A Diner Amical at OKA’s at the Villa on Saturday the 13th April 2024
The Malta Bailliage hosted its second event of 2024 a Diner Amicale at the OKA’s at the Villa, on Saturday the 13th April 2024.
This is the introductory speech made by Chancelier Charles Gatt:
‘Confreres and Consoeurs,
Good evening and welcome to OKA at the Villa, our 2nd dinner of the year.
It wasn`t easy getting this venue this year. As you know this place is part of the Xara Collection and all their outlets are so much in demand. Trying for the Xara Lodge, the Medina or any other of the Xara Collection for a weekend dinner is not easy, but we managed to get this one.
From the very positive feedback received following a dinner here last year, we look forward to an equally enjoyable evening.
Before we go any further there is a special welcome this evening to a brand-new member of the Chaine. Please welcome Dame Francesca Sammut. May I ask the Bailli to present Francesca with her acceptance letter and a ribbon bow.
Her Nomination Certificate will be forwarded from Paris in the near future. She will of course get her Official Diploma and Ribbon and Regalia as a Dame at a Chapitre held either in Malta or elsewhere. I hope she will opt for the Malta Grand Chapitre next March.
In Francesca we have a new young member which we greatly welcome as we are always endeavouring to recruit younger members.
Now back to our dinner this evening – the reception was very pleasant with excellent Henners Brut aperitif and delicious canapes. It was a shame that due to windy conditions we could not avail ourselves of the Terrace with the panoramic view of Balluta Bay.
The menu prepared by Chef de Cuisine Cliff Borg, who has very recently brought a Michelin award to this establishment, looks sumptuous and the wines paired by our Echanson will no doubt be excellent.
The bailliage next event will be our Annual General Meeting at the medieval Torri Lanzon on Wednesday 24th April.
A reception will follow the meeting for all members and their spouses or partners, with the compliments of the bailliage.
The next event after the AGM will be at Quadro Westin Dragonara on the 2nd June. It was a great success last year and we expect a good response to that event this year.
That’s all from me ladies and gentlemen enjoy your dinner and Vive la Chaine.’
As is customary following the Chancelier’s speech, Dr Iro Cali-Corleo, our Echanson, discussed the wines to be served with the dinner. His comments can be found below accompanying the menu.
Reception
Canapés
Tuna tartare with sesame miso and pickled shallots
Chickpea and ras el hanout toasted crostini
100-day aged pork belly with smoked potato emulsion
Aperitif: Henners Brut NV
‘Henners Vineyards covers three hectares in the village of Herstmonceux in East Sussex less than a mile from the sea in East Sussex the vineyard is divided into two parcels of clay and chalk soils respectively and is farmed with minimal intervention. This sparkling wine is made of Chardonnay 40%, Pinot Noir 35% and Pinot Meunier 25%. ABV is 12%. Aged on its lees for 3 years and a multi award winner. On the nose it displays green apples and lemon with a yeasty note. The palate has a persistent perlage with notes of green apple and pear with some toasted brioche and a good length’
Menu
Seabass ceviche, leche de tigre, caper and raisin, croutons
(Ceviche de bar, leche de tigre, câpres et raisins secs, croutons)
Wine: Wildeberg White 2020 South Africa
‘This is a small production wine from Western cape. Made from 100% ancient bush-vine Sémillon, it is hand harvested and naturally-fermented in new and older oak. ABV is 13%. A critically acclaimed wine with Tim Atkins giving this vintage 93/100, Wine Mag 94/100. It is also the S. African Winery of the year for 2022 & 2023. On the nose there is bright citrus and vanilla while the palate has a good mouthfeel, rich and buttery with citrus & honey and a notable length.’
Xara garden's tomato risotto with basil and crispy guanciale
(Risotto aux tomates du jardin de Xara, avec basilic et guanciale croustillant)
Wine: Wildeberg White 2020 South Africa
Roasted beef short rib, wild mushroom ragout, hollandaise sauce
(Côte de bœuf rôtie, avec ragoût de champignons sauvages, sauce hollandaise)
Wine: Vina Ventisquero – Obliqua 2018
‘This almost pure Carmenere is atypical of Chilean Carmenere because its origin is a high-altitude mountain vineyard with limited production. Made from 94 % Carmenere, 4 % Cabernet Sauvignon and 2 % Petit Verdot. ABV is 13.8%. It is aged for 22 months in second use oak resulting in a wine of elegance and has been very highly acclaimed, Falstaff gave this vintage 96/100, Tim Atkin 95/100 and Decanter 94/100. On the nose there were fresh raspberries, pepper and a hint of spice. The palate was well structured with fine tannins and a fresh acidity with notes of ripe black cherries, coffee and soft herbs, excellent length.’
Dark Chocolate tart with roasted peanuts and raspberry sorbet
(Tarte au chocolat noir, avec cacahuètes grillées et sorbet framboise)
Wine: Vina Ventisquero – Obliqua 2018
Coffee and Petite Fours
Wine Supplier: Kontrada Wine Merchants
Executive Chef: M. Cliff Borg
After dinner our Bailli Dr Joseph Xuereb had the following to say about the dinner:
‘Excellent canapes with the pork belly and smoked potato emulsion one really topping the list
A very well executed menu with A variety of tastes and textures as well as excellent presentation.
When we receive the menu with the dinner notice weeks before the event there is no possibility of knowing from the description what eventually will be presented.
The seabass ceviche is a case in point with the toasted pumpkin seeds complimenting the croutons to add crunchiness to an exquisite, fresh ceviche accompanied by leche de Tigre, a delicate emulsion of cream and olive oil. The tanginess of the coriander added yet another dimension.
The generous risotto produced another lovely surprise. There was a nice bite to the rice and the guanciale produced little stellar explosions in the risotto firmament. The chives and the cheese fondant rounded off another exquisitely prepared dish.
Main course was a classic example of elevating relatively humble ingredients to great heights. The short rib was roasted to perfection. the mushroom ragout leant a subtle earthiness and the Hollandaise sauce an added layer of silkiness to this classic dish
Chef Cliff Borg and his team signed off with a flourish! Chocolate is always welcome in anyone’s pudding choice . Today’s offering married roasted peanuts with a delicate dark chocolate tart and added a welcome contrast in texture, temperature and flavour in the raspberry sorbet.’
Mark Bailey
Charge de Presse
Vive La Chaine!
This is the link to the photo album:
