On Brickell Avenue’s latest white-tablecloth stage, there is one non-negotiable: every plate gets caviar. Ockap Caviar & Cuisine builds its tasting and plate-driven menus around the restaurant’s own label of sustainably farmed caviar, working those pearls into starters, mains and even desserts. The concept arrives with both tasting menus and à la carte choices that clearly target special-occasion splurges.
According to the Miami Herald, the menu, developed with input from Paris-based Ducasse Conseil, guarantees at least 10 grams of caviar on every course, with mains and pastas landing at roughly 20 grams each. The Herald also details two tasting menus: a five-course option with about 40 grams of premium Ossetra for $160 per person and a seven-course route with 50 grams for $205.
Parisian Recipes, Miami Dining
Per Ducasse Conseil, the Paris-based consulting arm of chef Alain Ducasse helped shape recipes, train the kitchen team and select tableware so caviar could thread through the experience from appetizers to desserts. The consultancy notes that its teams also worked on the kitchen layout and carry out regular quality follow-ups to keep the concept’s technical standards in line.
What’s on the Plate
Ockap’s own site lists tins of its caviar for sale, including Ossetra, Kaluga hybrid and Baerii, and pitches the restaurant as “a memorable dining experience centered around the world’s finest caviar,” making it clear the brand is selling its product as enthusiastically as it cooks with it. The website highlights sustainability and presents the project as a chef-driven luxury concept tightly linked to the Ockap label.
Practical Details
Listings such as the restaurant’s OpenTable profile describe a roughly 60-seat dining room, a nine-seat bar and an outdoor terrace opening onto Brickell Avenue, along with the phone number and reservation options for diners. OpenTable also lists dinner hours as Tuesday through Thursday from 5:30 to 10 p.m., with Friday and Saturday stretching into later evening service.
How This Fits Miami
Miami has treated caviar as a status staple for years, from hotel boutiques to dedicated caviar dining rooms, and established names like Caviar Russe have offered focused caviar service in Brickell for a long time. Local coverage and reviewers have framed Ockap’s approach, which tucks pearls into croquetas, pasta, fried chicken and desserts, as an escalation of that existing caviar habit. The Adventurist highlighted the novelty of a menu that insists caviar be the organizing principle of the entire experience.
For anyone booking a table, the Miami Herald notes that tasting menus must be ordered for the whole table, and that reservations are handled through OpenTable. The restaurant also sells tins to take home, for guests who decide the on-site caviar is not quite enough. Expect a caviar-forward, chef-led tasting setup that is priced firmly in celebration territory rather than casual weeknight drop-ins.
