LUNCH
Monday to Friday 12pm to 2pm
As the temperatures drop in Melbourne, things are heating up in the Miss Mi kitchen. Chef Migo Razon has just released a range of bold, comforting dishes on the new winter menu.
Nestled in the heart of Melbourne CBD, Miss Mi has built a reputation for taking diners on a journey through Southeast Asia, blending traditional techniques and exceptional local produce in creative ways. This winter, discover a collection of new plates and cocktails inspired by the diverse spices and aromatics of Asia, from Thailand, the Philippines, Sri Lanka and beyond.
Inspired by his childhood memories, Chef Migo’s Humpty Doo Barramundi “De La Reyna” reimagines a celebratory Filipino favourite that his mother would prepare for New Year’s Eve gatherings.
Traditionally served as a whole fish layered with finely chopped vegetables, Miss Mi’s interpretation transforms the dish into a creamy barramundi fritter filled with carrots, red onion, celery and pickles. It is paired with burong gulay, a vibrant and tangy bed of cucumber, tomato and shallots, adding brightness and texture to every mouthful. Equal parts nostalgic and innovative, it’s a beautiful example of how Miss Mi honours tradition through modern techniques.
A vibrant start to the meal, our oyster starter draws inspiration from classic Thai flavours. Australian oysters are dressed with a creamy vinaigrette made from coconut milk, coconut vinegar, jaggery and shallots, balancing sweetness, acidity and richness. A drizzle of house-made red curry oil, created by slowly cooking traditional Thai red curry paste until its aromatic oils are released, adds warmth and spice, while fresh kaffir lime brings a bright citrus finish. The result is a delicate yet flavour-packed bite.
For those craving something hearty this winter, the Slow-Grown Cockerel showcases the incredible depth of flavour that comes from time and patience.
Aurum Poultry‘s slow-grown cockerel is selected for its similarity to poultry raised traditionally in Asia, with the slower farming process producing chicken with a richer flavour and superior texture. After being brined with salt, sugar, garlic, onion and a secret seasoning blend, it is flame-grilled to order and served with a punchy Thai-style nam jim jaew sauce and house pickles.
The result is a dish that delivers smoky char, succulent meat and the true taste of Thai home cooking.
The Salt Baked Celeriac is a plant-based showcase of Filipino flavours and Australian ingredients. Baked in a salt crust for over two hours, the celeriac retains its natural moisture while developing a rich, concentrated flavour. It’s served with a vegan take on kare-kare, the beloved Filipino peanut sauce, alongside a savoury vegan bagoong made from mushrooms, chilli and fermented bean curd. Finished with gai lan, roasted peanuts and native wattleseed, the dish is rich and full of flavour.
Chef Migo’s Snapper Kilawin puts a fresh spin on a Filipino classic. Lightly cured local snapper is dressed in a fragrant blend of lemongrass, coconut milk, coconut vinegar, ginger and chilli. Creamy avocado and a house-made desert lime preserve add richness and brightness, while pickled beetroot, carrot and foraged Victorian samphire bring crunch, colour and a subtle coastal salinity. The result is a vibrant dish that celebrates both Filipino tradition and Australian produce.
The Adobong Tupa showcases premium Loddon Valley Lamb saddle, a prized cut containing both striploin and tenderloin for exceptional tenderness and flavour.
The lamb is stuffed with native warrigal greens and garlic before being gently cooked sous vide for six hours in a traditional Filipino adobo sauce made with coconut vinegar, soy sauce, annatto, bay leaves and peppercorns. The result is a succulent dish that retains its bite while absorbing layers of rich, savoury flavour.
What makes this version uniquely Migo is the addition of fried plantains. While plantains are not commonly served with adobo, they draw inspiration from childhood memories of enjoying bananas alongside his mother’s adobo. The sweet plantains create a delicious contrast to the savoury lamb, while native saltbush adds an Australian touch to this nostalgic dish.
Winter calls for comfort food, and this colourful vegetarian dish delivers exactly that.
Featuring five varieties of potato, including purple Hawaiian sweet potato, orange kumara, purple congo, chat and desiree potatoes, each variety is either steamed first or whole roasted to enhance their natural sweetness and texture. They are served with a rich Sri Lankan-style coconut curry, layered with roasted spices, coconut and tamarind.
Fresh green soy beans and peas add bursts of colour, crunch and freshness, creating a dish that is both comforting and vibrant.
Miss Mi’s Crispy Chicken Ribs have just had a makeover. Drawing inspiration from Louisiana-style chicken wings, Chef Migo begins by marinating the chicken in calamansi and garlic before coating it in a flour blend and frying it until golden and crisp.
The ribs are then tossed in a rich glaze made from chicken fat, annatto and a fragrant syrup infused with lemongrass, shallots and aromatic spices. A finishing dusting of vinegar powder cuts through the richness, creating a perfectly balanced combination of sweet, savoury and tangy flavours, perfect with a crisp beer.
No meal is complete without a tasty beverage, and there are several new cocktails to choose from. Spicy, fruity or smooth, discover the new drinks here.
Whether you’re looking for a memorable date night, a lunch catch-up with friends or simply one of the best winter dining experiences in Melbourne CBD, Miss Mi’s new winter menu offers something truly special.
From nostalgic Filipino flavours to modern Southeast Asian influences, every dish tells a story. Join us this winter and discover Chef Migo Razon’s latest creations that are perfect for sharing.
Book your table today and experience a journey through Asia, right here in Melbourne.
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