Introducing The Newest Cuts!
Entering its 5th year of operations, El Asador is throwing its biggest and most exciting birthday celebration yet. On 26th April 2018, everybody is welcome to enjoy a free flow of food and special price on drinks, accompanied with live music & great friends of the El Asador family. With the growing anticipation of the 2018 FIFA World Cup in Russia, this year’s celebration will also highlight everyone’s favorite soccer teams. So wear your color and have fun!
To coincide with its anniversary, El Asador is also launching several special deals for its loyal patrons to choose from. A new special Lunch menu will be offered from Monday to Thursday from 12pm – 2pm, featuring El Asador Beef Burger, Butter Rice with Polo El Asador, Tortilla de Papas, Chicken Wings El Asador, and for the healthy-minded or the vegetarians, Carrot Egg Salad, or the Vegetarian Burrito, with Prices range from Rp. 75,000 to Rp. 110,000++.
For the carnivores, an option of 150 grams steak of various cuts await: from rib eye, sirloin, tenderloin, vacio, picanha, and outside flat, with prices ranging from Rp. 150,000++ to Rp. 190,000++. Enjoy your favorite cut with the restaurant’s signature chimichurri sauce, a tangy mix of olive oil, cilantro, parsley, oregano, and balsamic vinegar.
This month, El Asador is also introducing its latest meat cut: The Chuleton, The bone-attached rib steak, known also as bife de costilla. When the bone is removed, resulting in rib eye steak, Argentine terminology calls it bife de chorizo, in spite of the fact that no real chorizo is related to the cut of meat itself. The Chuleton is offered in 400 grams cut (IDR 400,000++) or the shareable 800 grams (Rp. 120,000++/grams) portion.
El Asador offers facilities that make the restaurant suitable for any occasion; a comfortable kid’s room, Projector, Music instrument & sound system. For outside catering, El Asador provides a bespoke catering service for special occasions and events including weddings, birthdays, office parties, and other occasions.
