Miami’s Sugarcane Raw Bar Grill Debuts at Venetian

Sugarcane Raw Bar Grill
Address: Restaurant Row at the Venetian,3355 Las Vegas Blvd. S.
Phone: 702-414-2263
Status: Open daily from 11 a.m. to 1 a.m and closing at 2 a.m on Friday and Saturday.

Executive chef and partner Timon Balloo has finally launched his Miami concept Sugarcane Raw Bar Grill at the Venetian, replacing the shuttered V Bar nightlife scene with a more relaxed atmosphere that encourages guests to "kick back, eat well, and stay awhile."

Located across from Public House, Sugarcane’s menu is built around three methods of preparation, using "an open fire grill, raw bar and traditional kitchen." Specializing in small plates, this sister venture to SushiSamba is already creating a buzz for its whole chicken main dish and their imported Miami favorites, "bacon wrapped dates with linguiça and manchego," and the "duck & waffle," created with a "crispy leg confit, duck egg and mustard maple."

Guests can choose to sit on stools facing the raw bar and open kitchen, in the colorful main dining room, or in arm chairs, sofas and leather couches that help foster the laid-back environment.

Menu

RAW BAR

IN THE SHELL

Middle neck clams - Washington $3

King crab leg - Alaska MRKT

Shrimp cocktail - Indonesia $8

Jonah crab claws $5

Hard shell lobster - Maine MRKT

OYSTERS

Daily selection of East & West coast oysters half/dozen $28/$54

Grand tower $80

SUGARCANE tower $110

Caviar MRKT

CRUDOS

Hokkaido scallop - compressed apple, black truffle, lime & jalapeño $16

Kinilaw kampachi - coconut cane vinegar, citrus & puffed rice $15

Blue fin tuna tartare - yuzu kosho, avocado purée & sesame seeds $18

Kombu marinated fluke - red grapes, charred onions & sesame seeds $15

West coast snapper ceviche - aji amarillo, sweet potato, crispy maiz cancha $14

Wagyu beef carpaccio - kimchi pickles, black garlic aioli $17

Lamb tartare merguez - eggplant caviar, shaved farm vegetables, pickled mustard seed $17

OPEN FIRE GRILL

Sepia - squid ink aioli - $13

Spanish octopus - aji panca - $15

Chicken thigh - sweet soy - $12

Chicken breast - yakitori sauce - $13

Cobia - al pastor - $17

Head on shrimp - gambas al ajillo - $18

Nduja quail - pommes purée, bone jus - $18

7oz. skirt steak - chimichurri - $17

Beef short ribs - korean style - $18

Lamb chops - $24

Yellowtail collar - Singapore curry & pickled chilis - $16

Asparagus - lemon aioli & mint gremolata - $10

Sweet corn - chipotle mayo, lime salt - $8

Japanese eggplant - mustard miso - $11

Seasonal mushrooms - sweet soy - $14

Okinawa - purple sweet potato $12

SMALL PLATES

Wedge salad - blue cheese, tomato, bacon $11

House-made ricotta - wild legume, puffed kumot $12

Harissa beets - crushed hazelnuts, za’atar yogurt, fine herbs $11

Kabocha soup - candied pumpkin seeds $9

Smoked fish dip - potato chips $10

Brussels sprouts - orange, sweet soy $11

Goat cheese croquettes - membrillo marmalade $12

Bacon wrapped dates - linguiça, manchego $15

Pig ear pad thai - papaya salad $11

Crispy smashed potato - salsa verde & romesco $12

Fall pumpkin & duck - creste di galli pasta, fried sage, parmigiano reggiano $24

Sea urchin & avocado toast - cilantro & radish $18

Seared sea scallop - sunchoke 3 ways, watercress nage $22

Bone marrow - veal cheek marmalade $22

Duck & waffle - crispy leg confit, duck egg, mustard maple $23

Foie gras bastilla - pistachio duck leg confit, golden raisin purée $24

LARGE PLATES

Whole roasted chicken - truffle marble potato, wild mushrooms $42

24oz. bone-in ribeye - foie gras & wild mushroom nage, creamy polenta $85

Grilled baha snapper - heirloom tomato sauce vierge $39

DESSERT

Torrejas - caramelized apples, maple butter, cinnamon ice cream $12

Chocolate opera - cognac biscuit, dark chocolate mousse, fig marmalade & fluid gel $12

Sesame bombe - sesame sponge cake, vanilla meringue, black sesame sauce $12

Nutella sundae - Nutella ice cream, Nutella hazelnut brownie, Cracker Jacks $12

Seasonal ice cream & sorbet $10