iami, what a cool getaway for the likes of us west Floridians. Yes, love to visit...but love living here! And what better place to head for the duration than the fabulous new Mandarin Oriental on very upscale Brickell Key, just off smart Brickell Avenue to close-by downtown Miami.

      With imposing modern-retro architecture overlooking the bay and Miami and its 329 rooms, including 31 suites this hotel is a must stay! The guest rooms have 10ft. ceilings and very stylish, minimal, yet quality furnishings and design. The marble bathrooms are most luxurious and comfortable, with walk-in showers and deep baths.

      Guests reap the benefits of details such as Sony television, high speed internet access, three dual phone lines and Bose Wave stereo system, plus gorgeous bath robes. OK, we are ready to do business. This is the kind of office I like!

The soaring and serene lobby of the Mandarin Oriental

      The lobby is amazing, three stories high and very large. Decorated with warm oranges and limes with wonderful wood detailing and tall airy bamboo trees growing there, it is very inviting and gives a great first impression. The Mandarin Oriental is also well set up for conferences and boasts several very smart facilities for affairs to remember, from intimate meetings to large and extravagant weddings.

      The spa, The Enclave, all 15,000 square luxury feet of it, is a wonderful, state of the art sanctuary offering restorative treatments based on the traditions of Chinese, Ayurvedic, European, Balinese and Thai cultures. Their Chi studio also offers Yoga, Pilates and meditation classes. A great antidote to the two high energy restaurants and martini bar!

      The site of the hotel, on Brickell Key affords lovely walking or jogging routes, as well as use of the extensive and well-equipped fitness center. Try relaxing with a good book by the infinity edge pool, plus all the above, and you are well set for every desire.

      Our stay mid-March was a very restful, three night break in our busy season, of which we took full advantage.

DINING

Azul's Delicious Roasted Dorade

      Our first evening held a reservation in the much touted Azul restaurant, within the hotel. Voted for Esquire’s  twentieth annual survey 2001,“Best New Restaurants” and under Chef Michelle Bernstein’s talent and team, we were anticipating great things. We were not disappointed.

      Michelle had a very popular restaurant, Strand, on Miami Beach. So leaving that to start up Azul in the new Mandarin Oriental was very brave! The waiting list for reservations has proved it was a good idea. Tony Chi designed the restaurant, with its huge copper worked bar back-drop, marble raw bar, a footbridge and water beads trickling down one wall, this with the interplay of the water views is something special.

      Michelle’s fusion of Floridian, Caribbean, French and Asian flavours are expertly fused and not overdone. The atmosphere was buzzing but happy and relaxed in that clever balance achieved from professionalism and experience in the front and back of the kitchen.

      The place was full as usual, but we were greeted warmly and taken care of expertly. With Michelle’s acquiescence and  Assistant Manager/ Sommelier Richard Hale’s help we opted for a Chef’s Tasting menu to share. Just like Christmas, you never know quite what you’re going to get! Fun!

The stunning architecture of the Mandarin Oriental and their luxurious accommodations

      From the, New Beginnings, our first course, the Blue Lump Crab Timbale, with Avocado, Black Quinoa and Gazpacho Vinaigrette was so fresh and the flavours so complementary, enhanced by the Trimbach 1999, Alsace Pinot Blanc. Raul, our server was fun, friendly and helpful.

      Quinoa (keen-wah) was a staple of the Incas and is fairly new to the American market. It is still an important food in South American cuisine. Hailed as the “supergrain of the future,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. It’s also high in unsaturated fats and lower in carbs than most grains and provides a rich and balanced source of vital nutrients. Tiny and bead-shaped it cooks like rice, taking about half the time, and is available in health food stores and some supermarkets.

      We tasted the Fennel dusted Sweetbreads with Scallops, Buttery Cabbage, Crisp Lardon with a Star Anise Orange Glaze and the delicious Velvety Chestnut Soup, Prosciutto and Truffles with a St.Joseph (Rhone) Syrah 1999. I loved the presentation of this soup as the hard ingredients were assembled and presented first on the plate, then came the hot liquid soup poured over, assuring a good hot temperature at time of eating. All the varied and fresh ingredients so thoughtfully and expertly melded.

      From the, Plats de Resistance we shared the Roasted Dorade, (Fed Ex’ed in regularly from the Med!) served with Sunchokes, Artichoke Confit, Celeriac Puree and a Coral Seafood Nage and the Prawn Lasagnetta, Roast Tomatoes, Lobster Nage and Soft Chevre. Every bite an enlightening treat.

      The Australian Sauvignon Blanc/Semillon 2000 was a great companion and Richard told us that Michelle finds individual purveyors world-wide to supply Azul with these small, but special winemaker wines.

      Manager Patrick Bragger and Richard were working in unison orchestrating the wining and dining show with expert ease, even though guests were still arriving for dinner at 10:30pm! Oh, so different from our neighbourhood! I loved the nice touch of pashminas being available for ladies’ chilly shoulders, colour coordinated mais oui!

The dessert platter tasting

      Another pleasant surprise were the Braised Short Ribs (falling off the bone), Chilies, Orange Rind and Creamy Polenta. A very comforting combination with one of our favourite wines, the Chateau Larose Trintadon, Haut Medoc, 1997.

