Brothers Tony and Joe Puntureri run this Argentinian chargrill on Gouger Street. The beef is hand selected, aged on the premises and butchered on site, and the producers are named: Mayura Station wagyu from Millicent, Adelaide Hills lamb, Spencer Gulf king prawns, Coffin Bay oysters. Seafood gets equal billing to the grill. Lunch weekdays, dinner Monday to Saturday, closed Sunday.
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