Globally inspired, locally sourced: Essensia driving sustainable dining in South Beach
Located in the heart of Miami Beach, at The Palms Hotel & Spa, sits Essensia Restaurant & Bar—a South Beach dining destination purposefully designed to nurture both its guests and the planet. This sanctuary for the senses offers healthfully prepared Mediterr-Asian dishes exemplifying bold flavors mindfully sourced ingredients.
In fact, the overarching culinary philosophy of Essensia is to optimize nutrition, taste and environmental impact, utilizing the best local, organic, in season and sustainable products possible. The majority of the produce, dairy and other specialty items the restaurant uses are from Florida-area farms and suppliers. Here, guests also enjoy hormone-free and sustainably farmed meats and poultry as well as seafood selections that all adhere to guidelines the Monterey Bay Aquarium Seafood Watch Program. Even beyond the menu, Essensia demonstrates environmental responsibility with strategies to prevent food waste, support recycling, promote energy and water conservation, and promote other environmentally friendly protocols.
Of course, it’s the fabolous fare that keeps guests coming back for more. The tastes of Chef de Cuisine Diana Tandia are inspired by a combination of her African heritage, classical French education and extensive travels throughout Asia. Having worked with culinary greats like Jean-Georges Vongerichten and Daniel Boulud, Chef Tandia has inherited the best of all worlds when it comes to African, French, Mediterranean and Asian flavors and techniques. This is all expertly incorporated into her seasonal menus, which patrons enjoy in Essensia’s elegant tropical indoor dining room or outdoor Caribbean style terraces.
Below is a conversation with Tanja Morariu, Director of Marketing & Head of Sustainability at The Palms Hotel & Spa, who underscores what sets Essensia apart in South Beach Miami’s robust restaurant scene.
MK: Who is your target or ideal clientele?
TM: We appeal go local and visiting guests looking to nourish their body with premium quality and sustainably sourced ingredients that are both healthful and flavorful. Guests looking for a tropical and laid-back dining experience with impeccable service, quality ingredients and memorable flavors in the heart of Miami Beach. We are also a great option for diners who may have intolerances and allergies or food style preferences, all which can be accommodated by Essensia restaurant, no matter if the preference is Vegan, Vegetarian, Gluten or Dairy-free.
MK: What sets the restaurant apart from other premium dining options in Miami Beach?
TM: Essensia sets itself apart from of other dining options through the quality and mindful sourcing of the ingredients, its signature Mediterr-Asian flavors and its beautiful tropical ambience with impeccable service. Focused on mindfully sourced and healthfully crafted cuisine, menus change on a seasonal basis incorporating flavors and ingredients that are in season in South Florida.
Essensia follows a farm-to-table philosophy and, thus, aims at sourcing locally wherever possible … while the seafood comes from sustainable sources as per the Monterey Bay Aquarium Seafood Watch Program, poultry and meats are antibiotic and hormone free while most of the wines offered have been selected for adopting environmentally and socially responsible production practices.
Essensia is also a registered Ocean Friendly Restaurant through Surfrider Foundation as well as a Snail of Approval honoree though Slow Food Miami, highlighting its contribution to the quality, authenticity and sustainability of the food we eat.
MK: How do the Asian and Mediterranean influences complement the use of local and seasonal ingredients?
TM: Through Chef Diana Tandia’s Northern African heritage, the dishes are prepared in a healthful way with fine Olive Oils and fresh ingredients, while the flavor profiles range from Mediterranean to Asian, also expressing Chef Diana’s experiences in Indonesia and other parts of the Asian continent and in the kitchens of world-renown Chefs such as Daniel Boulud and Jean-Georges Vongerichten.
Some dishes feature a more predominant Asia and other’s a Mediterranean flavor provide. What they both have in common is the way that they’re prepared with fresh, premium ingredients and clean oils.
MK: Essensia offers a range of dining options, from romantic dinners to brunches and happy hours. How do you tailor the ambiance to suit these different experiences?
TM: The ambience at Essensia is laid-back and tropical. Our brunch is an a la carte brunch with special bottomless Mimosa’s, Bellini’s or Frosé. For romantic dinners, our guests can either choose the outdoor terrace at Essensia, or for special occasions we also offer our romantic poolside Tiki cabanas and the garden Gazebo. The Happy Hour is only available at Essensia Bar and Lounge. The Palms Hotel & Spa’s tropical garden encompasses a full block of tropical vegetation, offering visitors and local guests alike a guest experience of total well-being, inspired by nature.
MK: What is your personal favorite item on the menu?
TM: My favorite is the Jungle Seasonal Curry, which is both vegan and gluten free. It’s comprised of coconut lemongrass yellow curry, butternut squash, greens beans, carrots, bok choi, bamboo shoots, Thai basil and forbidden rice. Another favorite is the Miso Maple Glazed Bluehouse Atlantic Salmon, with stir-fried ginger bok choy, mixed mushrooms and toasted sesame seed oil.
