Restaurants of Malta No.15: BOTTEGA DEL VINO at the Hilton Malta.

17th March, 2012.

Botega Del Vino interior.

BOTTEGA DEL VINO at the Hilton Malta, is it a wine bar? Is it a casual diner? Is it an exquisite, up-market restaurant? It is all of these things and much much more.

This the restaurant is for wine afficionados, and discerning diners who love authentic and fine Mediterranean cuisine excellently prepared and presented from the freshest local and imported ingredients, enjoyed in a rustic blend of casual atmosphere and elegant sophistication, complemented by well trained management and service staff.

The Lobsters in the Aquarium

The menu at the Bottega Del Vino has been overhauled and the new version and new choices of cuisine were introduced in February of this year.
Choices of Antipasti; Soups; Pasta and Rice; Delectable Maincourses; the Hilton Classics choice of burgers, Ceasers Salads, Club sandwiches, and the Classic Malta Hilton pizza remain, but with different and newly introduced dishes. Also available is a seperate menu in which are highlighted the Chef's recommendations which include some exquisite freshly made veloutes and fresh baked or grilled whole lobsters. When I say fresh lobster, I mean exactly that, whole , live, lobsters which are picked and chosen by the diners from the aquarium and fished out by the chef. One cannot have it freshest than this, can one?

I have recently published a short feature in our Facebook Group site: Restaurants in Malta:The Good;The Bad;The Rip-Offs, titled: To Succeed or Not to Succeed in the Restaurant Industry. In this feature I gave six principles that would make a restaurant successful. The Bottega Del Vino at the Hilton Malta, practice these six principles to perfection and which make it one of the very best, up-market Casual Dining Restaurants in Malta.

The Selected Three lobsters
clearly marked as to origin and date.

There is a big difference betwen "good" and "great" food and the cuisine offered by Bottega Del Vino is unbelievably great, the selection mind-boggling in quality choices, with everything prepared and presented impeccably.The selection is unmatched anywhere for quality, with precise service to boot, with a number of servers attending to each table, making sure that food is served to diners on each table together, empty plates cleared immediately and wine and water glasses replenished with the desired liquid regularly, without in any way seeming to impose on the conversation on the table. This creates a simple yet efficient dining experience which is hard to beat.

Dips, olives, olive oil and Balsamico.

A bowl of fresh bread was placed on the table with an elegant platter of dips, olives, olive oil and balsamico, and our pre-dinner drinks and water orders were served. Menus and wine lists handed out, and food selections were discussed and debated as the menu lists offered various sublime and exotic dishes both in the starters as well as in the main courses selections.




Our Cuisine Selections:

Starters:

Our choices were individual servings of:

The Orecchiette with
Veal ragu - filling  and
Delicious.

The Roasted Buffalo Mozzarella
beautifull presented and flavourful.

An excellent Orecchiette pasta with freshly made veal ragu which turned out be sublime and nearly a main course in itself;
one mouth watering serving of Prawn Ravioli with calamari rings and tomato compote, admirably presented and delicious;
one Tortellini with goat cheese;
and one Roasted Buffalo Mozzarella wrapped with garlic zucchini on a plum fondue, roquette salad and seasoned with aged balsamic and sweet mustard walnut dressing which was reported to be divine.

Prawn Ravioli with calamari
rings and tomato compote.
A select starter.

The Tortellini with
goat cheese, ham and rucola.

Main Courses:

Lobster 1: Complete with claws.
The best so far.

I went specifically to try out their exquisite Tornedo Rossini which is a prime beef tornedo fillet grilled to order to perfection and served with potato hash and grilled liver foie gras. But when I saw that fresh lobster was available, my taste buds simply changed course.

Lobster 2: Consummate and
Delicious.

Main course selections fell on three fresh lobsters, one each for three members of the review team, chosen live from the aquarium and fished out one by one. I always feel a bit of pity for these creatures, but that is part of the food chain I suppose.
The lobsters were taken to the kitchen, cooked to perfection under the grill and beautifully presented with side servings of the freshest green salad ever, freshly cooked chips which were not really required as the portions were large enough, and a small bowl of garlic butter.

Lobster 3: A dish fit for a king.
 Connoisseur's choice.

There is no other words to describe the presentation, flavours and taste of these lobsters apart from salubrious and exquisite. I have been served lobsters in other venues both in Malta and abroad, but I can state without hesitation that these were the very best ever. These servings at Eur35 per person were worth every euro.

