South American food and Black Rock brews are a happy marriage in this large,modern beer hall. Chef Mauro Callegari draws on a culinary background that includes Italian rustic,Argentinian barbecue and contemporary fine dining to create a pleasing array of snacks and feasts. Two types of house-made chorizo star on the menu:a version with smoked ham hock is stuffed in cornbread and smothered with garlic aioli to create the street snack'choripan'. The other sausage,a fragrant,garlicky blend of pork and beef,is served with a balanced,fresh chimichurri sauce. Meat features - the locro stew of white corn and pumpkin served with pressed,fried pork belly is a sticky,succulent triumph - but it would be easy to make a meal of vegetable dishes here. Roasted carrots dressed with coriander,peanuts,honey and chilli are typically thoughtful and unfussy. Desserts include an excellent version of 2012's favourite tooth-rotter,dulce de leche. Service is keen and friendly,neatly wrapping a tasty bayside package.