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Ta' Frenc
MICHELIN Guide
Ta' Frenc
MICHELIN Guide
Ta' Frenc
MICHELIN Guide

LUNCH & DINNER

Set Menus

Led by Executive Chef Joseph Brincat, our à la carte menu showcases the finest local produce alongside carefully selected imported ingredients, inspired by his classical French training and deep respect for seasonal cooking. Each dish is thoughtfully crafted to celebrate heritage, elevate exceptional ingredients, and present contemporary flavours with elegance and precision.

From vibrant starters and handcrafted pasta to expertly prepared seafood, premium meats, and refined desserts, every course reflects Chef Brincat’s passion for creating memorable dining experiences rooted in craftsmanship and authenticity.

2-Course Set Menu:    €65pp

Choice of one Starter or Pasta, followed by one Main Course

3-Course Set Menu:    €80pp

Choice of one Starter, one Pasta and one Main Course

Ⓢ Supplement applies | Desserts are optional

Complimentary:   Amuse Bouche   |   Trio of Snacks   |   Selection of House Baked Bread   |   House Olive Oil

Starters

  • Sun-dried tomato pesto, whipped local fresh cheese, marinated tomatoes, salted anchovies, pepper gel, carob
    ‘balsamic’ and local rocket
  • Ⓢ €8
    Sea bass and salmon marinated in leche de tigre with avocado cream, charred sweetcorn, fresh orange, red
    chilli and coriander
  • Deep-fried poached egg with truffle and smoked potato mousseline, confit potatoes, streaky bacon, Piedmont
    hazelnuts, lardo and chives.

Pasta

  • House-made rabbit ravioli served with chickpea purée, spiced rabbit jus, garlic cream and pan-fried rabbit liver
  • Cannelloni filled with local smoked sausage and potato, served with pork and tomato sauce, nduja cream, seasoned
    breadcrumbs and grated local peppered cheese
  • Ⓢ €8
    Clams, marinated fennel, Pernod cream, lemon
  • Ⓢ €15
    House-made pasta tossed with seasonal vegetables in a rich prawn bisque, finished with red prawns, lobster, fresh cream
    and herbs

Main Course

  • Chef’s selection of fresh fish served with braised saffron fennel, roasted fish bone jus, beurre noisette and leek oil
  • Ⓢ €15
    Grilled beef sirloin with butterbean purée, braised endive, charred onions, mullet bottarga and rich beef jus
  • Ⓢ €18
    Grilled lamb loin with confit aubergine, sauce ‘vierge’, ricotta salata, slow-braised lamb shank and black garlic lamb jus
  • Ⓢ €20
    Thinly pounded beef fillet prepared tableside with French mustard, Worcestershire sauce and mushrooms, flambéed with Cognac and finished with a rich beef cream sauce
  • Ⓢ €12pp
    Traditional roasted beef fillet, carved at your table and served with sautéed mushrooms, house-made fries, seasonal vegetables, Béarnaise sauce and resting meat jus
    Available for two or three guests

Desserts

  • €12
    Dark chocolate crémeux, hazelnut brittle, praline, vanilla sauce anglaise and sea salt
  • €16
    Sweet coconut rice with strawberry sorbet, raspberry textures, coconut tuile and fresh lime
  • €13
    Traditional Maltese date pastries served with orange marmalade, ġelat tan-nanna and warm chocolate-Maltese coffee sauce
  • €18
    Freshly baked Grand Marnier soufflé served with vanilla ice-cream and warm sauce anglaise
  • €22
    Classic crêpes caramelised with sugar, orange and lemon juice, flambéed with Grand Marnier and served with vanilla ice-cream
  • €20
    A selection of artisan cheeses served with seasonal accompaniments