Savour Chef Extraordinaire Nicolas Arriola’s use of Australia’s best seasonal ingredients in his wide award-winning repertoire of Argentina’s amazing cuisine with his special Omakase menus.

Omakase, a Japanese term meaning ‘entrust’ and ‘the chef’s choice’, allows La Boca to feature only the very freshest ingredients and produce, including the highest quality local meats and in-season produce.

These new six-course degustation menus includes our famous Asador meats, South Australian seafood and fan-favourite dessert samples.

Omakase Six Course Degustation Menus
$109 per person or
$139 per person with paired beverages
Available for dinner commencing 15 January 2021
Bookings are essential

Omakase Asador Menu

Selection of artisan sourdough 
with house-made duck pâté 
Paired with cabernet shiraz sangria

Grilled Spencer Gulf prawn tail
with salsa verde
Paired with Pikorua Sauvignon Blanc

Duck, prosciutto and fig terrine
with roasted pickling onion
Paired with Argento Classic Pinot Grigio

Mayura Station wagyu rump MBS9+
with our famous chimichurri
Paired with Gramp’s Cabernet Merlot

Selection of wood-fire grilled Asador
with jus
Paired with barrel-aged old fashioned 

Dessert sample
Churros, tres leches and caramelised banana
Paired with caramel espresso martini

Omakase Seafood Menu

Selection of artisan sourdough 
with house-made ocean trout pâté 
Paired with cabernet sauvignon sangria

Grilled Spencer Gulf prawn tail
with salsa verde
Paired with Pikorua Sauvignon Blanc

Duck, prosciutto and fig terrine
with roasted pickling onion
Paired with Argento Classic Pinot Grigio

Warm South Australia octopus escabeche
with garlic sauce
Paired with Paracombe Riesling

Corn leaf-wrapped charred red snapper
with pumpkin and sage purée 
Paired with barrel-aged old fashioned 

Dessert sample
Churros, tres leches and caramelised banana
Paired with caramel espresso martini


If you have any special dietary requests, please speak to the La Boca Bar and Grill team for further details on menu items options.
Menu items and inclusions correct at time of publishing but may be subject to change.