The ongoing dining series continues with a night down under at Edge, Steak and Bar at Four Seasons Miami on Tuesday, March 27, 2012 at 7 p.m. Guests attending the dinner will be welcomed by Aussie-executive chef Aaron Brooks. As homage to his homeland, Chef Brooks has put together an Aussie-themed feast, complete with wine pairings, designed to give diners a glimpse into the delicious cuisine of Australia. The Aussie-themed dinner will be the third Specialty Dinner Night that takes place monthly in the private dining rooms at Edge with rotating themes. Specialty Dinner Night takes place the last Tuesday of every month; themes announced periodically.
Barramundi Carpaccio combined with pomelo, Australian olive oil, lemon verbena, & macadamia nuts
Shrimp “off the barbie” with roasted tomato vinaigrette, saffron and grilled black kale
Kangaroo Loin and Emu Meatballs with house-made tagliatelle pasta, arugula, pickled carrots and prunes
Aussie Lamb Mixed Grill (leg, chops & sausage) with shank gravy, bubble & squeak, minty peas, and mini yorkies
Pavlova (Chef Aaron’s ‘mums’ dessert recipe) with Wattleseed cream, tropical fruits and coconut
In addition to the delicious five-course meal, guests will munch on Aussie treats upon arrival, and Aussie damper (traditional bread) while sipping Australian wines. The dinner is priced at $99 per person, exclusive of tax and gratuity. Seats are limited, reservations required. Edge, Steak & Bar is located at 1435 Brickell Avenue on the 7th floor of Four Seasons Hotel Miami, and serves dinner nightly from 6 p.m. to 11 p.m. Valet and municipal parking are available. Telephone: (305) 381-3190; www.edgerestaurantmiami.com..