Chefs Andres Soldi and Franco Reverditto made Australia their home more than a decade ago. These passionate chefs come from Lima, nestled on the Peruvian coastline and renowned for its diverse gastronomic scene. Their interest in local Australian ingredients has inspired their cooking and they have introduced high-quality seasonal produce to their Peruvian-fusion fare. Ballina prawns, grass-fed beef, hinterland fruit and vegetables and locally-caught fish all make appearances on the menu.
Their drive to make the most of the fresh, local foods on the doorstep of the Northern Rivers results in an ever-changing menu with an unchanging central pillar – cooking with Peruvian techniques.
While you’re enjoying dishes like Triadito Al Rocoto (sliced fish of the day, red tiger’s milk, crispy squid, chalaca and cancha corn) or Lamb Seco (lamb stew of black beer and coriander, creamy cannellini beans, salsa criolla) you can enjoy their selection of beers and red and white wines. But why not start with a cocktail? Like a delicious pisco sour, made from the unique spirit, pisco, from Peru. By the way, almost every dish on the menu is gluten-free, and there are vegetarian options.
They had to travel all the way from Peru to get here, but you only have to make a short drive to Wollongbar to get the taste of Peru right here.
Bonito: 10/54 Simpson Ave, Wollongbar
Ph 6628 3111
bonitoperuvian.com.au
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