Pastuso Peruvian Restaurant in Melbourne

Having been born in Chile, not to come to eat at Pastuso may have been a bad choice. On the other hand, the chance to taste Peruvian food. Besides, thinking about ceviche and a well made pisco sour that also, is so typical in my country, craved to me. After that, it’s when I came to try neighbor flavors.

Pastuso Restaurant Exterior — Image by Good food

In fact, the restaurant Pastuso is a modern Peruvian cuisine with sophisticated dishes and very authentic pisco sour. That is made with a white-grapes distilled as a brandy, mixed with egg whites and lime juice.

Moreover, there was a dish that took all my atencion, was called Pastel de Choclo (corn cake). Because, also it’s super typical in Chile and part of our authentic cuisine.

Samurai Gourmet at Pastuso

After, I sat down in the Peruvian restaurant, the first order that I did, it was a pisco sour. But not only, because I wanted to drink it. Also, because it has been always a discord of who invented the pisco first, if Chile or Peru and for sure, which one is much better. Therefore, one of the most important drink of these two countries, was the first in arrives.

Pisco Sour

Despite, to have tried the best Chilean piscos during I was living there. And only one Peruvian, meanwhile I was in United States. That a friend of mine, native from Peru shared with me his drink. In short, I realized that Peruvian pisco can be drink even pure. In other words that you don’t need to add anything, to make taste better. However, the chilean drink may be necessary, mixed with coca cola or making a cocktail such as the pisco sour, due to, taste stronger.

PASTUSO PERUVIAN RESTAURANT IN MELBOURNE

But getting back to Pastuso this South American cocktail has been one of the I tried and surely, the best in Melbourne.

Tiradito de Trucha

Certainly, it was a fancy way to eat raw trout as a kind of ceviche and really tasty, by the way. But, it did not look, as an authentic Peruvian pride as is the ceviche.

Pollo Asado

Then, the next dish was the smoke and roasted chicken with a traditional spring onion, lemon and lime salsa. As a result, a very delicious main.

Pastel de Choclo

In fact, I never expect to find the corn cake in a Peruvian restaurant. Because, as I said before, Pastel de Choclo is very typical in the country where I was born, Chile. On the other hand, I knew that some South American dishes are shared amongst Argentina, Peru, Chile and Bolivia.

Therefore, in the Peruvian restaurant this dish was made with sweet corn cake with whipped feta, black garlic, zucchini, confit leek, and smoked tarragon vinaigrette. Indeed, totally different to the original version as is made in my place of birth, where a piece of chicken, shopped beef and hard egg must be into the Pastel de Choclo. But at the moment when I tried it at Pastuso I really liked it, however I prefer the authentic and typical way as is made in Chile.