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(served from 18:00hrs onwards)

Evening Menu: Our Food

Beef carpaccio


Kale salad, preserved sliced truffles, parmesan shavings and thyme crostini

Beetroot cured salmon


Inhouse cured salmon in rock salt and beetroot puree, accompanied with black olive cream cheese, petit salad and caper berries

Chicken liver pate


Port and thyme jelly, accompanied with toasted brioche

Bruschetta classica


Marinated tomatoes, onions and fresh basil

Soft shell tacos


Filled with coloured peppers, chicken, onions, tomato chili salsa and fresh coriander

Main courses

Evening Menu: Our Food

Octopus ragout


Octopus cooked with garlic, onions, black olives, capers, mint, potatoes and a rich tomato sauce,
accompanied with garlic and thyme fougasse

Chicken curry mango


Braised chicken thighs in a rich curry and mango cream sauce, served with mash potato and accompanied with a side salad

Pork belly confit


Accompanied with celeriac puree, dauphinoise potatoes, seasonal mixed vegetables and grainy
mustard jus

Braised beef rib


Boneless beef rib set on a bed of grilled vegetables, mash potato, red wine and thyme reduction

Sea bass al cartoccio


Cooked in white wine, Mediterranean consasse and lemon zest, served with braised leeks and Tarragon Beurre Blanc

Platters to share

The typical Villager board (serves 2)


Sundried tomatoes, local peppered cheeselets, Maltese bigilla, garlic, and parsley marinated butter beans, tomato paste, preserved olives, and Maltese sausage, served with water biscuits and bread

Meat and cheese board (serves 2)


A selection of fine cured meats, salumi, and cheeses from around the world served with honey, red wine poached figs, garlic thyme crostini, toasted walnuts, water biscuits, and bread

Evening Menu: Our Food
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