Under Grain meets Marsovin for exclusive Food & Wine night

Under Grain meets Marsovin for exclusive Food & Wine night

For cultivated gastronomes and connoisseurs of the finest wines, the Michelin-star Under Grain will be hosting an exclusive food and wine pairing event in collaboration with Marsovin Wines on the 28th of January.


Under Grain’s wine tasting dinner experiences are turning into much-anticipated events on the local culinary calendar. During these exclusive evenings, diners can look forward to a unique opportunity to tuck into a curated menu created by our Michelin-starred team especially for guests attending the event. Every exquisite dish is perfectly complemented by a fine wine chosen by expert sommeliers. Time is taken to select wines with the right notes and aromas that will enhance the medley of flavours and textures thoughtfully put together by our award-winning kitchen brigade, under the direction of Executive Chef Victor Borg.


On the evening, guests will sip and savour a mouth-watering five-course menu beginning with a selection of gourmet snacks with a Cassar de Malte Brut (vintage 2017) and a Cassar de Malte Brut Long Lees (vintage 2014). Next up, the kitchen will serve tartare of wild sea bass and oyster Chantilly paired with a 1919 Chardonnay, Girgentina; an Aquarello risotto with ‘white meat ragout’ paired with an Antonin Red; followed by what has become one of Chef Victor’s autumn menu highlights—Caramelised Duck in Rabat honey, chestnut cream, and clay baked kohlrabi. The duck will be paired by with Marsovin’s special 100th Anniversary Jeroboam, a unique cuvée blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Ġellewża Imqadded.


The gourmet evening will end on a sweet note with pressed apple terrine, doughnuts, and rosemary ice-cream coupled with a Guze Moscato Late Harvest, followed by coffee and petit fours.


“We’re always seeking to create new experiences at Under Grain. Each of our food-and-wine pairing events is designed from scratch. We source the freshest seasonal produce to build a one-of-a-kind menu that offers a unique combination of flavours, ingredients, and dishes. It’s a genuine pleasure to collaborate with Marsovin on finding the perfect wines with the right nuances that really enhance the flavours and textures of our food. I can’t wait for our diners to experience this match made in heaven,” says Victor Borg, Executive Chef of Under Grain.


Join us for this intimate evening of wining and dining at the Michelin-star Under Grain restaurant in Valletta on the 28th of January. Places are filling up fast. Make your reservation today to avoid disappointment.