Diving into the art of fire and beef at Quilombo Bangkok — where Argentine classicism meets Thonglor luxury 🏰🇦🇷🔥. The restaurant recreates the golden-age atmosphere of 1950s Buenos Aires, built entirely around the old-school philosophy of "Fire, Beef & Wine" 🍷🥩.
🥗 Farmer's Market Crudites: fresh vegetables served in a basket, crisp and juicy as if just picked from the garden, served with dip.
🩸 Blood Sausage (Morcilla) — richly flavored, with a smoky char-grilled aroma, served with spicy chimichurri that's incredibly savory. 🦀 Crab Cocktail — sweet, juicy jumbo lump crab served with avocado and golf dressing. 🥟 Empanada — hand-cut flank steak filling, clearly juicy.
🥩 La Parrilla — the heart of the restaurant: every cut of Black Angus is charcoal-grilled to a smoky finish. The Quilombo Steak (1,200g), a dry-aged bone-in loin, is great for sharing with friends; Rib Eye (400g) has beautiful marbling; Sirloin is bold and fun to chew; Tenderloin is delicate and lean.
Sides: Caesar Salad prepared tableside, crispy fried French fries, garlic butter mushrooms, and Chicken Milanesa for non-beef eaters.
Finish the meal with Don Pedro, a Buenos Aires-style vanilla ice cream blended with whiskey; Flan Casero, a grandmother's-recipe custard; and a rich Chocolate Layer Cake.
