How are we people? Have you enjoyed summer? Got out into these streets and mingled? Or is the anxiety level still on an all time high? Either way, hope you lot caught as much as or some sort of joy in spite of the Rona and what not. Heat or not, we decided to go out for lunch at Capo Crudo. I have to give it to this lickle Island still, despite the relentless heat (we are in the hottest month of the year here, and the height of summer) there are some truly epic sea views
As you probably guessed, the restaurant is right on the sea and having the view right there was pretty cool. We didn’t go for a full taster menu experience per say, instead, we decided to sample a few of the dishes because why not?🤔 and what better way to get your appetite whet than fresh oysters eh?
We started off with the burrata di buffala di andria I.G.P. Essetially, milk cheese made from mozzarella and cream served on a bed of seasonal leaves with mix grilled vegetables of artichoke hearts & pachino cherry tomatoes.
Let me just say this, since moving to the island, I have not had this much burrata but even more significantly, it has always been so yummy! Come on Malta, I see y’all repping your Italian influence. When there are scallops on the menu, Neal is happy to give it a go; and whenever this happens I am still slightly perplexed by it 😮, considering he is not keen on sea food. Clearly, the way the Maltese make it, is right up his alley ha! The shell-on Scottish scallops gratinee were scallops served in its shell with thermidor sauce.
I don’t necessarily want to say we were not overly wowed by this, because it really was a tasty dish even though I found the thermidor sauce a bit much! Plus, It’s just that Chef Maria owns this scallop game in this here Malta Streets! No one has been able to deliver scallops the way she has and that’s on that! The local prawn tartare on the other hand? OMD!!!! Served on a burrata with truffle shavings, semi sun dried pachino cherry tomatoes and a petit salad! It was FRESH! The saltiness from the prawns blended perfect with the burrata, it was a creamy delight! Ugh! It was yummy!!!!!
Linguine alle vongole with soft herbs, fish fumet, medina real estate chardonnay was a whole Vibe.
Similar to the Italians, you can have a pasta dish as a starter? Needless to say, these cats get their grub on! By the time I got to the end of this delicious course I was done! And I had not even ordered mains 🙄 ?! I made the executive decision not to have any mains? did you lot see the portion sizes of the starters? exactly! Your girl full up, please and thanks ha! Neal decided to give the Argentinian rib-eye served with bone marrow butter.
Not going to front when it was brought to the table I was kinda jealous! I mean look at it???
I did get a few bites and it was a perfectly cooked medium rare rib-eye and that bone marrow butter? Yep! That is all I am going to say about it ha! Now you know, there is always room for pudding and the pudding here? t’was good! A layered filled sponge cake with pistachio nuts on the top and a scoop of ice cream.
Yes, it might sound average but trust when I say, there was nothing average about it. The cake was perfect, soft, moist, nutty that turned into a creamy textured delight on your palate when had with the ice cream.
Ever had toffee ice cream with an amaretto sauce as a pour over? No? well this is what you get as pudding 2.0 at Capo crudo
I mean it was like double delight;
a very much needed cold sweet treat on this hot day and I stan! Ahh Carpo Crudo, you did your ting tuhday!!!
Cheers
Ndidi
