This new restaurant in Brickell serves caviar in every single dish

Have you ever been dining out in a Miami restaurant and thought: “This menu is OK, but it really needs more caviar”?

If so, a new Brickell spot could be worth a visit.

Created by Paris-based Ducasse Conseil, the consulting arm of chef Alain Ducasse’s restaurant group, Ockap Caviar & Cuisine is now open in Miami, with a menu totally designed around caviar. That means every course on the menu features at least 10 grams of caviar, with 20 grams on the main dishes and the pasta.

Designing a menu around one ingredient may sound wild, but Gwendal Le Ruyet, senior consultant chef at Ducasse Conseil, said the practice “forces you to approach it differently.”

“Caviar at the beginning of a dish does not create the same impression as caviar at the end,” he said. “The entire composition has to be built around giving it space. We worked through the menu course by course with that question as our guiding thread.”

The caviar in question is the brand’s own label, sustainably-farmed Ockap Caviar. Leading the kitchen is Carlos Consuegra Graino, a Spanish-born chef who has worked in the kitchens of such chefs as Daniel Boulud and Jose Andrés.

The meal kicks off with caviar croquetas, which feature caviar in the bechamel sauce as well as a lobster roll with caviar (and a whole claw topping it off). You’ll also find beef carpaccio, beef jelly and pickled radish and caviar with a lemon ginger honey soy glaze.

Main courses include several pastas and dishes like fried chicken with caviar; sea bass, shellfish and sabayon (a frothy foam with caviar); ribeye and caviar; and lobster, potatoes and bisque with —you guessed it— caviar. There’s even a charred citrus cobia ceviche with caviar.

There are also two tasting menus, though you need the whole table to order them: A five-course meal with 40 grams of premium Ossetra caviar at $160 per person and a seven-course meal with 50 grams ($205 per person).

And in case you’re still in need of more fish eggs, the desserts come with caviar, too, whether you choose vanilla soft serve or granita with red fruits, tea and hibiscus.

And if you are still not tired of caviar, you can buy Ockap caviar — Ossetra, Kaluga hybrid, Baerii at the moment, with more choices to be added soon — at the restaurant’s website.

The 2,100-square-foot restaurant also features an outdoor terrace that opens onto Brickell Avenue that seats around 60 diners, with nine seats at the bar.

Ockap Caviar & Cuisine

Where: 1060 Brickell Ave., Miami

Hours: 5:30-10 p.m. Tuesday-Thursday; 5:30-11:45 p.m. Friday-Saturday.

Reservations: OpenTable

For more information: ockapcaviar.com or 786-409-6921