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Published on : Thursday, July 20, 2017
A change in season brings a new menu at EDGE, Steak & Bar at Four Seasons Hotel Miami. The modern steakhouse, recognised as the Best Restaurant in Brickell by Miami New Times, introduces summer flavours to the table. Executive Chef Aaron Brooks and Pastry Chef Laszlo Bollock have thoughtfully curated an appealing summer menu to please all palates. The new seasonal dishes enhance the current menu, while maintaining the “savour more” concept – individual and or shareable plates for all to enjoy. New items are available during lunch and/or dinner all week long, with new Signature Cocktails to toast to an endless summer.
Chef Aaron Brooks, recently named Best Chef in Miami by Miami New Times and appointed as the city’s “Lambassador” by Meat and Livestock Australia, has enhanced current offerings with dishes to complement proud favourites. The EDGE dining experience now includes wagyu beef bacon lettuce wraps with Carolina BBQ sauce, peanuts and cucumbers (USD 12), bay scallop crudo with pomegranate, grapefruit, avocado and malanga (USD 13), and crispy fried squash blossom with Bellwether Farms ricotta, Italian mustard fruits, fennel and citrus (USD 12).
New medium to large dishes to take note of are the continuously popular lamb dish – grilled Aussie lamb chops, now served with heirloom carrots, kale, pine nut sesame yoghurt, date and honey vinaigrette (USD 28), and a 12 ounce jerk-spiced Berkshire pork chop with green mango slaw and smashed sweet potato a la plancha (USD 34). A soon-to-be a guest favourite, the Florida seafood cazuela including grouper, pink shrimp, clams, coconut curry, green beans and crispy tostones (USD 32), combines coastal Latin and Caribbean flavours.
Pastry Chef Laszlo Bollok debuts a new summer sweets menu. Each dessert features a combination of complementing flavours, making each bite a new discovery. A tropical theme ties the menu together, beginning with the lemon bar with goat cheese crumble, whipped sour cream, roasted pecans and lemon oil; the brioche bread pudding with citrus salad, marmalade brûlée and orange mascarpone ice cream; and a Greek yoghurt mousse with candied beet root and walnut praline ice cream, offering a subtle hint of sweetness packed with flavour. All ice creams and sorbets are made in-house.
Chocolate aficionados will be most excited over Chef Laszlo’s cao chocolate soufflé, highlighting product from Miami chocolatier Ricardo Trillos of Cao Chocolates. The soufflé is comprised of an 80 percent cacao using single origin beans from Fair-Trade certified plantations imported from Costa Rica, and made locally in Miami, from “bean-to-bar.” This 100 percent gluten-free dessert is ready in less than ten minutes, so the days of ordering a soufflé before the main course are over.
The American Bean to Bar Chocolate Program continues, featuring chocolate bars from artisan chocolatiers from around the country, including two based locally in Miami. Bars are paired with roasted hazelnuts, dried grapes and candied citrus made by EDGE’s talented pastry team.