The Chophouse at Tigné Point, Sliema, has launched a new spring menu which includes a range of dishes, from fresh mussels and Scottish scallops, to grilled rack of lamb, to the restaurant’s signature burger.
Head chef Steve Mamo, who previously worked at Les Escargots French restaurant in London, insists on using only the best ingredients.
“We recently visited Italy and managed to set up contacts with suppliers of speciality products. Visiting our meat suppliers in the Veneto region in Italy was also an incredible experience,” he added.
Mamo said he found a good team at The Chophouse and has continued to build on their skills by “enthusing them with the free spirit of a modern-day chef”.
At the restaurant’s bar, one finds a selection of fine whiskies, with around 120 varieties, and some great preprandial cocktails can be enjoyed on the verandah overlooking Marsamxett Harbour.
The restaurant also has a unique glass-fronted wine cave which holds over 400 wines. A sommelier helps patrons make the right choice to accompany their food.