Home1
Home2

Make A Reservation

Powered By:

Menus

Chef Pablo’s dishes focus on responsibly sourced products, refined dishes, and incorporate cooking techniques, spices, colors, aromatics and design with a Latin American influence. The dinner menu’s starters include Chef Pablo’s signature Causa De Pulpo with octopus ‘al escabeche’ served on a bed of pureed purple potato, avocado and lavender pickled orange; Green Apple Crudo with locally sourced sashimi, green apple vinaigrette, lime and ginger compressed apples and sweet potato puree with a Togarashi Malanga Chip; Beet Hummus offered with pickled radishes, fresh cucumber and house-made roti bread; Large Plates include the Marinated Steamed Fish with avocado foam and farro salad; and a Beet Glazed Short Rib with carrot puree, a refreshing pickled Brussels sprouts salad and oyster mushrooms. All of the desserts are Chef Pablo’s creations including the Hibiscus Créme Caramel with lavender crème anglaise, topped with hibiscus puffed rice and served with a lavender creme Anglaise poured tableside.

Learn More
Learn More

Meet the Chef

Miami darling and rising star Pablo Lamon (30) brings a wealth of worldly culinary experience to his role as Executive Chef at Nativo Kitchen & Bar. A native of Buenos Aires, Chef Pablo began his culinary education at the most awarded culinary institute in Argentina, Mausi Sebess, receiving a number of certifications and studying Restaurant Administration and Enology. In 2018 Chef Pablo took part in Season 16 of Bravo TV’s Top Chef, impressing the judges and earning respect of his fellow chef castmates. Chef Pablo brings well-rounded experience in small- and large-scale culinary operations to his role at NKB, where his creativity and innate understanding of flavorful, global cuisine made with the highest quality ingredients is sure to impress guests.

Learn More
Learn More