Harruba Restaurant at the InterContinental Malta.
:
Positives
The culinary team have concentrated in presenting selections of gourmet style cuisine that would please the more discerning diner rather than the traditional buffet seeker in Malta.
Harruba Restaurant at the InterContinental Hotel St. Julians.
Sunday buffet lunch on Sunday, 1st December, 2013.
It has been a while since we reviewed this restaurant, and going by the amazing success that the InterContinental’s young team of chefs have achieved in the recent Malta Kulinarja competitions, it was about time that we gave this establishment another visit for their Sunday buffet lunch.
The buffet lunch at Harruba was a late starter this year, having opened its doors on the 20th of October, rather than the more traditional first Sunday of that month. The culinary team have concentrated in presenting selections of gourmet style cuisine that would please the more discerning diner rather than the traditional buffet seeker in Malta. With choices of various pate’s, foie gras en terrine, different terrines, amuse-bouche presentations on a central table with selections of the best amuse-bouche preparations. and other favourite starter selections of seafood, meats, chartucerie delicacies and much more to start with. Today, modern chefs are creating outstanding contemporary variations of ancient gastronomic delights founded in the field of pates and terrines. We can only hope they continue on their journeys of discovery within this limitless area of historic culinaria. This is what makes an award winning team, forward looking, modern cuisine creations, and an effort to go the extra mile using the freshest ingredients.
The buffet was concentrated on some twelve different stations comprised of:
The amuse-bouche central station with an array of mouth watering pate’ selections on small plates and glasses.
Two antipasti stations with selections of various terrines, salads, composed crisp starters, an assortment of marinated vegetables, homemade charcuterie delicacies and decorative platters from land and sea - seafood, cold cuts; in-house flavoured oils and dressing creations.
The Soup station which also combined the bread station.
Cream of mushroom soup served with toasted garlic crostini and Chicken and sweetcorn soup.
The Pasta station offering:
Ricotta and spinach cannelloni
Pasta with eggplant purée, walnuts and julienne of vegetables
Pasta with mushrooms, Maltese sausage and peas tossed in red wine cream sauce
Pasta with calamari, marrows and cherry tomatoes tossed in a creamy squid ink and garlic sauce.
Seafood station - Live cooking station
Fresh mussels and vongole cooked with local beer and cream
King prawns cooked with chili, ginger, preserved orange and coriander
Fried dentici fillets cooked with wine and fresh herbs.
One could either select the seafood cooked to his liking, or on coiuld help himself from the seafood trays with the ingredients cooked in special souces.
A centrally located Asian counter with Sweet and sour pork, Thai salmon curry, vegetables noodles, egg fried rice.
Turkish station
Chicken shawarma with couscous salad, onion salad, sweetcorn salad, chickpea salad, tomatoes salad,
shredded lettuce, mint yoghurt and spicy sauce
The hot counter
Chicken casserole with mushrooms, olives and bell peppers finished in a tomato fondue
Braised medallions of beef, artichoke and asparagus salad, creamy mash potatoes, mustard sauce
Lamb curry served with spicy couscous
Baked herb crusted milk fish, ribbons of vegetables, citrus potatoes, fried capers, pickled cucumber and tomato salsa. Accompaniments of steamed rice, panache of vegetables, cabbage soufflé, boulangere potatoes, potatoes au gratin. A choice of freshly individually baked pot pies, tarts and pastry puffs; Curried chicken pot pie; Asparagus, caramelized leek and fish pie;
Broccoli and blue cheese quiche
The Carvery Station
Roasted stuffed pork collar served with apple chutney, cider jus and caramelized apples
Grouper, leeks and spinach encroute served with lemon butter sauce
Pasta with tomato sauce, chicken nuggets, sausages, fish goujons, potato smiley.
Cheese Table
Selection of local and international cheese served with homemade pickles, chutney and marinated vegetables, galletti and grissini, dried fruits and nuts
Dessert
This station offered a wide selection of freshly baked cakes, pies, flans, individual desserts and hot pudding. The dessert display is one of the very best reviewed this season, coupled with exquisite taste.
Service and attention on tables and stations: Efficient attention.
Wine list: a vast wine list is available but the menu price includes a bottle of wine between to persons, so under normal circumstances, although offered the wine list might not be needed.
Value for money: The price per person for the Sunday buffet lunch is EUR30 which includes a bottle of wine between two diners and free parking at the InterContinental under-ground parking complex. Children under twelve years of age dine free, and they are also provided with their own area of entertainment with attending animators.
Entertainment by live band, provided some excellent music which was very un-obtrusive and enjoyable. A good round-off to a very enjoyable family lunch.
Reviewers Impressions:
Ambience, atmosphere and decor: Very Good.
Cuisine quality: Very Good +
Preparation and presentation: Very Good + (Desserts: Outstanding).
Service: very good.
Value for Money: Very Good.
RATING: 9/10 category Sunday buffet lunch.
Highly Recommended.
Contact:
Harruba Restaurant,
InterContinental Hotel,
St. George’s Bay,
St. Julians.
Tel: 2137 7600.
