Seaspice Brasserie and Lounge embraces the concept of gastro-classic dining, elevated to new heights via modern techniques and a heartfelt commitment to quality. Just minutes from Downtown Miami and the Brickell Financial District, the brasserie has brought a vision unlike any other to the Miami River in a post-industrial warehouse outfitted in unexpected and sophisticated nautical touches.

Locals and tourists flock from around the world to get a taste of the signature wood-fired casseroles and specialty crafted cocktails, all while taking in the scenery of the Miami River, the downtown skyline, and the breathtaking Floridian sunsets. Docking available for boat arrivals.

For private and corporate events, please contact [email protected] or call 305-440-4200 ext. 207. Docking available for boat arrivals.

sample menu selections
crudos::
Meli Melo Tartare
Tuna, salmon, yellowtail, edamame, avocado purée, and crispy pappadam

Coconut Salmon Ceviche
Served in a young coconut with a spicy Thai vinaigrette, micro-cilantro, and roasted garlic

Hamachi
Habanero-pomelo vinaigrette, fried garlic, and shiso

lunch::
Local Yellowtail Snapper
Yukon Gold potatoes and citrus salsa verde

Wagyu Burger
Smoked gruyere, truffle aïoli, crispy potatoes, caramelized onions, Shiitake mushroom, and Kaiser bun accompanied by fries or salad

Market Fish Sandwich
Local catch, tarragon, rémoulade, cucumber, slaw, butter lettuce, and ciabatta loaf, accompanied by fries or salad

Vegan Plant Bowl
Yellow lentil, curried butternut squash, black-eyed peas, shaved Brussels sprouts, Turkish figs, kale, crispy shiitake, and garlic hemp dressing

Bulgogi Skirt Steak
Korean barbecue, kimchee slaw, and sticky rice

entrées::
Fresh Dover Sole
Fresh herbs, capers, and beurre blanc

Sea Scallops
Crispy rice, baby spinach, and Champagne caviar sauce

Salt-Crusted Market Fish
Flambéed tableside served with black truffle risotto

Veal Milanese
Petite mustard greens, Parmigiano-Reggiano, and Dijon vinaigrette

Alaskan King Crab Tagliatelle
Preserved lemon, confit tomato, and smoked troutcaviar

wood-fired casseroles::
Market Seafood
Maine lobster, jumbo prawns, market fish, squid, day boat scallops, Florida clams, fennel, and dash clam broth

Whole Market Fish
Citrus salsa verde and fire-roasted vegetables

Chilean Sea Bass
Truffle porcini crust and Yukon potatoes

Roasted Green Circle Ranch Chicken
Coconut milk, Kaffir lime leaf, lemongrass, snap peas, and water chestnut

volcanic hot stones::
Australian Rack of Lamb
Herb-crusted with citrus yogurt sauce

Prime U.S. Filet Mignon
Au poivre sauce

Prime U.S. Bone-In Rib-Eye
Truffle demi and horseradish