5:00 pm - 9.00 pm
Telephone: 08 8461 0394
Reservations email: email@example.com
It's the only Argentinian restaurant in Adelaide to slow cook on the Asador (fire pit).
Chef Nicolas’ menu for La Boca features his food philosophy of ‘Nose to Tail’ dining, by skillfully slow cooking beef, pork and lamb over the Asador.
Prime cuts of meat from Coonawarra are cooked on the traditional parilla (barbeque) creating a culinary spectacle for meat lovers.
All our dishes are made from locally sourced ingredients.
Adelaide, you have never seen anything like this.
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