PASTUSO MENU

THE PASTUSO MENU

FROM: PERU   TO: PASTUSO

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

CANCHA – Dry roasted corn with smoked chilli and kaffir lime salt

5

LOCRO DE ZAPALLO – Pumpkin crisp with charred pumpkin, black garlic puree and crushed pumpkin seeds

8

ALPACA CROQUETTE – Slow cooked alpaca shoulder crumbed and served with huacatay and aji amarillo sauce

8

CEVICHE BAR

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

20

SALMON – Ora King salmon with a sour orange dressing and plantain chips

18

VEGETARIANO — Silken tofu, seaweed, fried shallots and jalapenos

14

TRUCHA DE RIO – Smoked Goulburn River trout with garlic flowers, fennel, dill and cucumber dressing

18

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

20

CALLE – STREET FOOD

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

23

SALCHICHA DE HUACHO – Traditional Peruvian house made sausage, caramelized onion puree, soft egg and herb panko

18

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

17

ESCABECHE DE HONGOS – Wild mushroom escabeche, potato foam, migas and salt bush

15

CHICHARRON DE POLLO – Spicy fried chicken, lima bean and aji amarillo puree, salsa criolla and Asian celery

17

FUEGOS - FIRE

EL POLLO – 1/2 Chicken marinated in malt beer & Andean spices, smoked and roasted with a traditional aji amarillo and huacatay salsa

 34

PALETILLA DE CORDERO – Smoked lamb shoulder, grilled kale, smoked chilli salsa and pickled cucumber

 50

PICANTE DE PESCADO – Hapuka fillet with an Andean style chilli broth, Patagonian scallops, spinach and braised leek

40

PREMIUM ARGENTINE BEEF CUTS

GIPPSLAND NATURAL 30 DAY DRY AGED GRASS FED BEEF

RUMP CAP     250G
EYE FILLET    200G
STRIPLOIN    400G
RIB EYE          1KG

ACOMPANAMIENTOS – SIDES

PAN DE QUINOA — House made quinoa bread served with infused olive oil

5

YUCAS – Fried cassava chips with spicy rocoto mayonnaise

11

ENSALADA DE LA ESTACION – Grilled butter beans with sugar snaps, snow peas, turnips and Peruvian olives

15

ENSALADA TROPICAL— Red butter lettuce, radichio, pickled star fruit, candied hazelnuts and soursop vinagrette

14

ZAPALLO LOCHE – Slow cooked golden nugget pumpkin with celeriac puree

14

ANDEAN GRAINS – A selection of traditional Andean grains with roasted Brazil nuts

13

POSTRES – DESSERTS

COCADA HELADA – Coconut sorbet with coconut crumble and quince compote

13

ALGARROBINA – Peruvian panacotta, cinnamon sponge and caramalised white chocolate

13

DELICIA DE PINA - Vanilla meringue parfait with pineapple sauce and freeze dried mango yoghurt

12

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

12

DIGESTIVOS - DIGESTIVES

NV DE MULLER – Reserva Vermouth, Reus Spain

11

NV MIRO - Reserva Vermouth , Reus Spain

11

2013 AA PRIVAT – Blanc de Neu Jhu , Alella DO

2013 PUNT ROAD – Botrytis Semillon, Riverina

90ml  11

90ml  12

NV HENRIQUES & HENRIQUES — 15yo Verdelho Madeira, Portugal

18

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

13

TORO ALBALA DON 86 – 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

ALLPRESS COFFEE

3.80

TEA CORP TEAS — PEPPERMINT, GREEN, CHAMOMILE, EARL GREY, ENGLISH BREKFAST, CHAI , LEMONGRASS & GINGER

4

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

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