The ground-floor dining room at Harbour Club, 1766 Bay Road in the Sunset Harbour section of Miami Beach, now runs as two services under one roof. Pastry chef Antonio Bachour handles breakfast and lunch under the name Bachour at Harbour Club, and in the evening the room becomes The Restaurant at Harbour Club, which the club describes as an American brasserie. Both are open to the public by reservation, separate from the private members' rooms upstairs.

Where It Is and When It Serves

The address is 1766 Bay Road, Miami Beach, FL 33139, a few blocks from the Sunset Harbour waterfront and inside the City of Miami Beach.

The club's restaurant page lists three schedules:

Breakfast and lunch with Bachour run Tuesday through Friday from 8 a.m. to 3 p.m. Weekend brunch runs Saturday and Sunday from 8 a.m. to 4 p.m. Dinner at The Restaurant at Harbour Club runs Tuesday through Saturday from 5:30 p.m. to 11 p.m. No Monday service appears on the published schedule.

What the Daytime Menu Covers

The daytime menu opens with a viennoiserie section, the baked goods Bachour is known for in South Florida. It lists a plain croissant, a ham and cheese croissant, dulce de leche, almond and pistachio croissants, a pain au chocolat and an almond financier.

Breakfast plates include an egg sandwich with aged cheddar, hot honey, bacon and arugula; an avocado tartine on sourdough with cotija; berries and banana pancakes with cream cheese mousse; and a Greek yogurt bowl with granola and chia. Four versions of eggs Benedict are on the list, made with ham, crab, smoked salmon or avocado on brioche, along with an omelette served with a house salad and sourdough.

The lunch side of the same menu adds hamachi crudo, bluefin tuna arancini, burrata with berries, shrimp cocktail and a house chicken soup. Salads include a Greek salad, a beet salad with toasted walnuts and a power salad with kale, cabbage and a peanut soy dressing, plus a tuna farro bowl and a crab quinoa bowl.

Sandwiches come with a house salad. The list includes a club burger made with dry-aged Pat LaFrieda beef and Cabot cheddar, a Cuban sandwich built with jambon de Paris, porchetta and turkey breast, a smoked salmon club and a tuna salad sandwich. Larger plates include grilled salmon, an orange glazed chicken breast, a 12-ounce pork chop, an 8-ounce hanger steak frites and a vegetable lasagna.

The Pastry Case

The menu closes with five petits gateaux: a berry shortcake, an orange mousse cake with mandarin jelly, a Rocher cheesecake made with 70 percent dark chocolate and hazelnut, an exotic tart with passion fruit and mango, and The Rose, a vanilla mousse with pistachio panna cotta and strawberry jelly.

The weekend brunch menu carries the full daytime list and adds three dishes: a creme brulee French toast, a croissant bread pudding and a bagel with lox and cream cheese.

Dinner

For the evening service, the club lists oysters and crudo, seafood, dry-aged steaks, martinis and dishes finished tableside. A dinner menu was not posted on the club's site at the time of writing, and neither menu lists prices; the published menus note that items and prices are subject to change.

Restaurant Versus Club

Harbour Club also operates as a private members' club. Its club page describes two member spaces, the Living Room and the Music Room, the second of which serves Japanese-inspired dishes with records and cocktails. Those rooms require membership. The restaurant on the ground floor does not, and the club also takes inquiries for private dinners and events.

How to Go

Reservations for both the daytime and evening services are taken through SevenRooms. The club does not list a public phone number; questions about the restaurant or about Bachour at Harbour Club go to [email protected]. The full breakfast and lunch menu and brunch menu are posted on the club's website, with downloadable PDF versions.

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