A La Carte & Tasting Menu
Luna Oyster 6.00
Shallot, Minus 8 vinegar
Tartare 12
Lilliput Capers, Lemon, Local EVOO.
Crudo 12
Chimichurri Olio, Pink Peppercorn, Smoked Salt.
Ceviche 14
Coriander, Chilli, Onion, Peppers, Plantain.
Prawn Tartare 18
Rye Cracker, Lemon, Local EVOO.
Beef Tartare 15
Stracciatella, Capers, Onion, Garlic, Local EVOO, Brioche
Caviar
Served with bellinis & sour cream
10 grams Oscietra
40.00 / 10g
10 grams Beluga
120.00 / 10 g
Perfect Pairings
15 Glass of Champagne
8 Shot of Beluga Nobel Vodka
Starters
Burratina 16
Kalamata Olive, Tomato Essence, Rye Cracker
Maltese Sausage Kievs 16
Celeriac & Caraway Slaw, Black Pepper & Ġbejna Mousse
Tomato Tarte Tatin 16
Fresh Sheep’s Milk Ricotta, Balsamic Vinegar Gel, Basil.
Aubergine 15
Baba Ganouche, Tomato & Chickpea Salsa
Baby Calamari 17
Lilliput Capers, Champagne, Lemon & Mint.
Octopus 18
Chorizo, Potato, Leek, Paprika Aioli, Hibiscus Powder.
Calamari Fritti 18
Fennel & Mango Salad, Basil Emulsion.
Shellfish Bowl 21
Mussels, Vongole, Prawns, White Wine, Garlic, Cherry Tomatoes, Herbs, Bisque.
Pastas
Artichoke 17
Gnocchi
Apple, Artichoke & Raisin Salsa, Fried Artichoke.
Carbonara 18
Spaghetti Alla Chittara
Guanciale, Parmesan.
Frutti di Mare 22
Paccheri
Mussels, Vongole, Prawns, Calamari, Fish, Cherry Tomatoes, Garlic, White Wine, Cioppino.
Maltese Sausage 18
Risotto
Cultured Cream, Tomato Jam, Pecorino
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.
Nut Roast 22
Sauce Forestiere, Sautéed Mushrooms, Pickled Shallot, Stracciatella.
Chicken 25
Breast
Foie Gras, Filo Chicken Parcel, Leek, Chicken Jus.
Duck 29
Breast & leg
Tenderstem Broccoli, Orange Gel, Citrus Segments
Lamb 29
Rump & Shoulder
Aji Verde, Green Peas, Lamb Jus.
Beef
ribeye 33
Burgundy Sauce, Crispy Onions.
Wellington 36
Jus-Gras, Roasted Carrots, Parsnip Purée.
For Two
Served with two side dishes
Chateaubriand 85
Mushrooms, Onions, Béarnaise Sauce.
Seafood Grill 80
Whole Fish, Filleted Fish, King Prawns, Calamari, Fresh Herbs, Lemon, Caper Sauce.
Steak & Lobster 130
Beef Fillets, Whole Lobster Thermidor, Bone Marrow, Onion Rings, Garlic Butter, Beef Jus.
Sauces
3.5 Mushroom and Truffle
3.5 Toasted Mixed Peppercorn
3 Beef Sauce Reduction
4 Tarragon Béarnaise
Sides
4 Traditional Roasted Potatoes
Oregano & Fennel Seeds
5 Honey Roasted Heritage Carrots
Caraway seeds, Stracciatella & Buckwheat
4 Pan Seared Greens
Garlic Butter & Parmesan Shavings
3 Creamy Mashed Potatoes
Crispy Onions, Chives, Pickled Shallot
4 Green Mixed Salad
Chimichurri & Croutons
Tastes of Adura
Bread & butter
First Bite
Donut , sour cream, dill
Beef Tartare
Donut , sour cream, dill
Fish Tartare
Aji Verde, Green Peas, Lamb Jus.
Lamb Croquette
Chorizo, Potato, Leek, Paprika Aioli, Hibiscus Powder
Octopus
‘Rabbit sauce’, peas, hazelnut
Rabbit tortellacci
Bisque, Sundried Tomato Gremolata, Hazelnut
Lobster & Prawn Ravioli
Tenderstem Broccoli, Orange Gel, Citrus Segments
Duck Breast
Lilliput Capers, Calamari,
Champagne Sauce.
Fish Filleti
Yoghurt Snow, Carob, Mango.
Gbejna
ice cream
Cookie Crumble, Mint, Nitrogen.
Chocolate Frozen Fondant
Degustation Menu
80.00 Per Person
Cocktail Pairing
45 Per Person
Wine Pairing
50 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.