Under the leadership of Zest's new Executive Chef Noel Azzopardi, Zest Restaurant has launched a new menu. New, unexpected and playful ingredients such as salted popcorn, 24-roasted pork belly and fermented soya bean are sure to leave a lasting impression. New menu items include:
- Angus beef fillet tartare marinated in an Indonesian dressing with puffed rice and egg yolk snow
- 24-hour roasted pork belly pancakes
- Lobster Phad Thai
- House lightly smoked cold salmon rubbed in Thai spices with celeriac and coconut puree, confit tomatoes and puffed buckwheat
- Mushroom carpaccio with soya and wild mushroom puree, crispy quiona and 24-month parmigiano reggiano
- Homemade braised chicken tortellini served with Singaporean Laksa and coconut veloute
- 48-hour short rib of beef with a black bean emulsion, coconut puree, tomato and spring onion concasse
- Rib eye teppanyaki, chicken teriyaki and more...
Amidst these exciting changes, regular patrons to Zest needn't worry. The restaurant's signature dishes, including its fine quality sushi and signature beef rendang, remain at the core of the restaurant's offering. Zest is now also treating its patrons to complimentary parking.
Opened in 2002 as the first Asian fusion restaurant in Malta, Zest remains an award-winning pillar in Malta's contemporary culinary scene. Located in a historic seafront townhouse, Zest enjoys the added bonus of an open-air terrace overlooking romantic Spinola Bay. Attractive features include an open wine cellar and a sushi bar on the restaurant floor, where patrons witness the art of preparing Japanese sushi. Year after year, Zest has been voted one of the most popular "best ambience" and "best service" restaurants in Malta by its discerning guests.