Caviar and Bull Restaurant, St.Julian’s.

 
 
Overview
 

Purpose of Visit: Friday dinner.
 
 
Cuisine quality
 
 
 
 
 


 
Ambience
 
 
 
 
 


 
Atmosphere
 
 
 
 
 


 
Preparation
 
 
 
 
 


 
Presentation
 
 
 
 
 


 
Service
 
 
 
 
 


 
Wine and beverages
 
 
 
 
 


 
Value for money
 
 
 
 
 


 
Total Score
 
 
 
 
 
4.5/ 5


 

Positives


An up-coming new restaurant, with outstanding ambience. Very good cuisine and service. Ample parking facilities. Rating 9/10. Recommended.


Bottom Line

It was a veritable surprise for us when at the beginning of this year, we came to know that one of our favourite restaurants and a WRMC Silver Spoon Restaurant to boot, viz: Grill 3301 was being closed down.

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Posted December 14, 2014 by

 
Full Article
 
 

Dinner at Caviar & Bull Restaurant – Corinthia St. George’s Bay Complex, St. Julian’s. 

Friday, 12th December, 2014.

Caviar and Bull logo. It was a veritable surprise for us when at the beginning of this year, we came to know that one of our favourite restaurants and a WRMC Silver Spoon Restaurant to boot, viz: Grill 3301 was being closed down. The restaurant had always prided itself through excellent cuisine, and highly trained staff. The ambience of the place with open views of the Dragonara Casino by night was phenomenal.

Having said this, we were more than pleasantly surprised to come to know, that this property was being taken over by no other than Marvin Gauci of Tarragon. The place was opened in May, of this year under the new name of CAVIAR & BULL. Coping with two, top class restaurants is no mean feat for anyone, and we were on tenterhooks to see how this was going to work out, knowing Marvin’s passion for culinary adventure and quality of cuisine.

Since first opening in May of this year, Caviar & Bull has been given a total facelift and refurbishment, (we know this as we had already paid a visit for dinner sometime in June),  with the introduction of three exclusive mini-lounges where one can have a quiet drink whilst waiting for his guests or further members of a dining group to arrive;  a brand new, temperature controlled wine cellar at restaurant level in addition to the basement cellar;  reception area; and private, curtained off corner cubicles. The open kitchen has been retained, and the busy kitchen team under the Chef-Patron and head chef Sergi Huerga can be seen actively preparing dish after dish. The front of house has also been given a thorough shake up since opening in May, and is led by front of house manager  Laura Ferrer Sans.  Caviar and Bull is being run as a full-on-fine dining restaurant, albeit in a relaxed and enjoyable manner.

Food ordered on this occasion was the full degustation menu  to share between three persons, as proposed by the Chef-Patron.  We seem to be getting addicted to degustation menus, but then again these tend to give the Chef a free hand to really show what he can do, as long of course, that diners opting for this menu, can really appreciate such servings. We do.

The degustation menu served at Caviar & Bull as suggested consisted of some twelve different tasting dishes (including the dessert but excluding the amuse bouche). Each serving was explained by the server and very meticulously served with a bit of theatre such as smoke or liquid nitrogen for effect, things which tend to make an already good dinner outstanding.

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1. Amuse bouche carrot and apple soup and tuna hors D’ouvre.

2. Hand carved, in-house, fresh, smoked salmon, served with parmegiano foam, aromatic herbs, honey caviar, truffle and black seeds.  Lid just removed to show the trapped smoke.

3.  The salmon ready to be served in individual plates.

4. Fresh Oysters in liquid nitrogen.

5. Oysters ready to serve.

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6. Panko tiger prawns, coated with Japanese bread crumbs, Asian vinaigrette.

7.  Truffle and wild mushrooms croquettes served with  a green saladette.

8. Pan fried scallops with lentil ragu.

9. Wagyu beef carpaccio still smoking.

10. The Wagyu carpaccio, flash seared on the outside and house smoked;  ready to serve, with flavoured Himalayan salt, aromatic herbs and house pickled shallots.

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11. Home-made Tortellacci stuffed with smoked salmon and lobster, tossed in a white wine and  shellfish veloute.

12.  Home made local rabbit ravioli,  filled with rabbit confit and aromatic spices, caramelized onion, aged balsamic reduction, cherry tomato and crème fraich.

13. Pan seared foie gras  on a walnut toast spread with red currant jelly.

14. Popcorn lobster, crunchy and flavourful.

15. Pre-dessert amuse bouche – sorbet in sweet pastry.

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Dessert: Dark chocolate fondant and English cream ice-cream

 

 

 

 

Service: Service at Caviar & Bull is very good with a good number of servers attending to different sections of the restaurant.

 Wine list: The wine list boasts some very good wine choices to suit most pockets, with a very good mid-range selection.

Value for money: This establishment is operated as a fine dining restaurant serving top level cuisine with the freshest ingredients , and prices can vary from  about EUR12 for starters; EUR12.50 for a starter pasta dish; EUR12 for salads; and various prices from EUR23 to EUR28 for meat, poultry, game and fish. Wagyu beef is available as well as live lobsters from the aquarium.

Our degustation menu was priced at: EUR165 between three persons viz EUR55 per persons which is normal for this type of menu and quality of ingredients. Wine, beverages, water are naturally priced individually and are extra to the food cost.

 Reviewers’ Impressions:

Ambience:  Outstanding.

Atmosphere, decor and overall comfort: Outstanding.

Cuisine quality: Very Good +

Preparation and presentation: Very Good +

Wine list: Very good selection, various quality prices, but very good mid-range, good quality wine at EUR25/EUR35.

Service: Very Good +.

Value for money: Very good in accordance with fine dining concept.

 RATING:  9/10

HIGHLY RECOMMENDED.

Contact:

Caviar & Bull Restaurant,

St’ Julinas,

Tel:+356 99993301;   +356 2759 3301


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