The Grand Hotel Excelsior is proud to relaunch the Tiki Restaurant, which offers exquisite cuisine and breath-taking sea views. We caught up with Roderick Vella our Executive Head Chef to discuss this year’s culinary offerings:
1. What is the concept of this year’s Tiki Restaurant Menu?
The main specialty is fresh fish, and we are also trying to introduce the meat by weight and special meat cuts with grilling as a main cooking method.
2. How does it differ from last year’s menu?
After the success and very positive response we had last year, we are focusing on continuing to enhance our menu. We want to improve, rather than change, our items.
3. Can you name your favorite dish from the current menu?
Pork is my favourite type of meat, so I am very passionate about including it on my menus. The dish I am most proud of is the Pork & Scallops starter. Combining pork and seafood results in great and unexpected flavours.
4. Do you use any particular techniques?
A Special culinary technique we use at the Tiki is called ‘sous vide’. It is a process in which the food is cooked under pressure for an extended period of time. The ingredients are vacuum sealed and are immersed in a water bath and cooked at a very precise, consistent temperature. This helps to retain the nutrients and colour. It also helps us with planning, preparation and speed whilst serving delicious and fresh food.
This Summer enjoy outdoor dining by the water’s edge. If you would like to book a table at the Tiki Restaurant kindly contact our Food & Beverage Team on firstname.lastname@example.org or on 21250520. The Tiki Restaurant is open for Lunch from 12:00hrs till 17:00hrs and Dinner from 19:00hrs till 23:00hrs.