Issue link: https://maltatoday.uberflip.com/i/497863
VIII maltatoday, SUNDAY, 19 APRIL 2015 Food Sauvignon Blanc is a white-wine grape from western France, now successfully grown in emerging and established wine regions all over the world. While the grape may be more readily associated with the Loire Valley it has been noticed that it also shows outstanding results in the South of France. There's a elegant, struck-flint character on the nose, then layers of citrusy fruit on the palate. It's medium bodied, with a long, grapefruity finish.". The finish is long and refreshing. Perfect for grilled fish, shellfish, Asian cuisine. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Sauvignon Blanc 'Cepage' – Baron Philippe de Rothschild, South of France Spinola has always been a bit chaotic. The junction between the nightlife in Paceville, the Sliema promenade, fast food and fine dining, it is a busy hub that hardly ever sleeps. Potential diners are torn between the rows of restaurants and eateries, all vy- ing for their attention and their custom. Spinola Terrace makes no such fuss. Set at the far end of the bay – close enough to watch the madness, removed enough not to have to listen to it – it sits above the water, keeping mostly to itself. It doesn't need a song-and-dance to draw diners. Its reputa- tion speaks for itself. Sitting down on the famed terrace, you can see why. The view is unparalleled but it is perfectly complemented by a newly re- designed interior. Muted greys and subtle, endearing accents do not distract from the food, the real star of the show, but it cer- tainly makes for comfortable dining. Another feather in their hat is the staff. Good staff is hard to find, excellent staff nigh impossible. Diners here are well taken care of. Staff is confident enough to make pertinent suggestions about selecting from the menu, wine pairings and the harrow- ing decision, at the end of the night, about dessert. But I am getting ahead of myself. Dessert was just the last tough call we had to make that night. We started out with an amouse bouche – a shot of courgette and asparagus soup with black truff le oil. It was one of those things you try and wish there was more of. A moreish suggestion of winter that was welcome on a breezy evening. Next came the paccheri with Maltese sau- sage ragu and saffron. My guest and I de- cided to share and, split between us, it was the perfect portion size to make sure our later courses encountered no difficulties. The al dente pasta rings made the prefect vehicle for the rich, creamy ragu. We both had to restrain ourselves from chasing the last drops of sauce around the plate. The main course brought the milk-fed veal for me and the Norwegian salmon for my guest, with a bowl of roast vegetables and roast potatoes to share. The veal was beautifully tender and offered a range of colour that would not be out of place in a watercolour – pale pink in the middle, growing darker towards the edges. It also came with a raisin jus that added a complex contrast to the meat. The salmon also went down well – simply grilled and drizzled with olive oil, it was moist and fell apart in a most satisfying way. We were tempted to share a dessert – the chef 's specialty of white chocolate cheese- cake – but were convinced to also try the pistachio and olive oil cake by our atten- tive waiter. Both choices were, we later discovered, unmissable. The cheesecake had a f lambéed crust, pairing its light and airy middle with the crunch and crackle of a crème brulee-like surface. The pistachio cake married nutty f lavour with the unmis- takable taste and odour of olive oil, making for a surprisingly good combination. We left feeling satisfied and eager to discuss our meal, something we had ample opportunity to do as we made our way past families sitting outside their boathouses, vessels creaking slowly on the water's sur- face and golden halos around the street- lights. Spinola Terrace delivers on all fronts, even down to the after-dinner stroll. Rachel Agius takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt Resto of the week Spinola Terrace 103, Spinola Road, St. Julian's Tel: 99990011 Email: spinolaterrace@gmail.com Web: www.spinolaterrace.com Find us on Facebook Stunning views and food to match Spinola eateries have been known to be busy whether they serve quality food or not. Thankfully Spinola Terrace is one that marries the stunning views of the bay with incredible food. RACHEL AGIUS checks it out