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Hammett’s Maċina unveils a new chef, new menu and a new sharing concept
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HAMMETT'S MAĊINA UNVEILS A NEW CHEF, NEW MENU AND A NEW SHARING CONCEPT
Out with the old and in with the new! Hammett's Maċina, the stunningly interior-designed restaurant within the Cugó Gran Maċina Grand Harbour hotel, just launched a brand new dining experience, brought in by a new head chef.
Jorge Lugo decided to revamp Hammett's Maċina's old menu with colourful dishes that highlight the concept of sharing.
The Rip & Dip category has a Middle Eastern flair which focuses on breads and dips. Expect treats such as baba ganoush, a lentil and tumeric dip, tahini (with frtira) and a vibrant tabouleh with beetroot and sheep's milk.
Amberjack tartare, vitello tonnato and a green bean salad, are what you'll find from the Larder section of the menu.
Delectable and beautifully-presented plates of either winter mushrooms or roasted cauliflower are earthy in flavour, whilst the Hammett's kusku flies the flag for local tastes.
I would highly recommend the octopus dish which is deeply -marinated in a garlic and tumeric crumble and surrounded by harissa caramel. Other dishes from the Sea section include calamari with arjoli and squid ink!
Meat lovers will be content with the succulent rabbit livers which are complemented by a moat of hummus, coriander cress and red wine jus. Chef Jorge Lugo does not disappoint by adding lamb chump and a fried beef chuck to the Meat category.
Overall, one can say that Hammett's Maċina is a safe choice for a worthy fine-dining experience that's casual, delicious and sociable.
I can't say you'd want to share all the dishes though!
Hammett's Maċina
Triq ix-Xatt Juan B. Azzopardi
Senglea
Website
Elsa Messi
Food connoisseur, curiosity feeder and travel queen. Londoner who has lived in Tokyo and now based in Malta.
I like what I C: Cheese, cats, consuming cuisines, canines, cooking, clothes and countries. I also like taking long romantic walks to the fridge.
