Dinner in the Sky has inspired a number of varying reactions from the general public; from the thrill-seekers impatient to try it out themselves, to the ever-present cynics ready to flag down issues of immediate bodily relief or of potentially impaling passers-by with lost cutlery.
These comments were all passed by members of the media invited on the Aladin-esque fantasy dinner, however, nobody was disappointed by the end result.
If it wasn’t for the intense focus on safety, warnings about using the portapotties beforehand, assurance that below the table is off-limits to anyone apart from safety staff, being taken in twos to be comfortably yet securely strapped in, lockers to avoid having loose personal belongings, or any of the other countless precautions taken before diners go up, then the apprehension would be justified. But it isn’t.
Entrepreneur Mark Weingard and his partner, renowned restauranteur Marvin Gauci as well as the entire team have truly outdone themselves over a number of years – ranging from two to four, depending on who you ask – to create a culinary experience that will make for amazing stories and photo opportunities. Hanging 40 metres over Herbert Ganado Gardens really isn’t as bad as many are worried it is.
Needless to say, the kitchen staff who have helped Mr Gauci put Caviar and Bull, Tarragon and Buddhaman firmly on the map did not disappoint. The food was exquisite and for most of the table, we knew it would be special because we didn’t initially know what half the things on the menu even were.
The entrée consisted of black bream ceviche, pea and mint puree, pea shoot garnish, mini croutons and lychee dressing; the main course was a pork belly concoction with carrot apple and cinnamon puree along with pak choi garnish; and the dessert was an almond and amaretti parfait with cantucci biscuits.
There are set menus for the nights, however the menus are set to change throughout the three months in which the unique dinner venue will be operating. The Maltese website is clear that, if there are any dietary restrictions, the staff must be informed well beforehand to ensure that no experiences are ruined.
The same goes for alcohol, as the dinner is served with a selection of wine but the staff is more than happy to prepare a number of mocktails in case anyone has an aversion to alcohol.
Once everyone is safely strapped better than on the most death-defying rollercoaster, the table with 22 diners and up to five team members including kitchen staff and international safety officers starts its ascent. Even the most vertigo-ridden passengers in this once in a lifetime ride will agree that there is absolutely nothing to fear.
There are no sudden jolts, there is no wild swinging or spinning and definitely no reason to fear falling off. The crane operator knows exactly what he is doing, despite the team joking with the media that it was his first time operating the machinery on the way down. We were also assured that, should any kind of emergency crop up in terms of discomfort or bodily functions, the table would be back to its base in around a minute.
Once in the air, the realisation hits when diners realise that they went from Herbert Ganado Gardens to being eye-to-eye with the Prime Ministers’ Office in Castille. Some would say not to look down, however reclining back in the seats is an option which comes highly recommended for a feeling of serene floatation in between texting jealous friends or bragging about the experience via video selfies on Facebook or Instagram.
The two staple dinner experiences are the Sunset Dinner in the Sky and the Harbour Lights Dinner in the Sky, both of which cost €135 per person, which sounds relatively expensive until you realise what you’re getting for your money. Every Friday there is also the option of freeflowing Champagne and canapes in the sky for €85 per person.
There are also a number of event options as highlighted on dinnerintheskymalta.com including receptions, birthdays, full five-course evenings and even weddings in the sky. The prices for these special events range from €2,200 to €5,500 for a full 22 passenger event, however varying quotations are also offered on other events.
The team is kept on a tight timetable since there are potentially multiple trips and rigorous safety checks must go on before and after every single trip. These kinds of safety requirements help to keep the franchise’s reputation, especially considering that in the decade in which Dinner in the Sky has been around the world, there has never been any accident.
Originally a Belgian surrealist culinary treat, the experience has now spread all over the world to around 54 countries ranging from Paris to Las Vegas, all the way to China and Dubai. There have also been over 5,500 one of a kind events, once even for the Prince of Monaco with the legendary French chef Joel Robuchon at the gastronomic helm.
With more than 70 bookings within the first day of the Maltese website going live, it is safe to say that the Maltese incarnation is looking like it will be as successful as all the international counterparts. Chef Gauci told us that there were already bookings of a wedding reception and a planned proposal happening at a point.
The Maltese seem to be entirely split on the issue with some entirely embracing the new experience, especially considering the shared idea within the team that the Maltese version of Dinner in the Sky could possibly be the most breath-taking. Those who think it frivolous or extra must keep in mind that nothing has ever come out of stubborn cynicism and maybe just need to live a little.
As the original website dinnerinthesky.com puts it, “the sky is no longer the limit!”
Photos James Bianchi