21st March 2016: CAU, the restaurant group offering contemporary cuisine inspired by the vibrancy, colour and cultural diversity of Buenos Aires has officially opened their latest site to the people of Birmingham.

Located in the highly sought-after Brindleyplace development, the spacious new restaurant boasts a destination bar and paved all-weather terrace with outdoor heaters as well as a large semi-private dining area, available for private hire.

Open all day, every day from breakfast through to dinner, CAU’s seasonally changing menus are made from quality fresh produce and supported by a coal-fired oven that forms the centre piece of the CAU kitchen. From innovative tapas style “small plates”, generous sharing platters and an express menu for those short on time, there are a host of options to suit any occasion.

Finest quality cuts of Grass-fed Argentinian beef is prominent on the menu at CAU, showcasing the Latin influences of the area which also includes the flavours of Spain and Italy. Classic steak highlights include Tira de Ancho, often referred to as ‘the king of steaks’; a spiral cut of rib-eye, marinated in chimichurri and grilled slowly for maximum tenderness and the Lomito, a fillet of rump, considered the finest cut in Argentina are available all year round.

These premium cuts are just part of the accessible all-day menu, alongside other signature mains such as twice-cooked pork belly, fresh grilled fish, handmade burgers and freshly-made salads.

Lazy weekends are made for leisurely brunches with an Argentinian twist (the CAU Breakfast, sweet potato hash or Latin eggs – grilled avocado, poached eggs on a muffin with a drizzle of chimichurri or steak and eggs) and a knock out Sunday Roast with all the trimmings: roast rump of beef, Yorkshire pudding, coal roast carrots, beef fat roast potatoes.

The dedicated bar will feature an extensive list of CAU’s own brand wines, each lovingly crafted by Phil Crozier, Gaucho and CAU’s Director of Wines chosen to complement the flavoursome steak and some of the premium dishes on the menu. For something sweeter, a range of cocktails and clericots – an infamous Argentinian wine-based drink made from regional wine and local fruits are ideal for sharing alongside a selection of Champagnes.