Phoenicia Hotel executive chef Saul Halevi and his team have put together over 40 dish choices for the Easter luncheon buffet being served today at the Phoenix restaurant.

The carvery section features Sichuan pepper and honey-glazed leg of pork with prunes, pineapple and horseradish cream, as well as an Asian marinated roasted lamb with Tahini sauce. Some of the main courses include a panache of seabass, salmon and homemade fish cakes with a red pepper fondue and rabbit, pancetta and pumpkin pie.

The restaurant makes the very best of the hotel’s seven tumoli of kitchen gardens to deliver the freshest produce.

For those with a more adventurous palate, the menu also includes chicken tikka masala and beef and ale stew. There are also freshly made desserts. Children under five eat for free.

These dishes may be accompanied by wines chosen by food and beverage manager Francesco Perricone. As regards entertainment, the Dominic Galea Trio is providing live music.

The hotel is also serving an Easter afternoon tea at the Palm Court Lounge, with Sammy Galea at the piano. A range of 17 Ronnefeldt teas and different sandwiches, including cucumber, egg and smoked salmon, as well as freshly baked scones with jam and clotted cream, cake and pastries, will be served.

For those looking to move outside the traditional family luncheon, one can enjoy an Easter table d’hôte lunch. The three-course Mediterranean menu served today, costing €34, includes a welcoming mimosa on arrival.

For more information, visit www.phoeniciamalta.com or www.facebook.com/phoeniciahotel, or call 2122 5241 for reservations.

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