These empanadas are hand-shaped (not machine-pressed) and oven-baked rather than fried, giving a lighter, flakier pastry than most London competitors. The beef filling is seasoned with cumin and includes hard-boiled egg — a traditional Argentinian addition. Seven flavours available but the beef is the most popular. Order in sets of 3, 6, 9, or 12 at a discount.
Tips from diners
Get a mixed set of 6 (23.50 pounds) to try the beef, blue cheese, and black pudding flavours. The black pudding one is unusual and worth trying if you have never had morcilla in pastry.
Ask for chimichurri on the side for dipping — it comes with the steaks but goes brilliantly with the empanadas too.
The bife ancho is the 283g ribeye, well-marbled and cooked on the parrilla (charcoal grill). Reviewers consistently rate this as the best cut at Casa Malevo for flavour, with the chimichurri (parsley, garlic, vinegar, oregano) adding the classic Argentinian brightness. Steaks can also be cut to larger custom sizes if you want more.
Tips from diners
Ask for medium-rare — the char on the outside and pink centre is where the ribeye shines. All steaks come with chimichurri but you will need to order sides separately (chips and salad are extra).
The octopus is cooked until tender then finished on the grill for a light char. Served with broccoli, a garlic emulsion, and a hit of chilli. This is the standout non-steak starter at Casa Malevo — reviewers note that the octopus is consistently well-cooked (not rubbery) which is the main risk with this dish at other restaurants.
Tips from diners
If you want something lighter before the steak, this is the best starter on the menu. The octopus is tender and the garlic emulsion is rich without being heavy.
The lomo is the 226g fillet — lean, tender, and clean-flavoured. Less marbling than the ribeye but very soft. At 39.80 this is the priciest individual steak on the menu but is the right choice for anyone who prefers tenderness over richness. Comes with chimichurri as standard.
Tips from diners
The fillet is very lean so ask for rare or medium-rare at most. Anything above medium and the lack of fat means it can dry out. The chimichurri helps add moisture and flavour.
The top-tier sharing platter includes a selection of grilled meats (steak, marinated chicken, chorizo criollo, black pudding) plus melted provolone cheese and chimichurri. At 87 pounds for two it is the best way to taste the full range of the parrilla in one go. Reviewers say it is generous enough that you do not need starters alongside it.
Tips from diners
This platter is genuinely for two hungry people. Skip starters if you order this — maybe just a few empanadas while you wait. Ask the kitchen to cook the steak medium-rare even if the other meats are cooked through.
A small, rustic Argentinian grill on a quiet Connaught Village side street that works directly with selected farmers to source its beef. The empanadas here are hand-shaped and oven-baked (not fried), with seven different fillings including black pudding and blue cheese. Steaks are available in custom sizes cut to order, and the chimichurri is house-made. The crowd is a mix of local regulars and Argentinian expats who come for the parrilla sharing platters.
Book ahead for Saturday dinner — the restaurant is small (around 40 covers) and fills up. Weekday lunches are walk-in friendly and quieter.
Sides are extra with every steak (chips, salad, creamed spinach all around 5-6 pounds each). Factor that into your budget — a steak plus two sides and a glass of Malbec runs about 55-65 pounds per person.
Ask for the outdoor table on Connaught Street if the weather is good — it is a quiet residential street and one of the nicest spots in the area for al fresco dining.
The wine list is strong on Argentinian reds. Ask the staff for a recommendation by the glass — they rotate the by-the-glass selection and it is usually good value compared to bottles.
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