Thai-inspired Brunch menu to kick off Easter Sunday, April 1st
Miami Beach’s elevated Thai hotspot, NaiYaRa, located in the heart of the Sunset Harbour dining neighborhood will be launching a springtime Sunday brunch series on Easter Sunday, April 1st, 2018. Available from 11 AM to 4 PM, guests can kick back, relax and enjoy the ultimate Thai-infused brunch experience with a plethora of a la carte options. The menu, hand-crafted by Chef Piyarat Potha Arreeratn, more affectionately known as Chef Bee, is a modern, Asian-fusion take on classic brunch favorites. Refreshing new cocktails compliments of Robert Ortenzio will also be featured. The brunch will remain on Sundays-only until after Mother’s Day, Sunday, May 13th when it will then transition into a Saturday and Sunday brunch as of Saturday, May 19th.
To start, guests can indulge in NaiYaRa’s appetizer selection perfect for sharing such as the Fried Duck & Biscuits ($12) with sweet chili sauce for dipping; Crispy Pork Belly Buns ($10) served with sweet soy glaze and homemade pickles; Son-in-Law Eggs ($9) an innovative, Thai twist on the classic Scotch egg — crispy hard-boiled eggs with ground chicken, crispy shallots and tamarind sauce; and Thai Poké ($14) fresh salmon, seaweed salad, cucumber, avocado, and honey kimchee.
Chef Bee and the NaiYaRa team are also whipping up a variety of eclectic breakfast plates including Eggs Benedict ($16) with Chinese 5-spice biscuits, sweet soy glazed pork belly, red curry hollandaise, and a spicy plantain hash; Black Sesame Pancakes ($14) banana brulee, Chinese sausage butter, and bird chili maple syrup; Matcha Waffle ($12) with seasonal mixed berries, sweet red bean, and bird chili maple syrup. Thai-inspired dishes will include the Korean Short Ribs & Eggs ($14) — jo Shu Jang marinated ribs served with a sunny-side-up egg; Miso Ramen ($15) — sliced pork belly, marinated bamboo, bean sprouts, seaweed, and a soft-boiled egg in a savory miso broth; and Steak & Eggs Fried Rice — grilled skirt steak, fried egg, tomatoes, and scallions. A sushi menu will also be available upon request.
NaiYaRa will also offer Bottomless Bloody Marys, Mimosas, Bellinis, and White Sangria for $30 per person. Concocted with crisp, springtime flavors in mind, new specialty cocktails pair perfectly with all midday menu items. New libations will include the refreshing Lemongrass Lemonade ($14) made with citron vodka, freshly pressed lemon, lemongrass syrup, and sparkling water; the Siam Spring ($14) with pearl vodka, crane of the mountain sake, and freshly muddled blueberries and lychees served tall; the sweet and seasonal Peachy Keen ($14) made with mandarin vodka, fresh brewed iced tea, white peach puree, lemon, and cane syrup served tall with vodka-soaked peach wedges. For something a bit stiffer, the Play Thyme ($14) is comprised of freshly juiced pineapple, bourbon, and two sprigs of thyme served on the rocks and garnished with a thyme-smoked pineapple wedge.
NaiYaRa is located at 1854 Bay Road in Miami Beach. Brunch will be served on Sundays starting April 1st from 11 AM to 4 PM. On Sundays, happy hour will follow brunch service from 4 PM-7 PM and will include the “Bottomless” option; the happy hour bar bites menu will also be available. The restaurant serves dinner nightly from 5 PM-11 PM.
