Ballotine of quail and duck with pistachio, raisins and cardamom infused carrot and orange marmalade, served with green salad and herbs from our garden.

Spicy fish and crab cakes with chilli and lemon grass sorbet and a chilled “Bloody Mary” shooter.

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

Seasonal vegetable cream soup swirled with the flavours of our garden and a drizzle of house olive oil.

Fresh squid ink pasta with a symphony of fresh prawns in their shell, baby squid, tomatoes and olive oil.

A mixture of green salad leaves and fresh herbs from our garden with prawns and basil mayonnaise.

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

Cream of lobsters and prawns topped with cream and peeled pink shrimps.

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

House-made pasta tossed with herbs, fresh snails, peas, tomato and wild fennel. Finished with white wine.

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

Fillet or steak of line caught local fish, according to market availability, with a garlic and herb crust, served with olives, capers and anchovy sauce.

Pan-seared Barbary duck breast served with onion and pear, with marjoram-scented jus.

Pan- roasted tenderloin of local pork, glazed with Gozo honey, fried Courgettes and thyme infused gravy.

Pan-fried Marsalforn Valley corn-fed chicken breast served on a gateau of spinach and grain mustard sauce.

Grilled Harmony Farm fillet of beef, shallot, rosemary and Rioja wine sauce and horseradish mashed potatoes.

Roast rack of lamb with charlotte of Mediterranean vegetables, garlic and herb brioche crust, thyme and basil infused gravy.

Veal fillet with mushrooms, together with medallions of beef, topped with chicken liver parfait and Madeira sauce.

In Malta & Gozo, fenkata is a favourite 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 fricassée of seasonal 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 flavours.

Prawns sautéed with garlic, onions, fresh herbs and tomato, flamed with a hint of Anise liqueur. Served with herb rice.

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

Penne served with a house-made fresh tomato sauce and Parmesan cheese.

Thin fillet steak served with French fries and tomato ketchup.

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

Grand Marnier or chocolate, served with house made ice cream

Valrhona chocolate mousse pyramid served with almond crisp.

A rich and creamy dessert with an aromatic vanilla twist and nougat.

Fruit tart with lavender ice-cream.

Amaretto iced parfait with seasonal fruit in ginger and lemon balm syrup.

A selection of house-made ice creams and sorbets.

Gozo farm goat’s cheese and a selection of European cheese served with water biscuits.

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.