Luis Tans

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About Luis Tans

Luis Tans is where South America and Southeast Asia meet, a feast of ceviche and curry, tofu and tapas – even Asahi and Estrella beer. They’re based in super-stylish Bondi, on Campbell Parade by Gould Street, and their menu is quite unlike any other in Sydney. Peruvian-style raw fish dishes are combined with wakame edible seaweed, Japanese tofu is deep-fried and served with chilli salsa – we can’t describe it, but we can encourage you to go down there yourself and find out what the fuss is about.

Opening Times

Open today - Opens at 6:00 pm
6:00 pm - 12:00 am
6:00 pm - 12:00 am
6:00 pm - 12:00 am
6:00 pm - 12:00 am
1:00 pm - 10:00 pm
6:00 pm - 12:00 am


Luis Tans
Campbell Parade Shop 15/178 , Bondi
Sydney 2026

Menu Highlights



Platanitos Fritos GF

Tropical Plantain Crisps With Chipotle Mayo

Los Edamames de Tans GF

Mrs Tans' Spiced Edamame

Jojoto a la Parrilla GF

Grilled Corn On The Cob With Nori, Sesame And Wasabi Butter

More about Luis Tans, Bondi

Peruvian cuisine and Japanese cuisine have plenty in common. A love of raw fish is a huge shared love – think sushi and ceviche – as well as an emphasis on piquant dressings such as wasabi and salsa, and a combination of the techniques of fine dining and peasant cooking. Luis Tans on Campbell Parade in Bondi brings a fusion of these two great cuisines to the Northern Beaches of Sydney, and, despite only opening in July 2015, they are quickly building a reputation for themselves.

A menu that takes Peruvian cuisine and provides it with a Japanese twist is something unique to Bondi, and thus something that Sydney foodies should take notice of. The starters on Campbell Parade, for example, include the traditional South American staple of corn on the cob, but served with Wasabi butter, whereas among the mains is slow-cooked pork with sesame and miso dressing. Ceviche is there, of course, as is the superb Peruvian steak, alongside plenty of light salads and seafood dishes for variation. This restaurant may be new, but their fame is growing and growing, so make sure you book a table in advance.

0 Luis Tans Reviews