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

 

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

we cannot guarantee that our food will be allergen free.

Credit card surcharges apply

10% Sunday and public holiday surcharge applies