Summer in Brazil at Uma Nota

From 1 July onwards and available every Sunday to Wednesday during dinner service, Hong Kongers can escape to Brazil with a celebration of food, drinks and culture this summer by embarking on a culinary journey through the vibrant regions of the Amazonia, Bahia, Rio de Janeiro, and Sāo Paulo at Hong Kong's popular Brazilian-Japanese boteco Uma Nota’s special line-up of Summer in Brazil dinner menu.

Bringing an electrifying atmosphere to Peel Street with the spirit, colour and flavours of Brazil, not only will guests have the delightful opportunity to savour an array of iconic flavours from Brazil all in one menu, but the three-course Summer in Brazil dinner menu is set at an unbeatable price of just HK$298 per person, which includes a choice of starter, main, and dessert, it is perfect for those looking to enjoy delicious meals without breaking the bank, all while expanding their palate horizon that will tantalise the taste buds with exciting new flavours and ingredients.

With seasonality and freshness at the forefront of menus executed by Executive Chef Gustavo Enrique Vargas Mora, the Summer in Brazil menu sheds light on the rich and diverse tastes of Brazilian cuisine. Each dish on the menu is specially chosen and crafted to capture the essence of these unique destinations, laced with timeless and contemporary Japanese cooking techniques inspired by the long heritage of Japanese migration to Brazil.

The Coastal State of Bahia

Chef Gustavo has artfully incorporated the vibrant tastes of the Northeastern coastal region of Bahia as part of the core flavours of the Summer in Brazil menu. Known for its rich cultural heritage and diverse Afro-Brazilian influences, it boasts a rich and diverse culinary tradition that is widely celebrated throughout Brazil. Drawing from his own personal experiences and fond memories of Bahia, Chef Gustavo has skilfully reimagined some of the region's most beloved dishes and ingredients, infusing them with his unique Uma Nota flair.

These Bahia-inspired dishes include Lightly Cured Beef Tataki with smoked ponzu, black garlic mayo and crispy shallots - a dish inspired by Carne de Sol, which translates to “sun-dried beef” or “meat of the sun,” a traditional Brazilian delight originating from the vibrant Northeastern region of the country. Utilising the curing technique in northeastern Brazil's hot and dry climate, this dish showcases the ingenuity of preserving ingredients while infusing them with rich flavours.

Moqueca is a traditional Brazilian fish stew that boasts a rich savoury blend of coconut milk, tomatoes, chillies, lime juice, and one-of-a-kind dendê oil, also known as red palm oil, extracted from the red fruit of the African dendê palm tree. Uma Nota presents Bahia’s most iconic recipe, which is Roasted Barramundi served on top of a bed of flavourful cashew nuts and farofa and topped with creamy Bahiana Moqueca sauce with dendê oil.

The Flavours of Amazon

While Brazil is renowned for its expansive rainforests and the majestic Amazon River, the tantalizing Amazonian-inspired flavours are just as remarkable. From exotic fruits to unique spices, fresh fish and game meats, all of these recipes are deeply rooted in the region's abundant offerings. Chef Gustavo has highlighted the culinary richness of the Amazon by presenting the Crispy Prawns crusted in fermented cassava flour and served with zesty yuzu mayonnaise, which is a popular recipe in the area using fermented cassava flour specifically for the fresh river fish and prawns for deep-fried delicacy. This special flour is made from fermented cassava sourced directly from the Amazon, adding a unique touch of acidity to the crispy prawns.

Tucapi duck rice is one of the most iconic dishes of the Amazonian cuisine of Belém. It consists of tender slow-cooked duck, garlic, and the juice of Tucapi, an Amazonian technique of using fermented cassava juice from the manioc roots. At Uma Nota, the Tucapi Duck Rice is served with spinach vinaigrette and sancho pepper mayo to add a tantalising tingle to each bite.

The Melting Pot of Cuisine and Flavours in São Paulo

Continuing the flavour of Brazil will include São Paulo. A considered São Paolo native for 10 years, Chef Gustavo recreates the flavours of the multi-cultural city, which often draws in Korean, Japanese and Chinese cooking blended with local ingredients. Indulge in the vibrant sandwich culture of the city and don't miss out on Chef Gustavo’s takes on Paulista Chicken Katsu Sando served with okra coleslaw and Tonkatsu sauce, and Brazilian iconic Churrasco with Charcoal Grilled Striploin served with grilled baby corn and garlic farofa.

The Freshest Ingredients in Rio de Janeiro

The local residents of Rio de Janeiro, also known as "The Carioca," are renowned for their warmth and vibrant spirit, and they have a rich culinary culture that blends influences from Africa and Portugal with hints of Spain and Italy. Nestled in Brazil's stunning landscapes, Rio offers an ingredient-driven dining experience featuring the freshest seafood and delectable barbecue meat dishes, including the popular beach snack, Fresh Mussels with Brazilian vinaigrette and green chilli sauce, and a must-try dish of Ipanema Baby Back Pork Ribs with pineapple barbecue sauce.

The Brazilian Sweet Finish

Finish with a visually stunning and flavourful dessert from the choices of Pavê de Limão, a modern take on São Paulo’s iconic dessert that resembles a tiramisu. It consists of alternating layers of biscuits and condensed milk whipped sauce topped with lime ganache and toasted nuts; a tribute to Amazonian's popular ingredient, Açai berries, the creamy and rich homemade Açai Sorbet is topped with crispy caramelised tapioca flakes, banana cake and fresh berries; Bahia-inspired “Macaxeira” Cassava and Coconut Cake topped with mango cream and passion fruit sorbet; or the eggless Rio de Janeiro’s Carioca single origin Chocolate Mousse topped with chocolate crumble and sweet berries sauce.

Cachaça-based Cocktails

Be sure to match these awesome flavours with the summer cocktail selection. These cocktails are built around the core concept of Cachaça-based classic elixirs with Brazilian ingredients that showcase the given region. Each drink is carefully crafted to capture the essence of the region, resulting in refreshingly delicious beverages that match the dishes.

These intriguing beverages include Bahia and Amazon-inspired Capeta (HK$100), a creamy blend with Cachaça, condensed milk, honey, ginger, and acai berries, garnished with grated cinnamon. While Batida (HK$95) (pronounced as "BAH-chee-da”), from Rio de Janeiro, is a velvety-like tropical coconut cocktail in Brazil, mixed with Cachaça, coconut syrup, and passion fruit and garnished with grated coconut. A lime sour-inspired summer concoction, Macunaíma (HK$110) is made with cachaça, Fernet-Branca, lime juice, bitters and simple syrup. It is a popular drink originally from São Paulo.

Uma Nota is located at 38 Peel Street, Central. For reservations, please visit uma-nota.com or please call +852 2889 7576.

Summer in Brazil Dinner Menu

Available every Sunday to Wednesday during dinner service from 1 July 2024 onwards; the three-course dinner menu is priced at HK$298 per person

Address
38 Peel Street, Central

Reservations
Online uma-nota.com
Telephone +852 2889 7576

Social Media
FB @ umanotahk IG @ uma.nota

Seating
Indoor dining room to cater to 60 seated or 130 standing guests

Opening Hours
Monday to Thursday 12 pm – 3 pm; 6 pm – 10 pm
Friday 12 pm - 4 pm; 6 pm - 12 am
Saturday 12 pm - 3 pm; 6 pm - 12 am
Sunday 12 pm - 4 pm; 6 pm - 10 pm

Corkage
Wine: HK$300
Spirits: HK$500

Cake Cutting
HK$40 per person