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maltatoday | SUNDAY • 30 JUNE 2024 6 COMMERCIAL Sip & Savour: Unwind at Phoenicia Malta's Bastion Summer Nights PHILIPPA ZAMMIT AH, The Phoenicia Malta – a true landmark and luxury hot- spot surrounded by utterly de- lightful gardens. As someone who relishes in both historical charm and modern luxury, I found myself irresistibly drawn to this exquisite location for an evening of relaxation and indul- gence. The Phoenicia Malta is cur- rently hosting the Bastion Sum- mer Nights series, a delightful concoction of entertainment and culinary delights. As the sun sets, the Bastion Pool Bar & Res- taurant, located in the bastion next to the hotel's stunning out- door infinity pool, transforms into a vibrant social scene. With the property's Insta-worthy in- finity pool and the 16th-century Valletta bastions as the back- drop, it's a scene so picturesque you might forget to blink. Every day of the week brings a different theme to the Bastion Summer Nights. On my vis- it, I opted for Thursday, aptly themed 'Gin and Jazz.' Making our way to the Bastion Pool Bar and Restaurant felt like navi- gating a beautifully landscaped maze – the gardens were so cap- tivating, we almost lost track of time. Arriving at the venue, I was immediately floored by the am- biance. The soft glow of the in- finity pool, reflecting the ancient bastions, set the perfect stage for the evening. We started our ex- perience with some artisanal gin cocktails, each sip more refresh- ing than the last. Paired with a delectable sushi platter from the à la carte menu, it was a match made in heaven. Our culinary adventure didn't stop there. We shared a scrump- tious tuna tartare, crispy ca- lamari fritti, and fluffy focaccia. Each dish was a symphony of flavours, meticulously crafted and presented with flair. The tuna tartare, in particular, stood out with its delicate texture and vibrant taste. Adding to the enchanting at- mosphere was a four- piece band led by the renowned Dom- inic Galea. Under the starlit sky, their smooth jazz melodies cre- ated a soothing yet invigorating vibe, making it the perfect es- cape from the daily grind. Phoenicia Malta isn't just a venue; it's a sanctuary. The com- bination of historical beauty, culinary excellence, and live mu- sic creates an experience that is both relaxing and invigorating. The weekly lineup at the Bas- tion Summer Nights ensures there's always something to look forward to. Mondays bring the rich 'Flavours of Sicily', im- mersing guests in the taste of It- aly. Tuesdays sizzle with 'South American Vibes', offering a fi- esta of flavours and rhythms. Wednesdays light up with 'Bar- becue Under The Stars', a night of grilled delights. Thursdays, of course, feature the sophisticated 'Gin & Jazz', blending cool cock- tails and smooth tunes. Fridays heat up with 'Tequila Fridays', featuring live Latin music and a variety of Don Julio Tequila op- tions, perfect for kicking off the weekend. The Bastion Pool Bar & Res- taurant at Phoenicia Malta of- fers more than just a meal – it provides an experience. Wheth- er you're unwinding after work or starting your weekend with a bang, this is the place to be. My evening there left me reju- venated and eager to come back for more. Here's to many more nights of gin, jazz, and culinary bliss at The Phoenicia Malta Recommendation- Recipe: • Bonito crudo, pepperonci- no, lemon & wild rucola • Fresh Bonito 120gr trimmed • Extra virgin olive oil a gen- erous drizzle • Lemon 1 zest & juice • Sea salt of good quality to taste • Red Mild Chilli ¼ or to taste • Rucola freshly picked 6-8 leaves • Basil - few small leaves & 2 large leaves Method • Trim and fillet the boni- to into fillets, remove the skin, bones and the dark meat. Keep chilled. • Remove the seeds from the chilli and cut into very small dice. Grate the zest from the lemon, and squeeze the juice. • Wash the rucola leaves, pat dry and dress with evoo and sea salt • Cut neatly the bonito in- to small cubes, place in a mixing bowl. Season with evoo, lemon zest & jiuce, sea salt, and chili. Finely slice the large basil leaves and add. Mix all until well dressed. • Arrange the dressed fish onto a serving platter, gar- nish with the wild rucola and small basil leaves. • Serve chilled.