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

CEVICHE DE CONCHAS – Japanese scallop, sweet corn tiger’s milk, chilli oil

13

GARFISH – Escabeche cured garfish served with grape seaweed

6

CEVICHE BAR

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

20

CEVICHE DE LANGOSTINOS – Crystal Bay prawns lightly poached in aji mirasol and white ponzu, smoked caviar and purple kohlrabi

25

SALMON — Ora King salmon with a sour orange dressing, Amazonian chillies and plantain chips

18

VEGETARIANO — Silken tofu, seaweed, fried shallots and jalapenos

14

MARLIN NIKKEI – Marlin with braised shitake mushrooms,
aji mirasol and rice wine vinegar dressing

20

TIRADITO DE PEZ ESPADA – Thin slices of swordfish, cucumber tigers milk, Yarra Valley salmon roe and rocoto gel

21

CALLE – STREET FOOD

ALPACA A LA MINUTA – Traditional Peruvian alpaca ragout, roasted celeriac and horseradish

25

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

19

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

18

CARPACCIO DE BIFE – 30 Day dry aged Sher Wagyu eye fillet, preserved mushrooms, roasted miso and black garlic dressing

18

PASTEL DE CHOCLO – Sweet corn cake, seasonal vegetables, red quinoa and spicy malt vinegar reduction.

17

CALAMAR — Grilled whole calamari with coriander, red chilli salsa and escabeche sauce

CAUSA DE POLLO — Aji mirasol marinated chicken causa on a yellow potato base with avocado and cherry tomatoes

18

17

FUEGOS - FIRE

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

 34

ADOBO DE CERDO – Slow cooked pork neck, puntarella and adobo sauce

 45

SUDADO DE BARRAMUNDI – Barramundi caramelised eshallots, ginger, aji mirasol and light dashi

40

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

14

ENSALADA DE TOMATE – Heirloom tomatoes and roasted beetroot served with whipped feta and Andean pesto

15

VEGETALES A LA PARRILLA – Seasonal vegetables grilled on the parrilla served with ocopa

15

POSTRES – DESSERTS

SUSPIRO A LA LIMENA — Creamy caramel, sherry marinated currants and pedro ximenez meringue

11

ALGARROBINA – Peruvian panacotta, cinnamon sponge and caramalised white chocolate

13

DELICIA DE MANGO – Vanilla meringue parfait with mango 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

RECOMMENDED WITH…

2013 PUNT ROAD — BOTRYTIS SEMILLON, RIVERINA

12

NV TORO ALBALA — VIEJO OLOROSO, JEREZ, SPAIN

13

NV BODEGA DIOS BACO— ‘OXFORD 1.970′ PEDRO XIMINEZ, JEREZ, SPAIN

TORO ALBALA DON 86 —  GRAN RESERVA PEDRO XIMINEZ, JEREZ, SPAIN

13

20

NV HENRIQUES & HENRIQUES — 15YO VERDELHO MADEIRA, PORTUGAL

18

MONTENEGRO — BOLOGNA, ITALY

9

AVERNA — SICILY, ITALY

9

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

CHIFA/CHIFERO  Chinese Peruvian cuisine

CILINDRO – Peruvian smoking chamber

ESCABECHE – Fish marinated in an acidic mixture

HUACATAY – Peruvian black mint

HUANCAINA  Traditional spicy cheese sauce with aji amarillo peppers

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

TAMAL  Traditional Mesoamerican dish made from masa, which is steamed or boiled in a leaf wrapperPastuso Menu