Introducing “Gill to Grill” – A Spectacular Fire-Fuelled Seafood Feast

Dive into an immersive feast that marries fire and ocean at Asado’s Gill to Grill – a new private dining event celebrating the bold flavours of the sea, brought to life over the flame. Join us on Sunday August 10th at 12:30pm for a premium five-course lunch, showcasing the very best in Australian seafood and Argentinian grill mastery.

Expect pristine seafood sourced from Australia’s finest suppliers, kissed by charcoal on our signature Argentinian Parrilla grill. This exclusive menu – colourful, fresh and deeply inspired – is the creation of Chef de Partie Chelsea Dunstan. Chelsea has poured her passion and precision into crafting dishes that blaze with bold flavour and heart.

Asado’s Traditional Argentinian cooking techniques with hints of Spanish influence will bring smoke and char to delicate seafood sourced from Port Lincoln, Ulladulla, Abrolhos, Cairns, Sydney and Mackay. Whether you're a seasoned foodie or an adventurous newcomer, Gill to Grill promises a spectacular lunch crafted to surprise, inspire and satisfy.

Tickets include five premium courses plus a welcome cocktail on arrival. Seats are limited – don’t miss your chance to experience the best of Australian seas, grilled to perfection the Argentinian way.

Don’t miss the opportunity to be a part of this exclusive lunch event -tickets now live!

Date: Sunday 10th August

Time: 12:30pm
Where: Asado, 6 Riverside Quay, Southbank

SET MENU & WELCOME DRINK: $129 pp
includes a five-course meal, a welcome cocktail and dessert cocktail

Please note this event is communal dining.

GILL TO GRILL MENU

Tapas 

Ostras:  
Smoked Sydney rock oyster, yellow chilli & finger lime salsa 
Fresh Sydney rock oyster, fermented plum tiger’s milk, caviar 
Fresh Sydney rock oyster, smoked tomato granita 

Empanada: Smoked trout belly, romesco 

Raciones 

Crudo de Pargo: Port Lincoln (SA) nannygai, tiger’s milk, Cara Cara pink orange, pickled fennel, beetroot 

Tartare de Bonito: Smoked Ulladulla (NSW) bonito, acevichada, guindilla, bottarga, crisps 

Más Pequeños 

Pulpo a la Parrilla: Grilled Abrolhos (WA) octopus skewer, cassava purée, rocoto chilli oil 

Tabla de Curados: House-made Cairns (QLD) yellowfin tuna bresaola & nduja, mussels escabeche, rye bread, pickles 

Ensalada de Guisantes: Grilled pea pod & tendril salad, quinoa purée, pine nuts, chilli dressing 

Más Grande: 

Caballa a la Parrilla: 7 day dry-aged Mackay (QLD) Spanish mackerel, jus, crackling 

Lechuga: Baby cos & red oak salad, herbs, orange, citrus vinaigrette, almonds 

Papas: Golden and purple fried potatoes, pil pil & chive mayo 

Postre 

Cremoso de Chocolate: Dark chocolate mousse, rhubarb, coconut, smoked extra virgin olive oil, fish salt 

Due to the nature of this event, unfortunately, we can not cater to dietary requirements.

Please note that full payment is required to secure a reservation. Should you need to cancel your reservation, we require 7 days notice to avoid any cancellation charge. If you need to cancel within 7 days, you will receive a 50% refund, and any cancellations within 48 hours will not receive a refund.