Pastuso – Peruvian Brilliance

panda 4.5 rating
pastuso

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Menu:
El Ceviche Menu La Comida De Le Calle Menu Para Acompanar Menu Los Fuegos Del Peru Menu Paste Para Todos Menu Uni Piquieto, No Mas Menu

N and I were in the city on a Saturday night and needed a place for dinner. Looking at my list of places to eat – I found Pastuso which was a newly opened restaurant in the city and we decided to try our luck and see if we could get a table as we hadn’t booked. It was quite early (around 6:30pm) for dinner so we did manage to get a table – and were seated at the marble bench which surrounded the main kitchen.

Pastuso is Melbourne’s newest Peruvian grill, cevicheria and pisco bar that comes from the team that opened Argentinian grill – San Telmo – Dave Parker, Michael Parker, Jason and Renee Mc Connell. They are joined at Pastuso by native Peruvian chef Alejandro Saravia (from Sydney’s renowned Morena) and manager Ben Wood.

Pastuso is located in the ever cool ACDC Lane and fits in perfectly to this part of town. The space is quite large (I never realised just how big the space was!) and has been fitted out by architects SMLWRLD in collaboration with its owners. The use of space is impressive – there are three bars each servicing different parts of the menu and representing three regions of Peru: the Coast, the Andes and the Amazon Jungle.

As you enter you are greeted by the main bar (Amazon Jungle) – sleek and copper topped – which serves a list of Peruvian and Chilean piscos (white-grape brandy Peruvians drink), as well a huge variety of other drinks – cocktails, spirits, beer and wine. Just behind the main bar is the marble topped ceviche bar (the Coast) – where patrons can sit around and watch as chefs marinate and prepare your ceviche right in front of you. To the right of both these bars is the main kitchen bar (the Andes) – which also has marble seating around so that you can sit and enjoy the spectacular action that is the flaming and smoking of the meat and vegetables cooking on the grills and the coal-fired slow cookers – cilindro.

Surrounding the three main bar areas are seating on low tables – a mix of marble (near the main kitchen area) and wooden tables (near the ceviche bar) that can seat two, four or more people. There is also a raised area that has huge padded booths.
Another definite highlight is the colourful wall of Peruvian chicha (street art) posters that have been shipped directly from Peru. Next to this wall is an impressive glass box which displays various cuts of meat hanging.

The menu by Saravia boasts a huge variety and takes on the more modern approach rather than traditional. The menu is in the format of a book and starts off with the Un Piquieto, No Mas menu – which means “A Bite to Eat” – and would usually be enjoyed around a table together with friends and family with a good Peruvian Pisco. Dishes include El Choro Chalaco (Mussels), Pezcaditos Y Toastadas (Char Grilled Silver Fish with Corn Bread & Lemon and Rocoto Vinaigrette).

The menu then moves onto the El Ceviche Bar menu – which consists of many varieties of fresh raw fish cured in citrus juices – there are seven different choices to choose from.

Next on the menu is the La Comida de la Calle – which represents Peruvian street food that you would expect to find on a typical street corner in Lima. Dishes here include Anticuchos (Beef Heart and Swordwish Skewers), Papitas Rellena de Carretilla (Croquettes), Yucas (Cassava Chips) and Nuestra Causa de Pollo (Peruvian Yellow Potato with Chicken, Avocado, Cherry Tomatoes and Aji Mirasol).

Para Acompanar is next on the menu list – which are the dishes to accompany your main dishes and are designed to share – in other words sides. You can select from 5 different options including Ensalada de Quinoa (Quinoa cooked in Almond Milk with Pine Mushrooms, Cauliflower, Zucchini and Dutch Carrots), Solterito (Andean Cheese, Broad Beans, Soybean, Peruvian Olives, Heirloom Tomatoes, Watercress and Oregano).

Dishes cooked in either the Peruvian Smoking Chamber, Charcoal Grill or Spit lead up the next part of the menu in a section called Los Fuegos Del Peru – meaning to cook with fire. The first two dishes are cooked in the Cilindro Perliano (Peruvian Smoking Chamber) – you have an option of Pierna de Cordero (Slow Cooked Lamb Leg) or Paletilla de Cerdo (Slow Cooked Pork Shoulder) – both served with Peruvian Rice. There are three dishes to select from that come from the Nuestra Parilla (Charcoal Grill) – Pezcado Amazonico (Barramundi in Banana Leaf), Ojo de Bife (Dry Aged Pasture Fed Rib Eye) and Costillas Tiernas de Alpaca (Alpaca Short Ribs). The last dish on this menu comes from the La Braza (Spit) – Pollo a la Braza (Roasted Peruvian Chicken).

