Just metres away from Bondi Beach resides Luis Tans. A fusion restaurant and bar with a mix of Venezuelan and Japanese influences. Combining traditional Chinese Yum Cha and Latin American flavour, the delicious shared plate menu is perfect over a few mouth-watering rum cocktails.
‘We are excited to introduce Rum Cha on Sundays to Bondi and offer Sydney-siders something unique with amazing Flor de Cana cocktails. This is an exciting addition to Luis Tans where we continue to place an emphasis on excellent food and stylish drinks in a beautiful, relaxed atmosphere.’ says Raul Gonzales.
Mushroom Dumplings – Mixed mushroom with broccoli, kale, candied ginger and macadamia – $10.50
We started our lunch with the ‘Mushroom Dumplings’; these came highly recommended from the waiter, even for the non-vegetarians. The dumplings were tasty and a great way to start our meal.
Tofu San Choy Bou – Angel hair glass noodle with tofu, mushroom, asparagus, carrot, peanuts and coriander in lettuce – $7.50
A beautifully presented healthy Tofu taco bowl. The glass noodles mixed with finely chopped tofu, mushroom, asparagus, carrots, peanuts and coriander lay on top of a bed of lettuce.
San Choy Taco – chicken mince with black beans, corn, chilli, coriander and fried onion in lettuce – $7.50
Asian meets Mexican. This dish ticked all the boxes for a fresh salad. The combination of flavors and fresh ingredients were perfected and held together by a bed of crisp lettuce cups.
Wonton Ceviche – Ceviche of the day on a crispy wonton – $11
The Wonton Ceviche was the winning dish. Crispy wontons covered in corn, edamame, tomatoes, greens and snapper. Vibrant and fresh.
Carne Mechada Spring Rolls – Slow cooked pulled beef with guasacaca sauce – $13.50
This heart warming slow cooked pulled beef spring rolls were perfectly cooked. Dipped in the guasacaca sauce, a Venezuelan specialty, each bite exuberated flavour along with the perfect amount of crunch.
Chicken Karaage – plantain crumbed chicken with chipotle mayo – $16.50
The chicken was a perfect combination of soft and crispy. The plantain crumbed perfectly around the tender chicken, full of scrumptious flavours. It was accompanied with a chipotle mayonnaise.
Pisco sour – 35ml of pisco and sharey mix 30ml lemon juice 30ml lime juice sugar syrup egg white and topped with bitters – $16
The special of the day was the Pisco Sour. A mix made for a vibrant summers day.
Bloody Mary – Michelanda
This Bloody Mary included tomato juice, Malbec & Estrella with Worcestershire, habanero sauce, pickled gherkin and strawberry. Taking a classic to another level, they managed to create a full bodied drink full of character and buzz. Strong yet addictive, it made its mark.
Coconut rice – $7
You can never go wrong with a side of coconut rice. Subtly flavoured, and the perfect accompaniment.
Luis Tans was a great way to get out of the sun on a hot Bondi Summers Day. The East meets West vibe made the meal extra enjoyable. The cocktail list was a perfect featuring an extensive range of South American Rum, Pisco, Sake and Japanese Whisky.
An afternoon with friends and food couldn’t be better.
178A Campbell Parade,
Bondi Beach, NSW 2026