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 (V)

      8.50

      Cauliflower and hazelnut soup with fried sage

    • Pan-fried foie gras with spiced breadcrumbs

      14.00

      Pan fried spicy gingerbread coated foie gras, grapes and grappa

    • Vitello Tonnato

      12.50

      Thinly Slices veal, tonnato sauce, garden leaves, tomatoes, caper berries and sweet paprika

    • Potato Soufflé and Smoked Haddock

      10.50

      Potato soufflé, smoked haddock cream, spring onions and crispy pancetta

    • Terrine of Duck

      13.00

      Pressed slow cooked duck with pistachios wrapped in prosciutto, sautéed liver, fig and tomato chutney

    • Crab

      13.50

      Spicy crab, avocado and sesame Thai salad, lemon and clove Aioli, peppered tomato mousse

    • Chicken liver parfait

      8.95

      Fig and tomato chutney, orange and watercress salad, warm brioche

Pasta / Risotto

    • SA Pasta Risotto

    • Wasabi and Pineapple

      10.50 | 13.50

      Wasabi Risotto, pineapple and red capsicum, pepper confit

    • Foie Gras Risotto

      13.50 I 17.00

      Port reduction, pan seared Foie Gras

    • Primavera (V)

      10.50 - 13.50

      Tagliatelle pasta Primavera, fava beans, broccoli, pine nuts, courgettes, flowers and purée

    • Liver and Chanterelles

      11.50| 14.50

      Papardelle pasta with sautéed chicken liver, chanterelles and fresh peas tossed in a light veal jus

    • Pancetta, Pea and Mint

      11.00 | 14.00

      Orecchiette pasta, peas, pancetta, globe artichokes and mint tossed in vegetable stock, butter and Parmesan

    • Lobster

      12.50 | 15.50

      Lobster ravioli, Mediterranean red prawn, lobster, tomato and basil stock

Mains

    • SA Mains

    • FROM THE GRILL

    • Fillet of Irish Beef

      27.50

      Fillet of Irish Beef Medallions, tomato salsa, baked burrata, Portobello mushroom

    • Rib eye of Irish beef

      24.50

      Rib eye of Irish Beef, potato purée, tomato, rocket and Parmesan

    • Aged Rib Eye on the Bone

      25.50

      Aged Rib eye on the bone, corn and baby spinach

    • 2.50 each

      Sauces: Green peppercorn jus / Chestnut mushrooms and brandy sauce / Ruby Port Jus

    • FROM THE SEA

    • Divers Scallops

      23.50

      Seared scallops, green lentil ragu, pea puree, rosemary cream and garden leaves

    • Tourbot

      23.00

      Pan seared fillet of Turbot, aubergine caviar, celeriac puree, globe artichokes and red wine sauce

    • Fish of the day (depending on availability)

      By Weight
    • OTHER MAIN COURSES

    • Beef Short Ribs

      21.50

      Short ribs cooked in red wine and vegetables, parmesan, polenta and guanciale

    • Veal Shanks

      21.50

      Braised 14 Day old Veal shank in tomato sauce, root vegetables, and gremolata

    • Rack of Lamb

      24.50

      Rosemary marinated rack of lamb, honey glazed carrots, lamb jus and dukkha

    • Barbary Duck Breast

      21.00

      Seared Duck Breast, pickled carrots and kale, celeriac puree and cherry jus

    • Quail

      20.50

      Char-grilled Boneless Quail, roasted asparagus, pearl barley, raisins soaked in sherry, almonds and black grapes

    • Garden Lasagna (V)

      16.00

      Spinach, basil leaves, ricotta cheese, capsicum red peppers, piopini, Parmigiano, and Bufala cheese, in between sheets of aubergines

Handmade Desserts

    • SA Handmade Desserts

    • Lemon Delicious

      6.00

      Lemon soufflé pudding, icing sugar and cream

    • Rice Pudding

      8.00

      Vanilla bean, rice pudding, calvados apples

    • Baklava

      6.00

      Vanilla bean, rice pudding, calvados apples

    • Tartlet

      7.00

      Pear Tartlet with brown sugar and crème fraiche

    • Eton Mess

      7.00

      Orange and Passion fruit Eton Mess

    • 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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