A menu isn’t complete with a dessert menu and Pastuso’s certainly doesn’t disappoint – called Postre Para Todos – it showcases traditional Peruvian Desserts such as Un Clasico de Mazamorra y Arroz Con Leche (A combination of two traditional classics – Peruvian Style Rice Pudding, Purple Corn Gel, Poached Pineapple and Apples), Picarones (Sweet Potato and Pumpkin Doughnuts). You can also order a Dessert Tasting Plate which allows you to share a selection of desserts.

As you can see there was a lot of food to choose from and when reading the description of each dish you really do want to try them all – you almost forget that you can come back another time and try the dishes that you didn’t get to the first time around.
I ordered a mocktail which looked amazingly colourful and too good to drink – chunks of fresh strawberries muddled together with mint leaves, lime and citrus to give a refreshingly delicious taste that kept you wanting more. I had to stop myself from drinking it all in the one go.

We started off with the Cancha Serrana Y Los Chifles – Traditional Peruvian Roasted Andean Corn and Plantation Chips – which was the perfect way to start our Peruvian journey. The roasted corn kernels were crunchy with a hint of spice that made your tastebuds pop. The Plantation chips were out of this world – simple, textured and crunchy – the flavour was absolutely divine! A must try snack dish – it would work well as a bar snack.

For the next round we ordered the La Papa A La Huancaina A Mi Manera – Potato Gnocchi with a Traditional Huancaina Sauce, Botija Olives and Egg White. Huancaína sauce is normally served over boiled potatoes, and then topped with hard boiled eggs and olives – here at Pastuso instead they use potato gnocchi as an alternative – brilliant! The sauce is full of flavour together with a kick of spice thanks to the use of aji Amarillo peppers. If you are lucky enough to sit around the kitchen you can watch as the chefs make this sauce from scratch. The gnocchi was melt in your mouth and coupled with the creamy and spicy at-the-same-time huancaina sauce and slight tang of the botija olives made for one heavenly dish.

From the same La Comida de la Calle Menu we also ordered the Papitas Rellena De Carretilla – Street Cart Style Potato Croquettes filled with Pulled Beef Brisket, Pecans, Botija Olives, Watercress and Pickled Onion Salsa. N enjoyed these croquettes – crunchy and golden on the outside coupled with tender beef brisket and cloud like potato filling and finished with a pickled salsa. The only complaint would be that more of the beef brisket be used.

For our main dishes I ordered the Pezcado Amazonico – Baby Cone Bay Barramundi Grilled in Banana Leaf with Fresh Herbs and Amazonico Rub from the Nuestra Parilla (Charcoal Grill). The presentation of this dish is simple – yet visually stunning. The whole baby barramundi is laid across the black backdrop of the plate (fish eye, tail and all) topped with the vibrant green Amazonico rub. In a separate small bowl there are some fresh sautéed vegetables with a lemon wedge off to the side. The barramundi is cooked perfectly and results in soft white fleshy morsels. The rub is delicious and flavoursome and is very much needed, as the fish on its own is very lightly flavoured. One for the fish and seafood lovers.

N ordered the La Braza – Pollo A La Braza – Free Range Roasted Peruvian Chicken from the La Braza (Spit) for his main. Once again – very simple plating techniques was used – to showcase the hero of the dish – the Peruvican chicken. A simple green dressing was provided in a separate bowl for additional flavour. The chicken has been slow-cooked after a lengthy marination period (think cumin, soy sauce, red wine vinegar, coriander, Sichuan pepper) and is moist and flavoured with pepper, spices and a kick of heat.

We also ordered Tallos de Acelga – Grilled Silverbeet Stems, Red Vein Sorrel, Confit Brown Onion Hearts and Garlic Chips. This dish was another standout – simple yet the flavours worked amazingly well together finished with the crunchiness of the garlic. The confit brown onion not only complemented but brought the whole dish together. If you enjoy a good salad this is one to try.

As full as we were the night wouldn’t have been complete without ending on a sweet Peruvian note. We ordered the Tres Leches – Traditional Latin American Sponge Cake soaked in Three Kinds of Milk served with Roasted Pineapple Ice Cream. The cake had a distinct texture (you would expect it to have a somewhat soggy consistency after being soaked in three types of milk) with a result of being light, moist and rich yet delicate (the flavour of 3 types of milk wasn’t over powering at all!). The roasted pineapple ice cream was delicious and the fresh pieces of pineapple embedded within the ice cream were refreshing.

