Written by: FARE305 Editor • March 7, 2024• Eat + Drink

Sérêvène Unveils a New Menu Inspired by the Flavors of Southeast Asia and Nostalgia

Miami Beach’s timeless and dazzling destination, Sérêvène by Chef Pawan Pinisetti is launching an exciting revamp. The French and Japanese inspired izakaya is unveiling a new seasonal menu featuring new plates inspired by Chef Pawan’s recent travels throughout Southeast Asia in addition to some tributes on classic dishes. Dishes will reflect Chef Pawan’s motto of “simplicity done right” while executing French cooking techniques following a Japanese minimalism philosophy. Throughout the menu, guests can also expect innovative interpretations and playful spins based on nostalgia and paradigms.

After much anticipation, Chef Pawan is going back to his South Indian roots and redefining the classics. The menu features an entirely new section which was influenced by his recent trip. Inspiration sprouted from regional flavors, spices and dishes from his childhood and travels. He shared, “I’m particularly excited to share this new Desi section embracing flavors from across the Indian subcontinent…the Quail Egg Ghee Roast is rich, flavorful and takes me back to the states of Southern India.” Additionally, the remaining menu will feature playful and unique riffs but with a purpose. “Classic French techniques still remain the core of the kitchen while we continue to interpret and have some fun with some comforting classics like the Chicken Katsu Lollipops and Lobster & Prawn Spring Rolls,” added Chef Pawan.

Highlights from the Desi section include Ora King Salmon Tikka ($38) featuring charbroiled skewers made with New Zealand King Salmon adorned with aromatics and fragrant spices, served with a homemade trio of Indian condiments like mint coriander chutney, tamarind redux and cucumber raita, Quail Egg Ghee Roast ($27) prepared with a savory scallion paratha delicately topped with coconut curry and quail eggs and the Lamb Chops ($34) topped with saffron aioli served with toasted lemon vermicelli noodles and a traditional jeera aloo.

Other dishes include an avant-garde presentation for caviar service, Caviar Push Pops ($39) layered with white sturgeon caviar and traditional accouterments including egg yolk, onion and blinis, a vegetarian friendly Eggplant Maki ($24) rolled with lentil crunch and drizzle in red wine miso glaze and wasabi ranch, a nod to one of Chef Pawan’s favorite Chinese takeout dishes, Lobster & Prawn Spring Rolls ($26) filled with tiger prawn and lobster, shellfish aioli alongside jardinière and Pommes de Terre ($14) which is a homage to Joel Robuchon’s iconic mashed potatoes. Guests also have the option to enhance with caviar or shaved truffles tableside (upgrade for $21).

Guests can also still enjoy Sérêvène signatures like their Umiami Butter Service ($13) accompanied by whipped caviar butter or a truffle infused butter (for an additional $21), Ora King Salmon Sashimi garnished with pickled wasabi and soy balsamic. Foie Gras & Donettes composed of Hudson Valley Foie Gras and a red cherry bordeaux reduction ($28), Lobster Uni Alfredo ($34) tossed tableside with butter poached lobster and bucatini pasta in a parmesan crust with domestic caviar and uni and their glamorous 305 Dessert ($305). This extravagant and decadent treat is his take on the classic affogato featuring a vanilla ice cream covered in edible 24K gold which is then topped off with a generous shot of one of the world’s most prestigious and expensive cognacs, Louis XIII.

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