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Dinner

Our menu is a celebration of Brazil’s vibrant street food cuisine and its Japanese heritage. Offering unique flavours, ingredients and cooking techniques, Uma Nota brings Nipo-Brasileiro flavours to every bite and sip.

CEVICHE NIKKEI

Inspired by the neighbourhood of Liberdade in São Paulo where the Japanese settled at the beginning of the 20th century, our chef prepares salad with mixed leaves, red bean cream with red miso, hearts of palm, wild almonds, yolk lightly cured in soy and kombu and a Japanese vinaigrette

Our menu is a celebration of Brazil’s vibrant street food cuisine and its Japanese heritage. Offering unique flavours, ingredients and cooking techniques, Uma Nota brings Nipo-Brasileiro flavours to every bite and sip.

SMALLER

  • Dadinhos de tapioca (GF)(V) 11,5

    Brazilian tapioca and cheese dice with sweet chili sauce

  • Coxinhas de frango 12

    Chicken and okra dumplings with homemade chili sauce

  • Frites de Manioc (GF)(V) 10

    Mandioca fries with a lime mayonnaise and grated parmesan

  • Humus de Abacate 12

    Avocado hummus, chickpeas, sesame, lime, seasonal vegetable crudités

I LIKE IT RAW A little bit of South America!

  • Ceviche Nikkei 16

    Catch of the day ceviche marinated in leche de tigre, soy andcitrus reduction, ginger, passionfruit, crispy corn, pickled onion, huacatay and cilantro

  • Ceviche de Três Peixes (GF) 17

    Ceviche with three different catch of the day, cream of corn, leche de tigre, shallots, and sweet potato chips

  • Tiradito de Atum (GF) 17

    Tuna tiradito, white beans and vegetable salpicão, spicy yuzu vinaigrette and pickled red onion

  • Tartare de Carne 16

    Beef tartare, kale and shiso leaf, marinated daikon radish, jalapeños, wasabi, and patacones cooked two ways

  • Salada de Folhas Japonesas (VG) 13

    Mixed leaf salad, red bean cream with red miso, hearts of palm, wild almonds, yolk lightly cured in soy and kombu, Japanese vinaigrette

TO SHARE Sharing is caring

  • Porco Chashu 24

    Slow cooked pork belly, citrus marinade, aji amarillo, ginger and marigold leaves

  • Galeto Nikkei 26

    Entire cockerel, nikkei marinade

  • Costela com Tamarindo 27

    Beef ribs cooked for 48 hours, reduction of meat juice and tamarind sauce

  • Berinjela (GF)(VG) 24

    Whole eggplant with miso, goat cheese and cashew nuts

  • Robalo em Folha de Bananeira (GF) 32

    Grilled sea bass in banana leaf, fried plantain, Brazilian vinaigrette

  • Olho de Bife Santa Barbara 40

    Grilled Argentinian rib-eye (300g) marinated in a citrus and soy sauce, cachaça demiglased, chimichurri, mandioca fries

DESSERTS

Ask the team for today’s special

  • Cachaça Rhum Baba 12

    Sponge cake soaked in coconut milk and cachaça, whipped cream

  • Lemongrass Panacotta 12

    Peanut sauce, oat crumble, strawberry foam & sichuan pepper mousse

ABACAXI

Pineapple infused
cachaça, pineapple
juice, lime

OUR COCKTAILS

With the largest collection of Cachaça rum in Hong Kong, Uma Nota specialises in classic Brazilian Caipirinhas, creative cocktails and a refreshing drinks list, bringing the distinctive character of bohemian botecos to the heart of Hong Kong.

OUR COCKTAILS

CAIPIRINHAS

Our cachaça of choice is Yaguara Branca

  • Classique 12,5

    Yaguara Branca cachaça, lime, sugar

  • Maracuja 12,5

    Yaguara Branca cachaça, lime, sugar, passion fruit

  • Abacaxi 12,5

    Yaguara Branca Pineapple infused Yaguara Branca cachaça, pineapple juice, lime and sugar

  • A Fresca 12,5

    Yaguara Branca cachaça, lime and fresh fruit of the day

  • Cawasabi 12,5

    Yaguara Branca cachaça, wasabi syrup, lime and horseradish

UMA NOTA SIGNATURES

  • Batābasu 15

    Butter washed bourbon, coffee sake, cassia bark syrup, Angostura bitters

  • Menina Geisha 15

    Gin, sake, St Germain, coriander and kaffir syrup, fresh cucumber, lemon, egg white and red shiso

  • Shibuya Nights 15

    Tequila, Mezcal, spicy raspberry syrup, raspberry jam, lime and togarashi

  • Kumaru 15

    Yuzu sake, vodka, vanilla liquor, black pepper syrup, lemon, egg white and fresh tonka

  • Bara no Hana 15

    Sempuku Junmaishi sake, St Germain, rose & raspberry syrup, lime, tonic

  • Raizes do Café 15

    Soledade Umburana, Disaronno Velvet, Fair café, espresso, cacao

CHEF'S MENU

BERINJELA

Eggplant with miso, goat cheese and cashew nuts

For celebrations, events, or groups of 9 or more, our Chef will curate a selection of signature dishes and seasonal specials to share.

€59 per person

  • Dadinhos de tapioca

    Brazilian tapioca and cheese dice with sweet chili sauce

  • Coxinhas de frango

    Chicken and okra dumplings with homemade chili sauce

  • Ceviche Nikkei

    Catch of the day ceviche marinated in leche de tigre, soy andcitrus reduction, ginger, passionfruit, crispy corn, pickled onion, huacatay and cilantro

  • Hummus de Abacate

    Avocado hummus, chickpeas, sesame, lime, seasonal vegetable crudités

  • Mandioca fries

    Mandioca fries with a lime mayonnaise and grated parmesan

  • Olho de bife Santa Barbara

    Grilled Argentinian rib-eye (300g) marinated in a citrus and soy sauce, cachaça demiglased, chimichurri

  • Robalo

    Grilled sea bass in banana leaf, fried plantain, Brazilian vinaigrette

  • Berinjela

    Eggplant with miso, goat cheese and cashew nuts

  • Dessert of the day

    Chef's selection