Essensia debuts menu by new Chef de Cuisine Ilde Ferrer

Getting to experience Essensia Restaurant’s new menu by newly-appointed Chef de Cuisine Ilde Ferrer was a treat. Meeting Chef Ferrer and hearing first hand about his passion for cooking the new seasonal menu, was a downright thrill.

The farm-to-table movement he’s leading at Essensia, which is located inside The Palms Hotel & Spa, is a culinary approach that’s inspired by nature. Chef Ferrer is bringing his experience from Ortanique on the Mile, The Setai and many other Miami restaurants, and creating his own unique dishes using ingredients from Essensia’s on-site organic Chef’s Garden.

La Burrata Di Rocco

The deliciously refreshing and colorful La Burrata Di Rocco appetizer is an ideal starter. Juicy multi-colored local cherry tomatoes elevate the creamy burrata that’s the centerpiece of a salad that also includes mild shaved fennel and fronds, Castelvetrano olives and olive oil croutons dressed in a delicate and light citrus vinaigrette.

Rock shrimp and watercress risotto

One standout dish is the local rock shrimp and watercress risotto. The shrimp are delicately coated and crispy and layered atop ristotto with lemon zest aioli, red onion, watercress, lemon and olive oil. The rice is perfectly creamy, the lemon adds brightness and the remaining ingredients complement each other to create the perfect dish.

Another delicious entree is the mint ricotta gnocchi alla primavera with asparagus, baby carrots, South Florida tomato pomodoro and ricotta salata. Delicate bites of handmade pasta sit nestled among the colorful vegetables, fresh cheese and pomodoro sauce made with their local tomatoes.

The menu isn’t the only reason to come to Essensia, stay for the poolside view, elegant lobby and close proximity to the beach.

Essensia inside the The Palms Hotel & Spa, 3025 Collins Ave., Miami Beach, 305.534.0505 Essensia




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