UMA Restaurant

Lightly cured Shark Bay fish, ‘Leche de Tigre’, charred sweet corn, caramelised sweet potato

Market fish ceviche, chicha morada and corn tiger’s milk, corn silk, plum salsa

Salmon, ají glaze, fish 'crumble', semi-dried heirloom tomato, miso emulsion, native succulents

Smoked beetroot tartare, lacto-fermented golden beet, black garlic jam, chives, rosemary crostini

Kaffir lime poached scallops tiradito, avocado jamon, black salt

Soy braised eggplant, pickled shiitake, dashi coconut tigers milk, beetroot pickled shallots, consommé, wakame furikake

Kangaroo and fennel spiced sausage, ají panca coconut sauce, heirloom pickles

Chifa-spiced, octopus and squid, qapchi sauce, fresh herbs

Grilled XL Fremantle Octopus, adobo, smoked potato puree, olive emulsion, bell pepper salsa

Poached Shark Bay tiger prawns , prawn emulsion, finger lime and salmon roe salsa, truffle ponzu dressing, native herbs

Traditional cornmeal bread,peruvian braised beef, heart of palm saltbush salsa, huancaina sauce

Duck confit leg, sous vide breast, roasted butternut and kumara puree, huacatay chimichurri

350gm O'Connor Black Angus striploin, lomo sauce, wok tossed vegetables, crispy potatos

Andean grains, wild oyster mushrooms, basil corn puree, fried curry leaves

Market fish, fried plantains, charred palm heart, salsa roja

Roast whole spatchcock, honey and aji mirasol marinade, salsa andina al pisco, herb ricotta, jalapeño salsa

All cuts served with homemade condiments

La delizia stracciatella, seasonal stone fruits and berries, root vegetable chips, chilli huacatay dressing

Potato pave, parmesan snow

Egg yolk bread, whipped feta and garlic dip, toasted buckwheat oil

Seasonal lettuce, huacatay emulsion, pickle heirloom carrots, smoked beetroot, marinated olives

Glaze heirloom carrots, fried yucas, coconut flakes and seeds