The influence of Spain in Peruvian cuisine.
Pastuso Restaurant will join The Pep Alliance to celebrate Peruvian Independence Day in a unique collaboration between Alejandro Saravia of Pastuso and Jesse Gerner from Bomba.
This exceptional collaboration promises to be a celebration of Peruvian culture and the important influence that Spain has had and continues to have in the South American cuisine.
Join us to explore where the Andean mountains meet the Mediterranean sea.
We will discuss how these two cuisines have come to influence each other over the centuries. Hilary McNevin from Pep Events will moderate a discussion and a Q&A with the two chefs.
Date: Sunday July 30th
Lunch starts: 1:00 pm -4pm
Price:
$85 6 course, food only.
$145 Inclusive of food and drinks
Ceviche de Corbina: Thing slices of black kingfish, , pickled beetroot, pickled sea grass.
Sardinas al braza – Grilled sardines preserved in escabeche sauce, served with rye toast. - From the land:
Croquetas de cola de buey: Ox tail croquettes, beetroot and balsamic glaze.
Anticuchos de corazón: Beef heart marinated in a traditional roasted Andean chilli sauce. Mains:
Cordero Anding: Slow-cooked lamb shoulder smoked in hay, served with biased baby leek.
Arroz negro: Squid ink paella cooked on charcoal, emulsified tigers milk, calamari and octopus. Side: Andean grains: Hand-picked selection of traditional Andean grains, sherry- poached currants. Ensalada de garbanzos: Tender chick peas, spinach and saffron broth. Dessert: Torrija: Sour cherry compote, px meringue and lemon shard.
Queso helado: Frozen goat cheese curd, carob and cinnamon sponge.
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