They like to change things up for their Sunday lunches, the classic tender and juicy Sunday Carvery experience at Pegasus is truly memorable and likely to be one of the chief delights of any day. Executive Chef Saul Halevi and his award-winning team pride themselves on providing high quality Mediterranean- cuisine, with a focus on using only the finest, freshest seasonal ingredients, sourced locally wherever possible, often from the herb and vegetable garden that sprawls over 8 tumoli within the magnificent 7.5 acre gardens of the 5-star Hotel Phoenicia, home to Pegasus. Sunday lunch is celebrated in style every weekend from the Carvery Trolley at 12:30 sharp, freshly harvested kitchen garden vegetables being handed through the kitchen window to the eager chefs, their huge white tall hats towering over their work stations.

Pegasus creates a delicious Sunday lunch Carvery which features a choice of traditional meats that come in generous portions and served with a hearty gravy, seasonal potatoes and fresh vegetables, alongside a wide selection of tasty starters and tempting desserts. Generous slices of roast pork with crisp salty crackling, slabs of perfectly pink roast beef, tender juicy chunks of slow-cooked lamb, seasonal poultry and excellent condiments of gravy, mustard and horseradish cream, amongst others.

Think of the caramelised ends of a large rib of beef, the herby, rich scent of a well stuffed chicken, the juices gathering in the roasting tin, melting onions roasted under the joint and infused with all those meaty juices, the fluffy roasted potatoes, not to mention all the other accompaniments carefully prepared. This is traditional Carvery, but in the wonderful new style of Chef Halevi and his talented brigade who reinvigorate the tradition with Mediterranean cooking supported by fresh produce, top quality meat and fish from over 15 local farm suppliers and a special wine selection. At the Pegasus the classic Sunday roast is a thing of timeless beauty, demonstrating neatly just how eminently adaptable the Sunday Carvery now is. It is also bountiful, cooked in order to maintain quality, and refreshingly without queues or the noise usually associated with Sunday lunch.

This is true field-to-plate cooking and eating. Chef Halevi says that, "Malta has some of the best ingredients in the world" and he showcases them to good effect for a nourishing meal which offers endless variation, but the eating is only the half of it. It also makes for a relaxed Sunday, most people are nostalgic for the roast dinners of their childhood and this magnificent spread evokes it in spades. It's also incredible value at only €32 per person for the table d'hôte menu with Carvery which includes 4 choices of appetite enhancing starters, 4 beautifully cooked pastas, 3 satisfying main dishes including the Carvery, and 4 sumptuous desserts. Gratefully, for those with a busy schedule, last orders are at 3:00pm should you wish to linger