You don’t get voted “Best Hotel in Miami” by Condé Nast Traveler readers by being complacent and boring. The Setai is constantly looking for ways to bring fresh and exciting experiences to guests and this season they’ve introduced completely new cuisine and menus at its signature restaurants in an attempt to do just that. The Restaurant at The Setai will now be serving Mediterranean dishes and The Setai Grill Asian-inspired options along with their selection of premium dry-aged beef.
Menu items at The Restaurant have been inspired by local delicacies from Italy, the South of France, Provence and Spain. The kitchen has even begun utilizing the Spanish "a la plancha" flat-top grilling technique to get the most flavor out of dishes like Colorado Lamb with fresh thyme, garlic confit and lamb jus served with truffle mashed potatoes; the Polpo St. Tropez with braised octopus, tomato ragu and piperade sauce; and grilled artichokes a la plancha with squid and chorizo.
The Setai Grill will continue to offer its modern American steakhouse specialties, but will also feature Asian dishes like Shishito Peppers, Hamachi Tiradito and Wagyu Beef Short Ribs and Foie Gras Gyoza. One of New York City’s leading butchers, Pat LaFrieda & Son, has supplied primes cuts of beef for menu items like the 60-Day Prime Dry-Aged Bone-in Tomahawk Steak and the Wagyu Boneless New York Strip Loin.
Executive Chef of The Setai, Mathias Gervais, has created both venues’ new menus that are being executed by his team: Vijayudu Veena, Executive Sous Chef of The Restaurant, Denevin Miranda, Premier Sous Chef of The Setai Grill, and Executive Pastry Chef, Jon Gladson. New to the team, Gladson has brought sweet treats like Moelleux au Chocolat, a warm molten chocolate cake spiced with seasonal flavors and coffee ice cream, and Lumpia Turón, banana and jackfruit spring roll coated in brittle caramel with Nutella ice cream to the exciting new menus.
