Restaurant Ópera
Restaurant Terrace
Drinks & Cocktails
APPETIZERS
Naturally fermented breads with ghee butter and pâtés
28
Broth of the day
36
DEEP AMAZON
ENTRÉES
Smoked pirarucu carpaccio
61
Duck dumplings with tucupi velouté (light broth)
67
Crispy shrimp with bisque (thick broth)
98
Arowana ceviche with Amazonian ‘’tiger milk’’ (marinade) and vegetable crisps
54
Amazonian ramen (rich vegetable broth, Japanese rice noodles, egg, spinach, tofu, herbs and tucupi - manioc broth)
58
MAIN COURSES
Fresh Pirarucu fish fillet crusted with Brazil nut, served with spicy plantain purée and vegetable confit
93
Peacock bass stew with Brazil nut rice and coconut pirão (broth thickened with manioc flour)
96
Tambaqui fish ribs doused in tucupi (manioc broth) honey served with our version of ‘’baião de dois’’ (rice with black-eyed peas) and Brazil nut farofa (roasted manioc flour)
98
Pumpkin gnocchi with tomatoes and jambu (a mouth numbing Amazonian veggie)
76
Tacacá risotto (manioc broth, fresh shrimp and jambu - a mouth numbing Amazonian veggie)
115
Vegetables lasagna (no pasta) au gratin with Autazes cheese
69
Fillet mignon medallions covered in açai (regional fruit) sauce, sliced potatoes and garlic farofa (roasted manioc flour)
110
DESSERTS
Tapioca (manioc gum) mille-feuilles with coconut mousse and cumaru (Amazonian tree seed) syrup
54
Amazonian chocolate textures
69
Churros with cupuaçu (Amazonian fruit) sauce and Brazil nut ice cream
58
Native mousse (açai and tapioca -manioc gum - with salted caramel and chestnut coulis - thin sauce)
45
Passion Juma - Amazonian fudge cake (chocolate, butter and milk candy) with a scoop of cupuaçu ice cream topped with white chocolate shell and salted caramel
62
CLASSICS
ENTRÉES
Jungle greens served over parmesan crisps
52
Leaf salad with grilled curd cheese, roasted tomatoes and basil pesto sauce
49
Double shrimp tartare with avocado and aioli (cold sauce composed of an emulsion of garlic and olive oil)
66
Vegan skewers (cherry tomatoes, zucchini and eggplant)
59
MAIN COURSES
Beef tournedos au poivre, mushroom ragout (sauce) and Sicilian lemon risotto
114
Prime pork rib with chimichurri sauce (seasoned with herbs, spices, oil and vinegar), sweet potato purée and farofinha (roasted manioc flour)
76
Duck rice with confit
108
Picanha (top sirloin cap), vinaigrette sauce, potatoes roasted in coarse salt and garlic farofinha (roasted manioc flour)
92
Ribeye ravioli with roti sauce (dense beef broth
89
Tenderloin steak in herb butter with French fries and bacon farofinha (roasted manioc flour)
96
Shrimp risotto
120
Veggie curry (mushrooms, vegetables, ginger, cumin and paprika served with basmati - Idian rice)
69
DESSERTS