Miami’s Best Hotel introduces Mediterranean Cuisine and new Asian-inspired dishesThe Setai, Miami Beach, recently voted as “Best Hotel in Miami” by readers of Condé Nast Traveler, introduces this season new cuisines and menus to its two signature restaurants: The Restaurant at The Setai and The Setai Grill. Both dining outlets feature entirely new menus, with The Restaurant now serving fine Mediterranean cuisine and The Setai Grill introducing diners to Asian-inspired dishes to accompany the prime steakhouse’s robust selection of premium dry-aged beef.
Guests are invited to savour vibrant Mediterranean flavours in The Restaurant, with various dishes inspired by the “Sun Coast” of Europe, incorporating regional delicacies from Italy, the South of France and Spain. The Restaurant's new Spanish cooking technique of grilling "a la plancha" on a flat-top grill fortifies and extracts the versatility of flavours and aromas of these regional Mediterranean ingredients to their fullest potential. Signature dishes in The Restaurant include the Colorado Lamb (a favourite of Chef Gervais), with fresh thyme, garlic confit and lamb jus served with truffle mashed potatoes. Then the Polpo St. Tropez is a perfectly braised octopus accompanied by tomato ragu and piperade sauce; grilled Artichokes a la plancha is served with squid and chorizo; and a fine selection of caviar by Petrossian.
The Setai’s modern American steakhouse, The Setai Grill, continues to serve its first-class selection of exclusive cuts of dry-aged from New York City’s highly respected butcher, Pat LaFrieda & Son, while now offering diners a selection of Asian specialties. Guests will start a culinary journey in The Setai Grill with small Asian-inspired tasting plates like Shishito Peppers, Hamachi Tiradito and Wagyu Beef Short Ribs and Foie Gras Gyoza, followed by an appetizing selection of entrees, choosing from dishes like the 60-Day Prime Dry-Aged Bone-in Tomahawk Steak, slow-cooked Kurobuta Pork Belly Sliders, ocean-fresh Miso Black Cod baked in a hoba leaf, and Diver Sea Scallops pan seared with edamame succotash and candied bacon.
Designed exclusively by The Setai Executive Chef Mathias Gervais, the restaurants’ new menus are being executed by Gervais’ enhanced culinary team, led by Vijayudu Veena as Executive Sous Chef in The Restaurant and Denevin Miranda, Premier Sous Chef of The Setai Grill. Both Veena and Miranda have been cultivating their culinary talent with The Setai since 2008.
This season, The Setai also welcomed a new Executive Pastry Chef, Jon Gladson, who joins Gervais’ international team of culinarians from Restaurant Guy Savoy in Las Vegas’ Caesars Palace. Chef Gladson uses his expertise to carefully create handmade desserts, pastries and other elaborate sweet treats. He has designed new dessert menus for The Restaurant and The Setai Grill, now featuring a sweet finale of unique creations like the Moelleux au Chocolat, a warm molten chocolate cake spiced with flavours of the season and coffee ice cream; Lumpia Turón, sweet banana and jackfruit spring roll, coated in brittle caramel with “Nutella” ice cream; and the Jasmine Chocolate, a jasmine-scented frozen chocolate soufflé served with dark chocolate sauce and milk chocolate jasmine ice cream.
Dining Hours of Operation:
· Breakfast—Daily from 7:00 a.m. to 11:00 a.m.
· Brunch—Every Sunday from 11:30 a.m. to 3:00 p.m.
· Lunch—Monday to Saturday from 12:00 p.m. to 3:00 p.m.
· Dinner—Nightly; Sunday to Thursday from 6:30 p.m. to 11:00 p.m. / Friday and Saturday from 6:30 p.m. to Midnight
The Setai Grill:
· Dinner—Sunday, Wednesday and Thursday from 6:30 p.m. to 11:00 p.m. / Friday and Saturday from 6:30 p.m. to Midnight