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

HUANCAINA – Native potato chips with a traditional Peruvian cheese and yellow chilli sauce

6

OSTRAS – Natural Sydney Rock oysters

4.5

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

8

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

TIRADITO DE TRUCHA – Spice cured ocean trout, coriander and chilli oil, jicama, salted cucumber and marigold flowers

21

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

19

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

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

COSTILLAS DE CORDERO – Smoked lamb ribs, aji panca and honey glaze, with shaved fennel, coriander and radish

 45

CERDO - Chargrilled pork neck, marinated in spring onion and beer with smoked chilli salsa

 36

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          1KG

ACOMPANAMIENTOS – SIDES

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

5

YUCAS – Fried cassava chips with spicy rocoto mayonnaise

11

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

14

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

14

CAMOTE Y ZANAHORIA - Roasted sweet potato, shaved carrots, cashews and parsley with orange and chilli dressing

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

SUSPIRO LIMENO - Peruvian custard, Pedro Ximenez meringue and fresh berries

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

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

KALI DARK 60% 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