Okay month of July, I see you – doing the most this summer eh? We’ve had the tension of the footie (Euro Cup) and currently experiencing Olympics! In some ways, it has been bitter-sweet. It didn’t come home but the boys made us proud, super proud!
So how are we doing people? We outside outside? Or just on the occasion because we still feeling a bit anxious? Its ok.. one day at a time eh? We finally have had some friends come visit us and it has been soo good! Being able to break bread, have a catch-up and socialise is exactly what was needed and I am so thankful. Our friends stayed for 10 days and whilst we tired not to hijack their holiday 🙄 (we are the locals after all) we did manage to enjoy some fantastic food and Chef’s table was one such place. I associated the name Chef’s table to be a development type kitchen/venue. A place where restauranteurs experiment with dishes (that may or may not make the cut for their menu) which is opened to the public, giving a unique experience. This restaurant came highly recommended by Chef Maria of 59 Republic. Now you lot know, hanty cooks up a storm so when she gave us a few of her faves, errr duh??? Of course we had to go check it out. Plus, we shared this experience with our friends, their first tasting menu and it did not disappoint!
Chef’s table is run by Chef Alain and his wife, loved by locals for serving up great seasonal Mediterranean cuisine, sourced locally in Buggiba, North of Malta. Our initial booking was for 2, but since we had company, Chef Alain was more than accommodating and had a table for 4 ready upon our arrival, customer service; check! He advised that he was going to serve us a collection of dishes, essentially, free-style tasting menu and encouraged us to ‘sit back and enjoy’. Sounds familiar? Yes? I totally get why Chef Maria recommends him because, well, feeding people is their love language ha!
We started with bread and olives with gluten free bread for Lucy; again customer service check! Tuna tataki aka Tuna tartare made from torched tuna loin with spring onions, chilli, pickled radish, cucumber salad and kikoman soy dressing, all gloriously served on a crackling! Hellor!! It was goodt! reminded me of tartare we sampled at both Aulis and Stem. Both of these places were also ‘chef’s table’. We also sampled seared Scallops with Maltese orange segments, tomatoes, dill and Gozitan seal salt. This was just a citrusy zesty delight! Ugh! It was yummy and we enjoyed both courses with French white wine.
Maltese ricotta ravioli was up next. Pasta filled with Gozitan asparagus, black summer truffle, chanterelle mushrooms, brown butter and chopped chives. It looked nothing like I was expecting, for some odd reason I assume ravioli to be square-ish? This here ravioli came through looking like a cross between mini pancake / poached egg (to me at least) ha!
It was scrumptious, however, having a sip of the Chablis, it turns into a velvety delight on your palate., Jeez!!!! Have you ever seen a ‘croissant’ radish? No? well this was what Chef Alain decided to do with the radish that came in the next course. Wild sea bass, soy pickled white radish, lime lead gel, compressed apples, teriyaki glaze. Reading this, you must be like, gosh that is a lot! Yes, it is but man like Chef Alain, served this course beautifully plated up!
The burst of fruity flavours from the lime gel and apples, harmonised by the radish, I mean it was just divine! Our limoncello palate cleanser
was an indication that Chef Alain about to switch things up in this here food adventure! Lamb shank perfectly cooked with dauphinoise potatoes and pomegranate was next on the list. It was darn good! That is all!
Pudding was a 2 part affair, starting with Strawberry celebration. It was everything strawberry – glaze, jelly, sorbet, sponge almond crumble and vanilla mousse. I don’t think I need to emphasise how yummy and sweet this was right? The crumble provided the perfect crunch to this strawberry affair! Lucy could not get enough of it!
Well, she didn’t have to, because then came pudding number 2, Valrhona Chocolate Tart! Yep, you guessed right it was very much chocolatey as it could be – rich chocolate ganache, chocolate soil (essentially chocolate granules), and passion sorbet!
Phew! I thought Chef Alain out did himself with the strawberries? This? LAAAAAAWWWDDDD! OMG! Words will not do it enough justice, my gosh it was DELICIOUS!
In the words of our dear friends ‘this was a truly fantastic meal’ 🥰 Bravo Chef Alain, you did good!
Cheers
Ndidi
p.s Gallery of the wines, Chef Alain, and other randoms, essentially a photo dump 😀
p.p.s Buggiba sunset is pretty dope
It all sounds and looks delicious