The Rocksalt crew, led by Steve De Domenico and Norwegian head chef Tor Holmedal, is serious about food – tasty, interesting, creative and impeccably presented food. And whether you’re stopping by for a G&T and tapas or settling in for the 7 course tasting experience, you’ll be treated to a memorable food experience . The restaurant is located at the edge of the Balluta valley, with views of the Bay and the surrounding landscape. Hardwood floors, an abundance of windows and modern lighting create a relaxed and uncluttered atmosphere that compliments the finely curated menu. Staff is welcoming and knowledgeable, matching a dish with wine to your liking in a flash.
Ingredients and produce are sourced from all over Europe with everything made in-house making sure that quality is not compromised. The menu comprises 7 and 5 course tasting options, a la carte and tapas. Whet your appetite with an amuse-bouche of in-house smoked salmon presented on a triangle of pumpernickel. Fresh Gilliardau oysters and duck liver parfait en croute served on a slab of marble, are perfect starters. Pan seared duck breast on a bed of celeriac puree, confit beetroot, arabica sauce, with a dusting of finely grated licorice root will seriously knock your socks off. Another fair competitor for main course perfection is the butter poached lobster tail nestled in tender cauliflower, celery, leeks and beurre champagne. The Rocksalt mess (white chocolate mousse, meringue and marinated strawberries) is a flawless dessert.
Seating Indoors : 50
Seating Outdoors: 40