KAORI Miami Launches Miami’s Newest Aegean Brunch In Brickell — PROFILE Miami
Food
The new Brunch menu offers 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!
Cocktails
KAORI’s Bar Manager, Diego De Leon has introduced a roster of new cocktails which will roll out exclusively for Sunday Brunch! Cocktails include a specialty Espresso Martini made with Tito’s vodka, Mr. Black Coffee Liqueur, biscotti, and espresso; the Pushin’ Paloma made with 818 Tequila Blanco, Pamplemousse, carpano botanic bitter, lime, grapefruit soda, and salt; and Michelada #1 made with Sapporo Premium Lager, Culture to Culture Sangrita, lime, and salt. Additional beverage offerings include Zonin Prosecco with Mimosa, Bellini, or Chismosa boosters; $35 for 4 Estrella Damm – Mediterranean Lagers; and Amass Faerie Fizz and Sun Sign Botanic Hard Seltzers.
