After a year of serving Bondi an exciting fusion of South American and Asian food, the team behind restaurant and cocktail bar Luis Tans is ready to take things to the next level. Sticking to their unique approach, the kitchen have now welcomed the new chef duo of Leandro Legname (ex-Bridge Street Garage) and Sean Andrews (ex-Tetsuya) and tasked them with designing a new menu, focusing on fresh, bold flavours that seem to born out of respective heritages steeped in Peru and Japan.
“I’ve gathered my knowledge and experience from past years, working with really good chefs all over the world and using inspiration from dishes that made an impression on me, to create this menu,” says Head Chef Legname. “We’re putting different cultures and different recipes together in one dish – that dish that makes you say, ‘I never thought about that.’”
As a result, the new menu reads with dishes like the Scallop and Salmon Tiradito Ceviche, served with yuzu juice and chargrilled corn, some Crispy Skin Pork Belly with ginger, coriander, and black vinegar, and the curious LT Bowl, a mix of quail egg, charred corn, farro, pico de gallo, guasacaca, and cashew sour cream. The signature dish on the menu is a chargrilled Tomahawk Steak with sesame greens, jasmine rice, chimichurri, and chipotle butter.
Those heading along to try the menu can finish up with desserts that include traditionally made Churros, and Akemi’s Pearl, a bit of a twist on the trendy “rainbow cake” served with mirin caramel and roasted soybean flour.
Speciality South American wines, pisco sours, and Japanese whiskys are available to wash all that food down, along with special 18 yo Nicaraguan rum, mezcal, and soon to be a refreshed cocktail list.
Luis Tans
Address: 178A Campbell Parade, Bondi Beach
Contact: (02) 8021 8891
Website: www.luistans.com/
Hours: Tues-Sat 6pm-12am; Sun 12pm-10pm
Images supplied and used with permission.
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