Mistral Executive Chef Simonetta Garelli presents a seasonal menu made with premium milk-fed veal from Italy, served freshly from the farm to the table.

Newly appointed Chef De Cuisine Ms. Simonetta Garelli has specially selected milk-fed veal from the Vercelli family in Piedmont region of Northern Italy, which has been widely known for producing eco-sustainable veal calves. The veal calves are raised primarily on a milk-based diet for only 16 to 20 weeks, which result in pale pink meat with delicate flavour and tender texture.

Savour the milk-fed veal delicacies crafted by Chef Simonetta and relish the melt-in-the-mouth tenderness of the meat.  She has prepared the meat in four different authentic Italian styles to delight your palate.

Our sommelier at Mistral, James Wong, has personally selected some of the finest Italian wines to accompany these refined delicacies.

Milk-fed veal specialities include:
·        Pan-fried breaded veal Milanese with cherry tomatoes and mache salad

·        Suckling veal cutlet in herbs crust, mashed potato and veal juice

·        Grilled suckling veal cutlet with rosemary sea salt, extra virgin olive oil and veal juice

·        Oven backed stuffed veal cutlet with mushrooms, spinach and Parmesan sauce

Available from now until May 31, 2016.
For enquiries or reservations, please call Mistral at (852) 2731 2870.

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