A visually striking presentation — thin slices of premium bluefin tuna arranged to resemble a rose. Served with sesame seeds, bright citrus, and ponzu sauce. This dish showcases the kitchen's technical skill and artistic plating sensibility.
Tips from diners
This arrives looking almost too beautiful to eat. The presentation is Instagram-worthy and the delicate bluefin tuna is equally delicious.
Tender charred octopus arrives with seasonal vegetables, bright citrus, and quality olive oil. The char provides texture and flavor contrast to the delicate protein. This is the kind of small plate that works perfectly for sharing.
Tips from diners
A highly shareable plate. Order this as part of a multi-course appetizer experience to sample Swan's range.
Swan opens its seafood-centric menu with chilled oysters sourced daily. These arrive on a bed of ice with classic mignonette and cocktail sauce for dipping. This is the elegant start to a refined meal, emphasizing Swan's commitment to quality seafood.
Tips from diners
Start here — a classic preparation that sets the tone for Swan's approach to seafood. The daily selection varies, so ask your server what's fresh.
A refined take on a comfort classic — chicken breast roasted until the exterior is golden, infused with lemon and garlic, and served with seasonal vegetables and crispy potatoes. This shows Swan's ability to execute classic bistro fare with contemporary technique.
Tips from diners
A reliable, satisfying main that doesn't pretend to be fussy. Classic French bistro execution.
A modern riff on Italian-American veal parm — breaded and fried veal cutlet layered with tomato sauce, melted mozzarella, and finished with a spicy vodka cream sauce. The vodka adds a subtle heat and richness to the traditional preparation. This dish balances nostalgia with contemporary technique.
Tips from diners
A playful take on a classic. The spicy vodka cream takes veal parm in an unexpected direction but it's genuinely delicious.
A creative take on surf-and-turf vibes — grilled filet mignon topped with a tart-sweet blueberry gastrique and finished with red wine jus. The fruit adds brightness and acidity to balance the richness of the beef. This is the kind of playful yet technically skilled execution that defines contemporary steakhouse cooking.
Tips from diners
Swan's signature beef dish — the blueberry glaze is an unexpected twist that actually works. Perfect for a celebration dinner.
Swan is a 250-seat restaurant and lounge located in Miami's Design District at 90 NE 39th Street, owned by hospitality veteran David Grutman and music producer Pharrell Williams. The interior, designed by Ken Fulk and Kobi Karp Architecture, features soft pinks and grays, jewel-like finishes, and a distinctive horseshoe-shaped bar covered in scalloped tile and backed with pink onyx. Upstairs is the Bevy Bar lounge and a rooftop lounge with string lights. The menu focuses on market-driven ingredients with lighter fare designed for sharing.
Reservations are essential for dinner and brunch, especially Thursday-Saturday. Book ahead through Resy.
The Design District location is iconic — the interior design is worth experiencing in person. The horseshoe bar and pink onyx backlighting are swoon-worthy.
Go upstairs to the rooftop lounge after dinner for cocktails under twinkling lights. It's a different vibe and perfect for a nightcap.
Happy hour runs 4-7 PM Monday and Thursday-Saturday with $10 cocktails, $6 snacks, and $5 beer. Great way to experience Swan at lower prices.
Brunch on Saturday and Sunday 11 AM-4 PM is fun and lively. Go early before the crowds build up, or make a reservation.
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