Tucked away on an unassuming Southwark street you’ll find a carnival of Argentinian flavours at Chimichurris. The brainchild of Nicolas Moad, former head chef of much-venerated Spanish grill Brindisa, and Federico Fugazza, founder of Borough Market Argentinian street food stall Porteña, Chimichurris is a culinary love letter to the parrilla; a vast charcoal grill upon which meats and fish are lovingly charred to perfection.
Like a Buenos Aires parilla, Chimichurris is simply appointed with casual benches and a relaxed neighbourhood vibe. The menu echoes that authenticity too. There’s filled-to-bursting empanadas – Argentinian pasties – with neatly crimped pastry housing unctuous chicken and vegetables. There’s feisty chimi fries, coated in the restaurant’s eponymous chimichurri sauce; a vibrant green zing of parsley, oregano and coriander.
Of course, it’s the glowing embers of the parrilla that really work the magic. Pulpo asado, a giant octopus tentacle is stuffed with polenta and served with smoked paprika and a lively salsa croilla. It wouldn’t be an Argentinian joint without the obligatory beef. In Chimimchurri’s case, it’s a melt-in-the-mouth rib-eye.
Desserts are pure Patagonian pleasure. Slender crepes slathered in rich, creamy dulce de leche and empanada de manzana, a comforting Agentinian apple crumble.
The wine list plays lip service to Chimichurri’s motherland with full-bodied Mendoza Malbecs and Chardonnays and there’s even imported Quilmes beer, to boot.