Sunday lunch. In a restaurant. We usually regret it and we’re aware we’ve written that in these pages before. However, Fiesta Del Asado felt a safe bet.

The restaurant’s Argentinian twist on a roast would be the saviour of Sunday, meaning we wouldn’t be hankering after our own roast at home. We’re nothing if not modest.

For those not in the know, the Fiesta is an Asado restaurant based on the Hagley Road. With it’s Argentine-heritage, this means we were looking forward to some unctuous, slow-cooked meat. And given it’s owned by the same top-quality team behind the famous Lasan restaurant, expectations were inevitably high. The restaurant’s welcoming and lively with an open kitchen from which wafted some saliva inducing aromas. A great start.

Now let’s be clear – the meat was very, very good. But if you order one thing from the menu, order the croquette selection. Actually, order more than one plate because they are moreish as hell and they come in threes so you’re likely to fall out with your loved ones if you stick with an odd number. Crunchy on the outside, soft on the inside, there’s a rich black squid ink version, a tasty truffle filled morsel and salty Iberian ham to whet your appetite and honestly, we could have ordered a truck load and still wanted more. Perfect with a glass or two of Chardonnay. When in Buenos Aires and all that, we opted for a very reasonably priced and utterly delicious bottle from Ulenta Estate and have vowed to leave the car at home next time.

Next up, confit short rib of beef with a Malbec sauce. The beef was ridiculously tender falling off the bone and packed with flavour while the sauce was the perfect foil. Roast chicken rolled with sage and onion stuffing tasted top drawer, however the velouté wasn’t what we recognise as a velouté. It tasted really good but was the texture of mayonnaise which felt a bit odd. Potatoes were crunchy and fluffy and actually, all the veggies shone particularly the roasted sweet carrots and gooey cauliflower cheese made with Provolone cheese.

Pudding is obviously a must to complete any Sunday lunch. The youngsters plumped for some traditional churros tossed in cinnamon sugar which were very tasty but would have benefited from a thicker, warm chocolate sauce. Rather more successfully, the more aged members of the party shared a classic oozing chocolate fondant which topped off a very fine afternoon. We’ll be back to sample the famous steaks pronto.