Heading there via taxi, I was delayed by 28 minutes. Our table was booked for 8pm. There had been a car crash which had caused a tailback all the way to St Julian’s.

Eventually I made it and my date had been waiting patiently and thankfully hadn’t scarpered. The weather was awful and we were quickly shown to our seats by the ever-so-welcoming restaurant manager, Nikita Mizzi. A legend in the hospitality scene – and she certainly knows her wine!

 

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Our dining option for the evening was the six-course taster menu – I opted for the seafood ‘mare’ menu whilst my date opted for the ‘Terra’ meat taster menu, with the accompanying 100ml wine pairing.

I should also note that my date wasn’t a big fan of gluten, was lactose intolerant and wasn’t a fan of fish.

Chef/Owner Adrian Hili and sous chef Julian Hammett had a task on their hands: adapt a carefully crafted ‘Bib Gourmand’ menu to fit dietary and allergy requirements of a fussy eater.

 

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My first three plates were:

• Freshly shucked Gillardeau Oyster & Royal Belgian Caviar – paired with – Val doca Prosecco – Valdobbiadene.
• Crudo of wild local Kingfish, collatura, Royal Belgian Caviar & dill – paired with – Chateau Marjosse, Sauvignon Blanc
• Split & wood-roasted Langoustine, garlic & herb butter.

My favourite out of the first three plates had to be the wild local kingfish. It was absolutely superb; the caviar and dill created the perfect combination. I could’ve eaten another five plates of it alone. My date claimed she didn’t like seafood, but I wasn’t going to take no for an answer. So I convinced her to at least try some of the  wild local kingfish – she nodded and rolled her eyes in agreement. “You’re right, thats delicious!!”

Oysters. A first-date aphrodisiac. The Val doca Prosecco pairing was a match made in heaven. Finally, the Langoustine was tasty, but with me being from Scotland, I’m used to bigger ones. Saying that, the garlic and herb butter made it melt in your mouth.

My date’s first three plates were;

• Joselito Chorizo, Guindilla pepper – paired with – Viña Zorzal, Garnacha Blanca
• Burrata, local pomegranate, pistachios, balsamic vinegar & mint – paired with – St Michael Eppan, Muller Thurgau
• Calf’s Liver, wood-grilled with balsamic onions, marsala & Prosciutto – paired with – Foradori Lezer, Pinot noir, Teroldego

My date finished everything off (with my help). The burrata was about as fresh as you can get and I didn’t have a chance to try the calf’s liver (then again, it was my date’s plate).

With the date seemingly going well, wine flowing and conversation going back and forth – our final three plates exceeded expectations, so much so I didn’t have the chance to snap them.

They’d already fallen to the pit of my stomach.

My final three plates were:

• Risotto, calamari, mussels, scallops, chili & fresh parsley – paired with – Viña Zorzal, Garnacha Blanca.
• Fillet of John Dory, clams, seaweed butter, cannellini & spinach – paired with – L’Ancien, Beaujolais Nouveau
• Olive Oil Cake – paired with – Château du Haut Pick, Sauternes

The seafood risotto was the sort of dish that if you’d made it at home, you’d finish off the entire batch whilst under a blanket watching the latest binge-worthy Netflix series. A fillet of John Dory was cooked to perfection and was probably the most understated plate on my menu.

Finally it was time for a dessert. I’m not really a dessert person, I’d much rather fill my boots on the starters, sides and a main. I gave it a go though and tried the Olive Oil Cake. I’m a big fan of olives, Gordal especially. Olive Oil Cake however was – in my opinion – an acquired taste.

The wine pairings – as a whole – were delicious. The only wine that didn’t strike a chord with me was the Chateau du Haut Pick which was far too sweet for my liking.

My date’s final three plates were;

• Hand-made Gnocchi di patate, Porcini & local mushrooms, thyme, Grana – paired with – Soalheiro Oppacco, Pinot noir, Alvarinho
• USDA Black Angus Beef Sirloin – paired with – Vivanco Rioja Reserva
• Formaggi – paired with – Château du Haut Pick, Sauternes 

The final three plates for my date were more suited to her requirements, and as such she chowed them down gracefully. By the time the USDA Beef sirloin arrived, my date was feeling pretty full.

Thankfully she’d come on a date with a human trash can and I quickly helped finish off the medium-rare sirloin.

As for the formaggi, it was refreshing, light and was the perfect ending to a romantic meal at – what I’d call – the best romantic date night in Malta.

Terrone had made our night and as such I’m giving the Birgu-based restaurant a score of “9.8 out of 10”.

To book your date-night at Terrone visit their website here.