Menu from Luis Tans
Menu highlights
Entrées
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
El Agedashi Tofu de Luis GF
Deep Fried Tofu In A Soybean & Citrus Broth With Cucumber Coriander And Chilli Salsa
Pinchos de polo GF
Chargrilled Venezuelan Chicken Skewers With Smokey Red Capsicum Sauce
Cocido de Puerco GF
Slow-cooked Pork Tossed In Sesame, Miso And Citrus Dressing
Desserts
L.T Churros
Home Made Churros With Secret Honey And Chocolate
Pana cotta de limoncillo GF
Lemongrass And Ginger Pana Cotta With Pineapple And Lime Granita, Strawberries And Mild Chilli Syrup
Torta Chocolate GF
Flourless Chocolate Cake With Chocolate Sauce, Candied Ginger And Coconut Ice Cream
More about the restaurant: 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.
Frequently asked questions
Does the restaurant Luis Tans have Outdoor seating?
Does Luis Tans serve Indian food?
Thinking about making a Luis Tans booking?
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.