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
Causa de Camarones prawns | potato | avocado | olive aioli
Leche de Tigre fish | prawns | fried calamari | lime | chili
Sanguches
Pan con Pescado crispy fish | spicy pickle | nikkei aioli
Pan con Chicharron pork belly | criolla | sweet potato | chili
Pan con Aceitunas olives | brie | chili (v)
Cantina
Papa a la Huancaina potato | huancaina sauce | criolla (v)
Calamares Pucusana calamari | sweet potato | lime aioli
Anticuchos
Codorniz Nikkei quail | ginger | saké
Corazon ox heart | panca | anticuchera sauce
Pollo a la Brasa chicken | criolla | salsa verde
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 15% Public Holiday
