Attendees are invited to spend an afternoon on the 7th floor tropical pool deck enjoying fresh coastal cuisine, with the launch of The RAWBar and a southern-style Seafood Boil – perfect for celebrating summer in the city. Beginning July 18, 2015, the weekly event takes place every Saturday from 1:00 to 3:00 pm, and concludes Labor Day weekend.
During the eight-week series, The RAWBar opens to the public with á la carte offerings of freshly shucked East Coast oysters and Florida clams, peel-and-eat Key West pink shrimp, corvina crudo, lobster and shrimp ceviche and an East Coast mussel salad. Prices range from USD 2.50 per clam to USD 18 for a half-pound-serving of shrimp. As the featured wine-by-the-glass, a crisp Muscadet Sèvre & Maine pairs perfectly with the light and refreshing shellfish menu.
Promptly at 1:30 pm the southern style Seafood Boil commences. The coastal dining experience begins with a light salad, followed by family-style servings of lobster, pink shrimp, Florida clams, mussels and crawfish simmered in Cajun-style spices, and accompanied by sweet corn-on-the-cob, golden potatoes and housemade smoked sausage. Tickets are required for the Seafood Boil and are available online for USD 65 per person, plus tax and gratuity, and including access to the two resort-style pools.
Rated one of the Top 5 Hotel Pools in Miami by HauteLiving Miami, the two-acre (8,000 square metre) terrace atFour Seasons boasts a resort-style pool, private cabanas from USD 150 a day, and Bahía, a poolside bar and grill offering flavours of coastal Florida and the southern Keys. Overlooking Biscayne Bay, the separate Palm Grove Pool is only a foot deep and is shaded by 28 towering royal palms. Nearby hammocks suspend over the water, offering a perfect respite for a relaxing siesta following an afternoon of epicurean proportions.
Pool hours are from 11:00 am to 6:00 pm and all events are weather permitting. Reduced valet parking is available. For additional information on SPF Saturdays, Bahía and cabana packages contact the Concierge at 305 381 3030.