Our cuisine is a celebration of migration.

Thus our menu is a reinterpretation of taberna classics championing

local produce and seasonality.

(subject to change without notice)

 

Platos Frios

Ostra de Tigre  oyster | aji amarillo | pickled salsa  4.5ea

Causa de Camarones  prawns | potato | avocado | olive aioli  18

Ceviche Clasico  snapper | grilled corn | sweet potato | lime | chili  22

Sanguches

Pan con Pescado  crispy fish | spicy pickle | nikkei aioli  12

Pan con Chicharron  pork belly | criolla | sweet potato | chili  10

Pan con Aceitunas  olives | brie | chili (v)  9

Cantina

Yuca a la Huancaina  cassava | huancaina sauce | egg | olive (v)  14

Papa Rellena  spiced beef | olives | short rib jus | rocoto aioli  17

Papa Rellena  mushroom | quinoa | salsa verde | olive aioli (v)  15

Anticuchos

Pescado  kingfish | cabbage | rocoto aioli  18

Pollo a la Brasa  chicken | criolla | salsa verde  15

Corazon  ox heart | panca | anticuchera sauce  16

Setas  mushroom | quinoa | amarillo vinaigrette (v)  14

Plato de Fondo

ask us about our main course

 

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Pepito’s takes all efforts to accommodate guests’ dietary needs, however

we cannot guarantee that our food will be allergen free.

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Credit card surcharges apply

10% Sunday and public holiday surcharge applies