Sérêvène
ROSE SPARKLING WINE
UMAMI BUTTER SERVICE – baked king’s hawaiian soft rolls
A-POTH-E-CAR-Y – rémy martin 1738 cognac, leblon cachaça, pear juice, lime juice, ginger
TRITON’S CAKE – tito’s vodka, frangelico, limoncello, vanille de madagascar, lemon juice
BEEF TARTARE – creekstone farms filet mignon, red onion, chive, caper, grated yolk, baked lays
POMMES DE TERRE – «robuchon style» e.v.o.o + chives
#PORKISMYFAVORITEVEGETABLE – 1⁄2 suckling pig, sérêvène sauce tray, king’s hawaiian soft rolls
ORA KING SASHIMI – new zealand ora king salmon, pickled wasabi, soy balsamic
CAVIAR PUSH POPS – white sturgeon caviar, accoutrements
HEN OF THE WOODS – wild foraged maitake mushroom, soy beurre noisette
LOBSTER & PRAWN SPRING ROLLS – tiger prawn + lobster, shellfish aïoli, jardinière
LOBSTER UNI-ALFREDO – butter poached lobster, bucatini al dente, parmesan crust, domestic caviar
FOIE GRAS & DONETTES – hudson valley foie gras, red cherry bordeaux reduction
QUAIL EGG GHEE ROASTI – coconut curry, savory scallion paratha
FOIE GRAS CRÈME BRÛLÉE – crème anglaise, fresh berries, aged balsamic
CHOCOLATE SOUFFLE CAKE – chocolate cake, chocolate fondant, gold
Tokaji, Sauternes, Nixta Corn Liqueur
Opened in 2020 as the signature Restaurant inside Michelin-key Hotel Greystone Sérêvène by Pawan Pinisetti sees the “Chopped” champion embrace his philosophy of “simplicity done right” though Japanese ideals and French technique.
Once a fixture in Las Vegas, but now creating some of the most exciting Food on South Beach, Chef Pinisetti’s first solo Restaurant features an a la carte menu tapping into everything from years with Joël Robuchon to his Indian heritage while staff from diverse backgrounds attend to every detail of the guest’s experience.
A chic space with soft lighting, everything from living walls to custom stemware an intentional choice, it should come as no surprise that Cocktails build backwards from the kitchen whether one chooses an aromatic “A-POTH-E-CAR-Y” or Dessert-friendly “TRITON’S CAKE.”
More than just a Chef, Pawan’s role as managing director at Greystone seeing him involved in every aspect of the establishment including sourcing, Appetizers feature a who’s who of top purveyors ranging from Creekstone Farms for Beef Tartare to New Zealand’s Ora King Salmon served Sashimi-style with Soy and Balsamic.
As personal a menu as one will find in Miami, “#PORKISMYFAVORITEVEGETABLE” used to describe faultless Suckling Pig with Sauces and King’s Hawaiian Rolls, an ode to the “Chef of the Century” arrives in a small crock loaded with Butter while Caviar “Push Pops” are an upgrade on the usual “bump.”
Always a minimalist in terms of plating, Sérêvène’s commitment to being nut-free seeing a Wild Mushroom coaxed to maximum flavor by way of Soy “Beurre Noisette,” Lobster fares well whether as crunchy Spring Rolls or atop housemade Bucatini with Caviar adding a textural element.
Comforting yet elegant with “QUAIL EGG GHEE ROASTI,” but growing in opulence by way of Donuts beneath Foie Gras, Dessert takes on both ends of the spectrum by way of classic Chocolate Fondant and tableside-torched Duck Liver Creme Brulee.
www.serevenemiami.com