San Andrea

  • Thank you for the excellent service and wonderful food you gave us yesterday. Top notch from begining till the end! Will surely recommend this reastaurant and come again.
    Christian Pace
  • The food was to die for. Absolutely amazing. The staff was extremely nice and well mannered especially the woman with short blonde hair. Will surely come again. Can't wait.
    Jelena Attard
  • It was a pleasure to dine here. The food was absolutely delicious, and the restaurant manager / hostess was very helpful, polite and friendly. Highly recommended!
    Mirane Vella
  • Everything was top noch! Will absoloutly recommend. Customer service was probably I have ever experienced and the food was superb
    Janice Sammut
  • We came last Saturday and we're coming again this Saturday for my birthday. That's how much we loved it. Great food and great service. Well done! Highly recommended
    Graziella Stivala
  • One of my favourite restaurants, excellent service and delicious food. Highly recommend.
    Analise Deguara
 

San Andrea is a high standard restaurant guaranteeing consistent levels of food quality and service every time. It moves away from the fine dining concepts of expensive and small portions, yet without compromising on the skill and art involved in food preparation. The high quality service being offered is simply unrivalled. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time.

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Starters

    • SA Starters

    • Soup De Jour (V)

      8.50

      Fresh soup prepared daily using local, seasonal and organic vegetables.

    • Thinly sliced Angus Beef Fillet Carpaccio

      12.50

      Aged parmesan shavings, oven dried cherry tomatoes, asparagus, caper berries, organic olive oil, fleur de sel, and garden leaves.

    • Citrus Scottish Gravlax

      11.50

      Beetroot sorbet, horseradish cream, radishes, crushed pink pepper corns, pickled cucumber, and local micro salad.

    • Local Ham Hock and Black Pudding Terrine

      13.00

      Piccalilli, toasted brioche, Piemonte roasted hazelnuts, garden peas, and smoked sea salt.

    • Twice baked Peppered Gruyere cheese Soufflé (V)

      11.00

      Waldorf salad, endive, and local herb oil.

    • Roasted local Butternut Squash Deconstructed Tart (V)

      10.50

      Goats cheese endive salad, spinach, toasted nuts, pumpkin seeds, raspberry and sage vinaigrette.

Pasta / Risotto

    • SA Pasta

    • Paccheri

      11.50 | 14.50

      Braised local rabbit Ragu, peas, confit onions, and Pecorino.

    • Spaghetti Prawn and Bisque

      12.50 - 15.50

      Local Maltese prawns, calamari, cherry tomatoes, garlic, bisque, fresh herbs chiffonade, goats butter, and organic lemon olive oil.

    • Ricotta Gnocchi

      10.50 | 13.50

      Porcini mushroom volute, chorizo, chicken thigh, truffle, cream and Parmesan.

    • Irish Lamb Ravioli

      11.50 | 14.50

      Tomato and red onion salsa, wild mushrooms, local asparagus, Maltese peppered goat’s cheese and rosemary jus.

    • Acquerello Risotto (V)

      10.50 | 13.50

      Sage, local butternut squash, aged parmesan, pioppini mushrooms and herb oil.

Mains

    • SA Mains

    • Pan Seared Free-range Chicken Supreme

      21.50

      Garlic puree, lentils À la Fricassee, roasted radicchio, and sage jus.

    • Pork-Three-Way

      23.50

      Slow cooked local pork belly, spiced baked green apple puree, braised red cabbage, black pudding, pork sausage, and cider jus.

    • Honey and Soya glazed Barbary Duck Breast

      21.50

      Celeriac and orange puree, slow cooked fennel, sesame seeds, bok choy, and spiced jus.

    • Pan seared Scottish Salmon

      22.50

      Black olive crumble, garden peas, guanciale, homemade prawn and lobster tortellacci, beetroot, flavoured broth, and pine nut gremolata.

    • Garden Vegetable Terrine (V)

      16.50

      Ricotta, goat cheese Beignet, tomato jam, asparagus and mixed leaves.

    • Angus Beef Ribeye

      25.50

      Cherry tomato and shallot jam, baby carrots, roasted asparagus and Merlot wine jus.

    • Loin of Venison

      26.00

      Pumpkin and juniper berry puree, chestnuts, roasted balsamic beetroot, cocoa and thyme infused jus.

    • Angus Beef Fillet

      28.50

      Wild mushroom and Gruyere gratin, spinach, confit shallots, carrot puree and porcini and Madeira jus.

    • Angus Chateaubriand for 2 

      60.00

      Wild mushroom, roasted cherry tomato and shallot salsa, rustic fried potatoes, and Madeira jus -- (Served and Carved at table) --

    • Fish of the day (depending on availability)

      By Weight
    • 2.50 each

      Sauces: Brandy and Peppercorn sauce / Mushrooms and Porcini sauce / Port Wine Jus

Handmade Desserts

    • SA Handmade Desserts

    • White Belgian Chocolate and Amarena Cherry Parfait

      7.00

      With mangos, berries, and pistachio ice-cream.

    • San Andrea Classic

      7.00

      Dark Chocolate Fondant, brownie crumbs, chocolate paint, candied fresh orange, berries, Baileys and hazelnut ice-cream.

    • Custard Peach Tart

      6.50

      Sweet cream, raspberry gel, forest fruit salsa, and Yogurt Sorbet.

    • Chefs flavoured Crème Brulee

      6.50

      Biscotti and vanilla pod ice-cream

    • Selection of local and continental cheese served with seasonal fruit and spice chutney, warm bread and local galletti

      6.50 | 10.50

      Also available for 2 persons to share

    • Selection of home churned ice creams and sorbets

      5.50

    • If you have an allergy to any food products, or special dietary requirements, 
      kindly advise your host.

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