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Head Chef Dwi Ayu Gallery
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Journey through peru

$120 per person (min 2 people)

 

A selection of our premium items from our ceviche bar, highlighting the street food of lima and from our charcoal grill. Finish with a delicious traditional Peruvian dessert.

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CEVICHE PERUANO
ruby red snapper, ají amarillo leche de tigre with caramelised sweet potato, cancha

TIRADITO DE ATUN
cured yellow fin tuna, lime and ginger leche de tigre, smoky jalapeño emulsion, beetroot

PASTEL DE CHOCLO
sweet corn cake, black garlic whipped feta, pickled pumpkin, baby corn, zucchini, smoked ají rocoto and shallots vinaigrette

SALCHICHA
chorizo, potato crisp, salsa criolla, ají amarillo mayonnaise

SOLOMILLO
black opal wagyu striploin mb5+, smoked chilli salsa

PAPAS CON HUANCAÍNA
twice-cooked potatoes, huancaína sauce, botija olive

ENSALADA VERDE
ramarro farm green leaves, ají verde, pepitas, radish

TRES LECHES
traditional latin american sponge cake soaked in three kinds of milk, torched meringue, macerated berries

 
 
 

 

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Ultimate Peruvian Experience

$150 per person (min 4 people)

subject due to change for same-day pre-orders, call or email the restaurant for more details

 

This is the ultimate dining package offered at Pastuso. This premium four-course menu will take you through a journey from Peru to Melbourne. Enjoy the best Australian produce with a touch of Peruvian flair, including a selection of ceviches, street food, O'Connor dry-aged steaks and desserts.

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TARTAR DE WAGYU
sher wagyu beef tartare, maca root emulsion, green plantain, ají amarillo cream

CEVICHE PERUANO
ruby red snapper, ají amarillo leche de tigre, caramelised sweet potato, cancha

TIRADITO DE CORVINA
dry aged spencer gulf kingfish, rocoto jam, smoky rocoto dressing, plantain chips, coriander and panca oil

PULPO AL OLIVO
char-grilled abrolhos island octopus, botija olive mayonnaise, huacatay salsa, corn tostadas

OJO DE COSTILLA
char-grilled o’connor’s grass-fed ribeye and dry aged for 28 days, salsa verde, smoked chilli salsa

PESCADO PEZ ESPADA
dry aged swordfish steak, jalapeño chimichurri

PAPAS CON HUANCAÍNA
twice-cooked potatoes, huancaína sauce, botija olive dust

VEGETALES
char-grilled broccoli, green beans, smoked cultured butter, ají mirasol, yoghurt, roasted almonds

TRES LECHES
traditional latin american sponge cake soaked in three kinds of milk, torched meringue, macerated berries

 
 
 

 

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Feast of the andes

$95 per person (min 2 people)

 

The feast begins with a fantastic selection of our ceviche and street food, followed by our larger dishes using premium ingredients, showcasing our unique cooking methods; the smoking chamber and authentic chargrill. To finish, a traditional latin american dessert is served.

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CEVICHE PERUANO
ruby red snapper, ají amarillo leche de tigre, caramelised sweet potato, cancha

PASTEL DE CHOCLO
Sweet corn cake with black garlic whipped feta, pickled pumpkin, baby corn, zucchini, smoked ají rocoto and shallots vinaigrette

ANTICUCHO DE POLLO
char-grilled bannockburn free-range chicken skewer, smoked potato puree and huacatay dressing

PICAÑA
o’connor’s premium angus rump, salsa verde

PAPAS CON HUANCAÍNA
twice-cooked potatoes, huancaína sauce, botija olive

ENSALADA VERDE
ramarro farm green leaves, ají verde, pepitas, radish

FLAN DE ALGARROBINA
algarrobina flan, ají panca and dark chocolate soil, candied cashews

 
 
 

 

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BOTTOMLESS LUNCH

$90 per person (min 2 people, max 7 people)

 

A selection of Pastuso’s classic dishes paired with free flowing pisco sours, house pour wines and beer for a 2 hour lunch.

Available only on Saturdays

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PISCO SOUR ON ARRIVAL
CEVICHE PERUANO
Ruby red snapper, ají amarillo leche de tigre, caramelised sweet potato, cancha

ANTICUCHO DE PESCADO
ají panca marinated lakes entrance rockling skewer, smoked potato puree and huacatay dressing

QUESO
smoked caciotta, ají amarillo and fennel jam, crusty quinoa bread

EL POLLO
smoked and roasted half bannockburn free-range chicken,
ají pollero sauce

PAPAS CON HUANCAÍNA
twice-cooked potatoes, huancaína salsa, botija olive dust


TRES LECHES
traditional latin american sponge cake soaked in three kinds of milk, torched meringue, macerated berries