Pastuso has such a lively and warm atmosphere. The open plan of the kitchen and ceviche bar is such a fantastic idea in this day as people like to watch how chefs prepare and create such great tasting dishes – especially here where you can see chefs as they delve into the fire chamber and have embers flow out – it all adds to the experience of the place. The staff are very friendly, always happy and knowledgeable – they can also assist you when ordering to ensure you do not over order. Want a truly memorable Peruvian experience – get down to Pastuso now!

Rating : 4.5 Pandas
Price: $$$$
Menu – Refer to above Pictures
Fullness: 100%
Atmosphere / Ambience: Lively, Fun, Warm and Inviting – such a great place for a celebration or a catchup – or even date night!
Standout Dish: Too many to name!
Service: Fantastic – Friendly, Happy and Helpful
Online Booking: Yes via website – http://pastuso.com.au/  NOTE: They also take bookings for larger groups in their flexible private dining area
Restaurant Details and Location:

http://pastuso.com.au/
19 ACDC Lane
Tel No: 9662 4556

Opening Hours:
Monday to Thursday: 12:00 pm – 11:00 pm
Friday & Saturday: 12:00 pm – 12:00 am
Sunday: 12:00 pm – 11:00 pm

Facebook: https://www.facebook.com/pastusorestaurant?fref=ts
Instagram: pastusorestaurant

Pastuso on Urbanspoon

Roti Road – Roti Show and A Whole Lot More!

panda 3.5 rating

 

A friend told me about Roti Road and how the Roti Chef does a “Roti Performance” where he flips, twirls roti bread to a variety of musical tunes – this can include Michael Jackson! The food was tasty as well she said so I was intrigued and curious to try it out for myself.

Roti Road is Malaysian Chinese fusion restaurant located in Footscray – taking over what used to be Yummie – and is half owned by David Tran (son of Yummie’s Annie and John Tran). It has received a grand make over which sees the fit-out being completed with glossy wood, red banquettes, a fish tank and an open view into the kitchen. You are initially greeted by two large doors which lead you into the restaurant. Inside there are two main dining areas – one to the left and one to the right. If you are in the dining room to the right – you can be seated with a view looking into the kitchen where you can watch Awi – the master roti maker in action. If you are seated to the left – Awi will come to you and showcase his brilliant roti making skills. The times of his performance varies according to crowd levels but is generally around the 8pm mark each night – with some nights having two performances.

The menu is extensive and they serve Yumcha daily till 3pm (as per its previous life as Yummie). All food is made in-house from the roti to the laksa paste. There are Stir Fried Noodles, Noodles in Soup, Mains, Rice Dishes, Vegetable Dishes and Desserts to choose from. The menu is a mixture of words as well as pictures of certain dishes which can sway your decision of what to order. However ordering Roti is a must – after all the place is called Roti Road – trust me you won’t be disappointed. For Desserts – they serve Roti Tisu / Roti Pisang – which is a Roti that comes out looking like a teepee with a side serving of ice cream. The Roti is coated in sugar – this is yet another must try dish! Other dishes on their menu include Nasi Lemak, Char Kuay Teow, Maggie Mee Goreng, Malaysian Style Fish Head Curry, Hainanese Chicken Rice, Nasi Goreng just to name a few.

I am a huuggggeeee fan of bubble tea so when I got to the drinks menu and saw they had a number of flavours I hadn’t encountered before I had to order one. The one that caught my eye was the Oreo Bubble Tea – Oreos have always been my weak point in the biscuit range, so when it is combined with my other favourite bubble tea – I was really excited! And boy did it not disappoint! The bubble tea came out served in a large beer mug glass, with the pearls at the bottom and an oreo floating at the top. The flavour was absolute heaven – it was the creaminess of the milk together with crunchy pieces of Oreo throughout the milk tea with the pop of the pearls. You have to try it just to know how good it is!

N ordered the Chicken Satay which had hints of the smokiness thanks to the use of the charcoal grill. I tasted the accompanying satay sauce which was a lot spicier than most of the other peanut sauces I have tasted – a winner in my book!

I ordered the Seafood Cigars – which come served in a cocktail glass filled with shredded carrot. The Cigars are quite tall in size and are topped and tailed with black sesame seeds. The pasty on the outside is crunchy in texture and works well with the wholesome prawn filling.

