Issue link: https://maltatoday.uberflip.com/i/540322
maltatoday, SUNDAY, 12 JULY 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 Koonunga Hill is the gateway to the Penfolds collection of wines; it is where the art of winemaking and the Penfolds journey truly begins. Named after one of Penfolds' Barossa Valley vineyards, Koonunga Hill is a reflection of the Penfolds winemaking style and philosophy, offering richness, balance and lasting quality. Since the first vintage in 1976, this introductory level wine has received widespread acclaim and steadily built a reputation for over delivering on value, quality and consistency. Koonunga Hill Chardonnay reflects Penfolds' multi- region, multi-vineyard blending policy, which enables winemakers to source the best parcels of fruit to produce consistently high quality wines from each vintage. A light to medium bodied Chardonnay with distinctive primary fruit characters, sustained intensity and a subtle underlay of moderate oak. Launched in 1991, Penfolds Koonunga Hill Chardonnay mirrors its sister red wines as one of Australia's best value white wines, offering exceptional quality at an affordable price. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Koonunga Hill Chardonnay 2014 – Penfolds, Australia CHARLES Grech Ltd has been on the up over the last few years with the opening of their state of the art store in Valley Road 12 years ago, their café in Republic Street, Valletta in 2012 and now the opening of a new bistro in Dingli Street, Sliema, giving the Sliema coast that injection of things- done-the-right-way. For those old enough to remember Vino Veritas in the old days, it was a popular haunt for many from the area because of its sunny terrace, great food and friendly service. Though the place has been closed of late it has recently been re-opened as Charles Grech Bistro and has already seen a promising revival. So what makes Charles Grech so special? Though there seems to be an abundance of new restaurants opening (and closing) their doors on a weekly basis, new places that provide the experience we have come to expect are few and far between. The devil is in the detail and Charles Grech seem to have got this one right. Even as you drive past the restaurant there is an air of French chic about the place, tables on the terrace with young beautiful patrons enjoying drinks, and nibbles in the early evening and moving on to dinner as night falls. The décor inside is impeccable. Though it is far from a fine dining establishment, the quality of tableware, glassware, cutlery, seating etc is at least on par, in a casual, friendly atmosphere. Waiting staff are top notch – not only do these speak English (not something to be expected in Maltese restaurants today) but they are friendly and ready to dispense advice about what's on the menu and have items changed to your specifications. I went to Charles Grech with my four- year-old nephew, which, as anyone din- ing with young children knows, can be a bit of a challenge. The waiters persuaded him to choose a fillet of sea bass which, he promised, would come with plenty of chips – such was the enthusiasm of this young man. The grown-ups at the table ordered start- ers off the Bar Bites menu. These tapas- sized portions allow for a little taste of everything and though perhaps Spanish in size, they were definitely French in flavour – pan-fried foie gras served in toast, beef tartare with a raw egg yolk, Pernod flamed prawns and calamari fritti are but some of the nibbles we decided upon. The menu also includes standard starters, which include homemade ravioli, risot- tos and salads for those looking for a more standard first and main course style of meal. And main courses in- clude the typical French bistro type meals – mussels and chips, roasted chicken, braised pork belly. Also on the menu are the Plates Du Jour, making sure regular patrons al- ways have something to come back for. I, for one, need to plan a date at Charles Grech on a Tuesday when they are serving a French bouilla- baisse, which I have seen teasing on their Facebook page. The verdict? Every morsel of food put in front of us was delicious. Though most of the starters we ordered are not the kind of food most children usually enjoy, I fought with my nephew over the last piece of foie gras after which he asked me to pass the steak tartare. There is something to be said for a restaurant that can make honest food that is tasty enough to entice a four-year- old. This place has quickly gained a spot on my favourites list, where I am pretty sure it is going to stay Charles Grech Bistro 59, Sir Adrian Dingli Street, Sliema. Tel: 21320926 Web: www.charlesgrech.com Facebook: charlesgrechbistro The Sliema Riviera gets a touch of Paris chic