      The menu was extensive and varied, with something for all palates, including vegetarian, and very nice cheese tasting of three or six, served with a sweet and a green accompaniment.

      The dessert platter tasting was approached only after an inter-course walk and stretch, enjoying the lobby and people-watching. It proudly comprised a very rich Chocolate Pudding, a Banana Apple Dumpling, a Coconut Sorbet with mango, raspberry, guava and lichee and good ol’ Vanilla Ice Cream and Graham Crackers!Wow! Such a sumptuous plethora of tastes we enjoyed that night, and test of test, we would love to go back. With the talents of Michelle Bernstein and her team, and the professionalism of Patrick Bragger and his staff, a great place to wine and dine is surely, AZUL.

SHOPPING

Bal Harbor boutiques for shoppers and poseurs alike!

      After a morning walk and a coffee en route, we found a cab and headed off to the Bal Harbor boutiques. For those of you initiated you know what a bourgeois

and tempting designer scene that is. A must visit! We found it on a very busy Saturday and the cafes and restaurants were hot as were the stores, and people...and designer tinted and dressed dogs! Things that make you go, hmmm.

      Shopped enough, we made our way back to the Mandarin Oriental and enjoyed the amenities for the afternoon before taking the car to South Beach, a good 15 minutes away. The Lincoln Road area was our aim. A pedestrian area filled with shops, galleries, restaurants and clubs it was quite the place after SoBe.

      Yuca was our eating establishment for the evening. Described as gourmet Cuban, it was certainly in the right district for maximum attendance. Four years old, this place on “restaurant row” was very popular. We enjoyed a house Gazpacho and a Yuca and Feta Salad. The Seafood dish nestled in Plantain with Sugar Cane and the Skewered Seared Shrimp were both sweet but different. Our dessert was to follow in the liquid form...

CHAMPAGNE

      The main reason for visiting Miami this particular weekend was that we had been invited  by the Mumm Champagne House and Ocean Drive Magazine to “Paint the Town Rouge,” to celebrate 125 years of Cordon Rouge. The red party was held in club MYNT on Collins Avenue and was fun, apart from the fact that we were among the oldest there :(

      The champagne girls were all decked out in red wigs, boas, cigarette and were giving out the same  to guests on arrival. So having fussed as to what on earth I was to wear, or rather buy to wear, not possessing anything red, they supplied it after all. I felt very decadent laying back on the wide couch, supping champagne swathed in a red feather boa but probably looked more like Barbara Cartland! Anyway a good laugh was had by all, not to mention gallons of bubbly and after a couple of hours of house music we were more than ready to join the peasantry once again.

LUNCH

      We had a Sunday lunch date with a college friend of Neal’s and for that we chose the handy Cafe Sambal below Azul. The situation overlooking the water and distant range of architectures was great, as were the breezes. The menu was casual but carefully constructed and something fit for each of us.

SOUTH BEACH

      We spent some time later wandering and people watching in South Beach and then reached The Hotel, home to restaurant Wish. We had been to see the place two years before and loved it. This time we were to enjoy it. We think the courtyard area, (the Garden Room), of the restaurant is really lovely, especially at night. The huge canopy umbrellas and the turquoise accents, a central fountain and all the flickering candles set the romantic yet hip scene, just off Ocean Drive.

      At Wish the waiters wear dip-dyed shirts in the turquoise theme and look very cool. A great, modern Florida feel. Our waiter Todd, was very professional and one of a dying breed who took care not to reach across us when serving unless really necessary. We like that!

      Neal enjoyed the generous and delicious Wish Salad, including Baby Tomato, Mango, Hearts of Palm and Cashew Nuts. Whilst I tasted the Terrine of Foie Gras with a Granny Smith Apple Salad and a Grilled Cheese “Manwich.” An unusual combination, but one that worked!

      We then shared tastes of the Chilled Avocado Vichyssoise with Smoked Shrimp, Sweet Peppers and Caviar. This was a terrific example of contrasting flavours, textures and colours and again some of the ingredients were presented on the plate, prior to the soup being poured. Not necessary for the temperature this time, but a great touch.

      The Coconut Tuna Ceviche was again an imaginative and delicious blend of contrasts, with the silky, honey of the Butternut Squash and the spicy, crunchy, “Hot Honey” Popcorn! The Cachaca Marinated Tuna with Jicama Quinoa, Seared Watermelon and Avocado Hollandaise was another delicious contrast. The Crispy Yellowtail Snapper, with Braised “Pulpo” Salad, Butternut Squash and a Lobster Reduction was divine. We met and chatted with on of Wish’s talented Chefs, Michael Bloise who said that Wish had a strong Brazilian influence with a fun flair.

       Our light dessert selection, was an Almond Tuile with Fresh Local Berries and Passion Fruit Crema. Mmm! Very good. Wish food had certainly lived up to the inviting look of the place and we do wish to return!

      We also liked the hotel a lot, with it’s spare and airy but comfortable style, one block back from the beach and it’s very lively Ocean Drive. This would be a much more civilised stay next time, compared with our last hotel right on the beach! Live and learn, and we hope all these Great Find tips help you too. If you haven’t been lately, go visit Miami, you’ll be glad you did!