PASTUSO MENU

THE PASTUSO MENU

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BIENVENIDOS A PERU

Welcome to Pastuso

For two people we recommend 1 or 2 dishes from from each of the Ceviche bar and Street food sections, then 1 dish from the Fuego section accompanied by 1 or 2 sides.

Or

LA SELECCION DEL CHEF – the feed me menu                                                           65

a selection of the best the menu has to offer

INDIVIDUALES – INDIVIDUAL

QUINOA HUMMUS - Toasted golden quinoa, hulled tahini, dill oil and sundried Peruvian chilli dust with quinoa crisp

7

OSTRAS – Natural Sydney Rock oysters

4.5each

ROLLO – Braised Wagyu beef spring roll with tumeric and mustard mayonnaise

8

ALPACA CROQUETTE - Slow cooked alpaca shoulder with a tomato, chilli and garlic sauce    

     

8

CEVICHE BAR

PERUANO — Ruby red snapper cured in lemon juice with caramelised sweet potato and cancha

19

SALMON - Ora King salmon poached in a light soy Kombu seaweed broth, daikon and green apple

20

VEGETARIANO — Silken tofu, seaweed, fried shallots and jalapenos

14

PULPO AL OLIVO –West Australian grilled baby octopus, roasted peppers, eshallots and olive sauce

20

TIRADITO DE CORBINA – Hiramasa kingfish with aji mirasol and miso dressing, crispy nori seaweed and flying fish roe

21

MARLIN NIKKEI - Marlin fillet with braised shiitake mushrooms, aji mirasol and rice wine vinegar dressing

TIRADITO DE SARDINAS - Port Lincoln cured sardines, coriander tiger’s milk, spring onion

19

18

CALLE – STREET FOOD

ANTICUCHOS — Beef and fish skewers with grilled vegetables, huacatay and aji amarillo sauce

23

TAMAL CRIOLLO – Smoked potato, coconut, basil and salsa criolla 

17

PASTEL DE CHOCLO – Sweet corn cake with whipped feta, black garlic, baby corn, asparagus, spring onion and alfalfa

17

CHICHARRON DE POLLO – Spiced fried chicken, yam puree, pickled turnip, green chilli

17

FUEGOS - FIRE

EL POLLO – Bannockburn 1/2 chicken, smoked and roasted with a traditional spring onion, lemon and lime salsa

36

CORDERO – Chargrilled Gippsland Dorper lamb rump cap with seco sauce, fresh herb salad

49

COSTILLAS DE TERNERA - Torello veal ribs, smoked chilli salsa, pickled raddichio

53

PESCADO A LA PARRILLA - Chargrilled whole baby barramundi, with a lemon parsley and shallot salsa

45

PREMIUM ARGENTINE BEEF CUTS

GIPPSLAND NATURAL 30 DAY DRY AGED GRASS FED BEEF

RUMP CAP     300G
EYE FILLET    250G
STRIPLOIN    400G
RIB EYE          600G

ACOMPANAMIENTOS – SIDES

PAN DE MAR — Kombu seaweed bread served with infused olive oil

5

YUCAS – Fried cassava chips with shaved parmesan and spicy rocoto mayonnaise

11

ENSALADA DE LA ESTACION – Roasted beetroot, raddish, blood orange dressing

14

ENSALADA PRIMAVERAL – Schreurs & Sons Gippsland wild celery salad with sherry vinaigrette

14

PAPAS CRIOLLAS – Peruvian yellow potatoes, Uchucuta sauce, toasted peanuts

14

POSTRES – DESSERTS

TRES LECHES - Traditional Latin American sponge cake, soaked in three kinds of milk, with yuzu custard and passionfruit sorbet

13

ALGARROBINA – Peruvian panacotta, cinnamon sponge and caramalised white chocolate

13

PIE DE LIMON – Traditional Peruvian lemon pie with plum Pisco meringue

15

PICARONES —Sweet potato and pumpkin doughnuts served with cinnamon infused raw sugar syrup and white chocolate mousse


*  Please note weekend & public holiday surcharges apply 

12

DIGESTIVOS - DIGESTIVES

NV DE MULLER – Reserva Vermouth, Reus Spain

9

NV MIRO - Reserva Vermouth , Reus Spain

11

2016 AA PRIVAT – Blanc de Neu Jhu , Alella DO

90ml        12

NV HENRIQUES & HENRIQUES — 15yo Verdelho Madeira, Portugal

NV BODEGAS DIOS BACO – Oxford 1970 Pedro Ximenez, Jerez Spain

13

TORO ALBALA DON 87 – Gran Reserva Pedro Ximenez, Jerez Spain

20

NV HENRIQUES & HENRIQUES  — 15yo Verdelho Madeira, Portugal

18

MONTENEGRO — BOLOGNA, ITALY

9

AVERNA — SICILY, ITALY

9

AMARO NONINO – Fruilli, Italy

10

MELBA COFFEE – Single origin Peruvian blend

4.2

CHAMELLIA ORGANIC TEAS — English Breakfast, earl grey, peppermint, chamomile, gunpowder green, lemongrass, fresh chai & nine spice

KALI DARK 30% HOT CHOCOLATE 

4.5

5

 

 

ACEVICHADA - An emulsion of tiger’s milk

AJI  Peruvian Chillies

AJI AMARILLO  Peruvian yellow chilli pepper, mild, aromatic and citrus flavour

AJI MIRASOL  Sun dried yellow chilli pepper, intensifies the earthy flavour, mild

AJI PANCA  Sun dried red pepper from the andes, medium heat

ANDEAN CHEESE  Fresh soft feta style of mild cheese made from cows milk

BOTIJA  Variety of Peruvian black olives

CASSAVA  Amazonian root vegetable also called a yuca or mandioca, native to South America

CILINDRO – Peruvian smoking chamber

DASHI – Traditional light Japanese broth

ESCABECHE – Fish marinated in an acidic mixture

HUACATAY – Peruvian black mint

HUANCAINA - Traditional Peruvian sauce with aji amarillo and cheese

JICAMA - A crispy, sweet root vegetable, cultivated in South America for centuries

NIKKEI Japanese influence on Peruvian cuisine

PLANTAIN  Looks like a green banana and needs to be cooked before eating, a staple in South American cooking

PONZU  Traditional Japanese dressing made of seaweed, citrus and a light soy sauce

ROCOTO  Peruvian spicy red pepper, hot flavour
Pastuso Menu