SIGNATURE
Scallop and Black Truffles Ion The Harbour Iniala Harbour & Residences MALTA
Set on St Barbara Bastion overlooking the Valletta
trip to chef took to France, where he picked truffles
waterfront, rooftop restaurant Ion The Harbour at
and ate scallops washed down with cider. “Scallops
Iniala Harbour & Residences has made its mark on
are shucked, thinly sliced and layered with Périgord
Malta’s flourishing fine dining scene. Within just
black truffle before trimmings from the scallops are
six months of opening, the culinary destination has
caramelised, dehydrated and then infused in a broth
achieved a Michelin star thanks to its produce-driven
and reduced down to a glaze,” explains Micallef.
cuisine, which seeks to highlight the freshness and
“This is then used to season the beurre blanc along
seasonality of ingredients.
with reduced apple cider and fresh apple juice.”
Head Chef Kurt Micallef has created a series of
To complete the dish, a black truffle puree made
light and delicate dishes that draw on Mediterranean
with preserved truffles is added. Concludes Micallef:
influences with highlights including marinated stone
“It’s a marriage between what’s best in season from
bass with ponzu and passion fruit, and scallop with
the land and sea, and the dish also uses up the whole
black truffles – the latter of which was inspired by a
of the scallop to create an umami punch.”
