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maltatoday, SUNDAY, 27 AUGUST 2017 34 Food BROADSIDE Terrace needs no introduction. However, for those unlucky few who haven't heard of this al fresco paradise, I'll give you one… Located on the grounds of Corinthia San Gorg in St George's Bay, this eye-catching lounge bar is the absolute perfect place to unwind and wash away the stress- es of the week… or in my case, the stress of the early week. On a seemingly average Tuesday evening, I made my way down to Broadside Terrace, to have a chat (and who knows, maybe even a cocktail or two) with Giuseppe Carneli, head bartender and mix- ologist, though he's not too fond of the term. Little did I know that my 'average' Tuesday evening would transform into my new fa- vourite day of the week. Having spent the last few years at Sakagura, one of the most high- ly-regarded, fine-dining, Japa- nese-style restaurants in London, Giuseppe knows exactly what he's doing and he's cutting no corners. Despite never having had the op- portunity to visit the country, Giuseppe always felt a profound connection with Japanese cul- ture, one that was nurtured and emphasised during his time at Sakagura. He spent his time ab- sorbing every minute detail like a sponge, inspired by the ways in which Japanese bartending is done, ranging from their eclectic style of cocktails to the calculated, awe-inspiring movements they make whilst shaking them. When asked if bartending was always his dream, Giuseppe chuckled. At the tender age of 14, he was working as a kitchen por- ter, back in his home town, in the south of Italy. Even then, he was mesmerised by the ways in which cappuccinos were made and of- ten spent his break-times begging the men at the bar to teach him how to froth the milk perfectly. Giuseppe has since graduated to bigger and better positions but never lost that spark he had as a little boy: the overwhelming de- sire to learn and express himself by means of creating. Some play an instrument, some excel in prose or poetry; Giuseppe's true calling is that of taking a run of the mill gin and tonic and elevat- ing it to the point where, with one sip, you're at a loss for words. His passion grew, as did his love for bartending and the Japanese culture. The only thing that didn't grow was his love, or lack thereof, for the London weather. When offered the opportunity to move to Malta, he seized it like I would have done with the last slice of cake. Reminiscent of the climate in southern Italy, Malta fitted him perfectly and we are lucky it did. Once on the island, Giuseppe was essentially given free rein over the drinks menu and thus, the Broadside Terrace cocktail menu was brought to life. With 12 signature, Japanese-inspired cocktails, all of which have been created from scratch, this menu is definitely one to boast about. My guest and I ordered six. Yes, you read that correctly… six. Leaving it in Giuseppe's very ca- pable hands, we asked for his top recommendations. He refused. That is exactly what makes Gi- useppe, as well as his cocktails, so special. He wanted to know what our preferences were, what our all-time favourite drink was and whether or not we were willing to dash all our pre-conceived no- tions. Completely willing, we gave him the answers he was looking for and he, with our preferences in mind, concocted some of the most indescribably fresh and deli- cious cocktails we have ever had the pleasure of drinking. If you're under the impression that it's just a tailor-made cock- tail you'll be getting at Broadside Terrace, you're sorely mistaken. Though, admittedly, that is a great reason to visit, you'd be de- lighted to know that their cocktail masterpieces are rivalled only by their food offering of the finest cuts of meat, cooked on an open air woodchip grill, seafood and light yet delectable treats and bites. Therefore, it is without a hint of hesitation that I urge you to pause that episode you're watching, forget any ideas you had of that microwavable dinner and head down to Broadside Terrace, pref- erably before sunset and make your week (and in my case Tues- day) that much more bearable. Resto of the week PHOTOGRAPHY BY JAMES BIANCHI Louis Moreau was born from the passion of a family settled in Chablis since 1814. As early as the late 19th century, the love of this family for great wines led to the purchase of plots in Grands Crus and Premiers Crus. The most prestigious of its wines is the monopole Chablis Grand Cru Clos des Hospices dans Les Clos, acquired by the Moreau family in 1904. Louis Moreau, who has been heading the domaine since 1994, produces wines with a unique style, combining minerality, fineness, elegance and purity. Chablis 2016 is fruity and vivid with a nice golden color and a floral nose with notes of white fruits (apple, pear) typical of Chablis terroir. It shows a nice gustatory attack with mineral and chalky hints and a perfect balance in mouth. It is a very fine and fresh wine that will nicely pair with smoked salmon and blinis or a steamed cod. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Chablis 2016 Louis Moreau, France Cocktails and sea views at Broadside Terrace Broadside Terrace Corinthia San Gorg, St George's Bay, St Julian's Tel: 23700000 www.broadsideterrace.com Facebook: Broadside-Terrace WINE OF THE WEEK The best way to de-stress in the summer is to sit by the sea with a cocktail in hand. Whether it's to get your weekend started or just to wind down after a busy day, the Broadside Terrace at the Corinthia San Gorg has everything you need to re-charge and refresh. AMY MICALLEF DECESARE takes an average Tuesday night and transforms it into the highlight of her week