Pan Pacific Perth’s celebrated signature restaurant, UMA, has unveiled its latest seasonal offering with a bold, immersive set menu that captures the spirit, flavour and storytelling of South America. The launch follows the restaurant’s recent awarding of a coveted Chef Hat by The Australian Good Food Guide, placing it in the top one percent of dining venues nationwide.
Guided by Head Chef Javiera Gómez, alongside Executive Chef Xerxes Bodhanwala and the UMA culinary team, the new menu is a chef-led exploration that travels from the coastal traditions of Peru, through the vibrant street food culture of Chile, into the soulful heart of Brazil, and deep into the ancient dreamtime of the Amazon rainforest. Designed to be shared and experienced as a journey, each dish represents a chapter told through spice, texture and tradition.
“The menu is designed to be enjoyed as an experience rather than a series of courses,” says Head Chef Javiera Gómez. “Journey Through the Amazonas invites our diners to simply relax and allow us to guide them across borders and cultures. Each dish tells a story, inspired by the heartbeat and soul of South America, all brought to life with the incredible produce we have right on our doorstep.”
Journey Through the Amazonas – Set menu, $139 per person with optional matched wines +$45 per person
The experience opens with a chef’s amuse, a creative introduction designed to awaken the palate and set the tone for the journey ahead.
UNO: Coastal Beginnings
Kick things off with fresh, vibrant flavours inspired by South America’s coastline, including Ceviche Peruano with lightly cured Shark Bay snapper, leche de tigre, charred sweet corn and caramelised sweet potato, alongside Salmon Tiradito with blackcurrant leche de tigre and crisp aromatics. A reimagined Pan de Yema, UMA’s signature egg yolk bread, is served with whipped feta, garlic dip and toasted buckwheat oil.
DOS: Streets & Smoke
Drawing on the bold energy of street food traditions, dishes include Pato en Arrozal, featuring duck breast glazed with chifa flavours and smoked mirasol emulsion, and Choripán made with handcrafted Amelia Park lamb sausage, Chilean barley honey catuto bread and mint chimichurri.
TRES: Heartland & Fire
The journey moves inland with Pescado Farofeiro, showcasing dry-aged market fish paired with cassava farofa and moqueca sauce, alongside Yucas a la Huancaina with cassava chips and Halls Suzette cheese, and a seasonal Ensalada Verde. Guests can elevate the experience further with Seleccion de Carnicero, a chef’s choice selection of premium butcher’s cuts served with house-made sauces and salsas.
CUATRO: Sweet Rituals
The final chapter celebrates South America’s love of ritual and indulgence, with Coco del Amazonas, a coconut and vanilla mousse layered with pineapple salsa and coconut textures, followed by Crema de Pisco, UMA’s house-made Peruvian Pisco Baileys.
In keeping with UMA’s philosophy, the menu is designed to evolve with the seasons, offering diners a reason to return and rediscover the journey throughout the year. UMA continues to champion local producers through its Buy West Eat Best accreditation, pairing Western Australian ingredients such as Shark Bay seafood and Amelia Park lamb with traditional South American staples including aji amarillo, cassava, mirasol chilli and huancaina.
