Pan Pacific Perth’s award-winning signature restaurant, UMA, has unveiled its new seasonal menu, celebrating the changing seasons through a contemporary South American lens and the exceptional produce of Western Australia.
Guided by Head Chef Javiera Gómez and Executive Chef Xerxes Bodhanwala, the menu reflects UMA’s ongoing connection to place, drawing inspiration from the natural rhythms of Western Australia, including the Noongar six season calendar and the unique ingredients each season brings.
The transition through Makuru and Djilba has shaped the winter menu, with seasonal produce such as Jerusalem artichokes, available only from June to August, inspiring new creations alongside premium Western Australian ingredients including Cranbrook Saltbush lamb and Manjimup black truffle.
As proud members of Buy West Eat Best, UMA’s chefs celebrate local provenance while bringing together South American flavours and techniques. Ingredients such as aji amarillo and huancaína are paired with Western Australian produce, with each element – from sauces and vinegars to condiments – crafted in-house.
Rather than recreating traditional South American recipes, UMA’s menu reflects the team’s heritage, personal experiences and culinary research, reinterpreting familiar flavours through a distinctly Western Australian lens.
New dishes include Coral Gambas featuring Shark Bay smoked tiger prawn, Ceviche Koto with tuna and sole leche de tigre, and Tiradito Tesoro with poached scallops, bottarga and taro. Guests can also discover new interpretations of South American classics, including Coxinha with braised duck and yuca, and Cranbrook Saltbush lamb backstrap with lemon myrtle mustard and cachaça jus. Alongside the a la carte offering, the Vegan Journey ($139pp) showcases the season’s produce through highlights such as Mote Cremoso with truffle, wild mushrooms and toasted pumpkin seeds.
Several UMA favourites remain, including Ceviche Peruano, Beef Anticuchos, house-made Pan de Yema and Alfajores, offering returning guests the familiar flavours they know alongside each season’s new discoveries.
“Winter is one of my favourite seasons to cook because the produce is so distinctive. We begin with what is available locally and allow those ingredients to guide the menu,” said Head Chef Javiera Gómez. “Taking inspiration from Western Australia’s seasonal rhythms has been a natural extension of UMA’s philosophy – celebrating the incredible produce of this region while expressing our South American heritage through flavour, texture and creativity.”
The new seasonal menu is available now at UMA, located within Pan Pacific Perth. To make a reservation please visit, UMA Restaurant.
