El Matador has brought fire-led evening dining to Cuba Street since 2012. The walk-in format keeps the restaurant informal, yet the space has several distinct moods: an open kitchen puts the cooking on view, a sunny courtyard offers an outdoor alternative, and the boutique bar gives early arrivals somewhere to begin. A 1950s Buenos Aires influence runs through the atmosphere, placing the restaurant's Argentinian focus in a setting that feels theatrical without obscuring the practical appeal of a relaxed Te Aro dinner.
Manuka wood fuels the asadores and parrilla at the centre of the kitchen. Argentinian steaks arrive with chimichurri and fries, letting smoke and beef remain the main event. Prime short ribs offer a richer cut, while lamb cooked al asador for six hours demonstrates the slower side of the fire. Choripán brings the same smoky character into a more compact sausage sandwich. Together these dishes show that the grill is not a decorative theme but the method around which the restaurant has built its menu.
Diners do not have to commit immediately to a large steak. Spanish tapas create a snack-led way into the meal, while generous sharing platters gather New Zealand meat or seafood for the whole table. Burgers provide a more casual path through the same dinner service, and desserts leave room to extend the evening. This structure makes El Matador particularly flexible: one visit can centre on small plates and drinks, while another can become a communal spread built around the parrilla's larger cuts.
The bar reinforces the cooking rather than sitting apart from it. Malbec is a natural partner for grilled beef, while Estrella Damm and rotating wine selections broaden the choices around tapas and seafood. Regular combinations of burgers and beer acknowledge the venue's easygoing side. For dessert, dulce de leche baked cheesecake carries the South American thread into the final course with caramel richness. It is a menu designed to move between a quick, lively Cuba Street meal and a slower night of fire-cooked food and drinks.
Address: 196 Cuba Street, Te Aro, Wellington 6011, New Zealand
Moved or closed? Tell us: Moved·Temporarily closed·Permanently closed
El Matador Menu
Tapas
Designed to share. GF = gluten free, NF = nut free, DF = dairy free, V = vegetarian. Food comes as it is ready. Please note, as we make our own bread, we unfortunately cannot cater for coeliacs. All “free” food is made with ingredients that do not contain the indicated allergen – however, food is produced in a kitchen where allergens are present. Please inform us of any allergies. We allocate 2-hours for your dining experience & require one bill payment per table, gracias!
Warmed, citrus herb & garlic marinated, mixed olives
GF, NF, DF, V
Grilled house-made ciabatta, whipped anchovy butter, EVOO, lemon zest, parsley
NF
Provoleta
roasted provolone cheese, oregano, paprika, grilled house-made fugazza | NF, V
Fugazzeta
mozzarella, thyme, garlic, caramelised onion, gorgonzola, paprika | NF, V
Vegetariano empanada
mozzarella & spinach, chimichurri | NF, V
Carne empanada
beef ragù & kalamata olives, chimichurri | NF
Mesclun, tomato, carrot, red onion, buffalo mozzarella, white balsamic vinaigrette
NF, V
Patatas fritas
fried potatoes, bravas sauce, aioli | NF, DF, V
Smoked baby carrots, greens, goat cheese, thyme, honey, pepitas
NF, V
Sautéed gnocchi, cream reduction, crispy sage, pangrattato, parmesan
NF, V
Smoked cauliflower, ajo blanco, paprika oil, toasted almonds, sherry vinegar
DF, V
Wood-fired octopus, romesco, gremolata crumb, parsley oil, lemon
DF
Sautéed prawns, chipotle, garlic, cream
GF, NF
Steamed fresh green-lipped mussels, garlic, parsley, white wine, crème fraîche, house-made ciabatta, garlic butter
NF
Roasted bone marrow, bacon marmalade, spring onions, grilled house-made ciabatta
NF, DF
Parrilla-grilled chicken pinchos morunos, mojo verde
GF, NF, DF
Slow-roasted pork belly, spiced glaze, apple purée, salsa criolla, chicharrón crumb
GF, NF, DF
Wood-fired parrilla-grilled prime beef short rib, chimichurri
NF, DF
12-hour braised beef cheek, reduced rioja jus, Spanish aromatics
GF, NF
Beef Burgers
Dos Veces
two house-made prime beef patties, smoked provolone cheese, tomato, lettuce, pickle, gaucho mayo, brioche bun | NF
Asador Azul
two house-made prime beef patties, bacon jam, blue cheese aioli, lettuce, pickle, brioche bun | NF
Extras
Chimichurri
small or large | GF, NF, DF
Grilled house-made ciabatta (5 slices)
NF, DF
Bravas sauce
GF, NF, DF
Aioli
GF, NF, V
