The ever-progressive Cantonese restaurant Mitzo Restaurant & Bar welcomes the season of spring with a series of exclusively curated seasonal set menus paired with artisanal cocktails. From 1 April to 30 June 2016, Executive Head Chef Nicky Ng brings the garden to you with two-tailored 6-course Ode to Spring set menus of unique flavours, texture and taste. Ode to Spring features a scrumptious array of dishes which creatively incorporate edible flowers, such as Chrysanthemum, Zucchini flower, Butterfly pea, Saffron and more, making for a light and refreshing meal that captures the spirit of spring.
Experience a whole new take on authentic Cantonese cuisine with the Ode to Spring I menu (S$78++ per person/ S$108++ per person inclusive of two cocktails pairing, minimum two persons), featuring a Floral dim sum platter of Jasmine xiao long bao, Butterfly pea shrimp dumpling and Baby abalone and pork dumpling topped with ginger flower bulb; delight your palate with new and innovative creations such as the crispy and tangy Zucchini flower tempura stuffed with wasabi shrimp.
For a luxurious indulgence, the Ode to Spring II menu (S$98++ per person/ S$128++ per person inclusive of two cocktails pairing, minimum two persons) offers a medley of seafood and meat dishes such as Poached fine noodles with crab meat in a silky superior saffron sauce complemented with a hearty and aromatic Double-boiled Chrysanthemum pork ribs and clam soup.
Diners who opt for the cocktail pairing menu can look forward to a unique degustation journey of exquisite concoctions that have been artfully selected by Mitzo’s in-house mixologist to complement the floral menu.
Cocktails to note are the Lolita Julep, a refreshing and floral twist to the timeless Mint Julep, made from Citron Vodka muddled with fresh Japanese cucumber, slaps of fresh mint sprigs, fresh lime juice, elderflower liqueur and flower water – paired with the Floral dim
sum platter to experience the true harmony of floral aroma in Cantonese cuisine.