Sunday Buffet Lunch No:5: KON TIKI RESTAURANT at the Radisson Blu Resort-St.Julians.

11th March, 2012.

The Radisson Blu Resort
St. Julians.

We have been reviewing the KON TIKI RESTAURANT at the RADISSON BLU RESORT in St. Julians every season for the last three years, and every year the Chefs at this venue have succeeded to be very consistent in producing one of the best Sunday buffet lunches in Malta. Not overtly large, but of very good quality to satisfy the more discerning diners, and more than ample, with nine food stations to dine from, to satiate those with a hugest of appetites.


The buffet menu at the KON TIKI is also varied every week with three, weekly rotating menus each offering a different ethnic table such as the:
1. Italian Food Stall - specializing in Italian cuisine;
2. Spanish Tapas Station and Live cooking Station;
and the
3.  Middle Eastern Meze' and Lebanese Table;
Each of these three different stations will be found in alternate weeks so that frequent patrons will be spoilt for choice. This also applies to the range of main courses and the carvery station at which different meats and fish dishes are offered and changed every week.

This Sunday was the turn of the Spanish tapas station which I shall be describing under the station headings.

Cuisine for this lucrative buffet was provided on nine stations and one dedicated kids' station as follows:

ANTIPASTI:

Marinated Fresh Salmon.

King Prawns and Salads.

The antipasti stations which are the first to be visited by most patrons are divided into two stations around the central counter.
On one end one will find an array of cold meats, salads, soft cheeses/ ricotta, quiches, rice salads, pasta, mussels, mushrooms, and dips.
On the the other end a luscious presentation of cold seafood offering a whole marinated salmon, king prawns, large halfed-mussles, octopus salads,and various fresh salads are displayed.

Antipasti

Seafood anitpasti.

Quiches, Pasta, Dips, etc.

Antipasti serving.

THE SOUP KETTLE:

Minestrone with pesto.

Pea Velout with Pancetta.

The soup kettle as the soup station is sometimes referred as, offered two different styles of soups. A classic Minestrone Soup with pesto and a Pea Veloute with Pancetta.



THE PASTA STATION:

Lasagna with ragout of beef,
spinach and ricotta.

Pasta Sauce live cooking.

The ever popular pasta live cooking station offered a choice of individually cooked tagliatelle with a freshly  cooked sauce of fresh tomatoes, capers, black olives, and chilis.

Also offered on the pasta station was a delicious baked lasagna with ragout of beef, spinach and ricotta.

Tagliatelli serving.

THE CARVERY:

Prime Rib of Beef.

Roast leg of lamb.

The carvery offered a selection of roast prime cuts of Rib of Beef with Yorkshire pudding and onion sauce; Roasted Loin of Pork stuffed with Maltese sausage; Roasted Leg of Lamb with lemon and thyme gravy and a vegeterian curried vegetable, walnut and spinach strudel.

Roasted Loin of Pork.

Vegeterian curried vegetable,
walnut and spinach strudel.

Beef, pork and strudle serving.

THE HOT COUNTER:

Fillets of Salmon al cartoccio
with shellfish.

Dauphinoise potatoes.

On this counter if one is opting for fish a delicious fillet of salmon al cartocio with shellfish and herb oil was offered.

Parsley potatoes.

Accompaniments to complement the preceding two counters were offered in separate terrines and consisted of a good selection of buttered carrots and peas; new parsley potatoes; French beans and Dauphinoise potatoes.

Main Course Serving.

THE SPANISH TAPAS STATION:

Spanish Meatballs.

Ham Croquets.

The Spanish Tapas station is on the menu every three weeks alternating with two other also excellent but different ethnic cuisine stations.

Spanish and Live Cooking
Serving.

Offered on this station were a mouth watering selection of hot Chirizo Iberico; Meatballs in spicy tomato sauce; Marinated olives; cheese, onion and potato tortillas; Patatas bravas in spicy tomato sauce; Ham croquets; Fried calamari; Ham and olive empanadillas; Chickpea and Chorizo salad; Marinated anchovies; Roasted bell peppers; and Marinated artichokes


SHELLFISH COOKING STATION:

Live cooking station offering black mussels cooked in garlic, fresh herbs and pimentos with spicy white wine sauce.



INTERNATIONAL CHEESEBOARD AND BAKER'S CORNER:

Local and imported cheese.

Selections of fresh bread rolls and selections of local cheeselets and imported cheese served with various crackers, biscuits, and dried fruits.








KIDS' CORNER:

Kids' Station.

Selection of terrines with crusted breast of chicken; tortellini with ricotta cheese and tomato cream; Fish bites and French fries.
Popcorn and cakes; were displayed on this dedicated children's station complete with replicas of Mickey and Minie Mouse to attract the youngsters.







DESSERT STATION:

Desserts.

Desserts and fresh fruit.

A lavish display of homemade desserts by the hotel's patissieres were displayed on a center counter complete with a fresh fruit corner. Selections of Pastries; Cakes; Flans; Tarts etc were temptingly offered to be enjoyed and to complete this lavish lunch.

Dessert Individual serving.

Dessert Individual serving.

Cuisine quality and preparation was of the highest quality and assiduously prepared and presented, and service of the attending waitresses and Supervisors was attentive and very efficient. Stations were continuously re-stocked with fresh food terrines by the attending Chefs who were also ready to answer queries on the food selections from clients.

Wine List:  A very good selection of reasonably priced wines was listed in a slimmed down winelist suitable for buffet lunches. Wines from local winemakers as well as a good selection of imported wines were presented.

VALUE: The price per person of this Sunday Buffet lunch is Eur30 which includes VAT, soft drinks and local bottled water. Wine is of course extra and is not included in the price.

Entertainment: A children animation center is provided outside the restaurant; and an excellent pianist entertained the diners with some excellent music throughout the lunch. Music sound was kept soft and in the background so as not to intrude on conversations. Top points for this.

REVIEWERS' IMPRESSIONS:

Ambience:       Very Good.
Decor and atmosphere: Very Good+
Cuisine Quality: Very Good.
Preparation and presentation: Very Good.
Service:  Very Good+.
Value for Money: Very Good.

RATING:     9 /10 For Sunday Buffet Lunches.
RECOMMENDED.

Contact Details:
Kon Tiki Restaurant at he Radisson Blue Resort St. Julians,
Tel: 21 374894