Ta' Frenc Menu
Set Menu Options
2-Course Set Menu - 60pp EUR: Starter or Pasta & Main Course. Complimentary: Amuse Bouche, Trio of Snacks, Selection of House Baked Bread, House Olive Oil
3-Course Set Menu - 75pp EUR: Starter, Pasta & Main Course. Complimentary: Amuse Bouche, Trio of Snacks, Selection of House Baked Bread, House Olive Oil
Starters
Cured Salmon: Green apple, cucumber, grapefruit, local cheese let and wasabi cream, dill oil
Confit Potatoes: Smoked potato and truffle mousseline, roasted leeks, egg yolk purée, lardo, Piedmont hazelnuts. Optional: €10 Supplement for Oscietra Caviar
Pasta
Rabbit Ravioli: Chickpea purée, rabbit liver, garlic cream, spiced rabbit jus
Mushroom and Parmesan Agnolotti: Mushroom and chive butter sauce, Parmesan and garlic breadcrumbs
Risotto: Prawn bisque, citrus, herbs, calamari, Matelote sauce reduction
Prawn Pasta Flambé - 15 Supplement EUR: House-made pasta tossed with fresh herbs, red prawns, lobster purée, fresh cream
Main Course
Layered Chicken Breast: Chicken and parsnip crispy cigar, bread sauce purée, fennel, glazed chicken wing, Albufera sauce finished with prunes
Grilled Sirloin - 12 Supplement EUR: Braised caramelized onions, beef tongue and capers, soubise, Bordelaise sauce
Fish: Mussel and butterbean ragout, herb emulsion, smoked mussel and saffron velouté
Steak Diane Flambé - 18 Supplement EUR: Thinly beaten fillet of beef, seasoned with French mustard, Worcestershire sauce, traditional condiments, flamed Cognac
Veal Flambé: Calf's liver with onions, carrots, orange zest, beef jus, flamed Cognac
Prawn Flambé - 20 Supplement EUR: Local red king prawns, onions, leeks, mushrooms and tomato sauce flamed with anise
Chateaubriand - 8 Supplement per person EUR: Traditional grilled double grass-fed fillet of beef, cooked to your liking, accompanied by mushroom fricassée and béarnaise sauce. Carved at your table (to share for two or three)
A Touch of Opulence
Pan Seared Scallops - 30 Supplement EUR: Smoked potato and truffle mousseline, roasted leeks, egg yolk purée, lardo, Piedmont hazelnuts, Oscietra Caviar
Roasted Bresse Pigeon AOP on the crown - 50 Supplement EUR: Braised cabbage, smoked Maltese sausage and pigeon tartlet, pan seared foie gras, pigeon jus finished with pink peppercorn and pickled grapes. Bresse Pigeon Appellation d'Origine Protégée (AOP) - renowned for exceptional quality from France's prestigious Bresse region
Desserts
Salted Caramel Tart - 12 EUR: Popping candy, black tea ice-cream
House Made "Imqaret" - 13 EUR: Orange marmalade, "ġelat tan-nanna", warm dark chocolate and Maltese coffee sauce
Millefeuille - 14 EUR: White chocolate mousse, pistachio pastry cream, pistachio ice-cream
Grand Marnier Soufflé - 18 EUR: Vanilla ice-cream, sauce anglaise
Crêpes Ta' Frenc Flambé - 22 EUR: Pancakes cooked in sugar, orange, lemon juice, Grand Marnier and vanilla ice-cream
Seasonal Fruit Flambé - 22 EUR: Flambéed seasonal fruit, prepared tableside and served with ice-cream
Cheese Plate - 18 EUR: A curated selection of cheeses, paired with a house-made chutney and accompanied by crispy crackers