Benjamin Murray Puts His New Spin on Azul’s Menu

Known for its beautiful views of Biscayne Bay and its high-caliber level of service, Azul at Mandarin Oriental, has been an acclaimed mainstay of South Florida’s dining scene close to 15 years. Named one of Forbes Travel Guide’s “Five-Star Restaurants” for three consecutive years, Azul recently appointed Benjamin Murray as chef de cuisine and this month, Murray unveils an inspired new menu of modern American cuisine with Asian influences and we were invited in for a first taste.

Murray’s menu starts with a new selection of Snacks that offers a variety of seasonal modern bites like Smoky BBQ Eel with Japanese Worcestershire and Shiso Leaf and creamy Buttered Popcorn Polenta made with Saint Andre cheese.

For larger dishes we got to try the Alaskan King Crab served with umeboshi butter, Asian pear, star fruit and Thai Basil. This vibrant, refreshing dish is the perfect representation of Murray’s style showcasing a variety of flavors in one bite. Another table favorite was the Grilled Short Rib in a sesame glaze served with black garlic, Swiss chard, tamarind and lemon balm.

A variety of new Sweet Endings are also available including the Nashi Pear Mousse and Coffee Cream with almond chocolate daquois and bourbon ice cream and the Marbled Hazelnut Praline with cocoa volcanic earth and passion fruit gel.

Take a look at the beautiful dishes below and make sure to try them out for yourself at Azul, open nightly every Tuesday through Saturday.

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