Rico South American Steakhouse offers many different cuts of beef, including Wagyu and Australian steaks, with a variety of choices for sides and sauces.
The décor features grey walls broken up by artwork with splashes of colour complemented by red serviettes and dark studded leather chairs and booths, and featuring a courtyard at the entrance which is full of potted plants. On one side the kitchen is visible through a large pane of glass, allowing observers to watch the cooks prepare the food, a fabulous distraction for diners who have run out of conversation.
What matters in a steakhouse is the steak and the 200gram Australian tenderloin, accompanied by a good glass of Shiraz says it all. The steak is cut thick and is perfectly cooked so that it melts in the mouth. Also on offer are pork ribs, which are served with the meat nearly falling off the bone, accompanied by a honey-mustard sauce, an Australian ribeye dipped in a red wine sauce, which is served in a tiny saucepan kept warm over a t-light and side dishes of baked potatoes, spinach, and grilled corn.
Desserts include a crepe with chocolate ice cream and a chocolate fondant. Rico’s stellar steaks and service should recommend it to meat-lovers everywhere.