ION HARBOUR BY SIMON ROGAN Menu
Lunch Menu - 95pp
Raw Limousine Beef: From Rabat, aged and dressed in oyster juices, caper jam and pickled daikon
Truffle Pudding: Glazed in carob molasses, stout from The Brew, aged Maltese pecorino
Raw South Coast Rossi Prawn: Sea jelly, whey and smoked pike perch roe
Stuffed Day Boat Grouper: Black beauty courgettes and watercress, roasted bone sauce with vinegars (Supplement our blend of caviar - 50)
Pork Neck: From Ta' Ġianninu farm, grilled and glazed over embers, fermented garlic cloves and rainbow chard
Frozen Benedettin Cheese: With sugar plums, caramelized sourdough and Maltija olives
ION Fig Leaf Mousse: With pomegranate and hazelnuts
Beef Fat & Koji Waffle: With sheep's yoghurt and fig jam
Full Tasting Menu - 215pp
Raw Limousine Beef: From Rabat, aged and dressed in oyster juices, caper jam and pickled daikon
Truffle Pudding: Glazed in carob molasses, stout from The Brew, aged Maltese pecorino
Carrot Doughnut: Stuffed with rabbit legs from Żurrieq, emulsion of summer offerings and cured pork fat
Aerated & Salt Baked Boltardy Beetroot: With blackberries, amberjack smoked over embers and pine nut crumb
Hokkaido Pumpkin: With Red Earth Farm sticky yolk, Ġiżwita cheese sauce infused with rosemary
Dill Brined Cabbage: With wild oyster mushroom, aerated pickled walnuts and truffle from Umbria
Raw South Coast Rossi Prawn: Sea jelly, whey and smoked pike perch roe
Stuffed Day Boat Grouper: Black beauty courgettes and watercress, roasted bone sauce with vinegars (Supplement our blend of caviar - 50)
Pork Neck: From Ta' Ġianninu farm, grilled and glazed over embers, fermented garlic cloves and rainbow chard
Frozen Benedettin Cheese: With sugar plums, caramelized sourdough and Maltija olives
ION Fig Leaf Mousse: With pomegranate and hazelnuts
Caramelised Jerusalem Artichoke Cornet: With coffee molasses
Beef Fat & Koji Waffle: With sheep's yoghurt and fig jam