South American food and Black Rock brews are a happy marriage in this large, modern beer hall. Chef Mauro Callegari draws on a culinary background that includes Italian rustic, Argentinian barbecue and contemporary fine dining to create a pleasing array of snacks and feasts. Two types of house-made chorizo star on the menu: a version with smoked ham hock is stuffed in cornbread and smothered with garlic aioli to create the street snack 'choripan'. The other sausage, a fragrant, garlicky blend of pork and beef, is served with a balanced, fresh chimichurri sauce. Meat features - the locro stew of white corn and pumpkin served with pressed, fried pork belly is a sticky, succulent triumph - but it would be easy to make a meal of vegetable dishes here. Roasted carrots dressed with coriander, peanuts, honey and chilli are typically thoughtful and unfussy. Desserts include an excellent version of 2012's favourite tooth-rotter, dulce de leche. Service is keen and friendly, neatly wrapping a tasty bayside package.