22 Martin Road
After a recent facelift, Bochinche is even more determined to provide a more wholesome Argentinian experience. Apart from a revamped menu that now focuses more on the grill, Bochinche is also heavily stocked with Argentinian groceries such as Argentinian sweets, spices as well as different cuts of Argentinian beef. They are imports that I have not seen before and English is the fineprint and will definitely satisfy those who enjoy Chef Diego’s dishes. In addition to their focus on the beautifully grilled grass-fed beef (on alfalfa even), the new menu also includes a Cold Bar section which has a tantalising range of light and refreshing Argentinian starters to choose from. This indeed reflects Chef Diego’s sincerity and passion in bringing the best Argentinian produce to his customers.
And if you crave for a good juicy beef burger or steak, you could also get your favourite grass-fed Argentinian beef in various cuts from the chiller section. It is just so convenient that you could purchase them from the restaurant itself.
These jams caught my eyes as their packaging are definitely unique. While the transparent jars are the usual spread for the bread, the orange marmalade, blueberry and strawberry Jams packed in opaque containers are sweeter and more suitable for cakes.
One of the highlights from the Cold Bar includes this plate of crab toasties. This was my favourite as the fluffy crusty toasties are topped with a substantial amount of refreshing crabmeat and together with the pickled turnips, humita and chopped coriander, this toast was perfect. $19.
The other highlight from the Cold Bar – The fresh sea bream ceviche cured in tiger’s milk (citrus-based marinade) topped with sweet potato cubes is indeed another very invigorating starter as the citusy sour punch would definitely wake you up. $15.
Moving on to the hot starters, we got the creamy buttery roasted bone marrow topped with well-glazed caramelised onions. The parsley added to it gives the otherwise cloying but fragrant bone marrow a refreshing touch. This is my first time trying bone marrow and I have to say the ones over here are really well made, without any irony taste. However, as I will need to run around Mars if I were to down this, I only tried a little bit. I would say go for it if you are not held back by the fats! $13.
And the other hot starter was the beetroot and tomato salad with the fried goat’s cheese garrapinada for $15. The beetroot was the one that caught my tastebuds as the more lightly coloured one has a crunchy texture while the dark slices are really soft and moist. Didn’t know that the different parts of beetroot actually have different textures.
From the grill, we got the Baked asparagus with baked brie and grated granola. $19. Brie has always been my favourite cheese as it isn’t pungent and adds a creamy addictive texture to whatever you are having. This came as baked and melted and that was heavenly. The grated granola adds an additional crunch to the overall texture. A really delicious Vegetarian dish that even I, a meat lover, would order!
Rib eye steak 300g for $55. The beef that Bochinche serves, as aforementioned, is not only grass-fed but actually raised on high-quality alfalfa on free range. This makes the beef not only more flavourful, but is also regarded as healthier. These are all evident from this slab of rib eye as it is simply tender, succulent, juicy and addictively fragrant.
The alluring pinkish sirloin steak 300g is again another highlight in the grill section and after knowing how these Angus Steers are reared, you should have confidence in the quality of beef provided over here. $49.
Another dish from the grill that caught our eyes was the Lamb chops served with anchovies salsa verde and chopped mint. Lamb was very tender and yes I skipped the big slaps of fats underneath the chunky lean meat. Love the salsa verde that comes with it as it gives the chops a refreshing edge. $45.
And after such a big meal, it is always good to end off with Bochinche’s classic desserts. The thick, sinful chocholate pudding with salted caramel, berries and brioche croutons didn’t feel overly cloying and instead I could finish this whole cup on my own. Just think chocolate and salted caramel and your choice for desserts would be pretty straightforward. $16.
The ‘Dulce de leche’ creme brulee & banana split ice cream is another hit as the super thick, creamy creme brulee glazed with a beautifully and thinly caramelised top just wouldn’t allow you to stop. $17.
And our final dessert, the creme caramel, ‘dulce de leche’ (at the side) & chocolate crumble was the third hit for me. Indeed, all the desserts we tasted that night were all hits without any misses. I guess that’s due to my soft spot for the sweet, thick, creamy dulce de leche.
And so here am I again, impressed by Bochinche for the 4th time. Bochinche’s new relaxed menu, filled with its refreshing cold bar, classic hot starters and a strong grill that also includes fish and free range chicken, is indeed set to give her customers a more wholesome and exciting Argentinian experience, not forgetting the unique Grocer Market that customers can purchase their favourite Argentinian groceries from. Still wondering what is Argentinian food? Then wait no longer and come down to experience it for yourself! Also would like to thank Alexandra and Janet for bringing us through such a wonderful Argentinian course.