Ta' Frenc Restaurant
22 dishes across 6 sections
Set Menus
2-Course Set Menu: €60pp (Starter or Pasta & Main Course) | 3-Course Set Menu: €75pp (Starter, Pasta & Main Course). Complimentary: Amuse Bouche | Trio of Snacks | Selection of House Baked Bread | House Olive Oil
Starters
Cured Salmon
Green apple, cucumber, grapefruit, local cheeselette and wasabi cream, dill oil
Confit Potatoes
Smoked potato and truffle mousseline, roasted leeks, egg yolk purée, lardo, Piedmont hazelnuts. Optional: €10 supplement for Oscietra Caviar.
Pasta
Rabbit Ravioli
Chickpea purée, rabbit liver, garlic cream, spiced rabbit jus
Mushroom and Parmesan Agnolotti
Mushroom and chive butter sauce, Parmesan and garlic breadcrumbs
Risotto
Prawn bisque, citrus, herbs, calamari, Matelote sauce reduction
Prawn Pasta Flambé
House-made pasta tossed with fresh herbs, red prawns, lobster purée, fresh cream. €15 supplement.
Main Course
Layered Chicken Breast
Chicken and parsnip crispy cigar, bread sauce purée, fennel, glazed chicken wing, Albufera sauce finished with prunes
Grilled Sirloin
Braised caramelized onions, beef tongue and capers, soubise, Bordelaise sauce. €12 supplement.
Fish
Mussel and butterbean ragout, herb emulsion, smoked mussel and saffron velouté
Steak Diane Flambé
Thinly beaten fillet of beef, seasoned with French mustard, Worcestershire sauce, traditional condiments, flamed Cognac. €18 supplement.
Veal Flambé
Calf's liver with onions, carrots, orange zest, beef jus, flamed Cognac
Prawn Flambé
Local red king prawns, onions, leeks, mushrooms and tomato sauce flamed with anise. €20 supplement.
Chateaubriand
Traditional grilled double grass-fed fillet of beef, cooked to your liking, accompanied by mushroom fricassée and béarnaise sauce. Carved at your table (to share for two or three). €8 supplement per person.
A Touch of Opulence
Pan Seared Scallops
Smoked potato and truffle mousseline, roasted leeks, egg yolk purée, lardo, Piedmont hazelnuts, Oscietra Caviar. €30 supplement.
Roasted Bresse Pigeon AOP
Braised cabbage, smoked Maltese sausage and pigeon tartlet, pan seared foie gras, pigeon jus finished with pink peppercorn and pickled grapes. €50 supplement.
Desserts
Salted Caramel Tart
Popping candy, black tea ice-cream
House Made "Imqaret"
Orange marmalade, "ġelat tan-nanna", warm dark chocolate and Maltese coffee sauce
Millefeuille
White chocolate mousse, pistachio pastry cream, pistachio ice-cream
Grand Marnier Soufflé
Vanilla ice-cream, sauce anglaise
Crêpes Ta' Frenċ Flambé
Pancakes cooked in sugar, orange, lemon juice, Grand Marnier and vanilla ice-cream
Seasonal Fruit Flambé
Flambéed seasonal fruit, prepared tableside and served with ice-cream
Cheese Plate
A curated selection of cheeses, paired with a house-made chutney and accompanied by crispy crackers
