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PASTUSO MENU

THE PASTUSO MENU

Please note a 10% surchage applies to weekends & public holidays.

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                                                           69

a selection of the best the menu has to offer

INDIVIDUALES – INDIVIDUAL

OSTRAS – Natural oysters

4.5 each

PAPA RELLENA – Braised Wagyu beef and potato mash croquette, aji mirasol mayonnaise

7

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

7

CEVICHE BAR

PLATO DE FRUTOS DEL MAR – Seafood platter of spanner crab, Crystal Bay prawns, Victorian clams and mussels with a green tomato salsa

36

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

19

CEVICHE DEL DIA - Cured market fish, coriander and ginger buttermilk, with salted cucumber

18

SALMON NIKKEI - Cured Ora King Salmon with preserved daikon, pickled garlic puree yuzu and white soy dressing

19

VEGETARIANO — Silken tofu with wakame salad, edamame, fried shallots and jalapeños

14

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

20

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

21

CALLE – STREET FOOD

ANTICUCHOS — Sher wagyu eye rump and Albacore tuna skewers with smoked potato puree and huacatay lemon dressing

23

ALPACA TARTARE – Alpaca backstrap, potato chips, black garlic and rocoto dressing

19

CAUSA DE BERENJENA – Aji amarillo potato mash, charred and pickled eggplant salad, compressed green tomatoes, spicy avocado puree

17

PASTEL DE CHOCLO – Sweet corn cake with whipped feta, black garlic, zucchini, confit leek and a smoked tarragon vinaigrette

17

CHICHARRON DE POLLO – Spiced fried chicken, yam puree, green chilli and salsa criolla

17

CALAMAR - Chargrilled calamari with a squid ink Acevichada sauce and Aji Panca oil

18

FUEGOS - FIRE

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

45

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

36

TRUCHA DE RIO – Baw Baw Alpine trout filled, chargrilled with pachamanca sauce and seared lemon

35

ARROZ CON PATO - Grilled Duck breast with a Peruvian style coriander rice and conf duck leg

42

PEPIAN DE CORDERO – Braised Gippsland lamb shoulder, aji amarillo
white corn stew and jus

48


PREMIUM ARGENTINE BEEF CUTS

O’CONNOR GIPPSLAND PREMIUM GRADE MB4, 15 DAYS DRY AGED, GRASS FED BEEF


RUMP CAP     300G
EYE FILLET    250G
STRIPLOIN    500G
RIB EYE          800G

45
58
70
96

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

VEGETALES CON QUINOA – ROasted winter vegetables, qhite quinoa, huancaina, dark beer and aji panca vinaigrette

14

ENSALADA VERDE – Romaine lettuce, shaved Brazil nuts and avocado vinaigrette

13

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 fruit sorbet

13

BUDIN DE PAN - Pisco caramel bread pudding with drunken currants and preserved lemon

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 - ‘Avreo’ Dulce Añejo, Tarragona, Spain

9

NV DE MULLER - Reserva Vermouth , Reus Spain

13

NV MIRO - Reserva Vermouth , Reus Spain

12

2016 AA PRIVAT – Blanc de Neu Jhu , Alella DO

15

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

13

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

24

NV HENRIQUES & HENRIQUES  — 15yo Verdelho Madeira, Portugal

18

MONTENEGRO — BOLOGNA, ITALY

9

AVERNA — SICILY, ITALY

10

AMARO NONINO – Fruilli, Italy

14

MELBA COFFEE – Single origin Peruvian blend

4.2

CHAMELLIA ORGANIC TEAS — English Breakfast, earl grey, peppermint, chamomile, gunpowder green, lemongrass and ginger

CHAMELLIA FRESH CHAI SPICE LATTE

KALI DARK 30% HOT CHOCOLATE 

4.5

5

5

ACEVICHADA - An emulsion of tiger’s milk

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

AJI ROCOTO  Peruvian spicy red pepper, hot flavour

ALGARROBINA - A sweet syrup made from the pods of the carob tree

ANDEAN CHEESE  Fresh soft 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

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

PACHAMANCA - Peruvian sauce made of huacatay, coriander and basil

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

SALSA CRIOLLA - South American sauce with capsicum, coriander, parsley and oregano

SECO - Traditional sauce made from roasted lamb bones, coriander and Peruvian dark beer

UCHUCUTA - Traditional Peruvian sour and spicy sauce made with peanuts and hot green chilli
Pastuso Menu