Menu

A la Carte

Our seasonal menu is a representation of the current mindset of our team. With a strong focus on local ingredients and a contemporary outlook, we are ecstatic to propose this first menu in our new home in Attard.

Starter

Stone Age (5800 BC – 2500 BC)

Fresh Scallop Sashimi
Fennel & Caper Dashi, Thyme Oil,
Samphire & Millet Salad

€15

Phoenicians (712 BC – 280 BC)

Local Barley Cooked in ‘Melqart’,
Lamb Bacon, Sheep Cheese & Nocellara Olives

€16

Romans (218 BC – 870 AD)

Butternut Squash & Saffron Chowder
Oxtail Rillette, ‘Mollica di Pane’

€12

Arabs  (870 – 1090)

Citrus Salad, Soaked Raisins, ‘Ras el Hanout’ Baba Ganoush,
‘Labneh’, Candied Pistachios,
Mint & Coriander Oil, Cumin Tart

€12

Knights Hospitallers  (1530 – 1798)

‘Conchiglioni’ Pasta,
Lacto Braised Local Snails, Autumn Black Truffle

€18

French (1798 – 1800)

Berlingots ‘Chausseur’
Confit Guinea Fowl Stuffed Homemade Berlingots
Guanciale, Mushroom – Raw & Powder, Tomato Purée, Crispy Skin

€16

Kindly inform us of any intolerances or allergies

Mains

Stone Age (5800 BC – 2500 BC)

Venison Fillet Mosaic in Onion Ash
Honey Shallot Agrodolce, Bulgur Wheat Stuffed Onion,
Crispy Shallots, Nettle and Nasturtium Purée

€32

Romans (218 BC – 870 AD)

Grilled Local Pork Collar
Pork Sausage and Cannellini Ragout, Prawn Garum
Ndujia Baked Bun, Cannellini Emulsion

€24

Arabs (870 – 1090)

Freshly Caught Wild Fish
Kale Dolmades, Chickpea ‘Fattoush’ 
Chickpea & Turmeric Velouté

Market Price

Knights Hospitallers (1530 – 1798)

Slow-Cooked Saddle of Rabbit
Rabbit Leg & Offal ‘Roġġ’ Pastry Tart
Garlic Chive & Spinach Purée, Sauce Bordelaise

€24

British (1800 – 1964)

Potato Slow Roasted in Goat’s Butter,
Foam, Pommes Dauphine, Parsley & Vinegar Powder
Potato ’Nosotto’ Cooked in Sherry Vinegar,
Pecorino Romano, Black & White Garlic Purée

€18

Malta ‘Future’

Beef Olives of the Future
Hamhock Pressé, Beef Short Rib, Daikon Radish
Smoked Celeriac Purée, Egg Yolk Confit, Braising Juices

€26

Kindly inform us of any intolerances or allergies

...a sweet conclusion

Malta ‘Future’

‘Imqaret’ 2120
Fried Dough, Date & Orange Purée,
‘Imqaret’ Mousse, Almonds  

€8

British  (1800 – 1964)

Scone & Beetroot – Candied & Jam “Eton Mess,”
Meringue, Clotted Cream

€8

Phoenicians  (712 – 218 BC)

Juniper Oat Porridge
Green Grapes, Pecan Crunch, Pear Sorbet

€8

Selection of Ice Creams and Sorbets

€5

Selection of French Cheeses

Grape and Fig Chutney, Fennel Biscuit

€12

Kindly inform us of any intolerances or allergies