yuOur aim is to produce a modern twist on Peruvian cuisine. One which delights and tantalises your taste buds and takes you on a journey through the flavours of Peru, with influences from Spain, Japan, China, Africa and the Incans, which have shaped modern day Peru.
We love the produce of Western Australia and we have built close relationships with both local fisheries and farms to bring only the best that Western Australia has to offer. Our seafood is all line-caught and our beef, lamb, pork and chicken from the farm gate.
We are also creating our own ‘Skygarden’ at the hotel, we are currently producing honey with the production of vegetables and the five herbs and spices used in Peruvian cuisine in the pipeline.
Let’s not forget another key element of a great evening’s entertainment – wine and Pisco. Our team has sourced wines from some of Australia and Peru’s best vineyards. Our wine list has been curated to complement each course and enhance the flavours of both.
Our journey began in early 2018 with one goal in mind – bring Perth a restaurant experience that offers something different and that leverages our unique lifestyle and abundance of fresh produce.
Peruvian cuisine has been taking off in Europe and the Middle East winning Michelin stars and the best in class awards, drawing people to its light freshness, huge flavours and enjoyable style. This was a cuisine that was on trend and offers a natural fit with Western Australia culinary talent and our super fresh product.
We had a concept, we had big ideas, we had a space, and we had the motivation to pull it together. But what we lacked was a name for our space, restaurant, people and most importantly, a chef.
We wanted a distinctive name, one that would be easy to remember and have a connection to Peru. After many hours and a few Piscos and Malbecs, we came across “Uma” from pre-Incan dialect which translates to mountain and water.
Then we needed to find a chef. We looked to Latin America and Europe, we also asked the Peruvian Ambassador to Australia who was the best Peruvian chef in the country. We were immediately offered Alejandro Saravia, the owner of Pastuso in Melbourne.
We met with Alejandro in Melbourne and quickly found that his passion matched our own. He jumped on board with our journey. Alejandro quickly brought in Sydney trained Head Chef, Xerxes Bodhanwala, and a tight group of Latin specialist Perth locals.
The service team led by independent restaurateurs Jeremy Burt and Camilla Ure also signed on for the adventure. With their wealth of experience they created our front of house team. We opened February 2019. Come see us.
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