Hot from our kitchen: Noni’s new Spring menu
Despite having only been open for a few months, we’re very proud and satisfied that Noni has already earned a reputation for delivering unfettered quality dining with authentic character. But, we’re not sitting on our laurels.
Noni’s team is passionate about all things culinary, which is why we’ve developed a new menu to make the most of the fresh local produce available in Spring.
Our new Spring menu features starters which are worth writing home about. Local rabbit is given a tasty twist, with rabbit liver parfait, accompanied by fig chutney, compressed strawberries and toasted bread. Our ceviche of brown meager is served with peas and mint in an orange blossom dressing. Local sheep’s cheese meets beetroots atop a petite salad, which is tossed in a mead vinaigrette. Vegetarian clients will love our white bean velouté, sprinkled with pickled mushrooms and sunflower seeds.
At Noni we know a thing or two about pasta. Our spaghetti is served in a prawn bisque, topped with with local prawns, preserved lemon and soft herbs. We also serve casarecce with braised oxtail, pancetta and broad beans. Noni’s Acquerello aged risotto combines a spinach and garlic purée with globe artichokes and is quietly making a name for itself. Our pasta and risotto dishes can be served as either starters or main courses.
Guests at Noni will finds that the selection of sustainable local produce is also highlighted in the new main courses. Local seared sirloin of beef is plated alongside beef shin springroll and served with charred spring onions and braising juices. Rabbit makes a second appearance in Noni’s spring menu where saddle of rabbit and rabbit confit croquette are accompanied by roast garlic puree and rabbit jus.
Seafood lovers will delight in the slow-cooked octopus tagine served with Israeli couscous which is scented with marjoram oil.
Roasted rump of lamb is featured with moussaka, which is layered with crumbled feta and anchovy sauce. Local pork belly is oak-smoked at Noni’s and accompanied by, braised pig’s cheeks, creamed cabbage and bacon.
For a fragrant but lighter dish guests would be well-advised to try our warm asparagus salad which is topped with crispy hen’s egg , pecorino cheese and served with aged balsamic dressing.
The cote de boeuf brings you our 48-day aged grain-fed rib eye which is served on the bone with triple cooked chips and a stellar bearnaise sauce. Noni’s beef cuts are dry-aged for a minimum of 21 days and cooked over wood and charcoal embers.
Since Noni also proudly serves sustainable and fresh fish-based dishes, guests are advised to ask for our daily fish specials.
If you’re looking to end your delicious meal at Noni on a sweet note, we also offer a selection of desserts. Our “Te fit-tazza” brings together a black tea and condensed milk mousse, lemon ricotta and lemon froth. Chocoholics will find that they can satisfy their craving with Noni’s chocolate and orange mousse which is accompanied by chocolate soil and orange sorbet. For something sweet and fragrant try our lightly-spiced carrot cake with candied walnuts and yoghurt ice cream. Our sticky date pudding will go down a treat with cinnamon ice cream. If you’re in the mood for a savoury finale, our cheese plate with chutney and assorted artesanal biscuits might just be what you’re after.
We’re all set to treat our guests with a range of delicious dishes and we strongly recommend booking if you’re looking for to enjoy your Easter lunch with us.
Noni is open for dinner between Monday and Saturday, and lunch on Thursdays, Fridays and Saturdays. For further information and reservations (recommended) call 2122 1441 or email reservations@noni.com.mt
