THE CULINARY SCENE
NIKKI BEACH’S The fresher, the better! By Chef Brian Molloy
e have been tweaking our classic dishes and introducing new menu items as part of our emphasis on healthful, light and modern cuisine, based on Mediterranean cooking techniques. Our restaurants stretch from Miami Beach to Marbella and from Saint Barth to Dubai. Some dishes may seem familiar whichever destination you visit: You will see a Salad Niçoise, Nikki Beach Salad and Chicken Satay on all of our menus. However, we respect the local traditions and cultures of each region we are located in—and this is expressed with authentic cuisine. Our executive chefs, general managers and culinary staff contribute greatly to these indigenous menu items. Furthermore, we try to buy all of our produce, meat and seafood from local farmers, butchers and fisherman. Since all of our Nikki Beach locations are situated by the sea, we are lucky to have a bounty of local seafood at our disposal, including blue lobster, king prawns, swordfish, octopus, squid, turbot and sea bass. These entrees are served simply with grilled vegetables, garden salad and steamed rice.
NIKKI Style
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