Mestizo Cocina Peruana has been a very unique and delicious dining experience in Adelaide that I have fallen in love with. Ask the people around me you will know how often I recommend these guys. Recently they have launched a new spring/summer menu and we were invited to check it out. We thought what better way than to start the night with a classic Peruvian drink – Pisco Sour. Service is always friendly and welcoming as we settled in for a journey through Peruvian cuisine. That’s right, we did the feed me thing. Always do the feed me thing.
We knew we were in for a good night when the meal started off with a bang. Introducing the amazing dish that wakes your taste buds up called Tiradito de Lima. Deservingly featured in The Advertiser as one of South Australia’s top 21 dishes. It’s a sashimi style fish of the day, citrus cured and served with chalaca salsa, watercress and toasted cancha. This dish is bursting with flavours and freshness while the different textures make it rather exciting to eat especially with some crunchy cancha (toasted Andean corn).
Our next dish was a lovely dish of fried South Australian Calamari with Escabeche, causa, soft boiled egg, black olives and celery mayonnaise. Now a bit of explanation, causa is a Peruvian layered potato dish and that’s what the calamari and red onions sit on. The soft boiled egg has the best looking oozing yolk by the way.
After some seafood we tucked into the meat. A lovely dish of Chargrilled SA Saltbush Lamb cutlets cooked perfectly served with butternut pumpkin, aji mirasol croqueta and roasted garlic capsicum. This came with a quinoa salad with roasted red peppers, fresh basil, black quinoa parmesan crisp and crushed roasted walnuts dressed with aji panca lemon vinaigrette. Once again thedifferent textures and layers of flavours in each mouthful makes for a delicious salad.
Alas my favourite dish of the night was back to seafood. Perhaps it’s the rice but it is definitely a very flavoursome dish. Seafood rice cooked in aji mirasol and rocoto with a perfectly cooked barramundi fillet, mussels and calamari. Though using two types of peppers it’s not a spicy dish, just a very tiny kick to lift the flavours. I couldn’t get enough of this dish!
It wouldn’t be a complete journey without dessert on an ice cold slate. This time it we had vanilla sponge with yoghurt lime mint panna cotta, strawberry sorbet with mint, white chocolate pistachio crumb and caramel. The pana cotta is actually not sweetened which actually worked really well given all the other sweet elements on the plate. I loved the sorbet but the caramel is what really got me. It had that toasted caramel flavour, so subtle yet different it was absolutely wonderful.
There was no doubt the standards are still high and the new menu proves to be another culinary delight. Thank you for a delicious meal and a great night.
Disclaimer: Foodie Ling was invited as guests of Mestizo
Mestizo Cocina Peruana
114 Partridge Street
08 8294 0295