As one of the pioneers of the farm-to-table movement, British chef Simon Rogan’s menus are strongly guided by hyperlocal ingredients that are found, foraged, fished or farmed by the best, sustainable and ethical local producers.
Each month, season and day is a new chance for us to harvest and explore fantastic ingredients and foster relationships with growers, producers and suppliers who are passionate about their craft. By doing this, we utilise ingredients in their prime so that each dish can truly champion the abundant produce found in the Maltese countryside and Mediterranean waters.
For lunch and dinner, a multi-course tasting menu showcases the very best of seasonal Malta. From Wednesday to Sunday, a shorter lunch menu offers a perfectly paced interlude to business meetings or a leisurely day in Valletta.
A carefully curated wine list sits alongside a unique drinks list that also celebrates sustainable producers and lesser-known ingredients sourced from the island. In a bid to minimise waste, our talented bar team work with our chefs to utilise surplus ingredients from the kitchens such as peels, stalks and stems, creating an array of cocktails.