Eat green and savor some low-carbon delights at The Mistral

Play your part for the environment by supporting Chef Eugenio Iraci with his new menu prepared at low-carbon emission...which basically means food that is almost uncooked but still freakin' delicious.

Using only sustainable seafood and fresh organic ingredients, he serves dishes such as the 'sea scallop carpaccio with ginger and carrot emulsion' and 'veal tartar with gherkins, shallots, poached organic egg and black truffle vinaigrette' which are virtually uncooked with minimal or no gas or energy involved.

Available through the month of February.