Issue link: https://maltatoday.uberflip.com/i/713415
8 maltatoday, WEDNESDAY, 10 AUGUST 2016 News IN ALL LEADING BOOK SHOPS HISTORY OF ORNITHOLOGY IN MALTA PHOTOGRAPHY BY CHRIS MANGION Taking fine dining to new heights MARTINA BORG ONE of the perks of our job is that we sometimes get invited to sa- vour some of the fanciest cuisine and go through the most unique experiences imaginable… last night was one such experience. However getting invited to a meal while being suspended 40m above the ground sounded daunting to say the least… First came the trepidation… then came the questions… lots of them, starting from the availability of bathrooms, to the food selection, pricing, items that can be taken on board, and so much more… We arrived at our meeting point at the Herbert Ganado gardens in Valletta to find a small introduc- tory reception, including Prosecco and lots of reassuring comments about the experience. Perhaps one of the first things that comes to mind is… Where are the bathrooms? Put simply… you get a fair warning beforehand, and are advised to use the restrooms set up near the lounge/waiting area, but there are no restrooms on board. However, we were reas- sured that if something truly ur- gent happened during the meal, it would take the crane just over a minute to transport patrons back on the ground. Although there are no strict re- strictions, I would also advise any ladies out there to wear trousers or shorts rather than skirts, and stick to carrying the bare essen- tials onto the table since there are no compartments on board and hanging your bag on the chair is to say the least not advisable. But don't fret, customers are provided with lockers under the watchful eyes of the sociable hosts on the ground. Clients are then called onto the table two-by-two to ensure the maximum attention and to make sure that every one is strapped in as carefully as possible… And in a matter of moments we were off… Despite my misgivings I have to admit, I felt pretty safe throughout the whole experience, even when we were suspended above the im- pressive bastions and streets be- low. You're invited to swivel around to check out the view or even to recline using a handy little lever whenever you feel like… (I only managed the former not the lat- ter)… but be warned… it gets pretty scary the moment you look directly below you… One word has to be said for the lovely atmosphere the staff man- aged to create despite your worst possible bouts of vertigo. The mu- sic is fun, the entertainment keeps coming and if you're lucky, you'll even get to witness a few tradition- al festa celebrations and fireworks from somewhere not far off. Finally, the menu, set before the trip itself, is an unforgettable ex- perience in itself. Our dishes con- sisted of black bream ceviche with pea and mint puree for starters, pork belly with carrot, apple and cinnamon puree for a main course and a fresh dessert of almond pan- nacotta. Chef and restaurateur Marvin Gauci explained that dif- ferent dishes would be explored over the weeks to ensure that the experience is as enjoyable and fresh as possible. Before we set off, Gauci ex- plained that he had been in talks for the project for around four years and that safety and security was the number one priority for the project. "The table will be hoisted some 40m above the ground and it will present customers with a breath- taking view of Valletta and much of Malta," he said. He added that the table takes 22 clients as well as catering and safety staff to make sure that the experience is as safe and enjoyable as possible. Gauci added that the crane would not operate in inclement weather or if the wind reaches force 5. "We aim to keep the service running throughout the summer months," Gauci said, adding that the company had received some 70 reservations in its first couple of days online. He went on to invite people to reserve a place on the company website: http://dinnerinthesky- malta.com/ , and added that he hoped that the experience in Mal- ta would by far surpass that of- fered in the 54 other such venues around the world. So if you've got €135 to spare and you feel like a truly unique experi- ence, not to mention a highly so- phisticated and delicious meal… this highlight is something of a must… The food was cooked and served by chef and restaurateur Marvin Gauci and his able chefs Guests can enjoy the spectacular views of the Grand Harbour while dining on the platform