Luis Tan is a 1960s Peruvian hustler determined to lure you into his unusual living room, just a stone’s throw from the ocean. He serves South American snacks and drinks with an Asian twist.
The 120-seat venue, tucked between Campbell Parade and Gould Street, is the result of a collaboration between Raul Gonzales, Shane Moran, Nathan Joliffe and Ryan Ginns – a foursome with impressive credentials. Gonzales is behind Potts Point’s Backroom and Surry Hills’ Brooklyn Social; Moran’s bar experience includes Ruby Rabbit, White Revolver and Canteen – his dive-bar project with Joliffe. Ginns worked as design coordinator at The Grounds of Alexandria.
Step inside and you’ll discover eclectic furnishings and contrasting design elements that reflect both the Peruvian and Japanese influence alongside personal items such as pictures of Tan’s wife. On the menu, you’ll find ceviche and pinxos created by Venezuelan head chef Alejandro Franco Lancini, and drinks ranging from South American rums and piscoes, to Japanese whiskies and sake mixed under the watchful eye of Quynh Nguyen, formerly of China Diner.
Gonzalez’s Peruvian heritage provided the inspiration for the venture. During a recent trip there he saw opportunity in the Asian-influenced street snacks being served.
Every Sunday from 12pm-4pm, Luis Tans hosts Rum Cha, a fusion of traditional Chinese Yum Cha and Latin American flavour. The share plate menu is perfectly paired with a selection of their house rum cocktails.
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