Morla Restaurant

At Morla, we don’t simply serve dishes

We weave sensory experiences
crafted exclusively for discerning palates.

-THE CULINARY EXPERIENCE -

Our dinner menu is designed for sharing a curated selection of small plates inspired by Peruvian and Mexican flavors.

Savor each dish, pass it around, and let the experience unfold bite by bite.

TUNA OR SALMON NIKKEI CRUDO 25

Yellow fin raw tuna or Norwegian raw salmon, over exquisite semi-spicy citrus sauce, presented with avocado, soy sauce, sesame oil, chives & chopped red onions and fine herbs.

MISO SALMON
CRUDO 25

Norwegian raw salmon, presented in fine cuts, over delicate oriental cream, topped with chopped red onion and fine herbs, roasted garlic & sesame seeds.

BRANZINO
TIRADITO 25

Mediterranean Branzino raw fish, presented in fine cuts, over lemon cream emulsion, with chopped red onions and fine herbs, sweet potato mousse & toasted corn.

CATRINA
30

Cooked Octopus and Shrimp over spicy-lemon juice, presented with avocado, sweet potato mousse and chopped red onions & fine herbs.

AGUACHILE
SHRIMP 25

Cooked shrimp over cilantro-spicy lemon juice, presented with cucumber, avocado mousse, chopped red onions and fine herbs & serrano spicy pepper on top.

CEVICHE
TOSTADAS 25

Fresh citrus-marinated fish, served with avocado, onions, yellow pepper on crispy tostadas with a touch of Morla’s secret sauce.

Our dinner menu is designed for sharing a curated selection of small plates inspired by Peruvian and Mexican flavors.

Savor each dish, pass it around, and let the experience unfold bite by bite.

GUACAMOLE & CRUNCHY OCTOPUS 35

Creamy guacamole topped with perfectly charred tender octopus and peanut oil, served with homemade chips.

BRANZINO
GRILEADO 40

Grilled Mediterranean branzino fish, flavored with fine herbs and dried spices, presented with baby potatoes and confit corn over cilantro-mint & pepper cream.

FILET MIGNON
ANTICUCHO 40

Beef tenderloin flavored with dried pepper paste and fine spices, presented with baby potatoes & confit corn.

WOOD FIRED
OCTOPUS 42

Grilled Spanish octopus flavored with dried pepper paste, presented over smoked creamy mashed potatoes & pineapple chimichurri.

PEAR
PASTA 25

Crispy bear battered fish fillet, served in soft corn tortilla, topped with shredded cabbage, pico de gallo, ají amarillo sauce, avocado & sour cream.

ROASTED PORK HAWAIIAN TACOS 25

Marinated shredded pork al pastor style, served over corn tortilla, cured onion with lime, crunchy onions, pineapple and Peruvian ají amarillo.

GARLIC SAUTEED MUSHROOMS 25

Juicy mushrooms sautéed in garlic-infused butter and white wine, served with toasted bread.

BAJA STYLE FISH TACOS 25

Crispy bear battered fish fillet, served in soft corn tortilla, topped with shredded cabbage, pico de gallo, aji marillo sauce, avocado & sour cream.

CREAMY BRIE
CHEESE 30

Paired with toasted bread and a selection of a seasonal sweet sauce.

An intimate journey of flavor, culture, and creativity.

Our Tasting Menu is a curated experience of 13 courses that reflect the bold essence of Peruvian–Mexican Nikkei fusion.

Each dish is crafted with precision, emotion, and storytelling — designed to be savored in sequence, like a culinary symphony.

From delicate raw preparations and vibrant ceviches to warm textures, umami explosions, and a sweet finale — this is not just a meal. It’s a celebration of who we are.

