Located on Water Street in the heart of the city, the restaurant will occupy the former Grade ll listed Bank of Liverpool building following a ‘seven-figure’ investment at the venue.
The 200-cover restaurant will have a bar area for an additional 90 covers as well as two private dining rooms and a ‘Beef Bar’ where guests can enjoy experiences such as beef and wine masterclasses. It will open on 28 November.
The new interior, overseen by DesignLSM, will feature two large bronze tiger’s heads on the main doors of the building where the teeth are polished due to passers-by rubbing them for good luck, a tradition started by Somali and Indian sailors many years ago. It will also benefit from high ceilings, original timber panelling and an original marble fireplace featuring a carved Liver Bird.
The restaurant will be the first in the city to exclusively serve carbon-neutral beef, according to CEO Martin Williams, and is said to represent a major development in the Gaucho brand, showcasing its recent evolution in menus and design.
The à la carte menu, overseen by culinary director Mike Reid, will feature contemporary Latin American starters such as shrimp ceviche and empanadas with mains to include 100% carbon-neutral steaks from Black Angus cattle, bred in Argentina from the Pampas provinces. Alongside the steaks, other main courses will be vegan pasta alla Norma and whole grilled seabass with herbs and lemon.
As with all of Gaucho’s restaurants, the Liverpool venue will operate a zero food to landfill policy and run on 100% renewable energy.
