The Villa Brasserie, Balluta Bay, is introducing its new Winter Menu adding on to its “classic” tempting treats served in a relaxing environment.

Executive Head Chef Andy Gaskin and sous-chef Steve Mallia along with the rest of the team propose this menu of gastronomic masterpieces. Savour inventive seasonal cuisine will be prepared with the very best local ingredients with a touch of exotic fragrances which together distil a refined “Art de Vivre”. Joining Villa favourites like the Gourmande Collection and the Ciapatelli with a Duck Confit, Sweet Potato and Walnut Jus, are the intense but smooth soups like the Roasted Pumpkin Soup with Honey Liquorice, fresh Parma Ham Tortellini endeavoured in a Lemon and Rucola Butter with a light dusting of cracked pepper and other culinary treasures.

The dazzling finale presents itself in the form of Apple and Banana Banoffie, Toffee Spread and a warm Tia Maria Olive Oil Emulsion, an Array of Farmhouse Cheeses and Kumquat Jam, Waves of Ice-Creams and Sorbets and lots more… Separate from the hotel, the 19th century villa with its grand staircase entrance, offers a number of dining options in a setting of modern design with traditional surroundings. You may dine on the terrace, enjoying a wonderful backdrop of Balluta Bay or inside, admiring the magical hues of the frescoes. One can also book the private dining room with its traditional stained glass windows, for exclusive dining. Comfort, charm and impeccable service await you.

To discover more call on 2311- 2273 or email [email protected]