Chef Ritianne Bondin
Private Chef In Valletta
Get to know me better
Food is a way of learning and experiencing different cuisines from the same place
I am a professional Chef, with 14 years of experience. Bases in Malta I have a Bachelor's Degree in Culinary Arts in Collaboration with Institute Paul Bocuse. I have done internships in different countries as part of my studies. As far as my portfolio goes, I have started from the very bottom of catering and worked hard to reach a Head Chef position in which I got to create and plan, eventually opening a restaurant.
More about me
For me, cooking is...
Cooking for me is a hobby but also a job, I love experimenting with new dishes and trying new cuisines
I learned to cook at...
I learnt how to cook from home firstly, than went to culinary school ; ITS and continued to learn from chefs that were willing to teach me
A cooking secret...
Experiment and try new things and go out outside your comfort zone
My menus
Foccacia
Apple Chutney on Brioche toast, Served with toasted Almonds (veg)
Rabbit Liver Pate on Brioche toast, served with Port Jam & Prunes
Salmon & Cucumber white Sandwich
Chicken Coronation Buns
Ham & Cheese Wholemeal Sandwich
Scamorza Arancini, Served with a Chive & White Wine Sauce (Veg)
Wild Mushroom Croquette, Served With a Garlic Aioli (Veg)
Cod Cigars, Served with a Basil Cream
Chorizo Onion Bhaji , Lemon Zest
Flavored Cupcakes
Flavored Macaroons
Kwarzimal
Cake, (Price for cake is varies according to size request)
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Mixed Charcuterie Platter
Mixed Cheese Plate
Bottle of Proseco & Still Water ( Extra beverages priced apart)
Grisini, Baguette, Biscuits
Mixed Fruit Platter
Cake, (Price for cake is varies according to size request)
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Rabbit Liver Pate on Brioche toast, served with Port Jam & Prunes
Scamorza Arancini, Served with a chive aioli
Artichoke Filled Pasta Parcels, lemon and parmesan cream
Pumpkin filled Sacchetti, served with Prawns & Nduja Sauce
Grilled King Mushroom, Served with Jerusalem Artichoke Puree, Wilted Spinach & Cashew Nuts (Veg)
Sauteed Octopus & Calamari, Served in Bouillabaisse and pickled Fennel
Sous Vide Sirloin, Served with Red Wine Jus, Roasted Leeks & Potato Fondant (Served Pink)
Chocolate Bavarios, Rum & Raisin Chantilly Sable Biscuit
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Marinated Aubergine, with Balsamic Glaze & Olive Oil
Foccacia
Garlic Mixed Marinated Olives
Prosciutto Platter
Chorizo Onion Bhaji , Lemon Zest
Cod Cigars, Served with a Basil Cream
Rabbit Liver Pate on Brioche toast, served with Port Jam & Prunes
Prawn Tartare on Crute, Served with Olive Oil & Mango
Pickled Zucchini Tartare on Crute, Served with Hazelnuts (Veg)
Artichoke Risotto, Walnut Pesto, Fried Anchovies
Artichoke Filled Pasta Parcels
Pumpkin filled Sacchetti, served with Prawns & Nduja Sauce
Risotto with Prosecco, Guanciale & Pecorino
Sauteed Octopus & Calamari, Served in Bouillabaisse and pickled Fennel
Grilled King Mushroom, Served with Jerusalem Artichoke Puree, Wilted Spinach & Cashew Nuts (Veg)
Sous Vide Sirloin, Served with Red Wine Jus, Roasted Leeks & Potato Fondant (Served Pink)
Chocolate Bavarios, Rum & Raisin Chantilly Sable Biscuit
Rose, Raspberry & Proseco Mille feuille
Cheese Plate
Apple cake served with Vanilla ice cream & Cinnamon crumble
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Welcome Drink, Glass of Proseco ( Included in Price)
Pickled Zucchini Tartare on Crute, Served with Hazelnuts (Veg)
Prawn Tartare on Crute, Served with Olive Oil & Mango
Artichoke Filled Pasta Parcels
Pan Seared Sea bass, Served with Red Wine Sauce, Potato Fondant & Wilted Spinach
Grilled King Mushroom, Served with Jerusalem Artichoke Puree, Wilted Spinach & Cashew Nuts (Veg)
Sous Vide Sirloin, Served with Red Wine Jus, Roasted Leeks & Potato Fondant (Served Pink)
Rose, Raspberry & Proseco Mousse
Cake, (Price for cake is varies according to size request)
Cheese Plate
Wine, Water & Other Bevrages can be added as an extra
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Foccacia
Apple Chutney on Brioche toast, Served with toasted Almonds (veg)
Rabbit Liver Pate on Brioche toast, served with Port Jam & Prunes
Salmon & Cucumber white Sandwich
Chicken Coronation Buns
Ham & Cheese Wholemeal Sandwich
Scamorza Arancini, Served with a Chive & White Wine Sauce (Veg)
Wild Mushroom Croquette, Served With a Garlic Aioli (Veg)
Cod Cigars, Served with a Basil Cream
Chorizo Onion Bhaji , Lemon Zest
Flavored Cupcakes
Flavored Macaroons
Kwarzimal
Cake, (Price for cake is varies according to size request)
View full menu
Mixed Charcuterie Platter
Mixed Cheese Plate
Bottle of Proseco & Still Water ( Extra beverages priced apart)
Grisini, Baguette, Biscuits
Mixed Fruit Platter
Cake, (Price for cake is varies according to size request)
View full menu
Rabbit Liver Pate on Brioche toast, served with Port Jam & Prunes
Scamorza Arancini, Served with a chive aioli
Artichoke Filled Pasta Parcels, lemon and parmesan cream
Pumpkin filled Sacchetti, served with Prawns & Nduja Sauce
Grilled King Mushroom, Served with Jerusalem Artichoke Puree, Wilted Spinach & Cashew Nuts (Veg)
Sauteed Octopus & Calamari, Served in Bouillabaisse and pickled Fennel
Sous Vide Sirloin, Served with Red Wine Jus, Roasted Leeks & Potato Fondant (Served Pink)
Chocolate Bavarios, Rum & Raisin Chantilly Sable Biscuit
View full menu
Marinated Aubergine, with Balsamic Glaze & Olive Oil
Foccacia
Garlic Mixed Marinated Olives
Prosciutto Platter
Chorizo Onion Bhaji , Lemon Zest
Cod Cigars, Served with a Basil Cream
Rabbit Liver Pate on Brioche toast, served with Port Jam & Prunes
Prawn Tartare on Crute, Served with Olive Oil & Mango
Pickled Zucchini Tartare on Crute, Served with Hazelnuts (Veg)
Artichoke Risotto, Walnut Pesto, Fried Anchovies
Artichoke Filled Pasta Parcels
Pumpkin filled Sacchetti, served with Prawns & Nduja Sauce
Risotto with Prosecco, Guanciale & Pecorino
Sauteed Octopus & Calamari, Served in Bouillabaisse and pickled Fennel
Grilled King Mushroom, Served with Jerusalem Artichoke Puree, Wilted Spinach & Cashew Nuts (Veg)
Sous Vide Sirloin, Served with Red Wine Jus, Roasted Leeks & Potato Fondant (Served Pink)
Chocolate Bavarios, Rum & Raisin Chantilly Sable Biscuit
Rose, Raspberry & Proseco Mille feuille
Cheese Plate
Apple cake served with Vanilla ice cream & Cinnamon crumble
View full menu
Book your experience with Chef Ritianne
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