|Baby iceberg, cripsy pancetta, figs, creamy gorgonzola salad
|Hamachi Espuma: yuzu kosho espuma, micro cilantro
|Tuna Poke: sesame chili, hijiki, red onion, scallions
Juvia’s menu, which is constantly changing, is described as a marriage of the regional cuisines of Asia prepared with classic French techniques and the vibrant flavors and ingredients of South America and Florida. Standout dishes include ceviches, tiraditos, fresh seafood and prime meats, served tapas-style.
|Aji Panka Lamp Chops: quinoa couscous, bok choy, shimeji mushrooms
|Milk Fed Pork Confit: shitake, sour cabbage, honey ginger glaze
|Cheesy mashed potatoes
|Chocolate Candy Bar: brownie, peanut croquant, coconut lime ice cream
|Deconstructed Key Lime Pie: shortbread crumble, meringue fingers
The fabulous views and the outdoor dining space:
The space features a vertical garden, designed by internationally acclaimed botanist Patrick Blanc, which invokes the lushness of the Amazon rainforest:
|The bar is made out of a huge slab of back-lit amethyst: incredible!!