Dry-Aged 45d
BRICKELLFire &
Fire &
Miami.
Tonight
Tomahawk · Osetra · Krug
MIAMI
Fire, salt and the sea — above Biscayne Bay.
01 — The Cuts
Premium Steaks
Single-source heritage beef, dry-aged 45 days, finished over binchotan embers.
$320
Toyosu
Bluefin Selection
Daily Catch
Plateau Royale
02 — The SeaLobster, King Crab
Lobster, King Crab
& Caviar Towers
Stacked on cracked ice and cold smoke. Maine lobster, Alaskan king crab, Kumamoto oysters, and tins of Osetra — built to share, designed to be remembered.
Osetra Caviar30g · 220
King Crabby lb · 165
Maine LobsterTwin · 120
Oyster SelectionHalf doz · 48
03 — The Vault
Wine Cellar
2,500+ labels
Bordeaux · 1996
Château Margaux
Napa · 2012
Screaming Eagle
Burgundy · 2005
Romanée-Conti
Champagne · 2008
Dom Pérignon P2
Bordeaux · 1996
Château Margaux
Napa · 2012
Screaming Eagle
Burgundy · 2005
Romanée-Conti
Champagne · 2008
Dom Pérignon P2
04 — The BarSignature
Signature
Cocktails
Smoke, gold leaf, barrel-aged spirits and ice carved at the bar. Our list reads like a short story — read slowly.
Gilded Negroni
$32barrel-aged gin · truffle vermouth · 24k
Smoked Old Fashioned
$32Pappy 23 · cherrywood · orange oil
Riviera Spritz
$32Krug · campari · grapefruit mist
05 — Chef's Table
Unrepeatable evenings.
A 14-course tasting plated in front of you by Chef Marcelin. Wine pairings drawn from the locked vault.
Apply for the Table06 — Private DiningPrivate Dining
Private Dining
A penthouse suite with a separate entrance, dedicated sommelier and bay views to the horizon. For the moments that should not be public.
12
Seats
1
Sommelier
360°
Bay View
07 — Bakery & Desserts
Patisserie Riviera
08 — Café Experience
Espresso Bar
09 — Inside
Gallery
"The closest thing Miami has to a perfect evening."
"A masterclass in fire, restraint, and theatre."
"Riviera doesn't serve dinner — it stages one."
10 — Reservations
Secure your evening at Riviera.
By reservation only. Seven nights a week, from five until late.