Terrine of quail, pistachio and raisins served with balsamic jelly on green salad leaves and house herbs.

White fish cake with seven herbs from our garden. Infused warm tartar sauce and roquette seaweed.

House-made pasta filled with spinach and local cottage cheese, served in fresh cream, tomato sauce and topped with cheese.

Butternut squash soup swirled with mild red pepper purée.

Fresh pasta with symphony of shellfish, cherry tomatoes and fish herbs from our garden.

Risotto with four kinds of cheese.

Aljotta – Traditional Maltese fish soup with pieces of fresh fish, rice and a hint of local anise liqueur.

House-made ravioli filled with a mixture of rabbit meat, rabbit liver and herbs. Served in wine broth with diced tomatoes.

House-made pasta tossed with herbs, fresh prawns and lobster purée, cream and prawn bisque flamed with Ricard

In Malta & Gozo, fenkata is a favorite recipe. Here boned leg and shoulder of rabbit are marinated in white wine and herbs then sautéed and served in a light sauce

Traditional grilled double beef fillet cooked to your liking, served with a fricassee of vegetables, accompanied by béarnaise sauce, and carved at your table.

A whole spit-roasted Marsalforn Valley free-range chicken is carved at your table and offered in two services. First the breast is served with its herb-flavoured cooking juices and seasonal vegetables, followed by the leg on a leaf and herb salad.

Seared baby calamari with Mediterranean vegetables and olive purée.

Prawns with garlic, onions, fresh herbs and tomato, flamed with Pernod and served with herb rice

Thinly sliced fillet of beef seasoned with Dijon mustard, Worcestershire sauce and traditional condiments flamed in Cognac.

Griddled fillet of fresh fish, tomato and goat’s cheese risotto fritter, aubergine, olive, caper and anchovy sauce.

Pan-seared Barbary duck breast with cumin and stir fried vegetable parcel with caramelized apple and calvados sauce.

Grilled tenderloin of locally-reared pork, pumpkin purée, topped with spinach, mash potatoes and chocolate fondue with house-made carob syrup.

Grilled tenderloin of locally-reared pork, pumpkin purée, topped with spinach, mash potatoes and chocolate fondue with house-made carob syrup.

Marinated Harmony Farm fillet of beef, served with horseradish potatoes, and port, shallot and thyme rich gravy.

Roasted seasonal vegetables with truffle oil and poached farm egg.

Mushrooms and cheese soufflé served with garlic, sweet pepper, tomato and basil sauce.

Penne served with a plain fresh tomato sauce and Parmesan cheese.

Thin fillet steak served with French fries.

Pancake cooked in sugar, orange and lemon juice. Flamed with Grand Marnier.

Grand Marnier or chocolate, served with house made ice cream

Self sauce hot chocolate fondant served with home made rum and raisin ice-cream.

Real vanilla seed cream caramel honey.

A selection of house-made ice creams and sorbets.

Trio of Gozo farm goat’s cheese and a selection of European cheese, served with galetti.

Kindly ask for flavours.

As an alternative to coffee, we suggest an infusion. Fresh herbs are picked from our own garden and an infusion is prepared at your table, and sweetened with Gozo honey.