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maltatoday, SUNDAY, 14 JUNE 2015 34 Food 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 Origin: Château de Minuty is located on the St Tropez Peninsular, with its vineyards virtually overlooking the Mediterranean. This rosé is quintessential of the local style, with the blend employing the little-known Tibouren grape, a variety grown almost exclusively in Provence. Taste: Pale honeysuckle pink, and offering a clean nose of citrus fruit, offset by subtle floral and candied notes. Fresh acidity makes for an incisive and lively palate, with a rounded feel. Enjoy: Partner with the delicate flavours of fresh shellfish, or with a mozzarella and sun-ripened tomato salad. Origin: on the St Tropez Peninsular, with its vineyards virtually overlooking the Mediterranean. This rosé is quintessential of the local style, with the blend employing the little-known Tibouren grape, a variety grown almost exclusively in Provence. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 M de Minuty Rosé 2014, Côtes de Provence IT'S a competitive world out there. As technology brings us closer together, busi- nesses too have to work hard to stay rel- evant. Nowhere is this more evident than in the restaurant business. Establishments open and close at the drop of a hat, their fate decided by a clientele that has the world – and its review websites – at their fingertips. When a restaurant sticks around as long as Zest has, you know they're doing some- thing right. In days gone by, it made a name for itself by being one of the first on the is- land to offer high quality sushi, a dish that has, in the mean time, seen its own popu- larity grow and finally cement a permanent presence on the local food scene. Zest is keeping pace with the latest food trends. Customers, particularly when din- ing in large groups, seem to appreciate having a menu that ventures beyond the constraints of one genre, region or style of food. This also lets the more adventurous diners mix and match their courses. In the interest of sampling the broadest variety, my guest and I chose from both the continental and the Asian pages of the menu. One option we were seriously con- sidering was the Shabu-Shabu, a kind of Asian take on fondue that involves diners cooking their fish or meat at the table by dunking it in hot broth. Still, that would mean we probably wouldn't have room for much else so we decided to return another time for that particular dish. Zest has retained its love for the art of raw fish, offering an impressive selection of sushi, prepared right there in the din- ing room at a specialised workstation. Al- though not technically on the starter list, the staff didn't bat an eyelid when we asked for sushi to start with. It didn't disappoint – those years of experience have definitely paid off. The other opening number was the duck agnolotti, served with caramelized sweet potato (delightfully moreish) and a Gran Marnier froth (a bubbly citrus burst). The duck, carefully contained within its pasta prison, was rich and played well with the slight bitterness of the froth. Next up was the Balinese chicken curry, atop a little turret of rice. With complex flavours and a medley of spices, it was pleasantly reminiscent of an Indian curry, without a flood of overpowering sauce. Moving west across the globe, a rack of lamb, cooked sous vide, made for a visually stunning arrival at our table. Its sidekicks – a courgette strip wrapped around a divine mushroom duxelle, mashed sweet potatoes and grilled baby fennel – jockeyed for at- tention with the perfectly pink lamb and its crunchy herb crust. At this point, verging on stuffed-to-the- gills, we opted to share dessert. The Bento Box is a neat little representation of Zest's 'East meets West' tagline. Like its Asian counterpart, this dessert combines many little things to form a complete dish. Its components however are continental – a decadent fondant, a delicate raspberry macaroon and a raspberry sorbet. I think the description speaks for itself but I will say this – we fought over that macaroon. Zest has kept and polished its excellent reputation over the years and you can see why. Whether sitting outdoors, watch- ing the goings on in Spinola Bay, or inside enjoying the décor, Zest will not only keep your palate entertained. The soon-to-be- married are also in luck – Zest will cater your wedding (or any other event) and bring its trademark flair to your special day. For every other day of the week, Zest de- livers, literally and figuratively. They will deliver their tasty offerings to your door and high end, reasonably priced morsels to your taste buds. What's not to love? Zest 25, Triq San Gorg, St Julian's. Tel: 21387600 Web: www.zestflavours.com Facebook: www.facebook/ZestRestaurant/ Standing the test of time When Zest first opened, it made a name for itself serving the best sushi on the island. So many years later the restaurant is still serving some of Malta's finest Asian fusion. RACHEL AGIUS heads down to check out what has made Zest stand the test of time.