Of course one must start with a caipirinha or two.
Starters and 'dipping spices' for the red meats were brought. There were little cheese buns and a deep fried polenta with a bit of cheese - quite yummy.
There was a huge salad bar to choose from. The pickled spicy green beans were very interesting.
Not easy to get pictures when you are responsible for catching the meat in a pair of tongs while it is being cut off (and attempting to do it left handed). My favourite - the pichana - overheard one of the gauchos telling a customer - "it's not really rump - that's just the english translation of the word" - I'm thinking "yeah it's rump!"
Garlic steak - big chunks of sirloin with lots of garlic.
Top sirloin - another favourite.
Bottom sirloin - not as nice.
Also enjoyed - lamb, pineapple with brown sugar.
