The month of February came to a close with a unique culinary event at The Phoenicia Malta, in collaboration with Charles Grech & Co. Ltd. For the first time ever, the island’s five Michelin-starred restaurants got together in the name of charity, with each restaurant presenting one course to the 80 food aficionados in attendance, including the acting President of Malta, H.E. Professor Frank Bezzina.
Guests were escorted through the magnificent art deco doors of the Phoenix Restaurant, and the night kicked off with the silky freshness of Barons de Rothschild Blanc de Blancs NV Champagne and delightful canapes carefully prepared by the Phoenicia Malta’s kitchen team.
As diners were invited to take their seats, the service team, comprising of servers from each participating restaurant, gracefully placed baskets of freshly baked bread on each table. The first dish, an amuse bouche created by Noni’s Jonathan Brincat, featured an original and fun presentation whilst delivering equally impressive flavours. The tasty course was washed down with a second wine, an elegant and fragrant white from Tuscany.
While guests chatted away, Ion’s Eoin Smith was making the final touches to his course, a delicately presented plate featuring King Crab and Tzarsky Caviar. Moments later, the plates were served in perfect unison, as Ion’s Restaurant Manager instructed guests to scoop down through all the layers to fully enjoy the combination of elegant flavours. The sweetness of the crab and saltiness of the caviar were paired with a Chianti Classico, a full-bodied red with rounded tannins and a structured finale.
Next up was Under Grain’s dish: Roasted Monkfish, ‘Textures & Temperatures’ of Cauliflower and Curry Caper Sauce. The beautifully tender monkfish was surrounded by a cauliflower foam, which proved to be a perfect match for the curry caper sauce. Chef Victor Borg’s creation was paired with another Sangiovese wine, Artisti per Frescobaldi Montesodi, fragrant on the nose and rich on the palate with a riveting acidity and robust tannins.
The main course was presented by Bahia and featured slow-cooked pork belly. Despite the tender pork and no crackling, Chef Tyrone Mizzi ensured some crunch by including ‘puffed skin’, together with pak choy ‘kimchi’ and white onion. And since a main course deserves a king of wines, it came paired with a 15-year-old Brunello di Montalcino… its mouthfeel generous and full, with a thick, velvety texture.
Finally, dessert was created by the long-established de Mondion Restaurant, producing an elegant and classic-looking sweet, with flavours of cherries, chocolate and bitter almond. Making this dessert complete was Pomino Vinsanto, a wine with a very intense array of aromas. On the palate, its freshness and sweet taste balance out beautifully, complementing Chef Clint Grech’s course perfectly.
They say time flies when you’re having fun, and this is exactly what happened on the night. An evening of superb food and wine quickly came to an end, which meant it was time for the chefs to make an appearance and say a few words. For most, this marked the end of the evening. For others, there was still more to go, as they moved on to The Club Bar with the chefs.
The Phoenicia Malta is proud to have been part of such an exclusive event and we look forward to creating more unique experiences for locals and visitors alike. Thank you to Charles Grech for the collaboration, as well as for providing the fantastic wines enjoyed on the night. Needless to say, a big shout out also goes to all restaurants and respective staff members for making this night possible.
Proceeds from this event will be donated to the Malta Community Chest Fund.
