Travel + Leisure

"Recommended: alpaca tartare."

Travel + Leisure

"Recommended: beef-and-swordfish skewers."

Travel + Leisure

"The ceviche at this modern Peruvian restaurant is sensational; the menu offers several eclectic, Australia-inflected iterations of the dish. From lightly smoked black kingfish with pickled beets and parsley salsa, to South Australian octopus with chile peppers, potatoes, and cherry tomatoes, you cannot go wrong."

Nina Joy

"Fresh, sour, herbed, cured, taste explosion, you name it. They got it in the bag."

Lawrence Ferber

"A ceviche with creamy sea urchin sauce burst with briny ocean intensity, and a swordfish skewer marinated in a delicious, creamy Amarillo sauce and fired up on a charcoal grill proved a meaty, spicy highlight."

Lawrence Ferber

"Peruvian staple tiradito (a delicate, thinly sliced take on ceviche) is a major draw."

Kera Wong

"Those delectable Picarones (which to the rest of us is donuts!) are simply scrumptious."

Delicious Australia

"No Pastuso visit is complete without a round of picarones – sweet potato and pumpkin doughnuts – drenched in raw sugar syrup."

Adrian Briones

"I ended up finishing off quite a large portion. Sourced from Illawarra in New South Wales, it had a smokey/woody flavour to it, was not at all gamey and although the texture wasn’t too indifferent to say beef tartare, it was more on the saltier side (a plus)."

Adrian Briones

"The cubed Ora king salmon was beautifully cured and the flesh dressed in a zesty sour orange dressing and went down perfectly with their frothy pisco sour. I’ve also previously had the Peruano which is a red snapper dressed in lemon juice and caramelise sweet potato and cancha which was also a treat."