The New Luis Tans Bondi

Almost a year after it opened, Luis Tans in Bondi has welcomed new chef duo Leandro Legname (ex-Bridge Street Garage) and Sean Andrews (ex-Tetsuya) with new food offerings combining the flavours of South America with Asian cuisine.

Luis Tans, Bondi
Luis Tans Bondi

The new lighter style menu is designed to be shared and continues to pay homage to co-owner Raul Gonzales’ Peruvian heritage and head chef Leandro’s love of Japanese cuisine.

Luis Tans
Encanto Pisco Sour with Quynh Nguyen

The cocktail list will soon be relaunched by new co-owner Quynh Nguyen (ex bar manager at China Diner) on board.

Luis Tans

The new menu still retains some of the original favourites as well as new additions that are set to bring diners back for more.

Start with the salty and umami taste of the Edamame with soy and mirin,

Luis Tans
Plaintain Crisps

or the light kick of the chipotle mayonnaise with Plantain Crisps as you sip on a well-crafted Encanto Pisco Sour.

Luis Tans
Tuna Ceviche

Tuna Ceviche comes san choy bau style, served on a baby cos leaf with Encanto Pisco cured yellow fin tuna, cucumber, shallots, grape tomatoes and tiger’s milk. It’s bright and fresh, just what you need to prime the palate.

Luis Tans
White Pepper Prawns

The White Pepper Prawns are one of the standout dishes. The tiger prawns are full of flavour and the rich, sweet and spicy white pepper sauce with curry leaf is so good you’d want to eat it with a spoon.

Luis Tans
Roasted Pumpkin Gyoza

Gyoza goes vegetarian with Roasted Pumpkin Gyoza combining spinach, sweet miso, pumpkin seeds, black vinegar and chive oil. It’s light and not too heavy should you wish to order another serve.

Luis Tans
Salmon and Scallop Tiradito Ceviche

The Salmon and Scallop Tiradito Ceviche is another vibrant dish with delicate discs of scallop and salmon cured in yuzu juice, served with the smoky char-grilled corn, radish and mixed peppers.

Luis Tans
Chilli Tofu Nasu Dengaku

Tofu is given a good measure of heat in the Chilli Tofu Nasu Dengaku. If you’re not into tofu, these tasty morsels of silken tofu on Asian leaves may even change your mind.

Luis Tans
Chicken Anticucho

Moving on to the more substantial dishes, the Chicken Anticucho is one not to be missed. Succulent and full of flavour, the accompanying sauce with a Korean pepper base along with sake and mirin is begging to be poured over the Jasmine Rice.

Luis Tans
Blue Eye Cod

The Blue Eye Cod with sweet miso and lime served on a bamboo leaf is a take on Nobu’s famous dish and another highlight of the menu. The fish is beautifully cooked, moist and sweet from the miso sauce and comes artfully presented.

Luis Tans
Roasted Pumpkin and Ginger

Should you feel like side dishes to go with the substantial dishes, the Roasted Pumpkin and Ginger is big on flavour,

Luis Tans
Asian Greens

or you could opt for the Asian Greens which go very well with the miso cod.

Luis Tans
Dulce de Leche Brownie

With a Dulce de Leche Brownie for dessert, you’d be hard pressed to refuse. It’s surprisingly not as sweet as expected and makes a fine finale to the meal.

The new Luis Tans is set to become a summer Bondi favourite. Drop in for a Pisco Sour after the beach and stay for tantalising dishes and  flavours that will bring you back for more.

Luis Tans
178A Campbell Parade, Bondi Beach


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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