A Déjeuner Amical at Tmun Restaurant on Sunday the 22nd May 2022
A Déjeuner amical was organised at the Tmun Restaurant, Mgarr, Gozo for members of the Bailliage and their guests on Sunday the 22ND May 2022.
As the venue is by the sea and only 5 minutes walk from Mgarr harbour arrangements were made for members and their guests to travel by private transport from a central location in Malta to the embarkation point of the Gozo ferry where they boarded the short trip to our sister island, enjoying views of Comino and Mgarr along the way.
The summer ambience, location of the restaurant and casual nature of the venue were a very promising combination and as usual, the restaurant did not disappoint.
The lunch menu was created by Maître Rôtisseur Paul Buttigieg. The wines were introduced by our Echanson Dr. Ramiro Cali-Corleo who discussed their characteristics during a short address.
Mark Bailey
Charge de Presse
Vive La Chaine!
The full menu was as follows:
Pre-Dinner
Amuse bouche - chef’s choice
Wine: Prosecco Cuvee 1821 – Zonin
Dinner
Chestnut mushroom foam – portobello tartare – roast oyster - pickled shimeji - porcini powder - pine nuts - parmesan – crispy kale
Wine: Falanghina – Vesevo
The starter was an impressive way of preparing different kinds of mushrooms, using different ways of cooking, seasoning and textures. The dish was topped up with a very light and tasty chestnut mushroom foam that made the dish look really enticing.
Belly confit - sage; almond-crusted fillet – homemade sausage carrots – pork jus - crispy Mille Feuille potatoes
Wine: Il Passo – Vigneti Zabu
The trio of pork was another nice display of using the main ingredient different ways. It was all cooked to perfection, from the belly confit, to the crusted fillet and a very moist and tasty homemade sausage. The crispy mille feuille potato was a very good and interesting accompaniment to the dish.
Blond chocolate pannacotta chocolate soil – tuile - mango; passion fruit gel
Wine: Falanghina – Vesevo; : Il Passo – Vigneti Zabu
The dessert of pannacotta, chocolate soil, mango and passion fruit gel was very well balanced and lovely to look at, the tuile adding some crispiness and the fruit gels some freshness.
Coffee & Tea
Helwa tat-Tork
The comments on the food were prepared by Conseiller Culinaire M. Marc Besancon.
Following lunch, the Bailli Délégué Dr. Joseph Xuereb, mentioned that the chef Mr Buttigieg was runner-up in our Young Chef of the Year Competition and that Tmun is now a bib gourmand restaurant in the Michelin guide.
The restaurant first opened its doors in the seaside village of Xlendi in the late 80’s and was run for many years by Leli and his wife Jane but it is now in the hands of their children Paul and Elaine. Elaine runs the front of the house. However, Leli is often to be found on the premises giving a helping hand.
Finally, Dr. Xuereb toasted the chef and the very efficient serving staff, the latter under the direction of Elaine and thanked them for serving us such a memorable summer lunch.
