©2017 by Café Roval designed by Gianmarco Cascarano

 CAFE ROVAL NEWS

brand new seasonal menu

You already know about the exquisite backyard gardens, but now feast your eyes on an entirely reconceived contemporary Mediterranean menu created by the talented chef Curtis Rhodes. 

You may have seen his name before at other local favorites like the River Oyster Bar and Oak Tavern. Before gracing Miami with his epicurean expertise, he trained for many years in Hawaii under master chef Jean Marie Josselin, garnering a uniquely delicate coastal touch that he brings to every item on the menu... 

OUR RESTAURANT

Locally sourced, ingredient driven cuisine.

Café Roval is Mark Soyka’s first restaurant in 15 years, and it is light years ahead in style and execution.   Chef Curtis Rhodes has created a seasonal, chef-driven menu that reflects Mediterranean cooking with a contemporary edge.  There is an extensive, carefully selected wine list with over 80 artisanal wines to complement your meal or enjoy on the patio with your special someone or a group of friends, as well as a menu of bar bites.  Master mixologist Douglas Beedoo rounds out the experience - Originally from Brazil, Beedoo was sent here for his extraordinary skills with libations.  More like a cocktail craftsman than a bartender, he blends unlikely ingredients, all from scratch, some infused, and every one delicious.  Think lime, agave nectar, Indian spices, barrel reduction, and Schofferhofer grapefruit beer, as in the “Bollywood.”

 

With an enchanting environment, a distinguished local chef, and a dedicated team to serve you, Mark Soyka’s swan song deserves a standing ovation.

PLANNING YOUR VISIT?
Yelp Review from Vanessa V.

“So happy that Cafe Roval joined the neighborhood. Not only is it a historic property with a great story, but it's just an overall beautiful place to just be.

From the magical garden with a Parisian feel to the cavelike interior, there's charming expression everywhere.

The food matched the ambiance and is absolutely delightful with the service coming up above par. As much as I'd like to keep this place to special occasions it's just too amazing to keep a secret..”