Miss Mi launches new summer menu

Fresh off the back of winning a 2026 AGFG Chef Hat, Executive Chef Migo Razon is unveiling a new summer menu.

As the warmer months arrive, Melbourne food lovers are craving vibrant, fresh and flavour-packed dining experiences, and Miss Mi Melbourne is answering the call with its exciting new summer dishes. This season’s offering showcases modern Asian cuisine at its most playful, bold and refreshing, designed for long lunches, balmy evenings and nights spent sharing great food with even better company.

A Taste of Summer at Miss Mi Melbourne

Located in the heart of Melbourne, Miss Mi has long been celebrated for its innovative approach to Asian dining, blending traditional influences with contemporary flair. This summer, Chef Migo Razon turns up the brightness with dishes that celebrate crisp textures, aromatic herbs and punchy Southeast Asian flavours, perfectly suited to Melbourne’s sun-soaked days and lively nights. Expect menus that feel light yet indulgent, ideal for sharing, sipping and savouring as the city comes alive.

New menu highlights

Beef Tartare, Salted Egg Yolk, Nouc Cham, Muntries, Sesame Rice Crisps

This summer dish has been reimagined with native Australian muntries – an acidic berry with flavours of spiced apple and blueberry – and richness from house made salted egg. Perfect for summer, it’s light and refreshing with some fruity elements for a new twist. Start your Miss Mi experience with these tasty bites.

Spencer Gulf Prawn Salad, Green Mango, Crab Fat, Heirloom Tomato, Calamansi

This neat bamboo-wrapped parcel was inspired by a dish from Migo’s childhood in Manila. Whenever given the choice of restaurant, he would choose his favourite spot by the ocean where he could get his hands on this salad. Utilising all the creme of the summer crop – mangoes, tomatoes, crabs and prawns – Chef Migo has recreated a taste of his childhood with a recipe that packs a tonne of sweet, umami and fresh seafood flavour. It’s a must-try while it’s available.

Beancurd Skin Tocino, Pickled Root Vegetables, Toum

Instead of the traditional pork or chicken used for Tocino, a Filipino classic, Chef Migo has used beancurd skin which is ideal to soak up the flavourful marinade and also makes this dish vegan-friendly. Uniquely sweet and savoury, the marinade is comprised of aromatics, pineapple juice and pepper which caramelises into a sticky glaze on the grill. The tocino skewers are served with quick pickled root vegetables including kohlrabi, carrots, golden beetroot for crunch and freshness and toum for an added punch of flavour.

Steamed Atlantic Salmon, Green Tomato, Mountain Pepper, Chilli, Coconut Milk, Cavolo Nero, Fish Roe

Inspired by the Filipino classic laing, this dish reimagines tradition through a Miss Mi lens. Tuscan kale, also known as cavolo nero, is gently braised in coconut milk and pureed into a silky, deeply savoury sauce, enriched with fish roe for bursts of texture and umami. Australian native mountain pepper, Tasmanian pepperberry, lends a subtle fruit-forward spice, lifted with lime juice and green tomato for brightness. The salmon is lightly cured in salt to enhance its natural flavour and firm the flesh, then delicately steamed to achieve a tender, refined finish that pairs beautifully with the aromatic, coconut-rich sauce.

Get together this summer at Miss Mi

Ready to share a sensational meal with your friends or family this summer? Try these highlights and browse the menu to see more new dishes by our talented team. These seasonal dishes won’t be around forever. Save your seat now to avoid missing out.