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All groups of 8+ guests are required to book one of our set menus

#1 - JOURNEY THROUGH PERU

$70 per person (min 4 people)

This menu, like all our packages, is designed for sharing, offering a selection of our signature dishes from across the four areas of our menu; Ceviche, Street Food, Slow Cooked Mains and Desserts.

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

SALMON NIKKEI
Cured Ora King Salmon with preserved daikon, yuzu and white soy dressing

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

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

PAPA DE AJI DE GALLINA
Aji Amarillo chicken and potato mash croquettes with aji mirasol mayonnaise

EL POLLO
Bannockburn free range chicken, smoked and roasted served with a traditional spring onion, lemon and lime salsa

BIFE ANGOSTO
O’Connor 15 day, dry aged rump, grilled on the parrilla

ENSALADA VERDE
Romaine lettuce, radicchio, dill, shaved Brazil nuts and avocado vinaigrette

YUCAS
Fried cassava chips with shaved parmesan and spicy rocoto mayonnaise

TRES LECHES
Traditional Latin American sponge cake, soaked in three kinds of milk, with yuzu custard and passion fruit sorbet

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

 
 
 
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 #2 - FEAST OF THE ANDES

$95 per person (min 4 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, authentic chargrill and rotisserie. To finish, a selection of traditional Peruvian desserts are served. Your palate will visit the coast, highlands and jungles of Peru.

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

SALMON NIKKEI
Cured Ora King Salmon with preserved daikon, yuzu and white soy dressing

TIRADITO DE JUREL
Golden trevally with creamy aji amarillo tiger’s milk, purple Congo potato and coriander oil

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

CAUSA DE POLLO
Spiced fried chicken with yellow potato mash, uchucuta mayonnaise, compressed green tomatoes and avocado

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

BIFE
O’Connor 15 day, dry aged Striploin, grilled on the parrilla

EL POLLO
Bannockburn free range chicken, smoked and roasted with a traditional spring onion, lemon, and lime salsa

VEGETALES DE PRIMAVERA
Spring vegetables, whipped goat curd, smoked palm hearts with a ‘Chicha de Jora’ and huacatay dressing

YUCAS
Fried cassava chips with spicy rocoto mayonnaise

PAN DE YEMA
Peruvian style brioche with aji amarillo and cream cheese

TRES LECHES
Traditional Latin American sponge cake, soaked in three kinds of milk, with yuzu custard and passionfruit sorbet

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

 
 
 
 
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 #3 - ULTIMATE PERUVIAN EXPERIENCE

$130 per person (min 8 people)

This is the ultimate dining and drinking package offered at Pastuso. You begin with the iconic Pisco Sour. Ceviche then begins your banquet using only the premium & freshest ingredients. We follow on with street food dishes, reflective of the street vendor wares in Lima.

For mains you will have meats cooked like Peruvians do.
To finish, Traditional Peruvian desserts are then served with a digestive.

PISCO SOUR
Quebranta Pisco, lemon, lime, sugar and egg white

SALMON NIKKEI
Cured Ora King Salmon with preserved daikon, yuzu and white soy dressing

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

TIRADITO DE JUREL
Golden trevally with creamy aji amarillo tiger’s milk, purple Congo potato and coriander oil

ANTICUCHOS
Albacore tuna skewers with smoked potato puree and huacatay lemon dressing

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

CAUSA DE POLLO
Spiced fried chicken with yellow potato mash, uchucuta mayonnaise, compressed green tomatoes and avocado

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

OJO DE BIFE
O’Connor 15 day dry aged ribeye, grilled on the parrilla

COSTILLAS DE ALPACA
 15 hour braised alpaca ribs, white corn stew and smoked chilli salsa

VEGETALES DE PRIMAVERA
Spring vegetables, whipped goat curd, smoked palm hearts with a
‘Chicha de Jora’ and huacatay dressing

PAPAS A LA HUANCAINA
Native potatoes, huancaina sauce, dehydrated olives and cured egg yolk

NV DE MULLER
Reserva Vermouth, Reus Spain

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

TRES LECHES
Traditional Latin American sponge cake, soaked in three kinds of milk,with yuzu custard and passionfruit sorbet