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Chef Carlos Jorge's menu at the high-romantic, $210 million Resort at Singer Island is small and precisely focused where everything else here is over-the-top glamorous. The menu leans heavily to fresh, cleanly prepared seafood, including playful takes on Eastern standards like a hot, sour-and-sweet Kobe beef salad ($16) and a pad Thai-ish dish called "Chinatown Noodles" with prawns, ginger, tamarind, and cilantro ($29); or Vietnamese spring rolls with shrimp ($13). Snapper is bathed in coconut curry or scented with adobo seasoning and served with mashed plantains and sweet potatoes. A shellfish hotpot makes a brew of mussels, shrimp, and clams. Selections from the "Earth" include island jerk lamb ($34) and a "spicy kaffir lime duck breast" with baby bok choy and sweet potato purée ($34). Asian- and Carib-themed desserts are a knockout.