Functions Set Menu A

 

TO COMMENCE

 

BEEF FILLET CARPACCIO

Wafer sliced spicy rub fillet | local sheep’s milk ġbejna | crispy bread | fleur de sel | petite salad | caper mayo | anchovies Au naturel.

Or

 IN – HOUSE GNOCCHI

Local Pork sausage ragoût | pancetta | roasted cherry tomato purée | 10 months old aged grana.

Or

DAILY PREPARED FRESH SOUP

(Please ask one of our waiters for the soup of the day) (V)

Or

ACQUERELLO AGED RISOTTO

Local red prawns | calamari | mussels & clams | fish fumet | soft herbs | roasted local red chili agro dolce.

 

TO PROCEED

 

SEABASS

Seafood ragoût | bouillabaisse emulsion.

Or

MALTESE PORK

Braised pork belly | cassoulet of beans | smoked sausage | braising juices.

Or

CORN FED CHICKEN

Pan roasted breast | fricassee of mange tout & pancetta | sweet potato purée | chicken jus.

Or

MILK FED VEAL RIBEYE

Local arugula & parmesan salad | lemon butter emulsion.

 

TO CONCLUDE

 

SELECTION OF HOME MADE ICE CREAMS AND SORBETS

(Please ask one of our waiters for availability)

Or

VALRHONA DULCEY CHOCOLATE & PISTACHIO CRÈME BRÛLÉE

Or

HOME MADE MINI MALTESE TRADITIONAL IMQARET

Fried date tarts | Traditional grandma’s ice – cream.

Or

PRALINE & CREAMY DARK CHOCOLATE BROWNIE

Warm brownie | Madagascar vanilla ice – cream | milk chocolate namelaka | honey comb.

€35 Per Person

 

 



Functions Set Menu B

 

TO COMMENCE

 

ROASTED PORTOBELLO MUSHROOM

Poached hen’s egg | wilted spinach | green asparagus | blow torched truffle hollandaise (V)

Or

DAILY PREPARED FRESH SOUP

(Please ask one of our waiters for the soup of the day) (V)

Or

CASERECCE GRAGNANO I.G.P GENTILE

Local red prawns | calamari | mussels & clams | soft herbs | local red chili agro dolce | extra virgin olive oil.

Or

ACQUERELLO RISOTTO

Field mushrooms | sautéed kale | porcini | Taleggio cheese | white truffle cream.

 

TO PROCEED

 

SEABASS

Tomato sofrito | shallots | shellfish | preserved orange.

Or

BARBARY DUCK

Pan roasted Barbary duck | aromatic spices | celeriac purée | duck port wine jus.

Or

CORN FED CHICKEN

Pan roasted breast | fricassee of mange tout | sweet potato purée | chicken jus.

Or

NEW ZEALAND GRASS FED BEEF RIBEYE

         Local arugula & parmesan salad | Truffle Béarnaise sauce.

 

TO CONCLUDE

 

SELECTION OF HOME MADE ICE CREAMS AND SORBETS

(Please ask one of our waiters for availability)

Or

VALRHONA DULCEY CHOCOLATE & PISTACHIO CRÈME BRÛLÉE

Or

HOME MADE MINI MALTESE TRADITIONAL IMQARET

Fried date tarts | Traditional grandma’s ice – cream.

Or

PRALINE & CREAMY DARK CHOCOLATE BROWNIE

Warm brownie | Madagascar vanilla ice – cream | milk chocolate namelaka | honey comb.

€40 Per Person

 

 

Functions Set Menu C

 

TO COMMENCE

 

FISH & SHELLFISH SOUP

Prawn and lobster shell based soup | shellfish | chiffonade of fine herbs.

Or

PACCHERI GRAGNANO I.G.P GENTILE

Fresh welsh braised lamb shank | 36 months old Parmigiano Reggiano | braising jus.

Or

DUCK FOIE GRAS & BRIOCHE CROSTINI

Onions candied in red wine | caramelized escalopes  duck foie gras | Toasted brioche | aromatic spices.

Or

PORTOBELLO MUSHROOM

Poached hen’s egg | wilted spinach | green asparagus | flamed truffle Hollandaise.

 

TO PROCEED

 

SEABASS

Seafood ragoût | bouillabaisse emulsion.

Or

MALTESE PORK

Braised pork belly | cassoulet of beans | smoked sausage | braising juices.

Or

IRISH LAMB

Slow cooked rump | Dukkah spice | lamb kofta | lamb mint jus.

Or

NEW ZEALAND GRASS FED BEEF FILLET

Pan roasted tournedos | truffle jus.

 

TO CONCLUDE

 

SELECTION OF HOME MADE ICE CREAMS AND SORBETS

(Please ask one of our waiters for availability)

Or

VALRHONA DARK CHOCOLATE FONDANT

Please allow us 15 minutes for the preparation | vanilla ice-cream.

Or

HOME MADE MALTESE TRADITIONAL IMQARET

Fried date tarts | traditional grandma’s ice-cream.

Or

PRALINE & CREAMY DARK CHOCOLATE BROWNIE

Warm brownie | Madagascar vanilla ice – cream | milk chocolate namelaka | honey comb.

€45 Per Person

 

Please note that for Functions, we request a small deposit in order to confirm your reservation. Kindly place your reservation using the form below. Once we respond to your reservation by email, we will guide you on how to pay the deposit by Bank Transfer or Revolut.

We look forward to seeing you at SALT – Kitchen & Lounge!