Rosselli AX Privilege proudly presented Under Grain Meets Marsovin, an exclusive gourmet event hosted at our very own Michelin-star restaurant Under Grain on the 28th of January 2021.
As part of this series of gourmet evenings, Executive chef Victor Borg and his talented kitchen brigade teamed up with some of Malta’s finest wine experts and created an extraordinary culinary calendar that dazzled and delighted foodies and connoisseurs of fine wines no end.
For Under Grain Meets Marsovin, Executive chef Victor Borg and his talented kitchen brigade curated a special menu for the evening, built around the freshest seasonal produce. Every exquisite dish was perfectly paired with a fine wine chosen by Marsovin’s expert sommeliers.
Guests sipped and savoured a mouth-watering five-course menu beginning with a selection of gourmet snacks with a Cassar de Malte Brut (vintage 2017) and a Cassar de Malte Brut Long Lees (vintage 2014). Next up, the kitchen served a tartare of wild sea bass and oyster Chantilly paired with a 1919 Chardonnay, Girgentina; an Aquarello risotto with ‘white meat ragout’ paired with an Antonin Red; followed by one of Chef Victor’s autumn menu highlights—Caramelised Duck in Rabat honey, chestnut cream, and clay baked kohlrabi. The duck was paired by with Marsovin’s special 100th Anniversary Jeroboam, a unique cuvée blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Ġellewża Imqadded.
The gourmet evening ended on a sweet note with pressed apple terrine, doughnuts, and rosemary ice-cream coupled with a Guze Moscato Late Harvest, followed by coffee and petit fours.
We look forward to greeting you to similar events at Under Grain. In the meantime, book a table today to sample Chef Victor’s seasonal delicacies.
Rosselli AX Privilege proudly presented Under Grain Meets Marsovin, an exclusive gourmet event hosted at our very own Michelin-star restaurant Under Grain on the 28th of January 2021.
As part of this series of gourmet evenings, Executive chef Victor Borg and his talented kitchen brigade teamed up with some of Malta’s finest wine experts and created an extraordinary culinary calendar that dazzled and delighted foodies and connoisseurs of fine wines no end.
For Under Grain Meets Marsovin, Executive chef Victor Borg and his talented kitchen brigade curated a special menu for the evening, built around the freshest seasonal produce. Every exquisite dish was perfectly paired with a fine wine chosen by Marsovin’s expert sommeliers.
Guests sipped and savoured a mouth-watering five-course menu beginning with a selection of gourmet snacks with a Cassar de Malte Brut (vintage 2017) and a Cassar de Malte Brut Long Lees (vintage 2014). Next up, the kitchen served a tartare of wild sea bass and oyster Chantilly paired with a 1919 Chardonnay, Girgentina; an Aquarello risotto with ‘white meat ragout’ paired with an Antonin Red; followed by one of Chef Victor’s autumn menu highlights—Caramelised Duck in Rabat honey, chestnut cream, and clay baked kohlrabi. The duck was paired by with Marsovin’s special 100th Anniversary Jeroboam, a unique cuvée blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Ġellewża Imqadded.
The gourmet evening ended on a sweet note with pressed apple terrine, doughnuts, and rosemary ice-cream coupled with a Guze Moscato Late Harvest, followed by coffee and petit fours.
We look forward to greeting you to similar events at Under Grain. In the meantime, book a table today to sample Chef Victor’s seasonal delicacies.