Watr at the 1 Rooftop

Artisanal sushi roll topped with premium Ora King salmon, drizzled with black truffle oil, and served with a delicate soy reduction.

House signature sushi roll featuring a vibrant blend of fresh chef-selected fish, avocado, cucumber, and subtle Peruvian spice notes.

Fresh yellowtail sushi roll accented with spicy chili paste, crispy garlic crunch, and a splash of citrus yuzu ponzu sauce.

Sustainably farmed Sixty South salmon rolled with crisp cucumber, avocado, and house-made citrus sesame glaze.

Sweet sea scallops layered over sushi rice, brushed with black truffle emulsion and garnished with micro herbs.

Pan-crisped sushi rice cubes topped with creamy spicy bluefin tuna tartare and a delicate drop of sturgeon caviar.

Freshly sliced ocean sea bream marinated in a lively yuzu tiger's milk (leche de tigre), served with crispy cancha corn and red onions.

Tender charred octopus tentacle served over smoky aji amarillo potato mousseline, topped with botija olive tapenade.

Sustainably sourced salmon tossed in a ginger-soy dressing, served over seasoned sushi rice with avocado, edamame, and sesame.

Seared A5 Wagyu beef thinly sliced over toasted brioche, brushed with garlic butter and black truffle aioli.

Blistered Japanese shishito peppers tossed in sea salt, bonito flakes, and sweet soy reduction.

Crispy Japanese fried chicken bites marinated in ginger, soy, and mirin, served with spicy yuzu kosho mayo.

Wok-tossed stir-fried noodles with tender chicken breast, shiitake mushrooms, crisp cabbage, and savory yakisoba glaze.

Rich black cod glazed in koji-tamarind miso, served with seared broccolini and honshimeji mushrooms.

Plant-based gourmet patty on a toasted vegan brioche bun with avocado, dairy-free cheese, crisp lettuce, and spicy vegan aioli.

Decadent Peruvian-style dulce de leche toffee cake served warm with ginger ice cream and hazelnut crumble.

Refreshing blend of premium sake, yuzu juice, prosecco, and fresh mint, served chilled over crushed ice.

Eco-conscious vodka cocktail crafted with upcycled espresso grounds, coffee liqueur, and dark chocolate bitters.

Exclusive custom single barrel extra aged tequilas crafted specifically for 1 Hotel South Beach.

Ultra-premium blend of Reposado, Añejo, and Extra Añejo aged tequilas presented in a luminous decanter.

Rich extra-aged tequila aged 44 months in oak casks, offering notes of vanilla, toasted oak, and roasted agave.

Iconic ceramic decanter filled with smooth reposado tequila aged in American oak barrels.

World-renowned extra-aged tequila crafted in small batches and aged for a minimum of two and a half years.

Silky Suntory Japanese blended whisky featuring notes of green apple, basil, and white peach.

Artisanal 18-year-old aged Japanese whisky offering rich dried fruit, oak, and subtle peat smoke complexity.