Dinner at Grill 3301, Corinthia Beach Resort, St. Julians, Friday, 12th October, 2012.

Having been at this restaurant before, it was not a problem confirming that GRILL 3301 has always been regarded by us as one of the best restaurants in Malta, since it opened in 2009, serving fine, well presented, cuisine, cooked from the best ingredients, and at the same time offering a marvelous surrounding ambience with exceptional views of St. Georges Bay and the lighted Casino across the bay.

GRILL 3301 is a part of the vast Corinthia complex with the Corinthia St. Georges Bay Hotel on one side, and the Corinthia Marina Hotel on the other side, and surrounded by a line-up of eateries from Henry J Bean’s, Da Marina, Dukes, Vinotheque, etc, all designed to suit most pockets and tastes and all run by the Corinthia group. Parking is easily available at the renovated area adjacent to the Corinthia St.George’s Bay Hotel, at the underground parking area beneath the Corinthia Marina, or in the street.

The Menu.

The Menu at GRILL 3301 includes a range of seasonal seafood and fish majestically displayed on ice, in an enclosed, glass display, a fine selection of meats which includes an affordable and well priced Irish beef selection - fillet, rib-eye and rump steaks; Wagyu Kobe and Charolaise beef - Rib-eye and Sirloin steaks selections which do not come cheap; a middle of the road in price but top quality Aberdeen Angus grass-fed, 28 day wet-aged beef fillet, Rib-eye and T-Bone, and the 28 day dry aged USDA beef rib-eye and sirloin steaks. Seafood include their huge house speciality - the Seafood Tower, a three tier cold seafood tower containing a feast of prawns, lobster, mussels,clams, smoked salmon, scampi, home-cured swordfish, octopus. There is food enough for three persons on this tower, and it comes at a price of Eur95.

Choice selections of starters, soups, pasta and risotto, poultry and other meats, and a divine home-made selection of desserts, are naturally included in the a la carte menu.

Our Food Selections.

On arriving we were shown to our reserved table overlooking St.George’s Bay with a marvelous view of the well lighted Dragonara Casino across the bay, adding to the splendour of the place. Menus were presented, still and sparkling water were ordered and served on the table, and after some time debating our choices, we selected as follows:

At this time the wine list was presented and a freshly prepared Amuse bouche of leek, potato and egg soup was served.

Starters:

An excellent serving of Scallop Risotto with asparagus and Spanish saffron, and some four fresh scallops was my choice, which turned out to be an exceptionally good choice. The texture and flavours of this dish were outstanding.

One serving of another marvelous dish was chosen by my son - this was the Atlantic Lobster Tagliatelle served with creamy tomatoes. A very decent portion of a connoisseur selection.

And two servings of the Cacciucco alla Livornese - fish soup, for our wives.

1.The fresh bread basket; 2.the Cacciucco alla Livornese; 3. the Atlantic lobster tagliatelle, and 4. the Scallop risotto.

Main Courses:

Selections were easy to make as we were going to stay on the fish and seafood selections.

A wonderful Pesce di San Pietro - (John Dory) were selected by my son and his wife. This was cooked splendidly al cartoccio with cherry tomatoes and herbs, and which was fillet at the table by Charles the Maitre D’. The filleting and the presentation on the plate was superb, as can be seen from the photo.

An Atlantic Lobster was chosen by my wife, cooked grilled.

and for myself I selected the Fisherman’s Delight platter which is a seafood platter containing a selection of grilled local king prawns, shellfish, a fillet of sea bass (spnotta), calamari and octopus. This proved to be a largish portion but with the freshest ingredients which were a delight to finish off.

Roast potatoes and grilled vegetables were served on the side.

1.Main course selections one of the Pesce di san Pietro (John Dory), being prepared to be filleted; 2. The Maitre D’ filleting the fish; 3. the filleted fish portion; 4. Oven baked Atlantic lobster; 5. Fishermen’s Delight - seafood platter; 6. Baked potatoes as a side serving.

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Dessert:

Once the main course plates and cutlery were cleared away, and we were given a few minutes to finish off our wine, the dessert menu was presented, but a further dessert amuse bouche was also served.

Dessert choices: were an excellent apple tarte tatin with cinnamon ice-cream; baked cheesecake; their exquisite,home-made Valrhona chocolate fondant with ice-cream, which as an Italian chef had explained to me when I was in Italy a couple of weeks ago, turned out to be a Torta Calda di Cioccolato, with the exquisite Valrhona chocolate oozing out once the outside shell was pierced. My favourite at any time. And a serving of mixed sorbets.

1. Dessert Amuse Bouche; 2. the Valrhona chocolate fondant; 3. the baked cheesecake; 4. another shot of the exquisite chocolate fondant, showing the sublime Valrhona chocolate; 5. the Apple Tart tatin; 6. Ice-cream and sorbets; 7. petit fours served with the coffees; 8. the wine choice.

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Wine List: A vast selection of local and imported wines are included in the well chosen wine list, which also included an exceptional choice of Champagne, a sommelier’s choice of some three lovely wines, two from France and a superlative Gavi Dei Gavi Eticchetta Nera DOCG from Italy; followed by personal selections of some fine wines with a choice of prices to suit all pockets and tastes. To complement our fish and seafood selections we selected a bottle of Sancerre “La Gravelier” 2011, which was served perfectly chilled.

Service: Service at the GRILL 3301, was excellent both through the Maitre D’ as well as by the assisting servers. Efficient, good knowledge of the food being served, as well as a very good wine service.

Value for money: When one dines at a top, up-market restaurant such as GRILL 3301, costs should not be a major factor, as the cuisine and service is, as a matter of course, superior to most. When one is seated, the first thing that is noticed is the glass enclosed kitchen, in which one can see no less than six chefs preparing the food as orders are fed in. These Chefs are led by a head chef who in this case was Carl Zahra, an up-coming and excellent, 25 year old chef, whose capabilities in the kitchen belies his young age. But nevertheless, based on the above food order, (with the 1.2 kg Pesce di San Pietro for two sharing), the food cost came up to: Eur216. (EUR54 per person). Two bottles of water, the selected wine (based on one bottle) and espressos completed the dinner at a further cost of Eur58 (the cost of the wine selected is in accordance with personal choice and could bring the final all inclusive cost up or down as per selections made).

REVIEWERS’ IMPRESSIONS:

Ambience: Excellent.

Atmosphere and Decor: Chic and contemporary: Excellent.

Cuisine Quality: Very Good +.

Preparation and Presentation: Very Good +.

Harmony of the Menu: Very Good.

Service: Very Good +.

Wine List: Very Good.

Value for Money: Based on the above criteria - fine dining- Very good.

OVERALL RATING: 9.5+/10

Highly Recommended.