Along Tampa’s waterfront, Ulele reimagines Florida-inspired dining with thoughtful cuisine, local ingredients, and an atmosphere that balances history with contemporary style.
Every memorable meal has a beginning, and cocktails often set the tone. Whether bright and refreshing or bold and spirit-forward, the first sip creates a moment to settle in, connect, and ease into the dining experience before the first plate arrives.
The Tuna Benne is a delicately seared yellowfin tuna crusted with benne seeds is paired with fresh wakame slaw and corn salsa, while chadon sauce and white garlic wasabi cream bring a smooth, flavorful finish.
The Calamari is flash-fried and lightly crispy. It is layered with a vibrant citrus glaze, pickled jalapeño peppers, and a fiery-sweet chili aioli that adds just the right kick.
The vibrant Aji Amarillo Ceviche highlights fresh mahi-mahi, shrimp, and calamari bathed in zesty leche de tigre infused with Peruvian yellow pepper. Red onions, cilantro, sweet choclo corn, serrano pepper, and delicate trout roe create a lively balance of brightness and spice.
The Gorda Grouper is a tender Gulf grouper elevated with a creamy smoked Gouda ale béchamel. It is balanced by a flavorful wild rice blend and fresh green beans.
The Florida Pompano “Pallardy” is pan-seared to perfection and layered with a rich sun-dried tomato cream sauce and delicate crawfish tail meat. Wild rice, crisp carrot ribbons, and green beans complete this flavorful coastal dish.
The Tomahawk Pork Chop is a tender 14 oz. pork chop complemented by sweet-savory guava demi-glace, velvety roasted garlic mashed potatoes, and fresh green beans.
No meal feels complete without something sweet, and dessert provided the perfect ending. Rich chocolate paired with creamy coconut ice cream offered a simple yet satisfying finish that lingered long after the last bite.
Enjoy!
T
