Q&A: Sereia: A Love Letter to the Sea

 

Miami, FL – March 5, 2024 – Alan Drummond, Sven Vogtland and Jourdan Binder have teamed up with two Michelin-starred chef Henrique Sá Pessoa to bring Sereia to Coconut Grove. Sereia is a modern, seafood-forward restaurant inspired by the Iberian coast and Sá Pessoa’s global travels and a lifetime of experience working in and opening some of the best restaurants around the world. As expressed by Alan, “The inspiration for Sereia, which means mermaid in Portuguese, was a desire to bring the culture and richness of Portuguese cuisine to Coconut Grove, and to be able to marry Henrique’s culinary style with the surrounding environment.” In appreciation for Coconut Grove’s unique charm, the decision to open the restaurant in the neighborhood was inspired by Sven, Alan, and Jourdan’s roots in Miami. “Having been born and raised in Miami, Coconut Grove holds a special place in my heart, and I’ve long felt a sense of responsibility to contribute to its dynamic culinary scene,” shares Jourdan.

WRE: Tell us about the decision to bring Sereia to Coconut Grove. What inspired your team to bring the concept to this neighborhood and what do you think it will add to the scene? 

Jourdan Binder: The decision to bring Sereia to Coconut Grove was inspired by our roots in Miami and a profound appreciation for its unique charm. Having been born and raised in Miami, Coconut Grove holds a special place in my heart, and I’ve long felt a sense of responsibility to contribute to its dynamic culinary scene. We were drawn to Coconut Grove’s vibrant culture and thriving community, seeing it as the perfect backdrop to introduce Chef Henrique to the US for the first time.

We believe that Sereia will not only enrich the local dining landscape but also add a new dimension to the neighborhood’s culinary scene. With Pessoa’s exceptional talent and passion for food, Sereia will offer an elevated dining experience that celebrates the rich flavors and vibrant spirit of Miami. We’re excited about the prospect of enhancing the culinary diversity of Coconut Grove and providing guests a memorable gastronomic journey at Sereia.

 The inspiration for Sereia, which means mermaid in Portuguese, was a desire to bring the culture and richness of Portuguese cuisine to Coconut Grove, and to be able to marry Henrique’s culinary style with the surrounding environment. Henrique’s cooking,  which is exceptional refined simplicity, aligns perfectly with the laid-back vibe of Coconut Grove in Miami.

Alan Drummon

WRE: We see seafood take the spotlight at Sereia. Can you share some of your favorite and must-try dishes and what inspired you to add them to the menu? 

Chef Henrique Sá Pessoa: We feature many of my all-time favorite recipes that I’ve compiled over many years of working in restaurants around the world. One thing I love about the menu is the “crudo menu” (raw and cold plates) from scallops with caper and sundried tomato emulsion, to a classic octopus salad and the more traditional salted cod à bras to a seafood cataplana there will be seafood to all tastes and likings.

One thing I love about the menu is the “crudo menu” (raw and cold plates) from scallops with caper and sundried tomato emulsion, to a classic octopus salad and the more traditional salted cod à bras to a seafood cataplana there will be seafood to all tastes and likings.

Chef Henrique Sá Pessoa

WRE:  What inspired the concept behind Sereia, and how does it reflect Chef Henrique Sá Pessoa’s culinary journey and experiences?

Alan Drummond: The inspiration for Sereia, which means mermaid in Portuguese, was a desire to bring the culture and richness of Portuguese cuisine to Coconut Grove, and to be able to marry Henrique’s culinary style with the surrounding environment. Henrique’s cooking,  which is exceptional refined simplicity, aligns perfectly with the laid-back vibe of Coconut Grove in Miami. The bold yet unpretentious flavors of his dishes capture the essence of Portuguese cuisine without overpowering it. Sereia is a culmination of Henrique’s life experience working in restaurants around the world from Europe to Asia, and he’s bringing that experience to the menu at Sereia.

Having been born and raised in Miami, Coconut Grove holds a special place in my heart, and I’ve long felt a sense of responsibility to contribute to its dynamic culinary scene.

Jourdan Binder

WRE: Can you share the inspiration behind the bar and wine programs and how they complement the overall dining experience at Sereia?

Sven Vogtland: The cocktail program at Sereia complements Henrique’s menu, incorporating unexpected ingredients for exciting, interactive cocktails. Guests can expect impressive creations that balance flavors without overwhelming them. Our cocktails are modern, utilizing low ABV elements and elevated gastronomy techniques. Signature offerings like the ‘Iberian Mist’ and ‘Blue Port and Tonic’ nod to Portugal and the ocean with Madeira and port wine. Our sommelier Jose Cruz collaborated with Henrique’s team in Portugal for a diverse wine list honoring the Iberian Peninsula tradition and Portuguese maritime influence. We have wines on the list that are from the region in Portugal where Chef Henrique grew up, from wineries close to his childhood home that his mother and father used to drink.

WRE: Chef Sá Pessoa, with two Michelin stars at Alma in Portugal, what inspired you to choose Miami as the location for your first restaurant in the U.S.?

Chef Henrique Sá Pessoa: I’ve been visiting Miami for the past five years and I fell in love with the vibe of the city…the beach, the ocean, the people, such a vibrant and exciting city and to be part of the gastronomic boom that Miami is experiencing is an amazing opportunity. Having the right partners is crucial to any restaurant’s success, and I feel confident that we have the right team in place