Seducing you with the white delights of understated and superbly-restored dining rooms, Patakka promises you creative cuisine under the experienced eye of Executive Chef Janine Camilleri. Head Chef Andrew Grech has 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 his culinary flag to the highest high, and soar with a sense of satiated pleasure. With untrammeled creativity, Andrew leaves you with culinary memories replete with taste and savour.
The starters include asparagus, with distinctive textures of local sheep cheese. Other options include smoked eel risotto, beef tartare, and pigeon breast afloat in a creamy broth within a nest of root vegetables. Mains 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. Noteworthy is the pan-roasted seabass, 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 pannacotta and chocolate. Of course, Patakka has a wine list to daze and amaze, with local champions such as the white Astarte, and foreign wines to enjoy in an intimate and private setting.