July 17, 2017

Miami Spice 2017 At Dôa

New to Miami Spice, DÔA’s grand Spice debut will feature three different menus and three cocktail Spice menus serving as a $25 add on to complement each.

Available from July 31st – August 20th, the LatAsian restaurant will feature a three course Nikkei Menu (Japanese cuisine), featuring dishes like Tiradito Nikkei made with local fish, yuzu leche de tigre, avocado, sweet plantain and aji limo, Causa Nikkei with aji amarillo potato puree, bigeye tuna, yuzu mayo, tobiko and furikake, Pork Gyoza using lime soy, pickled serrano, cilantro and ginger, Mushroom Hot Pot with udon noodles, shiitake broth, Japanese vegetables, wild mushrooms and togarashi, 48 Hour Sousvide Short Rib topped with teriyaki glaze, pickles and scallions, Mochi green tea, vanilla and Mango and Banana Cake served with sesame salted caramel and saikyo miso ice cream.

The Chifa Menu (traditional Chinese cuisine) is available from August 21st – September 10th and will feature cold and hot appetizers including Soba Noodle Salad made with huacatay sesame dressing, edamame, chili and cucumber, Vegetable Spring Roll stuffed with glass noodles, carrots, cabbage and sweet chili soy, Shrimp Siu Mai with lemongrass, ginger and chili, and entrees such as Lomo Saltado made with tenderloin, red onion, tomato, soy, yuca and fried banana, Chifa Fish with local fish, lemongrass, soy and rocoto, Wok Vegetable Mu Shi with seasonal vegetable, tofu, rocoto hoisin and sesame. To finish, choose between their signature Churros served with star anise vanilla ice cream and five spice sugar or Green Tea Custard with coconut ice cream and crispy meringue.

Enjoy the Traditional Peruvian Menu from September 11th – October 1st , with options like Ceviche Criollo with local fish, aji amarillo leche de tigre, cancha and sweet potato, Anticucho de Corazon prepared with veal hearts, aji panca, vinegar, cilantro and aji verde, Tiradito with local fish, leche de tigre, avocado and crispy quinoa, Pescado a lo Macho made with grilled local fish, a lo macho sauce, squid, shrimp and steamed rice, Mushroom Pepa Seca with pepa seca, wild mushrooms and poached eggs, Arros con Pato with confit duck, cilantro rice and salsa criolla, and DÔA Fondant with white chocolate lucuma fondant and dark chocolate ice cream.


2000 Collins Ave, Miami Beach, FL 33131

(305) 587-2000

Information provided by Heidi Malaret, TARA, Ink.

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