Celebrate Peruvian Independence all month long with our special menu honouring the rich flavours of Peru! Dine on a $120pp set menu with Peruvian classics and iconic flavours.

To Start 

Snapper, Fremantle octopus ceviche, citrus tiger’s milk, sweet potato

Pork Salpicon, yellow chilli emulsion, Pickled shallot, heirloom carrots

Add on Sydney rock oysters, condiments + 8 pp

Entrees 

Spiced potato causa, prawn, avocado, coriander and rocoto chilli salsa

Ox tongue anticuchos, Peruvian dried chillies

Add on Corn brioche, Coppertree cultured butter, corn miso powder + 12 pp

Mains

Braised lamb shoulder, adobo sauce, confit leeks

Steamed Blue-Eye Trevally, sudado sauce, heirloom tomatoes

Peruvian yellow potatoes, yellow chilli and black mint sauce

Winter Chinese greens, panca–lime glaze, wild rice crumb, ginger oil

Dessert 

Bomba rice pudding, sweet‐lime curd, citrus crunch, yuzu sorbet

Celebrate Peru’s Independence across all venues with a classic Pisco Sour! 

Born in the sun-soaked vineyards of Ica in the late 1500s, Pisco originated when Spanish Jesuits gave leftover grapes to locals, who crafted a unique grape liquor originally known as aguardiente (fire water). 

The clear brandy-like grape liquor was later named after the bustling port town where it was popularised by sea trade, the town of Pisco

Generations later General José de San Martín and the Liberating Expedition of the South landed at the port of Pisco in 1820. Marking the beginning of the military campaign to liberate Peru from Spanish colonial rule with independence declared on July 28, 1821.