A Fish Called Avalon is a time-honored seafood restaurant in Miami Beach that stands as an enchanting oasis. Located in the iconic Avalon Hotel on Ocean Drive, A Fish Called Avalon offers an authentic, sophisticated South Beach experience. For over two decades, diners have enjoyed the Art Deco setting and creative menu. Garnering attention for its superb cuisine, impeccable hospitality, and intimate oceanfront setting, the restaurant is a seminal favorite of locals and visitors alike. Boasting indoor and outdoor terrace dining options, the restaurant offers live music and a bustling cocktail lounge serving refreshing, exotic libations. Executive Chef Kal Abdalla has created a seafood-dominated menu with tropical influences, using the very best local, seasonal ingredients and daily-delivered seafood. The restaurant also offers prime and dry-aged steaks, organic chicken, and vegetarian-friendly options, each with a perfect complement from the extensive award-winning wine list.

Diners’ Choice 2017–2019—OpenTable
Rated Excellent—Zagat
Voted Best Restaurant on Ocean Drive—Zagat
Award of Excellence—Wine Spectator
Certificate of Excellence 2015-2019—Trip Advisor

sample menu selections
raw bar::
Oysters   11
Three oysters served with Champagne mignonette and cocktail sauce

1lb Maine Lobster   28

Ceviche Tasting   24
Selection of three: scallops, shrimp, or catch of the day; served with Peruvian potatoes

Plateau 58
Four oysters, eight mussels, four shrimp cocktail, fish ceviche, shrimp ceviche, Champagne mignonette, and cocktail sauce

appetizers::
Spanish Octopus   19
Charcoal-grilled octopus, marinated fennel, Madeira squid ink reduction, and watercress vinaigrette

Jumbo Lump Crab Cakes   18
Tabbouleh salad, tomato purée, avocado, and lemon dressing

Bang Bang Shrimp   18
Turmeric curry spice mixture, mint yogurt sauce, and cucumber-pepper relish

Spicy Bigeye Tuna Tartare   17
Kimchee, orange, jalapeño, cucumber, cilantro, sesame oil, and tamari

Baked Escargot   16
Garlic butter, fresh herbs, and Pernod

Seared Diver Scallops   19
Sautéed Brussels sprouts, pancetta, and citrus mousseline

soups and salads::
Lobster Bisque   14
Classic recipe with cognac, wild leeks, and cassis crème fraîche

Avalon Chopped Salad   14
Romaine, tomato, cucumber, carrot, red cabbage, garbanzo, basil, crumbled Gorgonzola, and white balsamic vinaigrette

main dishes::
Crab-Crusted Grouper   41
Spinach, giant white beans, teardrop heirloom, orange zest, citrus, and Chenin blanc butter sauce

Sesame Seared Ahi Tuna   35
Sushi rice, Asian slaw, ginger emulsion, wasabi, and soy sauce

Macadamia-Crusted Snapper   37
Spinach risotto and raspberry-Beaujolais beurre blanc

Sake and Terragon-Glazed Lobster Tails   47
Two tails, leek-potato mash, and Asian-style green beans

Jumbo Shrimp Scampi Provençal   36
Roasted tomato, garlic, Chardonnay, basmati rice, and seared manouri cheese

Saffron Seafood Risotto   38
Creamy Arborio rice, scallops, clams, shrimp, calamari, mussels, fresh fish, roasted tomatoes, and herbs

Orzo Seafood Paella   87
Maine lobster, shrimp, sea scallops, mussels, clams, calamari, saffron-roasted tomato broth, and baby spinach; serves two

Trottole Pasta   23
English pea, heirloom and sundried tomatoes, spinach, and truffle oil

Free-Range Citrus Chicken   28
Truffled sweet potato mash, sautéed Asian green beans, and Gorgonzola beurre blanc

8oz Filet Mignon   49
Leek potato mash, steamed spinach, Roquefort cheese, and Cabernet reduction sauce

dessert::
Pecan-Crusted Key Lime Pie   14
Fresh whipped cream

Chef Kal’s Cheesecake   11
Individually baked, sugar glaze, and blackberry purée