Marabu Restaurant

A robust ribeye steak, dry-rubbed with Cuban coffee and spices, slow-smoked and then seared, served with a plantain mash.

Aged 28-day prime porterhouse, seared to perfection, served with a truffle butter finish. Accompanied by roasted asparagus.

Tenderloin medallion seasoned with a secret blend of Miami-inspired spices, grilled and served with a vibrant mango-habanero chutney.

Succulent chunks of sirloin and jumbo shrimp, skewered with bell peppers and onions, grilled and drizzled with a chimichurri sauce.

Grilled slices of halloumi cheese layered with roasted portobello mushrooms, zucchini, and red peppers, finished with a balsamic glaze.

Thick-cut pork chop, pan-seared and finished with a sweet and tangy guava glaze, served with crispy sweet potato fries.