Media Tasting at Mezza9
The new Mezza9’s menus redesigned featuring sustainable ingredients including seafood certified sustainable by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC), organic herbs from the hotel’s very own rooftop gardens, and organic greens from cooperative farms in Singapore and Cameron Highlands.
Healthy wood roasted beetroot salad with goat cheese. The light taste of the beetroot and the creamy goat cheese and sweetness from pickled raisins. This makes a perfect appetiser or even a light meal for anyone who’s on diet.
Wood Roasted Beetroot Salad at S$12.
Had a wonderful sustainable seafood feast that tastes great and helps the environment. As featured sushi kiwami with a premium spread of various kinds of nigiri (salmon, tuna, swordfish, yellowtail, sea bream,
surf clam, sweet prawn), sashimi (salmon, tuna, sea bream, swordfish, king crab) and sushi roll (1⁄2 california roll, 1⁄2 shrimp tempura roll).
Sushi kiwami at S$98.
Ordering a seafood platter is one of the most deliciously decadent ways for dinner. Beautifully presented, this seafood platter comes with a wide selection of seasonal rock oysters, nice addition of Spencer Gulf wild king prawns, black mussels, clams, smoked Atlantic Salmon. You can go as nuts as you want with a seafood platter, from including a whole box of sustainably farmed caviar, crowd pleaser Maine lobster, and condiments.
Seafood platter for 4 at S$198.
It’s hard to say no to a luxury 5 in 1 dessert extravaganza that features the following:
Flowerpot – Roasted Pear, Caramel & Madagascar, Vanilla Bean Ice cream, Chocolate Soil.
‘La Esmeralda’ Chocolate pudding
Peach Compote – Vanilla custard, Raspberries, Caramelised Puff Pastry
Gluten Free Banana Flour Crepe
Homemade Ice cream & Sorbet
Dessert Extravaganza at S$38.
Instead of watching chefs do their thing on TV, diners also get to appreciate the transparency in food preparation at mezza9’s show kitchens and even talk with the specialty chefs.
*Service charge(10%) and GST(7%) applicable.
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