Hyatt Centric South Beach Introduces Chef William Milian for DECK Sixteen
New Hyatt Centric South Beach is making their debut with an exciting new Executive Chef named William Milian for their restaurant, DECK Sixteen. The Spanish-Mediterranean bar and lounge invites guests to enjoy mid-century 1960’s styled dining destination with a contemporary twist, including an airy indoor/ outdoor lounge located on the third floor by the pool deck.
Veteran chef William Milian has worked at eateries in some of Miami’s leading luxury hotels including the Viceroy Hotel, The Delano, the Mondrian and SLS South Beach. DECK Sixteen offers breakfast, lunch and dinner served up tapas style out of sustainable fare. For healthy breakfasts, try the omelet, made with three cage-free eggs, Serrano ham and some local farms seasonal vegetables or opt out for their tasty buttermilk pancakes made with passion fruit Ricotta cheese, seasonal berries and key lime maple syrup.
The lunch and dinner menus feature charcuterie and cheeseboards along with hot and cold small plates. If sharing is not your style, try a hearty grass-fed hangar steak with mustard chorizo herb sauce and if one desires a lighter fare go for the simple grilled baby cuttlefish with onions and peppadews.
Cocktails are intriguing too with The Bar at Deck Sixteen serving up artisanal cocktails along with a quite approachable wine list. Favorites include the classicl Miami mojito and DECK Sixteen’s variety of signature refreshing sangrias served every single day.
To with leave a sweet taste in your mouth, finish with the warm Galician almond cake, just one of several delectable deserts on the menu. All deserts are made by local chef Daniel Gomez of Kimy Desserts, known for their authentic Latin sweets.
Hotels guests can enjoy all of the above from the comfort of their beds, as—unlike many hotels—they serves the same fare for room service. Prices range from $12-$22 for small plates while cheese boards start at $18 and reservations, not necessary but can be made at (305) 695 7400.
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