Opened in 1985, this family-run Adelaide institution claims to be Australia's first Argentinian restaurant. Thirty years on, the place shows no signs of slowing up. While there are empanadas, escabeches and morcilla blood sausages to kick things off, the real action centres around the charcoal grill in the open kitchen, with half-a-dozen cuts of beef to choose from, all butchered and aged on the premises.