Beef Fillet Tornedos
with hash and grilled liver
foie gras. Outstanding.

Perfectly cooked and presented.
The texture and tenderness is
superb.

The fourth maincourse was the sublime Tornedo Rossini. Served as stated above on a bed of potato hash, cooked medium as ordered, with a serving of grilled liver foie gras on top. Serving price Eur31.50, also as for the lobsters the quality, preparation and presentation was well worth the price, and which would make the most discerning connoisseur well satisfied.

Desserts:

The Apple Strudle
Presentation.

As expected and as befits the Hilton Malta, desserts are in-house made and the presentation was once again faultless:

The Chocolate Fondant
Presentation.

Two servings of Chocolate Fondante with
One serving of Chocolate cheesecake with orange icecream and orange sections;
and one serving of Apple Struddle with ice-cream and strawberry praline were selected.

The Chocolate Cheesecake
Presentation.

Beautiful servings that complemented an otherwise already exceptional dinner to perfection.

The Wine Selection.

Two good bottles of chilled Sancerre Grand Riserve 2010, water and espressos complemented the dinner.



Value: The value of a dinner at the Bottega Del Vino can vary from as little as Eur20 for the Hilton Classics Menu choices, anywhere up to Eur58 per person for choices from the a la carte menu depending on food choices, excluding wine, water and any drinks. Soups and veloute prices range from Eur7.50 to Eur12.50; Antipasti prices range from Eur10.80 to Eur19.50 for the Angus rib-eye carpaccio; Pasta and rice from Eur10.80 to Eur16; Main courses selections are exquisite with lobsters, prime beef fillet tornedos; 400grm Angus beef rib-eye and sirloin steaks; chicken; lamb and veal full rib racks, etc. Price range Eur19 to Eur36.
Quality, presentations and portion size of any main course is considered to be worth every euro. Cuisine is well above the average of the very best restaurants.

Wine List: The wine list has been compiled to complement the delectable cuisine on the menu. Prices vary, but when one is choosing a wine at such a venue, it is advisable to choose the food first; then decide if its either a red or a white wine that would pair best with the food chosen; then decide on your grape preference; pick the country of choice for the wine; then choose the one most affordable from that country. Trying to read the whole wine-list is mind boggling and takes time.

REVIEWERS REMARKS:

Ambience: Very Good +.
Atmosphere and Decor: Very Good.
Cuisine Quality: Excellent.
Preparation and Presentation: Excellent.
Harmony of Menu: Very Good.
Service: Very Good +.
Wine list and mark-up: Very Good.
Value: Very Good and commensurate with the quality of the cuisine and venue.

RATING: 9.5/10 Fine Dining in an Up-Market Casual Dining atmosphere.
Highly Recommended.

The Hilton Malta
by Night.

Contact Details:
Bottega Del Vino,
Hilton Malta
Portomaso - St. Julians.
Tel:  21 383 383

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

   

Restaurants of Malta No:14: BLUE ELEPHANT at Hilton Malta.

10th March, 2012.

The Logo.

THE BLUE ELEPHANT at the Hilton Malta.
Friday, 9th March, 2012.

Orchids in the stream.

Is this a restaurant or a Thai village? The soft sound of the cascading waterfall, water flowing under the bridge, orchids, and greenery all around, transports you to another world once you enter this exotic venue. Soft Thai music, Thai and Chinese waiters and waitresses in traditional smart costumes, soft lights, the cobbled tile flooring which gives the impression that one is walking on a village road, and private function areas inside typical Thai village huts and small houses, complete the fantastic atmosphere of this unique venue.

The Menu.

The menu at the Blue Elephant has been changed recently in fact the new menu was introduced in January of this year, and is divided in various sections as follows:

A la carte Vegeterian menu;
The Cooking of the Past a la carte menu;
The Cuisine of Today a la carte menu;
The Kitchen of Tomorrow a la carte menu.
The above menus offer traditional starters, soups and main courses typical of the food and era being covered.


Then there is the normal a la carte menu offering individual selections of starters, soups, meats, and poultry (chicken, duck and rabbit); as well as seafood and fish dishes.

The jewel in the crown of this new menu are two superb set menus suitably named:
The Bangkok Symphony Menu which is served for two persons and priced at Eur32 and with added soup Eur37.
and
The Royal Thai Banquet Menu, which also serves two persons minimum and is priced at Eur38.50 and with added soup it goes up to Eur42.

