NYE Party Malta
New Year’s Eve Party at Tapea
Say goodbye to 2025 in true Spanish style.
Join us for a night where flavour, celebration, and tradition come together in our garden restaurant in St. Julian’s.
At midnight, raise your glass for the Spanish traditional toast, and welcome the New Year with gifts, surprises, and music that make the night unforgettable.
Enjoy a 6-course tasting menu featuring Spain’s finest ingredients — from Galician seafood to Wagyu carpaccio and Ibérico ham.
Limited tables available
55, Triq il-Mensija, St. Julian’s
NYE menu
PARA ABRIR BOCA / AMUSE BOUCHE
Blini de Salmon ahumado con caviar acompañado con copa de cava
Cucharita de Steak tartar de vaca rubia gallega DO acompañado con copa de cava
Galician Rubia cow DOC steak tartare spoon, served with a glass of cava
APERITIVO / APPETISER
Jamón Ibérico de bellota cortado a cuchillo con picos crujientes
‘Iberico Pata Negra Ham’ with spanish traditional breadsticks
Carpaccio de Wagyu japonés curado elaborado artesanalmente y ahumado con maderas nobles
Japanese Wagyu cured beef carpaccio handmade and smoked with fine woods. An exquisite product that competes in the best leagues alongside acorn-fed Iberian ham
ENTRADA / STARTER
Briochito de guiso de centolla gallega
Galician spidercrab brioche with wakame, green mustard and siracha sauce
Briochito de atún rojo de almadraba
Wild red tuna (Blue Fin) from Almadraba brioche with wakame, green mustard and siracha sauce
INTERMEDIO / INTERMEDIATE
Suquet de rape, almejas, mejillones y gambón
Monkfish soup stew suquet with clams, mussels and king prawn
PLATO PRINCIPAL / MAIN COURSE
Lomo de bacalao vasco confitado con ajoarriero su crujiente y toque de pil pil
Cod fish steak cooked at low temperature from Basque country with ajoarriero stew and pil pil dressing
Tajada de rodaballo a la gallega emulsionada
Turbot T-bone with Galician emulsified sauce (garlic, onion, paprika, bay leaf and a bit of cayenne pepper)
Solomillo de vacuno maduradsa 45 dias con foie grass y reducción de Pedro Ximénez
Beef tenderloin 45 day matured with foie grass, Pedro Ximenez wine reduction sauce and potato pureé.
Magret de pato a la brasa acompañado con salsa de frutos rojos y parmentier de patata
Grilled Duck magret (breast) served with berries sauce and potato parmentier
POSTRE / DESSERT
Tarta árabe rellena de crema pastelera
Crema catalana con su quemadito
Catalonian Cream Brullé style