150 P/P

CEVICHE TOSTADAS

TUNA & SALMON NIKKEI CRUDO

MISO SALMON CRUDO

BRANZINO TIRADITO

CATRINA CEVICHE

AGUACHILE SHRIMP

BRANZINO GRILIADO

FILET MIGNON ANTICUCHO

WOOD FIRED OCTOPUS

PEAR PASTA

DESSERT SELECTION

- ADDITIONAL 175 P/P -

BAJA FISH TACOS

ROASTED PORK HAWAIIAN TACOS

ARGENTINA MENDOZA

1853 Old Vine Estate Selected Parcel Malbec 2021 65

1853 Old Vine Estate Heritage Malbec 2019 105

Marcelo Pelleriti Blend of Terroir 2019 125

Marcelo Pelleriti Gran Cuvee 2019 190.

FRANCE CHAMPAGNE, LOIRE, BORDEAUX

Brimoncourt Regence Champagne 105

Gitton Les Foltieres Pouilly-Fumé 2023 65

Gitton Les Heres Sancerre 2023 85

Passtourelle de Clerc Milon Pauillac 2021 105

Le Petit Ducru Saint Julien 2021 105

Cantenac Brown Margaux 2019 180

Château La Tour Carnet Haut-Médoc 2019 140

Pape Clement Red Pessac Leognan 2019 400

Pape Clement White Pessac Leognan 2019 490

Clementin de Pape Clement White Pessac Leognan 2020 180

Le Gay Pomerol 2018 420

Manoir Le Gay Pomerol 2018 160

Montviel Pomerol 2018 120

La Gravière Lalande de Pomerol 2019 88

MEXICO

Gran Ricardo Blend 2020 190

Calixa Cabernet Sau / Syrah 2022 90

Selección Blend 2020 120

Bajalupano Red Blend 2019 85

Madera 5 Cab Sauv / Sangiovese 2017 85

Rose Monte Xanic 2023 75

Sauvignon Blanc Monte Xanic 2023 75

Chenin Blanc 2023 65

SPAIN RIBERA DEL DUERO

Balbas Reserva Tempranillo Ribera del Duero Spain 2015 105

Balbas Verdejo Rueda Spain 2023 65

Ritus Blend Ribera del Duero Spain 2019 105

ITALY

Cipresso Brunello di Montalcino DOCG Tuscany 2017 190

Cipresso Rosso di Montalcino Tuscany 2020 85

Campo Piano Amarone DOCG Veneto 2019 105

Bruno Porro Barolo DOCG Piedmont 2019 120

Calgranda Prosecco 65

BY THE GLASS

Malbec from Mendoza Argentina 16

Cabernet Franc from Mendoza Argentina 16

Prosecco DOC from Valdobbiadene Italy 16

Grenache Blanc from Côte du Rhône France 16

Sauvignon Blanc from Marlborough New Zealand 16

Rosé from south of France 16

Garnacha Blanca from Aragón Spain 16

UNITED STATES CALIFORNIA

Method | Cabernet | Napa California 2022 105

Beau Vigne - Juliet | Cabernet | Napa California 2022 160

Beau Vigne Persuasion | Chardonnay | Napa California 2022 85

Dolum Cask 3 | Cabernet | OakVille Napa California 2022 190

Dolum Cask 11 | Cabernet | Sonoma California 2022 90

Cabrillo Cabernet | Napa California 2022 75

Sangría Alegría (Red) 16

Homemade red sangria with fresh citrus fruits and a splash of soda. Refreshing, fruity, and full of joy.

Sangría Rosé 16

Light and elegant, made with rosé wine, fresh berries, and a touch of soda. Perfect for a refreshing brunch moment

Bellini 16

An Italian classic with white peach purée and prosecco. Smooth, sparkling, and irresistibly charming.

Mimosa Hermosa 16

Fresh orange juice blended with prosecco. Bright, citrusy, and festive a brunch essential.

- B y R e s e r v a t i o n O n l y -

Haute cuisine for curious souls.

This is a destination for those who understand that cuisine
is an art and every dinner, a journey.

Every visit, an indelible memory.

We welcome seekers of the exceptional — those who travel the world driven by curiosity for flavor, texture, aroma, and emotion.

Pacific fusion in every dish.

Inspired by the generosity of the Pacific and guided by deep respect for our roots,
Morla creates experiences that transcend the palate — celebrations of history, family, and passion.