Having trained with icons of the culinary world, Chef Tandia helped honed her own signature approach to crafting the menu at Essensia, as exemplified by her attention to detail, intricate flavors and the beauty of the plates. Her journey from Mauritania to Miami Beach—upheld by her Northern and West African roots—have deliciously influenced her dishes with robust flavor profiles that leave you longing for more.
Menu Spotlight
Following are a few signature dishes that reflect the eateries overarching culinary story.
- The JUNGLE SEASONAL VEGETABLE CURRY – coconut lemongrass yellow curry, butternut squash, greens beans, carrots, bok choi, bamboo shoots, Thai basil, forbidden rice. A vegan dish full of Thai flavors.
- MISO MAPLE GLAZED BLUEHOUSE ATLANTIC SALMON – stir-fried ginger bok choy, mixed mushrooms, toasted sesame seed oil. Features sustainable, local Blue House salmon and Asian flavors.
- GRILLED FLORIDA SUN SHRIMP – kaffir lime ginger butter and spicy sambal. Features sustainable, Florida shrimp as well as Indonesian flavors.
- MUSHROOM & LEEK RISOTTO – Gratitude mixed mushrooms, black truffle and parmesan tuiles. Features sustainable and local Gratitude Mushrooms and Mediterranean flavors.
- GRATITUDE MUSHROOMS TOAST – Sullivan filone bread, organic mixed mushrooms, sundried tomato jam and mixed greens. Showcases local Sullivan Street bakery and organic local Gratitude Garen Farm mushrooms.
Dish It Up: A Chef’s Signature Recipe for You to Master at Home
Following is Chef de Cuisine Diana Tandia’s Pan Seared Local Cobia recipe featuring winter herb roasted vegetables, cauliflower purée, orange reduction. Showcasing the delicious local fish as well as Mediterranean and Florida flavors.
INGREDIENTS
1 filet Cobia (8oz)
2 baby carrots roasted
2 baby parsnip roasted
2 scallop squash roasted
1 tsp white pepper
2 tsp sea salt
3 TBSP sunflower oil
1 tsp chopped parsley
1 tsp butter
CAULIFLOWER FLOWER PURÉE
INGREDIENTS
1 cup steamed cauliflower
2 TBSP heavy cream
1TBSP olive oil
1/4 cup garlic confit
1 tsp salt
1/4 tsp white pepper
ORANGE CITRUS REDUCTION
INGREDIENTS
1/2 cup orange juice
1/4 cup lemon juice
1 TBSP olive oil
2 TBSP chopped shallots
1 tsp chopped garlic
2 TBSP white wine
1 tsp salt
1/4 tsp white pepper
1 pinch cayenne pepper
1 TBSP white sugar
INSTRUCTIONS
STEP 1
In a sauce pan heat olive oil add shallots and garlic sautéed for 1 minutes then deglaze with white wine. Add the rest of ingredients, simmer slowly and reduce the sauce in half about 10 minutes. Stain the sauce in a fine chinois and reserve it for service.
STEP 2
In sauce pan, heat heavy cream add olive oil, garlic, salt and pepper. Transfer all ingredients in vita -mix plus the cauliflower. Blend well until you obtain a silky purée. Keep a side in warm place for service.
STEP 3
Season Cobia with salt & pepper. In a sautéed pan add 2 TBSP of sunflower oil. Pan seared Cobia on each side for 2 minutes and transfer in oven. Cook for 8 minutes. In a sautéed pan heat the rest of oil, add the roasted vegetables, season with salt and pepper. Sautéed for 2 minutes add parsley and butter.
STEP 4
To assemble the dish, use a white plate. Scoop 3 TBSP of cauliflower purée spread it in a center of the plate, add the sautéed vegetables. Place the Cobia on top of the vegetables and drizzle the orange reduction on the side of the plate and garnish with pea tendrils.
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Merilee Kern, MBA is an internationally-regarded brand strategist and analyst who reports on cultural shifts and trends as well as noteworthy industry change makers, movers, shakers and innovators across all categories, both B2C and B2B. This includes field experts and thought leaders, brands, products, services, destinations and events. Merilee is Founder, Executive Editor and Producer of “The Luxe List.” As a prolific business, lifestyle, travel, dining and leisure industry voice of authority and tastemaker, Merilee keeps her finger on the pulse of the marketplace in search of new and innovative must-haves and exemplary experiences at all price points, from the affordable to the extreme. Her work reaches multi-millions worldwide via broadcast TV (her own shows and copious others on which she appears) as well as a myriad of print and online publications. Connect with her at www.TheLuxeList.com and www.SavvyLiving.tv / Instagram www.Instagram.com/MerileeKern / Twitter www.Twitter.com/MerileeKern / Facebook www.Facebook.com/MerileeKernOfficial / LinkedIN www.LinkedIn.com/in/MerileeKern.
***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***
