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The House of Luis Tan Restaurant

Home > Sydney > Bars | Dinner | Restaurants
by Karli Sample (subscribe)
Avid theatre-goer, self-proclaimed foodie and crazy dog lady!
Published September 5th 2016
A quirky Peruvian-Japanese fusion restaurant
A quirky restaurant tucked away beside Hotel Bondi meet Luis Tan. A Peruvian-Japanese fusion celebrating the fertility of Australia using the finest meats with the seasons best seafood prepared fresh daily. A combination of South American flare and oriental tradition, the unusual mix blends perfectly bringing the freshness and spicy flavours of Peru with traditional Japanese cuisine.

The decor is trendy and the music is soulful, tables are lined with cute little vases, freshly picked baby's breath flowers, coupled with candlelight. To start, try the house special cocktail a Pisco Sour - so refreshing!

Pisco Sour

Chef Leo is originally from Brazil and brings his experience from Bridge St Garage to Luis Tan. He has previously worked with chefs from backgrounds in Argentinian and Peruvian cuisine. Leo's background is largely Asian-inspired. With him, he brings sous-chef Sean Andrews from Tetsuya's.

Tiger prawns, plantain crips, edamame

We started out some edamame steamed with soy and mirin ($8) and plantain crisps with chipotle mayonnaise ($9) the mayonnaise had a delicious smoky flavour with a punch from the chipotle.

White Pepper Prawns tiger prawns, rich white pepper ($18) had quite a bite to them!

Tuna Ceviche

Tuna Ceviche yellow fin tuna, cucumber, shallots, grape tomatoes, tiger's milk, baby cos ($16)

Roasted Pumpkin Gyoza spinach, sweet miso, pumpkin seeds, black vinegar, chive oil ($12) was a gorgeous vegetarian option and twist on the usual meaty style.

Salmon and Scallop Tiradito Ceviche

Salmon and Scallop Tiradito Ceviche yuzu juice, chargrilled corn, radish, mixed peppers ($22) this traditional, colourful delight was fresh and flavoursome.

Chili Tofu Nasu Dengaku silken tofu, Asian leaves ($18) one of the surprise favourites for me!

Chicken Anticucho

Chicken Anticucho bok choy, ginger, chilli ($26). The chicken was sous-vide and then chargrilled so it was deliciously moist and still had a smokey flavour.

Blue Eye Cod sweet miso, lime bamboo leaf ($32)
with sides roasted pumpkin and ginger ($18), Asian sesame greens ($10) and jasmine rice ($6)

For dessert, an indulgent Dulce de leche Brownie ($12), as a self-confessed chocolate addict, this satisfied my craving perfectly (not going to lie.... I had seconds!)

Luis Tan's has a fantastic vibe and if you're looking for a place to chill and have a drink or two, you're in the right place. There is an extensive range of liquor on offer and the cocktail menu offers traditional options as well as those with a Luis Tan twist.

Resident mixologist and co-owner Quynh says there is an exciting new cocktail menu emerging in time for Summer, along with wicker outdoor furniture for people to enjoy the outdoors; his vision is for the venue to be a chilled vibe for people to relax and enjoy.
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Why? Peruvian/Japanese Fusion
Phone: (02) 8021 8891
Where: The House of Luis Tan, 178A Campbell Parade, Bondi Beach NSW 2026
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