Watr at the Rooftop

For all reservations during the holidays and outlet information please contact our Reservation Desk at 305.604.1000 Ext.4534
Follow us on Instagram @the1rooftop.

Sushi

When staying at the hotel, you can lounge by the pool and enjoy full menu service while relaxing in the sun.

We are proud to announce that Watr has been voted in the OpenTable Diner's Choice Awards: Best Sushi, Best Scenic View and Best Late Night Find. Thank you to our guests who reviewed their experience and voted for Watr.

Hours

LUNCH & DINNER

Daily | 11am - 11pm

BAR & LOUNGE 

Sunday - Thursday | 9am - 12am
Friday & Saturday | 9am - 2am


Reservations required for non-hotel guests.

21+ Only until 5pm. Ages 21 and under are able to join us for dinner when accompanied by an adult. 

watr

1 Rooftop New Year' Eve

Celebrate 18 stories up with Japanese-Peruvian dishes, select sushi rolls, cocktails and endless ocean views. 

3-course prix-fixe menu  

1st Seating 6pm - 9pm $175pp | 2nd Seating 9pm- 12am $225pp
To reserve please call 305.604.1000 Ext.4534

Host your Event

Enjoy scenic views and fresh food when booking the rooftop for your next event.

Chef Fernando Cruz new

Chef Fernando Cruz

Fernando Cruz, the 34-year-old  Culinary Director at 1 Hotel South Beach, was born and raised in Ponce, Puerto Rico and first fell in love with the chemistry in a kitchen and the hospitality industry as a teen. After graduating from college, Cruz worked on a farm for a year where he did everything from raising chickens to milking cows. Through this hands-on experience, Cruz found his deep respect for farmers and agricultural technology, learned how the food on our plates comes to be, and grew to understand the connection chefs can make with the ingredients they use.  At 19 years old, Cruz was accepted to the hotel and restaurant administration program at the Culinary Institute of America.

Four years ago, Cruz joined 1 Hotel South Beach at its inception when there was still dust on the ground. The hotel was in its very beginning stages and did not even have an employee handbook. With time, his administrative duties expanded from overseeing WATR to then leading the culinary teams for the hotel's banquet, pool cabanas, Plnthouse, Habitat and all of the F&B workings in between. He used his past connections from interning in Spain and adventures in America to build a strong team of unique skillsets. According to Cruz, "a good team is everything." 

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