April 16, 2013

Sugarcane Raw Bar Grill Introduces New Spring Offerings

To complement the fresh, crisp flavors of spring, SUGARCANE raw bar grill executive chef and partner Timon Balloo and regional pastry chef Jill Montinola have collaborated on an array of new, seasonally-inspired dishes. Known as much for its ambiance – which includes a lush 1200 square foot outdoor terrace – as its inventive menu, SUGARCANE is the perfect place to kick back and eat well this spring.

New spring dishes include Roasted Kale Salad with beets and pomegranate vinaigrette ($10), Crispy Florida Frog Legs with potato purée and salsa verde ($14); Akaushi Beef Carpaccio with pickled mushroom and truffle ponzu ($16); Lemongrass Jumbo Shrimp with peanut crumble ($16); Broccolini a La Plancha served with crispy anchovy vinaigrette ($13); Pan Seared Foie Gras with English pea and rhubarb brioche ($17); Caldo Gallego of white beans, kale and chorizo ($10) and the Miso Octopus Salad ($9). Among the latest additions to the Large Plates section are Hand Carved Beef with a robata grilled spring vegetable salad ($46) and Whole Branzino with black-eyed peas and Vidalia onion ragu ($32). Robata items include Escargot with aioli, parsley garlic purée ($12) and Heritage Pork Belly with blood orange, fennel ($15). Lunch-goers are sure to enjoy Balloo’s fresh Florida Flounder served with leaf lettuce and shaved vegetables ($16).

A Samba Brands veteran for close to a decade, regional pastry chef Jill Montinola’s sweet creations balance bold flavors with unique textures. New offerings include Raspberry Pavlova, made with Meyer lemon curd and Riesling gelée ($8); Carrot Granité with beet gelée topped with a selection of fruit and almond milk sherbet ($8); Banana Cream Jar, a rum-stewed banana with toasted marshmallow ($9); and Local Strawberries with Caribe chocolate mousse and Pedro Ximenez ice cream ($9)

Refreshing new cocktails perfect for rising temperatures, include the thirst quenching Apricot – Whiskey Reverie, a sweet and tangy concoction made with apricot, jam, apricot infused Dickel Rye Whiskey, fresh lemon juice, and ginger ale ($12); the Leche de Tigre, made with coconut milk, yuzu, kappa pisco, simple syrup and fresh cilantro ($12) and Violet Haze, a blend of Nolet’s gin, crème de violette, grapefruit juice, simple syrup, and fresh lemon juice ($12). Rounding out the offerings are two drinks perfect for lazy, spring afternoons in the South: the Porch Swing, made with bourbon, fresh papaya, ginger, Domaine de Canton and lime ($12) and the Louisiana Purchase – vanilla syrup, Buffalo Trace Bourbon, Abita Turbodog, chocolate bitters ($12).

Also new at SUGARCANE, a private dining room tucked away behind the restaurant and sporting a view of the garden– the perfect intimate spot for a special dinner, business meeting or cocktail party. Seating 24, the room features antique crystal chandeliers, a custom-made marble communal table, a stunning wine vault and Bose sound system with personal playlist access.


In addition to having a number of sample menus to choose from, SUGARCANE’s private event specialists will hand-tailor menus for any taste.

SUGARCANE raw bar grill is located at 3252 NE 1st Avenue in Miami. For more information, visit or call (786) 369-0353. Reservations suggested.

About SUGARCANE raw bar grill

Operated by Samba Brands Management SUGARCANE raw bar grill has been a whirlwind of success since opening in 2010. Located in the heart of Miami’s emerging Midtown district at 3252 NE First Avenue, SUGARCANE raw bar grill is inspired by international influences and South American spirit. Three distinct kitchens: robata, hot and raw bar unite for a fresh take on tradition and a unique culmination of flavor. Embarking on a quest for the simple pleasures of life: eating well, kicking back and celebrating with friends – the restaurant focuses on a ‘shared experience’ through its menu: eclectic small plates, artisanal cocktails, an extensive rum selection and imported beers on tap.


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