San Telmo

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San Telmo An Argentine inspired Restaurant & Bar offering premium steaks cooked on our charcoal grill, authentic desserts and imported wine.
(2120)

The owner's fell in love with Argentina during their travels and they are bringing their favourite memories to you through San Telmo.

A great meal deserves an equally considered pour. From the b**rs we keep cold to the w**es we put on our list and the co...
20/10/2026

A great meal deserves an equally considered pour. From the b**rs we keep cold to the w**es we put on our list and the cocktails we shake behind the bar, every detail is chosen with the same care and craft as the food we serve. Whatever you're in the mood for, there's a good reason to raise a glass.

You've tried our famous steaks - here's something else that's just as unforgettable.Slow-cooked for two hours until tend...
18/10/2026

You've tried our famous steaks - here's something else that's just as unforgettable.

Slow-cooked for two hours until tender, our Mejilla de Cerdo is finished with crisp pork crackling and fresh chives. Rich, melt-in-your-mouth pork with the perfect crunch to bring it all together.

Time for a knock off? The San Telmo bar is open for all your b**r, w**e and cocktail needs on this warm and sunny spring...
16/10/2026

Time for a knock off?

The San Telmo bar is open for all your b**r, w**e and cocktail needs on this warm and sunny spring afternoon. Walk in, or make a booking.

Every 11th of October, Argentina celebrates one of its sweetest traditions, El Día Mundial del Dulce de Leche - Internat...
11/10/2026

Every 11th of October, Argentina celebrates one of its sweetest traditions, El Día Mundial del Dulce de Leche - International Dulce de Leche Day!

At San Telmo, you can find this golden delight in our pancakes, our alfajors, and our famous flan, bringing a rich, creamy toffee flavour into everything it touches.

Come and see why it's become such an icon in Argentine cuisine, book a table with the link in our bio!

Spring has sprung! And with it comes a plate of San Telmo Langostinos, ultra fresh king prawns fired over charcoal on ou...
07/10/2026

Spring has sprung!

And with it comes a plate of San Telmo Langostinos, ultra fresh king prawns fired over charcoal on our parrilla, with adobo spice and lemon.

Juicy and tender with a hint of spice and tartness, it doesn't get much better than this.

This is how we like to eat.A table full of rustic Argentinian cooking, plates passed around, good w**e flowing and a gia...
04/10/2026

This is how we like to eat.

A table full of rustic Argentinian cooking, plates passed around, good w**e flowing and a giant charcoal-grilled steak taking centre stage.

Come hungry. Leave full.

Some steaks are better shared.O’Connor’s premium pasture-fed, dry-aged, bone-in striploin. A big cut for the middle of t...
29/09/2026

Some steaks are better shared.

O’Connor’s premium pasture-fed, dry-aged, bone-in striploin. A big cut for the middle of the table, made for passing around and taking your time over.

23/09/2026

Who had the best reaction to our new Calamari special?

Smoky grilled calamari, chorizo butter, pea puree and fresh fennel, crowned with parsley dressed with a chardonnay & lemon vinaigrette - by Chef Clark.

Spring has sprung! As Melbourne begins to thaw out, now is the perfect time to grab a bite in our sun-soaked laneway. Bo...
22/09/2026

Spring has sprung!

As Melbourne begins to thaw out, now is the perfect time to grab a bite in our sun-soaked laneway. Book now with the link in our bio.

The secret to great cooking lies in the details - technique, restraint and a respect for the craft.
20/09/2026

The secret to great cooking lies in the details - technique, restraint and a respect for the craft.

When it comes to steak, the bigger the better. Generous cuts, live fire and nothing to distract from the beef.
16/09/2026

When it comes to steak, the bigger the better. Generous cuts, live fire and nothing to distract from the beef.

Argentina consumes around 2.2kg of dulce de leche per person every year, so it’s fair to say we know a thing or two abou...
13/09/2026

Argentina consumes around 2.2kg of dulce de leche per person every year, so it’s fair to say we know a thing or two about dessert.

Our Panqueques put this beloved Argentine staple front and centre, with ginger-spiced dulce de leche crepes served with dulce de leche ice cream.

The perfect way to finish your meal, or simply an excuse to order something sweet.

The process of making a great steak begins long before the meat hits the parrilla. The breed, the cut, the marbling, the...
08/09/2026

The process of making a great steak begins long before the meat hits the parrilla. The breed, the cut, the marbling, the ageing, the way it’s trimmed and the time it’s given all contribute to the experience of what's on the plate. Every detail should be considered before the fire ever enters the equation.

Address

14 Meyers Place
Melbourne, VIC
3000

Opening Hours

Monday 12pm - 10pm
Tuesday 12pm - 10pm
Wednesday 12pm - 10pm
Thursday 12pm - 10:30pm
Friday 12pm - 11pm
Saturday 12pm - 11pm
Sunday 12pm - 10pm

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