24 hidangan dalam 3 bagian
Local broad beans, sheep cheese and black-truffle shavings.
Fresh black mussels, bottarga, preserved lemon and sea asparagus.
Local grouper lasagna with tomato fondue and 'nduja.
Ravioli of pulled rabbit with parisienne of root vegetables and rabbit jus.
Cauliflower, green asparagus, hazelnuts and 24-month Parmigiano Reggiano.
Local snails served with rosemary and thyme focaccia.
Chicken-liver paté with homemade brioche and seasonal jam.
Beef cheek cigar with berry capers, onion ash and gherkin ketchup.
Salt-baked beetroot with aged balsamic and goat's cheese royale.
Salmon gravlax with cucumber, smoked yoghurt and salmon bonbon.
Rabbit ballotine with rabbit liver rocher, black olives, onion & apple chutney and rabbit sauce.
300g beef sirloin with black garlic and mustard jus.
Ask your server. Market price.
Sous-vide lamb rump with sweetbread fritter, chickpea fricassée and mint jus.
Chicken cordon bleu with carrot and chasseur sauce.
Vegan lentil millefeuille with lentil ragù, vegetable ratatouille and vegan cream.
Duck breast with butternut squash, duck-leg confit sandwich and orange sauce.
Daily rotating seasonal preparations. Ask your server.
House pistachio tiramisu.
Local lemon posset with almond and olive-oil cake and Ta' Betta olive-oil ice cream.
Traditional Maltese date fritters served with ice cream.
Kenya dark chocolate ganache with white chocolate mousse and 54% Callebaut milk chocolate.
Salted peanut, vegan caramel and passion-fruit sorbet.
Apple tarte tatin with buttery pastry and Madagascar vanilla ice cream.