Waterbiscuit, the contemporary restaurant at the InterContinental Hotel Malta in St Julian’s, is now offering a new spring menu for their fine dining experience. Spearheaded by chef James Oakley, the new menu is offered daily between 7pm and 11pm and is completely separate from the all-day menu that the restaurant also offers.

Red prawn open ravioli.

The à la carte menu focuses on seasonal flavours presented with a twist, with many of the dishes typically presenting a subtle hint of the Asian influence that is the chef’s signature.

Among the favourites on the starters section, I tried the Foie Gras Parfait, served with cashew and beer butter and sherry vinegar jelly – the result is melt-in-your-mouth goodness, with the flavourings enhancing the after-taste of the foie gras.

Because I was on the degustation menu (more about that later) I also got to try the Teriyaki Glazed Quail, served with quail spring roll, rice noodles and ramen soup. I couldn’t help notice that delicate flavours are the name of the game for Chef Oakley, with the fusion of ingredients creating an amazing balance.

Seasonal flavours presented with a twist

Equally popular choices, I’m told, are the Pumpkin, Blue Cheese and Caramelised Cashew Nut Risotto and the Saint Maure Goats’ Cheese Mousse, with pickled mushrooms and pine nut puree.

From the main course selections, the Cheek and Confit Belly of Maltese Portk, served with smoked bacon infused potato cannelloni and a pumpkin puree is turning out to be one of the top choices with regulars – and it’s very easy to see why, the pork melting in your mouth and fusing with the bacon flavours delightfully. Slow-cooked lamb belly, putter-poached turbot fillet and a fillet of Irish beef from the grill are also guaranteed to get those tastebuds going.

Beetroot cured Scottish salmon.

But, perhaps, the crowning glory of any fine dining menu, the part that will see you walking out of the restaurant with a satisfied smirk on your face, is the dessert.The Waterbiscuit menu doesn’t disappoint, with choices like the Chocolate with Kumquat Panna Cotta, madamia nuts and chocolate soil, which no self-respecting chocolate lover can forego. The Black Sesame Cake with Mandarin Cremeux and Sesame Croquant is also extremely intriguing, offering an unual flavour that is very moreish.

Of course, if you’re like me and prefer to try a bit of everything, the Degustation Menu should be your choice. The experience involves seven exquisite courses which may also be paired with the appropriate beverage for each course. And by beverage, I mean wines like Meridiana’s Melqart, Delicata’s Medina Syrah and Medina Girghentina and the like, which complement each individual course.

Interestingly, the foie gras starter is served with Hop Leaf Pale Ale – I was not too sure, at first, especially because I’m not a habitual beer drinker. But I was assured by the chef that the beer gave the after-taste of the foie gras an added kick and he was perfectly right. Dessert, incidentally, is served with a killer of a rum-based cocktail.

www.waterbiscuit.com.mt