Restaurant Ópera
Restaurant Terrace
Drinks & Cocktails
DEEP AMAZON
STATERS
Fish soup (made with Tambaqui or Piranha fish and regional spices)
48
Arowana ceviche with Amazonian spices served with vegetable crisps
69
Smoked Pirarucu carpaccio with pesto sauce and parmesan cheese served with sourdough bread toast
76
Crispy fried shrimp served with bisque sauce
128
Amazonian ramen - A vegetable broth-based ramen with Japanese rice noodles, spinach, tofu, herbs and tucupi (fermented cassava broth)
72
Tacacá - traditional Amazonian soup featuring tucupi (fermented cassava broth), shrimp, jambu leaves and manioc starch
48
MAIN COURSES
Pirarucu fish fillet baked with Brazil nut crust, served with plantain purée and butter confit vegetables
116
Tambaqui fish ribs baked and glazed in tucupi honey (cassava broth) served with baião de dois ( Brazilian rice and beans) and Brazil nut farofa (roasted manioc flour)
135
Tenderloin medallions topped with açaí sauce (Amazonian fruit), served with roasted sliced potatoes and garlic farofa (roasted cassava flour)
145
Tucunaré (Peacock), shrimp, coconut milk and red palm oil stew served with Brazil nut rice and coconut pirão (a broth thickened with cassava flour)
120
Duck with tucupi - Northern Brazilian classic with tucupi (cassava sauce) and jambu leaves served with rice
135
Homemade pumpkin gnocchi with cherry tomatoes and jambu leaves (a mouth-numbing Amazonian vegetable)
95
Vegan stew with plantain, coconut milk and dendê (red palm oil), served with rice and herbs farofa (roasted cassava flour)
68
Surubim (Catfish) fillet cooked in herb-infused oil, served with broccoli and Brazil nut rice
95
DESSERTS
Churros served with cupuaçu sauce (made from Amazonian fruit) and your choice of ice cream
69
Passion Juma - An Amazonian fudge made with local chocolate, tucumã (Amazonian fruit), Brazil nut, and dried jambu leaves (Amazonian vegetable), served with your choice of ice cream, topped with white chocolate shell and salted caramel sauce
75
Coconut and tapioca flour mousse mille-feuille with cumaru (Amazonian vanilla-like seed) syrup
65
Cupuaçu Tiramisu - A classic revisited with an Amazonian twist
65
Amazonian mousse - Açaí and tapioca (manioc flour) with salted caramel and Brazil nut thin sauce
54
CLASSICS
ENTRÉES
Manauara salad with fresh greens and jambu leaves, grilled curd cheese, roasted cherry tomatoes, and basil pesto dressing
61
Shrimp tartare with avocado and aioli (cold sauce composed of an emulsion of garlic and olive oil)
85
Jungle greens - local lettuces and pesto sauce served with parmesan crisps
65
Panko-crusted eggplant parmigiana with homemade tomato sauce and vegan Brazil nut cheese
65
Vitello tonnato - thin slices of meat with tonné sauce and toated bread
68
MAIN COURSES
Grilled Chorizo steak with herb butter, served with french fries and bacon farofa (roasted cassava flour)
132
Grilled picanha with butter, rustic potatoes, vinaigrette and garlic farofa (roasted cassava flour)
145
Tournedos of filet mignon au poivre (peppercorn, cream and brandy sauce) with Sicilian lemon risotto and mushroom ragout
148
Beef rib ravioli with demi-glace
110
Shrimp risotto
160
Grilled pork rib roasted with chimichurri, sweet potato purée and farofa (roasted cassava flour)
112
Rigatoni with octopus carbonara and pecorino cheese
110
Veggie curry - mushrooms, vegetables and spices served with rice
91
DESSERTS
Handmade ice cream (flavors of your choice, please ask your server)
58
Vanilla panna cotta with cherry coulis
65
Profiteroles filled with pastry and whipped cream, dipped in dark chocolate
65
Cème brûlée
58
Sliced fresh fruit with seasonal handmade ice cream
52
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