T H E A R T O F S T O R Y T E L L I N G T H R O U G H F L A V O R

T H E A R T O F S T O R Y T E L L I N G T H R O U G H F L A V O R

T H E A R T O F S T O R Y T E L L I N G T H R O U G H F L A V O R

THE ART OF STORY TELLING THROUGH FLAVOR

At Morla, we don’t simply serve dishes

We weave sensory experiencescrafted exclusively for discerning palates.

-THE CULINARY EXPERIENCE -

Our dinner menu is designed for sharing a curated selection of small plates inspired by Peruvian and Mexican flavors.

Savor each dish, pass it around, and let the experience unfold bite by bite.

TUNA OR SALMON NIKKEI CRUDO 25

MISO SALMONCRUDO 25

BRANZINOTIRADITO 25

CATRINA30

AGUACHILESHRIMP 25

CEVICHETOSTADAS 25

Our dinner menu is designed for sharing a curated selection of small plates inspired by Peruvian and Mexican flavors.

Savor each dish, pass it around, and let the experience unfold bite by bite.

GUACAMOLE & CRUNCHY OCTOPUS 35

BRANZINOGRILEADO 40

FILET MIGNONANTICUCHO 40

WOOD FIREDOCTOPUS 42

PEARPASTA 25

ROASTED PORK HAWAIIAN TACOS 25

GARLIC SAUTEED MUSHROOMS 25

BAJA STYLE FISH TACOS 25

CREAMY BRIECHEESE 30

An intimate journey of flavor, culture, and creativity.

Our Tasting Menu is a curated experience of 13 courses that reflect the bold essence of Peruvian–Mexican Nikkei fusion.

Each dish is crafted with precision, emotion, and storytelling — designed to be savored in sequence, like a culinary symphony.

From delicate raw preparations and vibrant ceviches to warm textures, umami explosions, and a sweet finale — this is not just a meal. It’s a celebration of who we are.

150 P/P

CEVICHE TOSTADAS

TUNA & SALMON NIKKEI CRUDO

MISO SALMON CRUDO

BRANZINO TIRADITO

CATRINA CEVICHE

AGUACHILE SHRIMP

BRANZINO GRILIADO

FILET MIGNON ANTICUCHO

WOOD FIRED OCTOPUS

PEAR PASTA

DESSERT SELECTION

- ADDITIONAL 175 P/P -

BAJA FISH TACOS

ROASTED PORK HAWAIIAN TACOS

ARGENTINA MENDOZA

FRANCE CHAMPAGNE, LOIRE, BORDEAUX

MEXICO

SPAIN RIBERA DEL DUERO

ITALY

BY THE GLASS

UNITED STATES CALIFORNIA

Sangría Alegría (Red) 16

Sangría Rosé 16

Bellini 16

Mimosa Hermosa 16

Haute cuisine for curious souls.

This is a destination for those who understand that cuisineis an art and every dinner, a journey.

Every visit, an indelible memory.

Pacific fusion in every dish.

Inspired by the generosity of the Pacific and guided by deep respect for our roots,Morla creates experiences that transcend the palate — celebrations of history, family, and passion.

1052 Kane Concourse, Bay Harbor Islands, FL 33154

An appointment with excellence

visit becomes an emotional and sensorial journey.

We weave sensory experiences
crafted exclusively for discerning palates.

MISO SALMON
CRUDO 25

BRANZINO
TIRADITO 25

CATRINA
30

AGUACHILE
SHRIMP 25

CEVICHE
TOSTADAS 25

BRANZINO
GRILEADO 40

FILET MIGNON
ANTICUCHO 40

WOOD FIRED
OCTOPUS 42

PEAR
PASTA 25

CREAMY BRIE
CHEESE 30

This is a destination for those who understand that cuisine
is an art and every dinner, a journey.

Inspired by the generosity of the Pacific and guided by deep respect for our roots,
Morla creates experiences that transcend the palate — celebrations of history, family, and passion.