Mai Thai and Martini Cocktails.

As is normal we checked out the menus over a choice of Mai Thai and Martini cocktails at the superb bar inside the restaurant, and after a short discussion with the Thai waiter who explained the menu to us, our selection fell on the Royal Thai Banquet Menu for four persons. This turned out to be a superb choice which would satisfy the  most discerning connoisseur of European style Thai cuisine as well as those with the hearthiest of appetites as the food presented is substantial.




The Royal Thai Banquet Menu:

The Starters superbly presented.

The starter sauces.

The Starters served in this menu consist of:
Chicken Satay which is well known locally even in Chinese restaurants;
Spring Rolls Blue Elephant- genuine, thick, house made spring rolls;
Crispy fish and prawn salad;
and
Thung Pu- which is a delicious stuffed egg pastry and philadelphia cheese. Separate sauces for each item were also served.


Soup choices were:

The Tom Yam Koong Soup.

The Tom Kha Seafood soup.

3 very hot Tom Yam Koong soups for the adventurous- hot with chilis and herbs and rich with prawns;
and one Tom Kha Seafood soup, mild with seafood, coconut milk, lemon grass and galangal.



Main Courses:

The main courses served together in a magnificent display and arrangement were a feast for all the senses. Pleasant to see, exuberant in flavour and smell and exquiste in taste.

Ample servings of:

Main courses presentation.

Fruit de Mer Phuket - stir fried seafood with Nam Prik Pao and Tamarind juice;
Kai Kathem Prik Thai - stir fried chicken , coriander, garlic and pepper;
Ban Chiang - marinated sirloin of beef fried with onions, mushrooms and corn in oyster sauce;

More main course servings.

Ped Makarm - marinated duck grilled and served on a bed of seaweed, topped with sweet and sour Tamarind sauce;
Massaman Lamb - a dish typical of South Thailand consisting of lamb pieces in curry, spices, coconut milk, potatoes, rosted peanuts and cashew nuts.


To accompany the above main courses, serving of:

Rice and glass noodles.

Phad Thai Blue Elephant - glass noodles in a rich jus;
Stir Fried Asparagus with mushrooms and garlic sauce;
and

Huge Individual serving.
Selection from all the main courses.

Steamed Jasmine Rice, were served.

Individual dessert serving

The Dessert:

An exotic display of some four pieces of small Thai desserts were served as part of this set menu.






Service:
The restaurant is managed to perfection, unflusterred and efficient, and although it was a stormy and windy evening (Friday, 9th March) with gale warnings given by the media, the establishment was full with patrons in twos, fours, and largers groups.

Our table was served by two very efficient and very pleasant waitresses one hailing from Thailand and the other one from mainland China. Both spoke very good English, and served our food with that soft touch typical of their countries.

The Wine List:

Montes Pinot Noir

The wine list at the Blue Elephant is typical of the Hilton, 31 pages long, with wine selections from all the wine producing countries of the world, to suit all tastes and pockets.
Our choice of wine fell on a very good Pinot Noir from Chile priced at Eur37 and which complemented the spicy food exceptionally well as this wine is medium bodied and spicy in itself.

Value for money: The Blue Elephant cuisine choices are given and described above and from calculations we made from the menu would amount to about Eur45 to Eur55 per person for a la carte choices for food only. If one selects one of the set menus the bill would come to either Eur37 or in the case of the Royal Thai Eur42 for food only.

In as far as the Royal Thai Banquet Menu, the price of Eur42 per person for the full menu with added soups is considered to be very good value, considering the venue, the service, and the cuisine quality and presentation.
Final price per person would depend on the wine choice, pre-dinner drinks, water, and after dinner coffees ordered and consumed.

All photos published herewith have all been taken by myself and are of the actual cuisine that was served to us on our table..

REVIEWERS IMPRESSIONS:

Ambience:    Excellent.
Atmosphere: Excellent.
Cuisine Quality: Very Good.
Presentation and preparation: Excellent.
Harmony of Menu: Very Good.
Service:    Excellent.
Value for money: Very Good.
Wine List: Very Good.

Rating:  9.5/10
Highly Recommended.

The entrance.

Contact details:

Blue Elephant at the Hilton Malta,
Portomaso,
St. Julians,
Tel: 21 383 383.