World Ocean Month Seafood Dinner with Slow Fish Miami at Essensia Restaurant & Lounge, at The Palms Hotel & Spa – Miami Beach, FL

Celebrate World Ocean Month with an unforgettable seafood dinner in collaboration with Allen Susser and Slow Fish Miami at Essensia Restaurant & Bar at The Palms Hotel & Spa.

On this special evening Essensia Executive Chef, Giovanni Pusceddu honors the ocean through a thoughtfully curated four-course dining experience centered on responsibly sourced, sustainable seafood and the vibrant flavors of the season. Each dish showcases the best of locally caught and sustainable seafood, prepared with care to support healthy marine ecosystems, alongside fresh, locally grown produce that reflects South Florida’s rich agricultural landscape.

Guests will enjoy a refined yet relaxed culinary journey that highlights the connection between ocean, land, and table—bringing awareness to sustainable fishing practices while celebrating the artistry of mindful cuisine. The menu is complemented by sustainably produced wines, thoughtfully selected to enhance each course and elevate the overall experience.

Set within our lush tropical surroundings, this intimate dinner invites guests to slow down, connect, and savor the story behind every ingredient—an evening of flavor, purpose, and ocean stewardship in celebration of World Ocean Month.

The menu is in the process of being finalized, but can include items such as Everglades Oysters, Lion Fish and local Shrimp or Snapper.

The ticket price includes the 4-course menu, sustainable fine wines by Gerard Bertrand as well as a donation to Slow Food Miami.

TO BEGIN

Artisanal Bread & Spreads (V, GF OPTIONAL)

Kalamata olive tapenade, beet hummus, roasted eggplant spread

AMUSE-BOUCHE

Chilled Everglades Oyster (GF)

mango-cucumber mignonette

La Grande Bleue Blanc, GÉRARD BERTRAND,

WHITE BLEND, 2024, IGP Méditerranée, FRANCE

APPETIZER

Lionfish Ceviche (GF)

aji amarillo leche de tigre, cilantro, toasted canchita

La Clape Blanc Château L’Hospitalet Grand Vin, GÉRARD BERTRAND,

WHITE BLEND, 2023, Languedoc Roussillon, FRANCE

ENTRÉE

Pan-Seared Local Yellowtail Snapper (GF)

summer vegetable succotash, charred asparagus, basil-caper salsa verde,

coconut-lime jasmine rice

Domaine de l’Aigle, GÉRARD bERTRAND,
Chardonnay, 2022, Limoux, FRANCE

DESSERT

Maria angela’s Basque Cheesecake (GF)

Florida mango and passion fruit coulis

So’Vive Pays D’oc Blanc, GÉRARD BERTRAND,

SAUVIGNON BLANC, 2024, Languedoc, FRANCE