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


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)


Papa a la Huancaina  potato | huancaina sauce | criolla (v)

Calamares Pucusana  calamari | sweet potato | lime aioli


Codorniz Nikkei  quail | ginger | saké

Corazon  ox heart | panca | anticuchera sauce

Pollo a la Brasa  chicken | criolla | salsa verde

Setas  mushroom | quinoa | amarillo vinaigrette (v)

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 15% Public Holiday