October 30, 2014



SUSHISAMBA Coral Gables Executive Chef David Sears is introducing an all-new prix-fixe brunch menu, while Cesar Vega, SUSHISAMBA Miami Beach Chef de Cuisine, is contemporaneously launching a refreshed brunch menu that gives locals and tourists more reasons to look forward to the weekend! While each SUSHISAMBA has items unique to their respective locations, both boast a $30 three-course prix-fixe menu with a choice of bottomless Zonin Prosecco ($25 additional) or Pommery Champagne ($60 additional).

Guests are invited to indulge in SUSHISAMBA’s twist on the popular Brazilian breakfast staple, Feijoada, consisting of a savory stew of black beans, shredded pork, seared beef and carne seca with white rice, collard greens, farofa and fresh orange slices; or the Doce De Leite French Toast with seasonal berries and sesame whipped cream. The second course is a beautiful assortment of sushi, including a selection of yellowtail, tuna nigiri and salmon sushi, and the choice of the Neo Tokyo, Veggie Kun, Ezo, or Rainbow Dragon rolls, followed by a signature assortment of desserts.

Exclusively at SUSHISAMBA Coral Gables, enjoy the Mushroom Frittata with roasted japanese mushrooms, cipollini onion, huacatay purée; Short Rib Eggs Benedict honey-soy braised short rib, organic egg, aji amarillo hollandaise; Churrasco Sandwich charred beef ribeye, roasted shiitake, organic egg, black truffle; and Yuzu and Tarragon House Cured Salmon shichimi dust, compressed pomelo, mizuna greens, champagne crema, pink peppercorn granita. An outdoor patio brings the best al fresco views in the house, while an expansive dining room with a communal table and plenty of group seating make for easy sharing and social fun on Sundays.

Chef Vega is also spicing things up at SUSHISAMBA Miami Beach with the South American Frittata of lingüiça, asparagus, heart of palm, and manchego cheese; Warm Churros served with shichimi-caramel and Peruvian chocolate; Lobster Eggs Benedict miso-yuzu hollandaise; Housemade Quinoa Waffles kuromitsu and vanilla-cinnamon butter; and Shrimp and Polenta with an organic poached egg and manchego.

Complementing both menus is a selection of refreshing cocktails, including fresh fruit-based beverages, Samba signatures and virgin cocktails. Standouts include the Sakegria with muddled strawberry, raspberry, mango, watermelon, rosé wine, plum sake, sparkling wine floater; Mary Midori of bacon-infused vodka, Bombay Sapphire, celery juice, tomato water, smoked sea salt; and the Bahia Punch with cachaça, red wine, St. Germain Elderflower liqueur, and sparkling wine. With Batidos and sucos mistos made of water, milk, seasonal fruits and the option to add cachaça, guests can be creative by adding coconut, cucumber, aloe water, or even whole, skim, cashew, almond and brazil nut milks. Nespresso Coffee and Tea Forté are available for that pre- or post-bunch ‘pick me up.’

$30 three-course prix fixe or à la carte


Sundays only from 11:00 a.m. to 4:00 p.m.

Westin Colonnade Hotel at 180 Aragon Avenue, Coral Gables, FL
For reservations, please call 305.448.4990


Saturday and Sunday from 11:30 a.m. to 4:00 p.m.

600 Lincoln Road at Pennsylvania, Miami Beach, FL

For reservations, please call 305.673.5337

For additional information please visit


SUSHISAMBA restaurants are operated by Samba Brands Management, which was founded by Shimon Bokovza, Matthew Johnson and Danielle Billera. In addition to the new Coral Gables location, SUSHISAMBA has sites in New York, Chicago, Las Vegas, Miami and London as well as SUGARCANE raw bar grill in Miami, Duck & Waffle in London and Bocce Bar in Miami. With over 13 years of experience, the company continues to expand their cutting-edge concepts. Their projects are unpredictable, their venues are impressive, and their visions set trends in the industry for years. For more information visit

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