“I know that when the sun’s out, and the weather’s beautiful, I’m going to get the best fish,” says Australian native and executive chef Simon Stojanovic, whose inspiration for each day’s menu arrives with the haul of local fishermen. An advocate of farm-to-table business, Stojanovic refuses to plate anything at Altamare Restaurant but the freshest seafood and produce available. Today’s Reserve selection invites you and a guest to relish the most recent catches with a three-course New American dinner:<p>
- One appetizer to share
- Two entrees
- One dessert to share<p>
Located one block west of the Lincoln Road Mall in South Beach, the intimate Altamare Restaurant invites patrons to enjoy Stojanovic’s original dishes beneath a copper ceiling and glowing drum chandelier. Though much of Altamare’s menu changes daily based on the best seafood and produce on hand, several dishes remain available throughout the year. Thai-curry mussels enliven senses with splashes of green-curry paste, coconut milk, and lime, and the grilled octopus starter prepares duos for main plates with the help of chorizo, warm faro, grilled lemon, and smoked paprika aioli. Altamare’s most often available entrees include two personal favorites of Stojanovic, the beer-battered local snapper plated with yukon gold wedges, and wahoo, a fish resembling tuna that the head chef sears and serves alongside warm baby artichokes and an arugula salad.<p>
Dinners draw to a close with desserts baked fresh by Altamare’s resident pastry chef, Michelle A. Cabrera, whose repertoire includes vanilla crème fraîche panna cotta with pineapple gelée as well as a warm chocolate croquette combining coconut gelato and chocolate flourless cake. A full bar and selection of more than 200 wines help patrons find the perfect drink to accompany their meals, and the restaurant’s open kitchen lets guests watch chef Stojanovic’s and his staff’s every slice, scoop, and elaborate high-five celebration after impressive pan flips.
In addition to saying AltaMare has “the freshest fish in town,” South Beach Magazine, praised owner Claudio Gordano for creating a “menu that showcases the best catches from local fishing boats intermingled with classic Italian dishes.” Diners can feast on battered local yellow-eye snapper blanketed with cucumber crème fraîche or lightly seared wahoo plated with baby artichokes and arugula.
Not to be outdone by the entrees, many of the desserts are creative takes on classic dishes: a “ceviche” swaps seafood for a mélange of tropical fruits swimming in citrus dressing, and the deconstructed tiramisu combines mascarpone mousse, ladyfingers, and shots of espresso and Bailey’s.