The menu

Whatever came in this morning. Champagne mignonette, lemon, no fuss.

Yellowtail, blood orange, serrano, a good olive oil and sea salt.

Bluefin, avocado, crisp shallot, sesame. Taro chips to scoop.

Charred over oak, smoked paprika, potato, salsa verde.

Homestead tomatoes, basil, aged balsamic, grilled sourdough.

Baked in the wood oven. The butter is ours, and it is very good.

Fried until they shatter. Lemon aioli, a lot of black pepper.

18oz, bone in, over oak. Bone marrow butter. For two, if you are polite.

Caught off Islamorada. Grilled whole, charred lemon, herb oil.

Head on, over the coals, garlic butter, a lot of bread to mop.

Brined two days, chilli honey, pickled onion. The staff meal we sell.

Eight hours, then finished over fire. Polenta, gremolata.

Tahini, pomegranate, dukkah. Nobody expects this to be the best thing.

Stone crab when we have it, spicy 'nduja, breadcrumb.

Duck fat, rosemary, garlic. Order these.

Whatever is good this week, chilli, lemon.

Sweet corn, smoked cream, cotija.

Caramelised almost to the edge of a mistake. Sherry.

Actual Key limes. Torched meringue, graham.

Dark chocolate cream, good oil, Maldon. Deceptively simple.

Rye, demerara, oak smoke. The one people photograph.

Aperol, cava, grapefruit, a lot of ice.

Blanco tequila, guava, lime, tajín rim.

Rum, lime, cane. Cold enough to hurt.

Saline, sharp, and the right answer with the snapper.

For the ribeye. Obviously.

House-smoked pineapple, lime, soda. Not an afterthought.