N and I both ordered a serving of the Roti. The Roti comes served on a tin plate which has separate sections for the sambal, dhal and curry sauce. The sambal is spicy goodness, the dhal has subtle hints of earthy tones and the curry sauce is full of flavour with a hint of spice. The Roti is to-die-for – it is crisp, light and fluffy – and is good enough to eat on its own. You seriously could have a tonne of these Roti’s! The combination of the roti with its constituents is fantastic and I love the idea that you can mix and match the differing flavours. You can also add either chicken curry or beef rending curry to the mix as well if you want. We also ordered the Belachan KangKung – a fresh tasting dish which combined the crunch of the kangkung with the deep spicy flavours of the shrimp paste.

I was really hungry that day so I also ordered the Seafood Curry Laksa. The serving size is quite generous ( I struggled to finish the entire bowl). You are greeted by the enticing smell and the deep red hues as it is placed in front of you – with the inviting seafood, bean shoots and eggplant bopping up and down. The egg noodles are hidden away at the bottom and you need to dig deep to get to them. The Laksa is bursting with flavour – rich and spicy and it really hits the spot. It would be especially perfect on a freezing cold & rainy day. The tofu is divine and the seafood fresh.

We went to dinner on a Sunday and didn’t get a chance to stay for the show at 8pm, however as we were seated in the dining room to the right – we had a clear view of the kitchen window and got to enjoy Awi’s Roti magic. He starts off by spreading a ball of dough, then he lifts, flips and slaps it around to get it into a rectangular shape. This is when the show really begins – there is twirling, throwing and catching – all whilst not making so much as a tear or rip in the dough. Once he has completed this he then lays it back on the bench and folds it into the desired shape to be cooked. I will definitely be back bringing more people here to not only try the food out but to stay for the show performance that happens out in the dining area amongst the crowd to tunes.

Service is good – staff are friendly and happy to answer any questions – but it seems like once you get your food this lowers. It also took a long time to get someone’s attention to ask for the bill that in the end up we ended up going to the counter itself to pay.

Roti Road has great tasting authentic Malaysian food with the added bonus of a Flying Roti show. The menu has a huge variety that even the fussiest person will something that they want to eat – be it from soups, noodles to veggies. Check it out and DEFINITELY try the ROTI!

Rating : 3.5 Pandas
Price: $$
Menu – Refer to pictures above of their Takeaway Menu or you can find a link here – http://www.urbanspoon.com/cities/71/restaurants/1835788/menu_photos/438713
Fullness: 100%
Atmosphere / Ambience: Homely and Casual. Great for a family dinner.
Standout Dish: Roti!!
Service: Not too bad – sometimes it can be hard to get the attention of staff. But when you do they are friendly and helpful.
Online Booking: No
Restaurant Details and Location:
www.rotiroad.com.au
189-193 Barkly Street, Footscray
Tel No: 9078 8878

Opening Hours:
Monday to Thursday : 10.30am – 9.30pm
Friday & Saturday: 10:00am – 10:00pm
Sunday: 10.30am – 9.30pm

Facebook: www.facebook.com/rotiroad

Roti Road on Urbanspoon

Little Hunter – A New Lair style restaurant with Fab Food

panda 4 rating
Little Hunter Little Hunter Menu Little Hunter 2 Cheese Bread with Chicken Salt Butter
Scrumptious Cheesy Bread with Chicken Fat & Chicken Skin Butter

Cured Kingfish - seasoned roe, roasted peppers, bay oil
Cured Kingfish – seasoned roe, roasted peppers, bay oil

Watermelon Salad -land cress, goats cheese, dandelion
Watermelon Salad -land cress, goats cheese, dandelion
Chatham Blue Island Cod - native sea grasses, leeks, remouladeChatham Blue Island Cod – native sea grasses, leeks, Remoulade

Frangipagne Meringue, Passionfruit Curd, Whole Peach SorbetFrangipane Meringue, Passionfruit Curd, Whole Peach Sorbet

Double Chocolate Mousse - Noble One Reduction, Cocoa Nib BrittleDouble Chocolate Mousse – Noble One Reduction, Cocoa Nib Brittle

I had heard about a new place that had opened up in Melbourne called Little Hunter and headed there with A for dinner. Little Hunter’s team is a collaboration between American chef Gavin Baker (who comes from the world renowned Fat Duck) and Pete Evans – chef and host/judge on My Kitchen Rules (MKR).

Little Hunter is located in Little Collins Street, in a downstairs location. There is a lift area which has the name on the door and you go down two sets of stairs which  are lined with caged lights and you are taken to an area which reminded me of lair. There are automatic doors that open (which freaked me out because I wasn’t expecting that) and lets you into the restaurant. The restaurant is large and has a homely and classy feel to it. There are two kitchens – one for the main preparations and serving area and the other which houses a Josper charcoal Oven. (There are only three of these ovens in Australia!!)

