A La Carte & Tasting Menu
Oyster Royale 6.50
Shallot, – 8 vinegar
Tartare 9
Local EVOO, lilliput capers, lemon
Crudo 9
Chimichurri, pink peppercorn, smoked salt
Taradito 12
Onions, peppers, passionfruit, coriander, chilli
Salmon Sashimi 18
Oscietra Caviar, Yoghurt, Avocado, Lemon.
Prawn Crudo 9
Local EVOO, lemon, smoked salt
Caviar
Served with bellinis & sour cream
KALA is 100% Italian caviar obtained from sturgeons grown in the waters of the Piemontese Natural Park of the Ticino Valley. The breeding follows non-invasive methods in respect and protection of the animal, and its entire life cycle is meticulously monitored and controlled to obtain excellent quality caviar.
KALA Oscietra
Acipenser Gueldenstaedtii
20.00 / 5g 40.00 / 10g
KALA Beluga
Huso Huso
60.00 / 5g 120.00 / 10 g
Perfect Pairings
15 Glass of Champagne
8 Shot of Beluga Nobel Vodka
Starters
Burratina 11
Kalamata Olive, Tomato Essence, Rye Cracker
Maltese Sausage Kievs 14
Caraway, kohlrabi, peppered aioli
Beef Tartare 15
Stracciatella, Capers, Onions, Garlic, Local EVOO, Brioche.
“Minestra” 13
Vegetable Beads, Kusksu, Ġbejna.
Mussels 15
White wine, garlic, cherry tomatoes, herbs, sourdough
Baby Calamari 16
Caper sauce , squid ink, vermouth
Octopus 18
Buttermilk, Orange, Leek.
Crustacean Popcorn 57
Lobster & prawn
Dill & lime mayo
Pastas
Tomato 16
Orecchiette
Feta Cheese, Hazelnuts, Sundried Tomato Gremolata, Olive Soil.
Carbonara 18
Spaghetti Alla Chittara
Guanciale, Parmesan, Cured Egg Yolk.
Frutti di Mare 18
Risotto
Mussels, Vongole, Prawns, Calamari, Fish, Cherry Tomatoes, Garlic, White Wine, Cioppino
Beef 18
Trecce
Pecorino, mushrooms, pancetta
Rabbit 18
tortellacci
‘Rabbit sauce’, peas, hazelnuts
Mains
Served with one side dish
Fish of the day MP
grilled, al cartoccio or al sale
Chef’s Selection Of Fresh Fish.
BBQ’d Aubergine 22
Cajun Chickpea Cassoulet, Yoghurt, Pickled Shallot.
Chicken 24
Breast
Butter Beans, Chorizo,Tomato, Leek.
Duck 29
breast & leg
Carrot, Leek, Pomegranate, Jus.
Lamb 29
Rump & Shoulder
Yoghurt, Kalamata Olives, Tenderstem Broccoli, Mint.
Beef
ribeye 32
Aji-Verde, Mushrooms, Garlic Butter, Onions
Wellington 36
Jus-Gras, Baby Carrots, Parsnip Purée.
For Two
Served with two side dishes
Chateaubriand 85
Mushrooms, onions, béarnaise sauce
Seacuterie 80
Whole fish, filleted fish, mussels, vongole,
prawns, calamari, octopus, fresh herbs, caper sauce, lemon
Sides
4.50 Potatoe Wedges with parmesan & truffle
3 Roasted Potatoes
3 Seasonal Mixed Vegetables
3 Mixed Salad
3 Chips
Sauces
3.50 Mushroom and Truffle
3.50 Toasted Mixed Peppercorn
3 Beef Sauce Reduction
4 Tarragon Béarnaise
Tastes of Adura
Bread & butter
First Bite
Donut , sour cream, dill
Beef Tartare
Donut , sour cream, dill
Fish Tartare
‘Rabbit sauce’, peas, hazelnut
Rabbit tortellacci
Bisque, Sundried Tomato Gremolata, Hazelnut
Lobster & Prawn Ravioli
Yoghurt, Kalamata Olives, Tenderstem Broccoli, Mint.
Lamb Rump
Greens, Clam Chowder Sauce, Lemon.
Fish Fillet
Tarragon & pink peppercorn granita, carob, white chocolate
Gbejna
ice cream
Cookie Crumble, Mint, Nitrogen.
Chocolate Frozen Fondant
Degustation Menu
70 per person
Degustation Menu
65 per person
Cocktail Pairing
25 Per Person
Wine Pairing
45 Per Person
Items from a selected degustation menu are not interchangeable with items from the other.
Taste the experience
Indulge in a menu that blends creativity, tradition, and genuine hospitality.