Seia, a contemporary Italian restaurant and private members’ club from billionaire developer Vlad Doronin, has opened atop 830 Brickell in the heart of the Brickell Financial District. The project brings together a public dining destination and an invitation-only club high above the city, reflecting the growing presence of membership-driven hospitality concepts in Miami.
Developed in partnership with The Bastion Collection, whose portfolio includes several Michelin-recognized restaurants globally, Seia occupies the tower’s 54th and 55th floors. The lower level houses the main restaurant, while the floor above is dedicated to Seia Club, where membership begins with a $25,000 initiation fee and $5,000 in annual dues.
For Doronin, the project reflects a broader shift in how global cities approach hospitality and social spaces.
“In a city that constantly looks toward the next new thing, what has often been missing is the tradition of a sophisticated metropolitan club,” Doronin says. “Historically, these spaces serve an important role in global cities—not simply as places of exclusivity, but as environments where ideas, business, culture and social life intersect naturally.”
The dining room at Seia features contemporary design and sweeping views of the Miami skyline
Jeanne Canto
Located in the heart of Brickell—often described as the “Wall Street of the South”—the concept was designed to mirror Miami’s rapid emergence as a magnet for global finance and entrepreneurship.
“Brickell has evolved into the financial epicenter of Miami,” Doronin says. “As Miami continues to mature into a global city, we saw an opportunity to introduce a hospitality concept that reflects that evolution.”
While the club component is reserved for members, the restaurant itself remains open to the public, creating a dual structure that blends private social spaces with a traditional dining destination.
“Great restaurants offer a sense of energy and openness that comes from welcoming a wide range of guests,” Doronin says. “At the same time, club culture provides a discreet and private environment for hosting opportunities and community engagement.”
At Seia, the two experiences unfold across separate floors. The 54th-floor restaurant offers contemporary Italian cuisine alongside panoramic views of Biscayne Bay and the Miami skyline, while the 55th-floor Seia Club provides a more intimate environment for members, complete with a private terrace designed for open-air gatherings above the city.
A selection of dishes from the contemporary Italian menu at Seia in Miami
Jeanne Canto
Overseeing the kitchen is Executive Chef Alessandro Morrone, whose cooking reflects his Southern Italian upbringing and training in Naples. Morrone has worked across Italy, New York and Miami, bringing a perspective rooted in classic Italian technique and seasonal sourcing.
The menu features a modern approach to Italian dining, moving from crudo and salads to housemade pastas, seafood and simply prepared meats. Rather than overly elaborate presentations, the kitchen emphasizes restraint and high-quality ingredients sourced at their seasonal peak. Guests can expect dishes like rigatoni al pomodoro with Datterini tomatoes from Vesuvio and risotto with freshly shaved black truffle and aged Parmesan. The Executive Lunch menu offers a three-course meal priced at $45.
Named for Seia, the Roman goddess associated with the sowing of seeds, the restaurant’s culinary philosophy draws inspiration from agriculture and the rhythms of nature. The concept emphasizes seasonal ingredients and dishes designed to be enjoyed communally, reflecting a core Italian belief that food serves as both sustenance and ceremony.
“Italian cuisine has a timeless quality because it is fundamentally rooted in seasonality, craftsmanship and a deep respect for ingredients,” Doronin says. “It also carries a sense of comfort and familiarity that makes it uniquely suited to a place people want to return to regularly.”
That emphasis on atmosphere and experience reflects Doronin’s broader hospitality philosophy, shaped in part through his leadership of Aman Resorts, known for its design-driven hotels and residences around the world.
Seia offers panoramic views of Biscayne Bay and the Miami skyline from the top of 830 Brickell
Jeanne Canto
“Across many of my projects, the objective has been to create environments where architecture, art and hospitality work together to shape a distinct atmosphere,” he says.
At Seia, that vision extends beyond the dining room, combining design, art and gastronomy within a single destination.
“The intention is not simply to create a place to dine,” Doronin says, “but a space where the overall experience contributes to a sense of refinement and discovery.”
As Miami’s hospitality landscape continues to expand, projects like Seia point to a broader evolution in how restaurants function within the city, particularly in neighborhoods like Brickell, where dining, business and nightlife increasingly converge.
Dining and Cooking