Maître Hôtelier David Woodward, General Manager of the Corinthia Hotel Palace & Spa, hosted this year`s Patronal Dinner in honour of St. Nicholas, our Patron Saint, for members of the Bailliage and their guests in the hotel’s “Villa Corinthia” Restaurant.

A reception featuring Champagne Alfred Gratien Brut Classique NV and canapés preceded dinner the menu for which is as below.

MENU

Poached duck
Brussels sprouts, pear and buckwheat
2010 Riesling Kabinett, Selbach-Oster, Mosel, Germany

Pan-seared scallops
pata negra, parsley foam, sea vegetables, oyster sabayon
2010 Riesling Kabinett, Selbach-Oster, Mosel, Germany

Pumpkin and bourbon sorbet with pomegranate

Thyme-basted loin of venison
black pudding, salt baked celeriac, glazed beets and liquorice jus
1997 Chateau Potensac, Médoc

Cheddar foam and Eccles cake
2003 Quinta de La Rosa LBV Port

Chocolate délice, malt ice cream, Christmas pudding and honey comb
2003 Quinta de La Rosa LBV Port

Coffee & tisanes
Mignardises

Executive Chef: Stefan Hogan  <>  Vintners: Berry Bros & Rudd (London)

Nestled amid lush greenery and landscaped gardens, the Corinthia Palace Hotel & Spa is a secluded haven. Surrounded by the three villages of Attard, Balzan and Lija it is situated opposite the President’s Palace and the adjacent San Anton Gardens. The hotel is steeped in history, prestige and tradition.

This was the first time we had held our annual Patronal Dinner at the Corinthia since our Bailliage reorganisation in 2003. The event was one of our most successful dinners ever due to the unparalleled attention to detail by the establishment’s management and staff.

Joseph Xuereb
Bailli Délégué