News from the Palace

Luna welcomes the stars

 


Michelin-starred chef, Paolo Barrale, will be in Malta to collaborate with our Executive Chef Ciro Salatiello on an evening surrounded by the stars for one night only. On the 29th June, guests will have the opportunity to dine in the luxurious gardens of Palazzo Parisio, feasting on local delicacies with Michelin twist.  

Chef Barrale, like many top chefs, was inspired by his parents at a very young age, developing a passion for cooking while helping in the family run pasta-making business in Sicily.

In his early days, he worked with three-star Michelin chef Heinz Beck at La Pergola and L'altro Mastai in Rome and La Torre del Saracino in Vico Equense for three years. It is here that he really began to cultivate and refine his culinary philosophy, combining northern and southern Italian cuisine.

He was awarded a coveted Michelin star in 2004 whilst working at Marennà in Sorbo Serpico in the middle of the rolling hills of the Campanian Apennines. The restaurant lies in the centre of the famed Feudi di San Gregorio Estate, owned by the renowned Japanese architect Hikaru Mori. He is known for amplifying the territorial characteristics of the area through his dishes with a profound respect for the raw materials he uses.

Today Chef Barrale acts as a consultant, travelling the world and collaborating with international chefs. He has developed a four-course meal for the night of the 29th June that brings out the best of ingredients available locally, with a touch of the exotic. Guests should turn up between 19:30 and 20:30 and expect ingredients like ocally sourced red prawns, fresh clams and strawberries along with more exotic black limes, hibiscus and dried roses. Every dish is paired expertly paired with wines to enhance flavours and take you on a culinary journey that is second to none. Priced at €100 per person, every course is expertly paired with Italian wines that accentuate the flavour of the dishes prepared. 

Amouse bouche

Polpo croccante e spuma di patate

Crispy octopus and potato foam

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Tartarre di gamberi rossi con panna alle nocciola e infuso di mela rosa e karkade

Mediterranean red prawn tartare with hazelnut chantilly, red apple and hibiscus infusion

 

Domus Picta Prosecco Valdobbiadene

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Ristotto carnaroli con vongole, provola e limone nero

Carnaroli risotto with clams, provola and black lime

 

Tasco d’llmerita, Leone Catarotto Pinot Bianco

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Bianco di Ricciola con maionese di cozze e prezzemolo

Amberjack fillet with mussel and parsley mayonnaise

 

Valori Trebbiano (Bio)

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Agnello con intigolo all menta, peperoni e melanzane laccate al miso

Herb-crusted loin of lamb with mint-scented gravy, miso-glazed capsicum and aubergines

 

Furore Marisa Cuomo, Aglianico

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Fior di fragola

Chef’s revisited variation of strawberries and cream

 

Hauner Malvasia delle Lipari

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Coffee and petit fours

 

Call to reserve your table on 21412461 (Luna Restaurant Extension: 2) or send an email to [email protected].

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