Beckoning you in with a welcome into the white delights of understated and superbly restored dining rooms, Patakka promises you creative cuisine under the experienced eye of Executive Chef Janine Camilleri. Janine and her head chef Andrew Grech have conjured up culinary flavours and favours of such originality that you feel you’re appreciating cuisine anew. The dishes are made with a lightness of touch, and they bear a Mary Poppins sense of magic that ensures you’ll hoist her culinary flag to the highest high, and soar with a sense of satiated pleasure. With untrammeled creativity, Janine leaves you with culinary memories replete with taste and savour.
The starters include asparagus, with distinctive textures of local sheep cheese. Other options are: smoked eel risotto, beef tartar, and pigeon breast afloat in a creamy broth within a nest of root vegetables. The main events include pan roasted USDA Rump, local pork neck, aubergine steak with a topping of grilled smoked cheese, tomato chutney and pine nuts, a vegetarian ‘steak’ of the softest velvet to the knife’s touch. And … pan roasted sea bass, featuring charred ‘designer’ potatoes. To further dazzle the diner are the apple and parsnip mousse with apple cubes and parsnip crisps, and a white pool of wondrous panna cotta and chocolate. Of course, Patakka has a wine list to daze and amaze, with local champions such as the white Astarte, and legions of foreign wines too.