Cured in Gozitan salt, fennel and Gbejna mousse, cucumber, pickled shallots, honey and mustard emulsion, black olive tapenade

Coated in parsley flour and drizzled with garlic, served with tartar foam, powdered with sweet and salted seaweed dust

Romesco sauce, grilled spring onions, local broths leafs and kalamata olives

Coated with Sour bread and local citrus crust, figs and fennel chutney

Maltese beef, cornbread, carob liqueur pearls, local pickles garden on chickpea and black olive Purée

Beef mince tossed in cumin and chili, wrapped in strudel pastry and served with a spiced demi-glace

Toasted Maltese bread, tomato and onion chutney, figs and anisette

Walnut and red currant compote on a crispy brioche, Amaretto pearls and apple textures

“Gillardeau”

PRICKLY PEAR - (Bajtra liqueur, eldel flower, red currant and gin)