A summer lunch was organised in Tmun Restaurant at Mġarr on the Island of Gozo for Bailliage members and their guests.

The venue is by the sea and only five minutes’ walk from Mġarr harbour. Hence arrangements were made for members and their guests to travel by private transport from a central location in Malta to the embarkation point of the Gozo ferry. It was a short trip to our sister island, enjoying views of Comino and Mġarr along the way.

The summer ambience, restaurant’s location and casual nature of the venue were a very promising combination. As usual, the restaurant did not disappoint.

Maître Rôtisseur Paul Buttigieg created the menu. Échanson Dr Ramiro Cali-Corleo introduced the wines.

RECEPTION

Chef’s choice amuse bouche
Zonin Prosecco ‘Cuvee 1821’ - Italy

MENU

Mushroom variations
Chestnut mushroom foam, portobello tartare
roast oyster, pickled shimeji, porcini powder
pine nuts, parmesan, crispy kale
Vesevo Beneventano Falanghina
Campania, Italy

Trio of pork
Belly confit with sage
Almond-crusted fillet
Homemade sausage
carrots, pork jus, crispy mille feuille potatoes
Vigneti Zabu Il Passo Nerello Mascalese
IGT Terre Siciliane, Italy

Dessert
Blonde chocolate panna cotta
chocolate soil, tuile, mango, passion fruit gel

Coffee and tea
Helwa tat-Tork*
[*Ed. a beloved sweet on the Maltese Islands
made with nuts and vanilla]

Conseiller Culinaire Marc Besancon prepared the comments on the food.

The starter was an impressive way of preparing different kinds of mushrooms, using various ways of cooking, seasoning and textures. The dish was topped up with a light and tasty chestnut mushroom foam that made the dish look really enticing.

The trio of pork was another excellent display of using the main ingredient different ways. All was cooked to perfection.

The dessert was very well balanced and lovely visually. The tuile added crispiness and fruit gels freshness.

Following lunch, Bailli Délégué Dr Joseph Xuereb mentioned that Chef Paul is a Runner-up in the Bailliage’s Jeunes Chefs Rôtisseurs Competition. Furthermore, Tmun is now a Bib Gourmand restaurant in the Michelin guide.

Finally, Dr Xuereb toasted Chef Paul and the very efficient serving staff directed by Elaine. He thanked them for serving us such a memorable summer lunch.

Vive la Chaine!

Mark Bailey
Chargé de Presse