Daily Specials
Steak & Malbec MONDAY
Wood-fired Sirloin Steak meal + glass of Malbec
Tap Beer TUESDAY
Estrella Damm 330ml 10.0 or 425ml 10.9
Wine WEDNESDAY
Wine special of the day
Sweet Treat THURSDAY
Dulce de leche baked cheesecake, freshly whipped cream
Burger + Beer SUNDAY–TUESDAY
Any Burger + Estrella Damm (330ml)
Sharing Platters
Seafood paella
fresh mussels, prawns, squid, baby calamari, chorizo | For 2 to 3 people to share. Please allow 45 minutes cooking time. | NF, GF
Parrillada
wood-fired parrilla-grilled flank steak, prime beef short rib, chicken pinchos, chorizo, morcilla, mollejas, chimichurri | For 2 to 4 people to share. | NF, GF
Steak plate
wood-fired parrilla-grilled flank, rump, sirloin, scotch, chimichurri | For 2 to 4 people to share. | NF, DF, GF
Slow-roasted Coastal Lamb shoulder, mint salsa verde, fire-roasted kumara, paprika sour cream
For 2 to 3 people to share. | NF, GF
Wood-fired parrilla-grilled rib eye on the bone, confit garlic, roasted potatoes, roasted portobello mushrooms
For 2 people to share or a challenge for a big appetite. Please allow 45 minutes cooking time. | NF, DF, GF Price: priced daily
Wood-Fired Steaks
Grilled on our famous wood-fired parrilla. Served with chimichurri, patatas fritas & salad (mesclun, tomato, carrot, red onion, white balsamic vinaigrette)
Vacio (Flank steak)
Cut from the abdominal muscles of the cow. Noted for its taste over its texture. Best served medium-rare. | NF, DF, GF
Cuadril (Rump steak)
Cut from the hindquarter of the cow. Most flavoursome. Best served medium. | NF, DF, GF
Bife de chorizo (Sirloin steak)
Cut from the short loin. Fine grained, tasty and tender. Best served however you like. | NF, DF, GF
Ojo de bife (Scotch steak)
Cut from the fore loin above the ribs. Marbled, succulent and tender. Best served medium-rare. | NF, DF, GF
Dulce
Churros, dulce de leche, spiced chocolate sauce
NF, V
Vanilla caramel flan, dulce de leche, whipped cream
GF, NF, V
Chocolate marsala fondant, chocolate soil, vanilla ice cream
V
Dulce de leche baked cheesecake, freshly whipped cream
V
Affogato
vanilla gelato, Havana coffee, chocolate, dulce de leche | GF, NF, V
Burgers, Extras & Specials
GF = gluten free, NF = nut free, DF = dairy free, V = vegetarian. Food comes as it is ready. Please note, as we make our own bread, we unfortunately cannot cater for coeliacs. All “free” food is made with ingredients that do not contain the indicated allergen – however, food is produced in a kitchen where allergens are present. We may not be able to accommodate requests to make changes to dishes. Please inform us of any allergies. We allocate 2-hours for your dining experience & require one bill payment per table, gracias!
Chimichurri
GF, NF, DF
Dessert
GF = gluten free, NF = nut free, DF = dairy free, V = vegetarian. Food comes as it is ready. Please note, as we make our own bread, we unfortunately cannot cater for coeliacs. All “free” food is made with ingredients that do not contain the indicated allergen – however, food is produced in a kitchen where allergens are present. We may not be able to accommodate requests to make changes to dishes. Please inform us of any allergies. We allocate 2-hours for your dining experience & require one bill payment per table, gracias!
Affogato: vanilla gelato, Havana coffee, chocolate, dulce de leche
GF, NF, V
Dessert Wine & Sherry
Johner Estate Noble Gewürztraminer 2023
Wairarapa, NZ | Liquid gold! 4 Stars – Michael Cooper’s Buyer’s Guide 2024.
Gibbston Valley Late Harvest 2018
Central Otago, NZ | Luscious late harvest Pinot Gris with concentrated flavours of apricot, honey and citrus, balanced by vibrant acidity.
Lustau Pedro Ximénez ‘San Emilio’
Jerez, Spain | Golden brown and made of 100% Pedro Ximénez which makes the sherry intensely sweet and luscious. Excellent with chocolate or blue cheese. TROPHY & GOLD – NZIWS 2017; GOLD – Int. Wine Challenge 2017; GOLD – Int. Wine Challenge 2015; GOLD – NZIWS 2014; GOLD – Spiegelau IWC 2014.
Dessert Cocktails
Espresso Martini
Kahlua, Baileys, Absolut Vanilla Vodka, Havana coffee
Espresso Amaretto
Amaretto almond liqueur, Havana coffee espresso shot, vodka, Frangelico hazelnut liqueur, syrup
Liqueur Coffee
Latte
with your choice of house spirit or liqueur
Long Black
with your choice of house spirit or liqueur
El Submarino Hot Chocolate
with your choice of house spirit or liqueur
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- Latte Typical in Wellington: $6.00 $15.00
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