Photo: DÔA
DÔA spruces up its culinary offerings mid-season with new dishes by Executive Chef Carlos Estarita and a completely new cocktail menu by award-winning mixologist and bar manager Josh Gonzalez, giving diners new reasons to revisit the Miami hotspot.
New dishes to try include the Tempura Fish made with local fish, leche de tigre, mayo and red onion, Tomato & Hearts of Palm salad with heirloom tomatoes, avocado, hearts of palm and miso vinaigrette, Hamachi nigiri with truffle soy, yuzu kosho and crispy sweet potao, and Chilean Sea Bass enhanced with citrus miso marinade, aji Amarillo, carrot and scallion salad.
To compliment each dish, DÔA's LatAsian inspired cocktail menu features P.H.A.T- Absolut Elyx, Lapsang Souchong infused Shochu, cinnamon, passion fruit, lime juice, Peruvian hot pepper, Friends Of The Devil made with Angel’s Envy Bourbon, lapsang souchong infused shochu, Ancho Reyes, Giffard Vanilla de Madagascar and angostura, Dead On Arrival with Aberlour 12, Demerara-Ginger syrup, Amontillado Sherry, Aztec Chocolate Bitters and an Orange Twist, and The Violet Hour with Remy Martin VSOP, Yunan Gold Black Tea, lemon and Giffard Cream de Violet.
Information provided by Heidi Malaret, TARA, Ink.
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