Spring has sprung, when white asparagus is at its seasonal best. Mistral’s culinary team has crafted a spring menu using the exquisite European white asparagus and premium milk fed spring lamb to awaken your palates.
Our culinary team prepares the heavenly delicacies made from the finest European white asparagus to tempt the most discerning palate. Enjoy the delicate flavours served with Parma ham, quail eggs, sea scallop and black truffle, and indulge in the irresistible charm of the authentic Italian flavour.
Relish the tantalizing flavour with melt-in-your-mouth tenderness of delicacies made with succulent milk fed spring lamb. The meat of 4 to 6 week-old unweaned lambs results in a milder and tenderer texture than normal lamb. The lamb meat is distinctively prepared with pappardelle pasta and spring vegetables to enliven your senses.
Our sommelier at Mistral, James Wong, has personally selected some of the finest Italian wines to accompany these refined delicacies.
Seasonal spring specialities include:
Poached white asparagus with Prosecco sabayon, Parma ham and quail eggs
Seared sea scallop with white asparagus, sautéed romaine lettuce and black truffle
Handmade pappardelle pasta with slow braised milk fed lamb and seasonal wild mushrooms
Ravioli of milk fed lamb with white asparagus, spinach and gorgonzola cream sauce
Braised shoulder of milk fed lamb with soft polenta and spring vegetables
Available from April 1 to 30, 2016.
For enquiries or reservations, please call Mistral at (852) 2731 2870.
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