LvL 25 at Conrad Miami

Purple Potato Gnocchi, Roasted Pine Nuts, Rapini, Fava Bean Sauce Vierge

House-made and poached purple potato gnocchi, then sautéed along with Rapini, Pine Nuts, and finished with Fava Bean Sauce Vierge

Striped Bass, Orange Braised Endive, Toasted Pecan, Vandouvan Mussel Froth

4 oz Striped Bass seared with olive then baked and place on Orange Braised Endives. Sauce is made with reduced mussel cooking juice and Vandouvan. Dish is finished with candied pecan nuts.

Seared Lamb Loin, Whipped White Bean Cream, Wilted Spinach, Exotic Mushrooms, Cocoa Lamb Red Wine

New Zealand Lamb Loin placed on a Creamy White Bean Puree along with Wilted Spinach and sautéed Exotic Mushrooms. Sauce made of Red Wine Lamb and finished with cocoa powder.

LvL 25 at Conrad Miami

Up on the 25th floor sits our signature restaurant, LvL 25, sporting dramatic ocean and city views. LvL 25 is a delight for those desiring an upscale-but-casual dining and cocktail experience. The Chef's culinary styling results in boldly inspired flavors and an artfully imaginative menu. Expect eye-teasing and palate-pleasing presentations that dazzle with innovation.

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