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Ta' Frenc
MICHELIN Guide
Ta' Frenc
MICHELIN Guide
Ta' Frenc
MICHELIN Guide

LUNCH & DINNER

À La Carte

At Ta’ Frenċ, every dish is a masterpiece, thoughtfully curated by Executive Chef Joseph Brincat. With a passion for the finest seasonal ingredients, Chef Brincat has crafted a menu that celebrates the natural bounty of Gozo and beyond. From locally sourced produce to the most exquisite imported delicacies, each ingredient is carefully chosen to bring depth, balance, and exceptional flavour to your plate. His expertise and dedication are evident in every bite, ensuring a dining experience that is as innovative as it is unforgettable.

Chef Brincat’s approach is all about discovery. He carefully layers and combines fresh herbs, premium meats, and seasonal seafood to create a menu that invites exploration. Each course is designed to highlight the natural essence of the ingredients, allowing you to savour new and exciting flavours that evolve with every dish. Join us for a culinary journey where every plate tells a story of passion, precision, and the art of flavor curation.

2-Course Set Menu:    €60pp

Starter or Pasta & Main Course

3-Course Set Menu:    €75pp

Starter, Pasta & Main Course

Complimentary:   Amuse Bouche   |   Trio of Snacks   |   Selection of House Baked Bread   |   House Olive Oil

Starters

  • Green apple, cucumber, grapefruit, local cheese let and wasabi cream, dill oil
  • Smoked potato and truffle mousseline, roasted leeks, egg yolk purée, lardo, Piedmont hazelnuts
    [Optional: €10 Supplement for Oscietra Caviar]

Pasta

  • Chickpea purée, rabbit liver, garlic cream, spiced rabbit jus
  • Mushroom and chive butter sauce, Parmesan and garlic breadcrumbs
  • Prawn bisque, citrus, herbs, calamari, Matelote sauce reduction
  • €15 Supplement
    House-made pasta tossed with fresh herbs, red prawns, lobster purée, fresh cream

Main Course

  • Chicken and parsnip crispy cigar, bread sauce purée, fennel, glazed chicken wing, Albufera sauce finished with prunes
  • €12 Supplement
    Braised caramelized onions, beef tongue and capers, soubise, Bordelaise sauce
  • Mussel and butterbean ragout, herb emulsion, smoked mussel and saffron velouté
  • €18 Supplement
    Thinly beaten fillet of beef, seasoned with French mustard, Worcestershire sauce, traditional condiments, flamed Cognac
  • Calf’s liver with onions, carrots, orange zest, beef jus, flamed Cognac
  • €20 Supplement
    Local red king prawns, onions, leeks, mushrooms and tomato sauce flamed with anise
  • €8 Supplement per person
    Traditional grilled double grass-fed fillet of beef, cooked to your liking, accompanied by mushroom fricassée and béarnaise sauce
    Carved at your table (to share for two or three)

A Touch of Opulence

 

Starter

  • €30 Supplement
    Smoked potato and truffle mousseline, roasted leeks, egg yolk purée, lardo, Piedmont hazelnuts, Oscietra Caviar

 

Main Course

  • €50 Supplement
    Braised cabbage, smoked Maltese sausage and pigeon tartlet, pan seared foie gras, pigeon jus finished with pink peppercorn and pickled grapes

Bresse Pigeon Appellation d’Origine Protégée (AOP)

Renowned for its exceptional quality, this pigeon comes from the prestigious Bresse region of France, celebrated for its rigorous breeding standards and unique flavor. Raised free-range and fed a carefully controlled diet, it offers unmatched tenderness and depth of taste, making it a true delicacy.

Desserts

  •   €12
    Popping candy, black tea ice-cream
  •   €13
    Orange marmalade, “ġelat tan-nanna”, warm dark chocolate and Maltese coffee sauce
  •   €14
    White chocolate mousse, pistachio pastry cream, pistachio ice-
  •   €18
    Vanilla ice-cream, sauce anglaise
  •   €22
    Pancakes cooked in sugar, orange, lemon juice, Grand Marnier and vanilla ice-cream
  •   €22
    Flambéed seasonal fruit, prepared tableside and served with ice-cream
  •   €18
    A curated selection of cheeses, paired with a house-made chutney and accompanied by crispy crackers