Harbour Club Adds Dinner Service Nov. 10 in Miami Beach Repositioning

The Restaurant at Harbour Club opens dinner service on November 10, running 6 p.m. to 11 p.m. and completing the Sunset Harbour venue's shift from a daytime spot into a full morning-to-evening operation in Miami Beach.

The ground-floor dining room at 1766 Bay Road now serves breakfast and lunch Tuesday through Friday, with an extended brunch on Saturdays and Sundays. Dinner is the final piece. The reimagined room seats 80 indoors, plus wraparound bistro-style seating outdoors, and for the first time it's fully open to the public — a deliberate split from the members-only clubhouse upstairs.

Ownership is steering the change. Frankie Santos and Luis Simoes, who lead the club, rebuilt both the restaurant and the clubhouse going into the venue's third season. Their résumé reads like a London hospitality map: Frankie became the youngest beverage manager in The Ritz London's history and went on to the Birley Club and The Twenty Two. Luis, who launched Chiltern Firehouse with Frankie, later ran U.S. properties including Château Marmont, The Mercer and Sunset Beach. Together they relaunched Annabel's and turned Kensington's Roof Gardens into one of London's leading private members' clubs.

"After watching the success of our second season, we knew we could do so much more," the pair said. "Sunset Harbour has embraced us, and we want to give the neighborhood a place they can return to throughout the day, whether that's a weekday breakfast, a long weekend brunch or a celebratory dinner."

Who builds the menus?

The strategy splits the day between two name chefs. Pastry chef Antonio Bachour handles breakfast, lunch and brunch — a menu-engineering move that uses his pastry signature to differentiate the daytime dayparts. "For me, creating the breakfast, lunch, and brunch concept at Harbour Club is about bringing together my passion for pastry and my love for gastronomy," Bachour said, adding that his goal is "to elevate the daytime dining experience."

Dinner goes to Executive Chef Bogdan Danila, who brings more than 20 years across Michelin-starred kitchens in Europe, the U.K. and the U.S. He trained in Dublin at Restaurant Patrick Guilbaud and Restaurant L'Ecrivain, served as chef de cuisine at Gordon Ramsay's Petrus in London — where Zagat UK named him one of its Top 30 Under 30 — and was executive sous chef at Pollen Street Social during its Michelin-star year. In New York, he led The Clocktower at the Edition Hotel to one Michelin star, then worked as group executive chef for D&D London's Queensyard at Hudson Yards and Bluebird at Columbus Circle. In South Florida, he ran culinary at Boca Raton's Broken Sound Club through its $40 million renovation.

The dinner menu is built for shareable, tableside theater: Miami Brewery sourdough with a bone marrow butter candle, a caviar crêpe, oysters with margarita ice, hamachi with passion fruit, a Caesar and a shrimp martini rolled from the martini cart. Mains climb from whole roasted Florida snapper Veracruz and Dover sole meunière to spiny lobster rigatoni and a 32-ounce dry-aged ribeye for two, with béarnaise, Café de Paris and house hot sauce on the side.

"Guests can look forward to a dining experience that celebrates exceptional ingredients, refined European cuisine and the vibrant spirit of Miami," Danila said.

What does this change for the neighborhood? A private-club operator is now competing directly for everyday breakfast and lunch covers, weekend brunch volume and special-occasion dinner spend — with valet parking added nightly to capture the evening trade.