New menu launched at Zest Restau­rant, St Ju­lian’s

Malta Independent - - NEWS -

Un­der the lead­er­ship of Zest’s new Ex­ec­u­tive Chef Noel Az­zopardi, Zest Restau­rant has launched a new menu. New, un­ex­pected and play­ful in­gre­di­ents such as salted pop­corn, 24-roasted pork belly and fer­mented soya bean are sure to leave a last­ing im­pres­sion. New menu items in­clude: • An­gus beef fil­let tartare mar­i­nated in an In­done­sian dress­ing with puffed rice and egg yolk snow • 24-hour roasted

pan­cakes • Lob­ster Phad Thai • House lightly smoked cold salmon rubbed in Thai spices with cele­riac and co­conut puree, con­fit toma­toes and puffed buckwheat • Mush­room carpac­cio with soya and wild mush­room puree, crispy quiona and 24-month parmi­giano reg­giano • Home­made braised chicken tortellini served with Sin­ga­porean Laksa and co­conut veloute • 48-hour short rib of beef with a

black bean emul­sion, co­conut pork belly puree, tomato onion con­casse • Rib eye tep­pa­nyaki, chicken teriyaki and more… Amidst th­ese ex­cit­ing changes, reg­u­lar pa­trons to Zest needn’t worry. The restau­rant’s sig­na­ture dishes, in­clud­ing its fine qual­ity sushi and sig­na­ture beef ren­dang, re­main at the core of the restau­rant’s of­fer­ing. Zest is now also treat­ing its pa­trons to com­pli­men­tary park­ing.

Opened in 2002 as the first Asian fu­sion restau­rant in Malta, Zest re­mains an award-win­ning pil­lar in Malta’s con­tem­po­rary culi­nary scene. Lo­cated in a his­toric seafront town­house, Zest en­joys the added bonus of an open-air ter­race over­look­ing ro­man­tic Spinola Bay.

At­trac­tive fea­tures in­clude an open wine cel­lar and a sushi bar on the restau­rant floor, where pa­trons wit­ness the art of pre­par­ing Ja­panese sushi. Year after year, Zest has been voted one of the most pop­u­lar “best am­bi­ence” and “best ser­vice” restau­rants in Malta by its dis­cern­ing guests. and spring

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