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Text Content

 * TOWNHOUSE NO 3
 * Home
 * Menu
   * Starters
   * Main Course
   * Pudding
   * Tasing Menu
 * About Us
 * Where are we?
 * Contact Us


STARTERS

Carpaccio of beef fillet

pickled mushrooms, air dried sheep’s cheese, young shoots


€ 13.50

Ceviche of local bream & Gamberi rossi

avocado, cucumber, lemon, chili, soft herbs


€ 18.50

Gnocchi au Gratin

braised pork cheeks, cream of roast onion, smoked provola


€ 13.50 / € 18.50

Green pea & broad bean risotto

salted ‘Benna’ ricotta, spiced seeds


€ 13.00 / € 18.00

Soup

seasonal soup


€ 10.00




MAIN COURSE

Belly of local pork

kohlrabi puree, mustard jus


€ 22.50

Roast quail

Maltese sausage & pistachio stuffing, Romesco, Gremolata


€ 26.50

Roast chump rump of lamb

North African spices, roast aubergine, pan juices


€ 27.00

Rib-eye of beef

season mushrooms, confit garlic & rosemary sauce


€ 29.50

Catch of the day

served with appropriate garnish & sauce


MARKET PRICE




PUDDING

Traditional Imqaret

carob ice cream


€ 6.50

Grand Marnier crème brulee

citrus & Benna yogurt sorbet


€ 7.00

Sticky Toffee Pudding

butter scotch sauce, cinnamon ice cream


€ 7.00

Valrhona 72% dark chocolate fondant

hazelnut custard, vanilla bean ice cream


€ 9.00

Lemon panna cotta

berry & port compote, crushed pecan nuts


€ 7.00

Homemade ice creams


€ 2.50/SCOOP




TASTING MENU


€ 55.00

(SERVED UPON AVAILABILITY)

Carpaccio of local beef

pickled vegetables, petit salad, salted ricotta

Lemon risotto

sea urchin butter, prawn & chive carpaccio

Catch of the day

served with appropriate garnish & sauce

Ballotine of local rabbit

rosemary & pistachio stuffing, leek & cherry tomato fricassee

Vanilla crème brulee

fresh strawberry compote




WINE MENU

View Menu



ABOUT US

'Chef patron' Malcolm Bartolo started his training in one of the local 5-star
hotels in St. Julians, after which he followed a Diploma in Hotel Operations
Management at the Institute of Tourism Studies in Malta.

Since 2007 Malcolm has traveled to the UK where he started working in one of the
top 5-star hotels in Edinburgh, Scotland. After the hectic city life, Malcolm
moved to the Isle of Man where he joined one of the island's finest chefs in a
fine dining restaurant, where he accepted the position of head chef in 2011. In
the same year the restaurant had won 2 AA rosettes, and won them consecutively
until 2013. In 2013 this restaurant had the privilege to be the only restaurant
on the Isle of Man to have 2 AA rosettes and form part of the Michelin guide.

The nostalgia of Mediterranean produce & the opportunity of being the first
'chef de cusine' of San Andrea at Palazzo Castelletti (Rabat) instigated him to
move back to Malta towards the end of 2013. In 2015 Malcolm joined Palazzo
Parisio (Naxxar) were he was promoted to head chef, until he came across a run
down restaurant in one of the most picturesque ally ways in Rabat with lots of
potential.

The name Townhouse no3 is nothing more than the door number of the building,
emphasizing the simplicity of his vision. Local produce will be the main
ingredient cooked in the techniques which 'chef patron' Malcolm Bartolo has
acquired in his 17 years of catering ventures.


Contact Us
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Request/Comment
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