Let’s Get Rio
Endearingly known as “Cariocas”, the people of Rio enjoy a culinary culture that’s closely tied to Africa and Portugal, presenting additional influences from Spain and Italy. Rio’s unique location in Brazil offers the best landscapes nature has to offer – sun, sea, pristine beaches, mountains, and the Carioca spirit of its inhabitants! The very inspiration behind Chef Gustavo’s newest menu.
On weekends and public holidays until 2 May 2022, Hong Kongers can escape to Brazil with a celebration of food, drinks, music and culture – at Uma Nota’s #LetsGetRio brunch.
Found on every corner of Rio, from the tourist haunt of Copacabana, right through to the hillside favelas, Brazil’s botecos are booming – local bars where street food and plenty of drinks go around.
The boteco experience begins with a bottled beer, flowing cachaça, and savoury snacks, including deep-fried finger food, grilled meats, and something green. Weekends at Uma Nota now include all this and more as Chef Gustavo’s brunch menu features fresh mussels, glazed pork ribs, cassava croquettes and grilled squid.
The Brazilian Bolinho – a deep-fried cassava croquette, traditionally filled with seafood, cheese or cooked meats – is deconstructed in Gustavo’s Bolinho de Aipin con Camarão. Made with parmesan, spring onion and parsley, the croquettes are served with a side of creamy coconut prawns, cooked with tomato and onion. Guests are encouraged to dig in the Rio way, and stuff the croquettes at the table.
“This menu is a collection of sharing snacks you would typically eat with friends, over extremely cold beers in Brazil.” Chef Gustavo explains, “Pork ribs and pineapple is my favourite classic boteco combination; bites we would snack on to recharge energy from the Blocos de Rua! In my version I roast the ribs in a miso and pineapple glaze to inject a balance of Japanese flavour.”
Famous boteco snacks, and Uma Nota signatures are available to add on, like Coxinhas de Frango and Beef Skewers with cassava farofa. Mains include File de Costela, rib eye steak with potatoes cooked in Garrafa (a Brazilian ghee), a seafood stew served with rice or the must-try Rio staple, carioca beans (pinto beans) served with slow-cooked pork belly, cooked for over 10 hours with bay leaf and garlic braised with spices and honey.
Brunch is priced from HK$370/person (additional upgrades available) with an optional beverage free flow: Bubbles and Beer for HK$195 or Cocktails and More for HK$245. View the full menu.