As the restaurant space is quite large, there are many different dining areas that consist of communal dining areas which range of tables sizes from 2 to more. There are also some private tables as well as a few cosy private booths. There is mood lighting and the place has just the right amount of light yet has a mysterious feel about the place.

This brings me onto the menu – “which draws inspiration from the land, the farmer and the finest breeds in Australia.” Everything is done in house from the curing and smoking of the meats to sourcing great local produce and supporting artisans and farmers. The menu is split into 5 different sections – Small, Sides, Large, Steaks and Desserts. The waiter informs us that Little Hunter is known for its meat and steaks, however there are a few vegetarian friendly items on offer.

Whilst we wait for our ordered food to arrive, we are given some house-made bread which resembles a mini loaf and have been cut into individual pull apart slices. The bread is nothing short of amazing!! The slices are soft and buttery, has herbs through the centre and encased with cheddar cheese. The best cheesy bread I have had. If this isn’t enough of the yuminess – the bread comes with a Chicken Fat and Chicken Skin Butter. I didn’t have any of the chicken skin butter, but A loved it and said the combination was fantastic. A definite winner!

A ordered two entrees for her meal – Cured Kingfish – seasoned Roe, Roasted Peppers, Bay Oil and the Watermelon Salad – Land Cress, Goats Cheese, Dandelion. For my main I ordered the Chatham Blue Cod with Native Grasses, Leeks and Remoulade.

The Watermelon Salad comes out looking like a dessert log with watermelon slices sandwiched with goats’ cheese in the middle top with a handful of land cress and dandelion greens. You need to get a cross section of the whole log to experience all the flavours – the sweetness of the watermelon with the sourness of the cheese and the crispness of the greens. A refreshing dish.

The Cured Kingfish was thin pieces of kingfish topped with roasted peppers on one half and salmon roe on the other half. The spiciness of the roasted peppers together with the salmon roe worked perfectly with the flavorsome kingfish.

My main dish was the Chatham Blue Cod and when it came out it was beautifully presented – the cod was centrally placed on the plate surrounded with little coils of braised leek and a cluster of small grapes with the native grasses. The Blue Cod fillet is grilled perfectly and has a golden brown colour on the outside and soft flesh on the inside. There is a rich brown butter sauce over the top and mixed with the woody native sea grasses (which is samphire) makes for a great tasting combination. The addition of the braised leek and grapes add for flavours that complement the fish and the sea grasses. One of the best fish dishes I have had.

For dessert I ordered the Frangipane Meringue with Passionfruit Curd and Whole Peach Sorbet. Once again this dish was beautifully plated up and the he Meringue and Passionfruit Curd came out reminiscent of a fried egg and the dish somewhat looked like a breakfast dish – bacon and eggs perhaps? A Frangipane cake was dense and complete with poppyseed and lime zest, topped with coconut was situated next to the peach sorbet. The combination of the meringue, cake, passionfruit curd and sorbet was a party of flavours in your mouth and definitely a must try dessert for all.

A ordered the Double Chocolate Mousse – Noble White Reduction, Cocoa Nib Brittle which looked like a tiramisu. It had layers of chocolate mousse (both white and dark chocolate) together with cocoa nib brittle which added the bitter flavouring, as well as the sweetness of the coffee cream and the Noble White Reduction. A dessert calling to all the chocolate lovers out there.

Overall Little Hunter is a great new addition the Melbourne food scene. The menu is ever evolving and the only downside would be is that the menu is limited for the vegetarians (there are only some starters and sides to choose from). For the meat and steak lovers you should definitely check this place out. Little Hunter is great for business lunches or any after work dinner or for a special occasion. I cannot wait to see what items will appear on their winter menu.

Rating : 4 Pandas
Price: $$$
Menu – A la carte – can be found at http://www.littlehunter.com.au/menus/
Fullness: 100%
Atmosphere / Ambience: Cosy, Classy and Comfortable. There are private booths which are nice for an intimate dinner.
Standout Dish: Chatham Blue Island Cod – native sea grasses, leeks, Remoulade
Service: Friendly and Eager
Online Booking: No, but bookings are recommended. There are two sittings one at 6:30pm and the other at 8:30pm
Restaurant Details and Location:
http://www.littlehunter.com.au/
Down the stairs
195 Lt. Collins Street, Melbourne
Tel No: 9654 0090

Opening Hours:
Tuesday to Saturday: noon–11pm
Sunday: 11am–4pm

Little Hunter on Urbanspoon