BIENVENIDOS A PERU Welcome to Pastuso, For two people we recommend 1 or 2 dishes 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. A selection of the best the menu has to offer. 65 PER PERSON CHECK OUT OUR MENU ON INSTAGRAM @PASTUSORESTAURANT
INDIVIDUALES - INDIVIDUAL OSTRAS Natural Sydney Rock oysters ROLLO Braised Wagyu beef spring roll with tumeric and mustard mayonnaise ALPACA CROQUETTE Slow cooked alpaca shoulder with a tomato, chilli and garlic sauce QUINOA HUMMUS Toasted golden quinoa, hulled tahini, dill oil and sundried Peruvian chilli dust with quinoa crisp 4.5each 8 8 7 CEVICHE BAR PERUANO Ruby red snapper cured in lemon juice with caramelised sweet potato SALMON Ora King salmon poached in a light soy kombu seaweed broth, daikon and green apple VEGETARIANO Silken tofu with seaweed, fried shallots and jalapeños PULPO AL OLIVO West Australian grilled baby octopus, roasted peppers, eshallots and olive sauce TIRADITO DE CORBINA Hiramasa kingfish with aji mirasol and miso dressing, crispy nori seaweed and flying fish roe MARLIN NIKKEI Marlin fillet with braised shiitake mushrooms, aji mirasol and rice wine vinegar dressing CEVICHE DE CAMARONES Patagonian red prawns, pickled seaweed and acevichada sauce 19 20 20 21 19 19 CALLE - STREET FOOD ANTICUCHOS Beef and fish skewers with grilled vegetables, huacatay and aji amarillo sauce TAMAL CRIOLLO Smoked potato, coconut, basil and salsa criolla PASTEL DE CHOCLO Sweet corn cake with whipped feta, black garlic, baby corn, asparagus, spring onion and alfalfa CHICHARRON DE POLLO Spiced fried chicken, lima bean, aji amarillo, salsa criolla and Asian celery 23 17 17 17
FUEGOS - FIRE CERDO Borrowdale free range chargrilled pork scotch fillet, marinated in spring onion and beer with smoked chilli salsa PESCADO A LA PARRILLA Chargrilled whole baby barramundi, with a lemon, parsley and shallot salsa CORDERO Gippsland braised lamb shoulder with coriander, parsley, dill and pickled kohlrabi EL POLLO Bannockburn free range 1/2 chicken, smoked and roasted with a traditional spring onion, lemon, and lime salsa 38 45 49 36 PREMIUM ARGENTINE BEEF CUTS GIPPSLAND NATURAL 30 DAY DRY AGED GRASS FED BEEF* RUMP CAP 300G EYE FILLET 250G STRIPLOIN 400G RIB EYE 1KG 44 48 55 120 *Subject to availability ACOMPAÑAMIENTOS - SIDES PAN DE QUINOA House made quinoa bread with infused olive oil YUCAS Fried cassava chips with shaved parmesan cheese and spicy rocoto mayonnaise ENSALADA DE LA ESTACION Grilled broccolini with sugar snaps, snow peas, turnips and Peruvian olives ENSALADA INVIERNO Red kale, silverbeet, crispy eshallots, roasted garlic and mustard dressing 5 11
FROM: PERÚ TO: PASTUSO PLEASE TAKE CARE OF THIS PATRON THANK YOU *For ingredient descriptions see the glossary on the last page
POSTRES - DESSERTS TRES LECHES Traditional Latin American sponge cake, soaked in three kinds of milk, with yuzu custard and passionfruit sorbet ALGARROBINA Peruvian panacotta with cinnamon sponge and caramelised white chocolate CROCANTE DE BANANA Roasted banana dulce de leche, chocolate cookie and passionfruit jam PICARONES Sweet potato and pumpkin doughnuts with cinnamon infused raw sugar syrup and white chocolate mousse 13 13 12 DIGESTIVOS - DIGESTIVES NV DE MULLER Avreo Dulce Añejo, Tarragona Spain NV DE MULLER Reserva Vermouth, Reus Spain NV MIRO Reserva Vermouth, Reus Spain 2013 AA PRIVAT Blanc de Neu Jhu, Alella DO, 90ml NV BODEGAS DIOS BACO Oxford 1970 Pedro Ximenez, Jerez, Spain TORO ALBALA DON 87 Gran Reserva Pedro Ximenez, Jerez, Spain NV HENRIQUES & HENRIQUES 15yo Verdelho Madeira, Portugal MONTENEGRO Bologna, Italy AVERNA Sicily, Italy AMARO NONINO Friuli, Italy 9 11 11 12 13 20 18 9 9 10 MELBA COFFEE Singe origin Peruvian blend CHAMELLIA ORGANIC TEAS English breakfast, earl grey, peppermint, chamomile, gunpowder green, lemongrass CHAMELLIA FRESH CHAI SPICE LATTE KALI DARK 60% HOT CHOCOLATE 4.2 4.5 5 5
GLOSARIO - GLOSSARY 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 chilli pepper from the Andes, medium heat, ANDEAN CHEESE Fresh soft feta style mild cheese made from cows milk BOTIJA Variety of Peruvian black olives CASSAVA Amazonian root vegetable also called yuca or mandioca, native to South America CILINDRO Peruvian smoking chamber DASHI Traditional light Japanese broth ESCABECHE Marinating liquid with vinegar and onion 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 light soy sauce ROCOTO Peruvian spicy red pepper, hot flavour