Our cocktail creation… based on Tequila and peach juice
Topped with brown sugar crystals, served on half lime
Slow cooked and roasted boneless quail, textures of corn, hint of miso and chimichurri mosaic
Grilled local oyster mushrooms, beetroot puree, navy beans and
truffle vinaigrette
Maltese watermelon, mint, lime and blood orange, star anise and cardamom notes
Local sourced, cooked sous vide and roasted, fennel root and yellow curry glace
Tender and rustic simmered, boned, pulled and roasted. Brushed with its own jus, Merlot wine reduction and Prickly pear
Slow cooked and braised, apple puree. Glazed with organic cider reduction and caramelized Gozitan honey
Stuffed with trio quinoa, marinated chickpeas and roasted nuts
Arabica coffee & Scottish whisky, Toffee infused mascarpone and cocoa
Coconut cream, 75% cacao dark chocolate, amaretto, pistachio
Nitro surprise