American frontier men (and national symbols in Argentina, Uruguay, and Brazil) had developed a fondness for beef, especially asado, which is roasted beef (can also be goat, or lamb).

The cooking of the meat would take place over a slow-burning fire using quebracho, an indigenous wood which smokes very little, but imparts a wonderful flavour to the meat. Typically, the men would prepare the meat by skewering a side of ribs on to a metal frame. This frame is known as an Asador.

Left to cook slowly the meat, once ready, would be washed down with maté tea. Nowadays, Barbecue is paired with whiskey, wines, and all manner of beers. This is something we, at ASADOR, pride ourselves on. Knowing the flavours of the meat, and finding the right liquid to pair with your meal, whether it’s beef, lamb, chicken, fish or game. Our front of house team knows their fillet from their flank.

The Asador has evolved and developed over the past hundred years, but the process still remains the same. Food, cooked over hot coals, ensuring the meat is charred on the outside but maintains its succulence on the inside. Locking in all that flavour.

 

The Art of Barbecue Food

At Asador, we pride ourselves on being a celebration of barbecue food. We curate the best and most inspiring recipes from South America and the Mediterranean to design menus that showcase this ancient art of cooking. It’s evident from our menus that much of our inspiration comes from the Mediterranean, we have travelled across southern Europe and dined with, worked with, and researched the best chefs in Portugal, Spain, Italy and Greece to understand the methods used by some of the world’s greatest outdoor chefs. Our name, ASADOR, and our message ‘The Art of Barbecue Food’ are symbols of the authentic nature of our restaurant, to remain true to this ancient ‘art’, taking inspiration from something started on the grasslands of Uruguay and Argentina and finished on a dining plate in our Dublin 4 Restaurant.

When something is said to be grilled ‘al asador’, it means that the whole animal is skewered on a cross-shaped revolving grill (sometimes referred to as an ‘asado’ or ‘asadore’) and cooked over an open flame. The countries below have developed their own style of ‘asado’ cooking, bringing a uniqueness to each region.

Chile – Cordero al palo

In Chile, the normal version = cordero al palo (whole roast lamb) and is usually accompanied with pebre, a local condiment made from pureed herbs, garlic, and hot peppers; in many ways similar to chimichurri. The dish is typical of southern Chile and is served hot accompanied by salads. A whole lamb is tied to a spit and is then roasted perpendicular on a wood fire. The preparation lasts around 5 hours since cooking must be constant and on a low heat.

Brazil – Churrasco

In Brazil, asado is called churrasco, although the cooking is usually faster. Grilled and salted meat in Brazil is generally called “carne assada” and is often cut into small strips and served on a plate or cutting board in the middle of the table for all to partake.  Charcoal is predominantly used instead of embers of wood, and Brazilians tend to cook the meat on skewers or grills.

Mexico – parrilladas or carne asadas

Parrilladas or carne asadas, incorporates various marinated cuts of meat, including steaks, chicken, and sausages like chorizo, longaniza, and moronga being especially popular. These are all grilled over wood charcoal. Vegetables are also placed over the grill, especially green onions, nopales, and corn.

ASADOR, Dublin, Ireland

Our mission at Asador in Dublin is to give high-quality Irish meat the traditional asado treatment, cooking it over charcoal and wood fires in our open kitchen. While the South Americans have influenced us greatly, we have also taken a lot of inspiration from the Mediterranean style of cooking on an asador grill. We use some mouth watering mediterranean style meats such as Galician octopus, mussels with Sobrasada, sharing fish and pata negra to really bring the authenticity alive. Although the meal is prepared in our restaurant rather than someone’s backyard, we stay true to our roots by using our titular grill, and we continuously look to incorporate lesser-known cuts of meat alongside our own signature fillet and Rib-Eye steaks. It’s the asado way.