Vines & Tides: An Evening of Italian Inspired Dining and Masi Wines at Minoa
On Wednesday 23 September, Minoa welcomed guests to Vines & Tides, the latest chapter in its Wine & Dine series.
Set on Level 11 of AX ODYCY, the evening brought together Italian inspired dining, Masi wine pairings and the Mediterranean setting of Minoa in an experience centred around the relationship between plate and pour.
Created in collaboration with Masi and Attard & Co, Vines & Tides unfolded from a welcome on the terrace to six courses at the table, with each pairing revealing a different expression of the evening.
A Menu by Chef Nikolai Abela
At the heart of Vines & Tides was a six course menu by Chef Nikolai Abela, created as a progression of flavours, textures and pairings.
The journey opened with scallop accompanied by cauliflower, grape, cashew and apple, followed by tomato and watermelon with ġbejna and tomato consommé. Handmade farfalle with aubergine, stracciatella and tomato fondue led into brown meagre with piperade, bouillabaisse sauce and mussels, before the menu moved to short beef rib with wild mushrooms, pomme pavé and parsnip.
The final course brought 70% dark chocolate crémeux together with cherry, praline, cocoa nib tuile and hazelnut, before petit fours and coffee closed the dining journey.
A dedicated vegetarian menu offered its own six course experience, moving through beetroot and ricotta, tomato and watermelon, handmade farfalle, char grilled aubergine and roasted wild mushrooms before arriving at the same dark chocolate finale.
From the Terrace to the Table
Vines & Tides began on the Minoa terrace, where guests were welcomed with a drink and canapés before the evening continued at the table.
From there, dinner unfolded course by course and glass by glass. The Mediterranean setting was more than a backdrop. It became part of the story behind the event itself.
The vines were represented by the wines accompanying each course. The tides belonged to the Mediterranean surrounding Minoa. Together, they gave the evening its name and shaped an experience that brought food, wine and place into one journey.
The Wines Behind Vines & Tides
Wine played an integral role throughout the evening, with Masi selections accompanying Chef Nikolai Abela’s menu from the opening courses through to dessert.
The pairing journey moved through Masianico Pinot Grigio, Rosa di Masi, Fresco di Masi Rosso and Campofiorin, before arriving at Costasera Amarone and Recioto della Valpolicella for the final courses.
Presented in collaboration with Masi and Attard & Co, the wines were woven into the progression of the menu
rather than simply served alongside it, allowing plate and pour to tell the story of the evening together.
An Evening Shaped by Plate, Pour and Place
What gave Vines & Tides its character was not one course or one glass, but the rhythm of the evening as a whole.
The welcome on the terrace. The first pour. The anticipation of the next plate. Conversations around the table. The Mediterranean beyond Minoa. And the way each pairing revealed something different as the evening moved forward.
Together, these moments created an experience shaped by food, wine and the setting that makes Minoa what it is.
Thank You, Until the Next Chapter
- experience
- Dedicated vegetarian menu available
- €75 per person
- Includes welcome drink, welcome canapés, food and wine pairings, water and coffee
- In collaboration with Masi and Attard & Co
Reserve Your Table
Thank you to everyone who joined us for Vines & Tides and shared the evening with Minoa.
While the final glass of Vines & Tides has now been poured, the story of Wine & Dine at Minoa continues. Keep an eye on the Minoa website and social channels for upcoming dining experiences, special events and the next chapter of our Wine & Dine series.
Vines & Tides. An evening shaped by the plate, the pour and the Mediterranean.