Photo Credit: Sugarcane
Now open, the new Sugarcane Raw Bar Grill at the Venetian, an outpost of the James Beard Award-nominated Miami eatery. The 6,376-square-foot, 195-seat restaurant features globally inspired small plates from an open fire grill, raw bar and traditional kitchen. Executive chef and partner Timon Balloo heads up the kitchen with Las Vegas executive chef Ryan Nuqui.
While the small plates take inspiration from all regions of the world, Balloo and Nuqui have created a menu that celebrates the region’s local bounty.
Guests can find a sea urchin tostada with layers of oceanic sweet roe, jalapeño and an al pastor jam and a shellfish hot pot rice with clams, cuttlefish and Alaskan king crab. Other new dishes featured on the Las Vegas menu include the pig ear pad Thai with papaya salad and baha snapper en papillote with an heirloom tomato sauce vierge.
The open fire grill dishes out meats, seafood and vegetables, including Nduja quail served with pommes purée and bone jus, yellowtail collar and Okinawa purple sweet potato. The traditional kitchen features bacon-wrapped dates with linguiça and Manchego, Brussels sprouts with orange and sweet soy, goat cheese croquettes with membrillo marmalade and most famously, the duck and waffle.
Sugarcane also serves a rotating collection of crudos and shellfish such as Kinilaw kanpachi, prepared with coconut cane vinegar, citrus and puffed rice, and West Coast snapper ceviche, with aji amarillo, sweet potato and crispy maiz cancha.
The 76-seat bar and lounge area offers a striking focal point with a vast rum display featuring one of the largest collections in Las Vegas. The restaurant also serves cocktails, such as the Spice of Love and Tobacco Rum Old Fashioned.
For those interested in a more intimate dining experience, Sugarcane raw bar grill will also have a 535-square-foot private dining room that seats up to 22 guests.
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