The ingredients you mention, read rather like Joes Ancient Orange/JAOM recipe, but with only 500g of honey, it will make for a very dry, low alcohol mead.
Normally JAO calls 3.5lb of.honey made up to a gallon, plus it uses bread yeast.
Now I'd suggest your likely scenario will be, that using wine yeast, it will ferment dry, which puts the focus of the flavour on the bitterness that will come from the orange pith.
The principle behind JAO, is that the use of bread yeast means it poops out at a lower alcohol level, leaving residual sugars, which are balanced by the bitterness of the pith, but leaves enough taste from the honey, orange and spices for a sweet, enjoyable spiced taste.
If the 500g figure is correct, then you can increase it to 1.6 kg, let the wine yeast do its thing, then once its finished the ferment (follow the JAO instructions as a guide right down to letting the fruit sink before racking), then stabilise with campden tablet and sorbate, then back sweeten with honey (to taste, but enough to cover the bitterness).
Dry JAO type recipes aren't usually good (that's not to say all dry meads are like this) its because of the way it works out with whole orange. Also you might think of changing the fruit.......the only citrus one I've made that was ok (apart from using orange) was lemon. Lime was over powering, grapefruit had too much bitterness and kumquat wasn't fruity enough.
S'up to you, its your mead......