Bringing authentic Argentinian cuisine to the heart of Adelaide, La Boca Bar and Grill delivers once again with its Artisan Malbec and Wagyu Dinner. Head Chef Nicolas Arriola, born and trained in Argentina, did well to honour the produce, bringing to the table more than just your ordinary feast. Showcasing two pillars of traditional Argentinian food culture, this combination of succulent meat and finely crafted Artisan wine made for a uniquely enjoyable experience.

Wagyu Bresaola with Truffle Snow and White Anchovy Puff
Paired with Mythic Mountain Malbec 2018

This light yet fulfilling entrée combined salty flavours and contrasting textures to perfectly complement the divine Wagyu bresaola. A bed of finely dusted truffle snow added an element of nuttiness, which was well contrasted by the buttery yet flaky texture of the white anchovy puff. Paired with the slightly sweet, soft notes of the Mythic Mountain Malbec, this dish was deliciously satiating.

Sous Vide Wagyu Beef Tongue with House-Cured Egg Yolk and Malbec Jelly
Paired with Serie Terra Malbec 2018

While beef tongue is often viewed as somewhat of a poliarising ingredient, this dish proved that it can, in fact, be quite palatable. The sous vide tongue maintained a subtle flavour, upon which the nuttiness of the cured egg yolk and the zingy malbec jelly really shone. Accompanied by the mild vanilla tones of the Serie Terra Malbec, this duo provided a unique yet pleasant experience.

Wood grilled 250g Wagyu Tri-Tip M9 with Roasted Pumpkin and Asparagus Puree
Paired with Bressia Monteagrelo Malbec 2014

Succulent and lightly seasoned, this generous serving of Wagyu tri-tip was as delicious as it was sizeable. Served with roast squash and asparagus, and atop a bed of silken pumpkin and asparagus puree, this dish was certainly a winner. Combined with the smooth and fruity tones of a slightly aged Bressia Monteagrelo Malbec, this course was a simply divine.

Roasted hazelnut and fig tart with malbec ice-cream
Paired with Marcello Pelleriti Malbec 2015

Indulgently creamy, this fig and hazelnut marzipan tart encased in a buttery crust was simply to die for. Accented by the slight tartness of the malbec ice-cream and garnished with a sugar shard and dainty edible flowers, this dish was pleasing to both the eye and our palates. Its pairing with a 2015 Marcello Pelleriti Malbec introduced an element of smooth intensity; a perfect way to end the night.

With the accompaniment of stunningly crafted Argentinian Malbec, and the beautiful work of Head Chef Nicolas Arriola, this four-course Wagyu dinner did not disappoint. If you love nothing more than to be wined and dined, then this dinner is for you!

Words by Taylor Siemelink

WHERE: 150 North Tce, Adelaide