The Harbour Club ticks all the right boxes and on so many levels. This is a three-tiered space with a fantastic open terrace and postcard views of Valletta harbour, and two lower levels of open interior space. Subtle inclusions of a maritime feel discreetly underline the essence perfectly with acute attention to detail. A table for eight centrally pivots as a crow’s nest, whilst others of sturdy reclaimed wood provide an apt stage for the evening’s fare. The lower floor, built partially into a cave, has a raised platform for live music or performance.
The menu is terse and focused. Knowledgeable staff provide guidance through the range of flavours and textures on offer. Everything here is exquisitely prepared and presented. Starters of grilled octopus tentacles, chorizo, steamed potatoes, salsa verde create combinations of quality produce and sublime taste. Distinct main courses of fresh fish of the day, salsify and fennel salsa, saffron leeks and potato purée or sous vide lamb fillet, caper berries, anchovy and lamb jus constitute a true culinary art. And don’t miss the speciality of the house: millefoglie of asparagus with caramelised onions and parmesan cream. For dessert, try the William’s pear poached in guze passito shiraz, honey and thyme ice cream, true culinary perfection, presented in a fabulous environment.