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Issue link: https://digital.miamilivingmagazine.com/i/1476125
Food The new Brunch menu boasts KAORI’s fusion of Mediterranean & Asian cuisines with dishes such as a Shakshuka made with duck egg, herb salad, and crispy rice; Skull Island Prawns with Szechuan shchug and pickled cucumbers; Royal Miyagi Oysters made with dill-pea flower mignonette and turmeric oil; a Challah French Toast made with dill maple syrup, cinnamon & clove powdered sugar, whipped koji butter, and seasonal fruit; Huevos Estrellados made with a 63-degree egg, chorizo Iberico, Calabrian chili, and Pommes; and more! Pan Con Tomate y Jamon Iberico Skull Island Prawns