The Harbour Club

The Harbour Club Restaurant
(447)

We bid farewell to the Spring Menu with a last peep to some of the dishes that are not longer with us. 🌿Strawberry trifl...
25/06/2026

We bid farewell to the Spring Menu with a last peep to some of the dishes that are not longer with us. 🌿
Strawberry trifle, lamb rump, risotto finished with fresh sea urchin — a season of careful decisions and quiet details, now came to a close. What began with the first spring ingredients has been plated, served, and savoured.

Spring had a good run. Now it's time for something new.

The Summer Menu is now live — a new season, new ingredients, and the same quiet craft. We couldn't be more ready for it.
Visit us at https://www.theharbourclubmalta.com/menu to explore our new dishes.

Chocolate & Pear Tart, inspired by St. John Street 🌿Entirely vegan.Filo pastry tart with pear jam, almond frangipane, an...
15/06/2026

Chocolate & Pear Tart, inspired by St. John Street 🌿
Entirely vegan.
Filo pastry tart with pear jam, almond frangipane, and a 58% dark chocolate namelaka — finished with William pears soaked in Disaronno and tonka beans, an almond twirl, and a pear sherbet.
St. John Street is home to the Co-Cathedral of St. John, where Mattia Preti's baroque masterpieces line the walls. One of the artist’s most celebrated works found in Vienna, depicts Doubting Thomas — the saint who needed to see and touch before he could believe.

In Maltese, "Qisek San Tumas" is said of those who won't believe until they see for themselves. This dessert asks the same of you. You won't believe it's vegan until you taste it.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation
+356 7922 2332

Cabbage, inspired by St. Paul Street 🌿Savoy cabbage, brined and confit, caramelised in the pan — served with a bissara o...
14/06/2026

Cabbage, inspired by St. Paul Street 🌿
Savoy cabbage, brined and confit, caramelised in the pan — served with a bissara of fava beans, herbs and spices, a curry emulsion, and a mixed nut and seed crisp, finished with a roasted vegetable jus. A vegan dish built on the work of a local organic farmer, growing micro herbs and vegetables with the seasons.

On St. Paul Street, the Church of St. Paul Shipwrecked, houses a chapel dedicated to St. Michael — patron of fish and meat vendors, retailers, and greengrocers. This dish is a quiet nod to that same trade.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation
+356 7922 2332

Catch of the Day, inspired by East Street 🌿Pan-seared catch of the day, finished with butter, lemon beurre blanc, and di...
06/06/2026

Catch of the Day, inspired by East Street 🌿
Pan-seared catch of the day, finished with butter, lemon beurre blanc, and dill oil. Served alongside a smoked fish brandade of cod, fish head meat, garlic, and nduja — garnished with fresh broad beans, green olives, and samphire.
East Street once housed the ice stores of the Order of St. John — a reminder that on this island, freshness has always mattered. The fish on this plate is sourced daily from local fishermen, with that same conviction.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation

Beef Bavette, inspired by Mediterranean Street 🌿Grain-fed beef bavette, grilled and oven-finished, served over Gozo aspa...
04/06/2026

Beef Bavette, inspired by Mediterranean Street 🌿
Grain-fed beef bavette, grilled and oven-finished, served over Gozo asparagus with a fresh and black garlic emulsion, caramelised mushroom purée, pickled portobello and oyster mushrooms, and a port jus. The asparagus is locally grown in Gozo — naturally thinner, and carefully harvested at its best.

The Sacra Infermeria on Mediterranean Street was once the longest hospital ward in Europe, where every patient — knight or slave — was served nourishing meals with the same standard of care.

That conviction is what we bring to every plate.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation

'Croque Madame', inspired by Republic Street 🌿 Smoked pork pastrami, pickled red onions, a local free-range poached egg,...
01/06/2026

'Croque Madame', inspired by Republic Street 🌿
Smoked pork pastrami, pickled red onions, a local free-range poached egg, and a torched gruyère foam — served with an onion soubise toast. The egg comes from Maurizio, a local organic farmer who feeds his free-range chickens with excess organic vegetables as part of a no-waste initiative.

On Republic Street, the Grandmasters' Palace was leased in exchange for five grains of wheat — a detail so small it almost went unnoticed. The grain in this toast remembers it.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation

Cereal, inspired by Castille Place 🌿White chocolate mousse, hazelnut ganache, caramelised cornflake foam, and a cereal m...
30/05/2026

Cereal, inspired by Castille Place 🌿
White chocolate mousse, hazelnut ganache, caramelised cornflake foam, and a cereal milk ice cream — finished with an oat tuile and olive oil snow.
Begin by cracking the tuile.

Castille Place takes its name from the Spanish Knights who once called it home. Their legacy lives in this dish through a single, considered ingredient — olive oil, transformed into snow.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation

Local Red Prawn Crudo, inspired by Old Theatre Street 🌿Local red prawn, brined in salt and served over a burnt leek terr...
25/05/2026

Local Red Prawn Crudo, inspired by Old Theatre Street 🌿
Local red prawn, brined in salt and served over a burnt leek terrine, sweet and sour leek, and an ajo blanco of yoghurt, garlic, cucumber and almonds. Finished with grapes and foraged sea herbs. The Maltese red prawn is known for its delicate, buttery texture and naturally sweet taste — a ingredient that needs little more than care and precision to shine.

Much like the Manoel Theatre that defines this street, these carefully chosen ingredients come together to deliver something quietly extraordinary.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation

Caramelle, inspired by Merchant Street 🌿Candy-shaped pasta made in-house, stuffed with goat cheese ricotta, aged goat ch...
10/05/2026

Caramelle, inspired by Merchant Street 🌿

Candy-shaped pasta made in-house, stuffed with goat cheese ricotta, aged goat cheese, and soft goat cheese — sourced from Mark and David, local artisanal cheesemakers. The dish is finished with a chive emulsion, confit pearl onions, anchovies, and a lemon pickle purée.

Merchant Street is where Sir Temi Zammit made a discovery that changed Malta's relationship with milk for good. Today, that same transformation allows us to bring you a dish defined by quality local goat cheese.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation

Spring Salad, inspired by Old Hospital Street 🌿Walnut curd resting on a spring pea and radish remoulade, topped with bab...
08/05/2026

Spring Salad, inspired by Old Hospital Street 🌿

Walnut curd resting on a spring pea and radish remoulade, topped with baby gem leaves, pickled radish, and a walnut and shallot dressing. Built on Josef's locally grown organic vegetables, carefully harvested at their best.

On Old Hospital Street in Valletta, a door plaque dedicated to Our Lady Ta' Pinu brings Gozo's most revered shrine into the capital's streets.

The extra virgin olive oil in this dish travels the same path — from Gozo, to this plate.

To place a reservation, please visit:
https://www.theharbourclubmalta.com/reservation

Address

4/5
Valletta
VLT1971

Opening Hours

Monday 12:00 - 14:00
18:30 - 21:45
Tuesday 12:00 - 14:00
18:30 - 21:45
Wednesday 12:00 - 14:00
18:30 - 21:45
Thursday 12:00 - 14:00
18:30 - 21:45
Friday 12:00 - 14:00
18:30 - 21:45
Saturday 12:00 - 14:00
18:30 - 21:45

Telephone

+35679222332

Website

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