About Us
MÉZ Restaurant draws inspiration from the historical spice trade between civilizations in Asia, Northeast Africa, and Europe. It celebrates the ancient use and exchange of spices like cinnamon, cassia, cardamom, ginger, pepper, nutmeg, star anise, clove, and turmeric. This trade route expanded, connecting Rome, northern Africa, the Indian Ocean, and China, with India at its centre.
Vasco da Gama's discovery of an alternative route to Southeast Asia in the 15th century led to the establishing of a spice empire with Goa as its hub. Indian cuisine spread to Southeast Asia, while Southeast Asian cuisine went to India and Sri Lanka.
At MÉZ, we seek to rediscover and honour the culinary traditions shaped by the Indian Ocean, traditions that have left a profound imprint on global food history.
Menu
Nibbles
Spiced Olives
Marinated Nocellara del Belice olives in toasted spices
Inspired by the centuries-old trade between the Mediterranean and India, where spices like cumin and coriander travelled along the same routes as ancient mariners navigating the Indian Ocean.
Poppadoms
Crispy fried chips served with mango and mint chutney.
Poppadoms trace their origins to the Indian subcontinent, evolving on the spice routes that connected India with Persia, Rome, and the Middle East, where condiments like chutneys became staples.
Masala Fries
Crispy sweet potato fries, peppered with gunpowder spice.
"Milagai podi," is a Southern Indian blend that arose from the spice markets of Tamil Nadu, once a centre for the global trade in black pepper and chili.
Savour & Share
Malabar Spiced Chicken
Fragrant and crunchy chicken marinated in Southern spices with curry leaves.
Evoking the exchange of spice between Kerala’s Malabar Coast and traders from China and Arabia, who traded spices like black pepper, cinnamon, and cardamom, that form the backbone of this dish.
Mauritian Chilli Poppers
Split pea fritters, chilli peppers, cilantro, cumin, fresh garlic naan.
Reflects the influence of Indians brought to Mauritius during the British colonial period, where traditional cooking techniques merged with local ingredients, creating a unique Indo-Mauritian fusion.
Lombok Wings
Chicken wings seasoned with Indonesian spices served with crème fraiche and local peaches.
The island of Lombok was part of the Spice Islands, renowned for nutmeg and cloves. Indonesian cuisine was influenced by Indian traders, who introduced new flavours and techniques to the region.
Cumi Cumi
Calamari tossed in turmeric, Deggi mirch, toasted black pepper, and served with burnt lemon.
Inspired by the Indian Ocean’s vibrant ports, where Indian spices like turmeric and black pepper were carried by the Arab dhows that dominated the Indian Ocean trade routes.
Chicken Tikka
Clay oven-roasted chicken marinated in coastal spices, paired with Balado sambal.
A tribute to India's tandoor mastery tracing traces its roots back to Mughal India and Indonesia's vibrant spice fusion, where traders introduced chili, which became integral to Indonesian cuisine.
Lamb Seekh
Minced lamb skewers seasoned with garlic, green chili, coriander, and garam masala.
This dish represents the Persian influence on India’s cuisine, during an era that saw the elevation of humble spices into royal feasts during the Mughal Period.
Goan Prawn Rissois
Creamy shrimp patty enclosed in a crispy panko crumb crusted pastry.
Travel to Goa, where Portuguese settlers introduced their love of seafood and pastries, creating unique blends with Indian spices.
Tandoori Prawns
Clay oven-baked tiger prawns served with Moilee cream and charred lemon.
Tandoori cooking techniques were brought to India by the Mughals, while Moilee, a coconut-based sauce, has deep roots in Kerala, which thrived on the spice trade with Arab and Chinese merchants.
Tandoori Platter
Assortment of Chicken Tikka, Lamb Sheekh, Tandoori Prawns, Tandoori Salmon and Naan.
A true reflection of the Indian subcontinent's culinary diversity, this platter pays homage to the clay ovens introduced by the Mughals and the spices that arrived through centuries of maritime trade.
Signature Plates
Thai Baked Fish
Local sea bass, coconut milk, aromatic Asian spices.
A reflection of the ancient trade between India and Southeast Asia, where Indian merchants introduced their cuisine to Thailand, contributing to the development of rich, coconut-based curries.
Massaman Curry
Chicken and potato in a mildly sweet and savoury curry with fragrant spice.
Massaman curry originated in the Thai court, influenced by Persian traders who brought spices like cardamom and cinnamon to South Asia, linking Thailand and India through shared culinary heritage.
Chettinad Chicken Curry
South India’s Chettinadu region-style spiced chicken curry, made with 16 different aromatic spices.
Chettinad, a coastal region of Tamil Nadu, was a hub of maritime trade, where merchants perfected this dish using the wealth of spices exchanged through their vast networks.
Beef Sukka
Fresh curry leaves, mustard, cumin seeds, coconut onion, and tomato.
A journey through India’s Western Ghats, particularly the Mangalore coast, where Indian and Arab traders exchanged goods and ideas, influencing flavours that define this hearty, coconut-based dish.
Beef Korma
Beef curry in rich brown onion and cashew nut gravy.
Korma was introduced to India by the Mughals, whose love for luxurious, slow-cooked dishes combined with the subcontinent’s vast array of spices, leaving a lasting mark on Indian cuisine.
Goan Prawn Curry
Tangy, mildly sweet coconut-based curry with coastal flavours.
Goa’s prawn curry encapsulates the culinary legacy of the Portuguese, who brought vinegar to Indian cooking, merging it with local coconut and spices to create a dish that’s both tangy and rich.
Prawns with Idli
Pan-seared masala prawns served on a rice cake, aromatic herby rasam soup.
Idli, a South Indian staple, reflects the region’s deep culinary history, where rice and lentils have been combined for centuries. A journey to South India’s coastal kitchens, where seafood and traditional rice cakes are steeped in spice and history.
Doi Maach
Medley of salmon, octopus, and prawn simmered in a Bengal-style light yogurt gravy.
A classic from India’s Eastern Coast, this dish is influenced by the Islamic traders who brought yogurt-based dishes to India, while incorporating the seafood bounty of Bengal’s river deltas.
Tandoori Octopus
Tandoor oven-baked spiced octopus, garlic yogurt, orange, and grapefruit salad.
Octopus, a Mediterranean favourite, meets Indian tandoor traditions, which were perfected by the Mughals, creating a fusion of two great culinary worlds.
Tandoori Salmon
Mustard-spiced salmon served with pineapple chutney.
This dish highlights Bengal’s love of mustard and reflects the influence of the spice trade, which brought fruits like pineapple to Indian shores through Portuguese traders.
Lamb Chops
Australian lamb chops marinated in Indian signature spices, grilled in a clay oven.
A testament to the global cuisine, from the pastures of Australia to India’s spice markets.
Lamb Curry
Lamb shank prepared with red chili and yogurt.
A slow-cooked masterpiece that reflecting centuries of culinary tradition starting from the Persian empire through to the Mughal period, when royal kitchens were filled with aromatic dishes.
Méz Signature Lobster
Grilled local Maltese whole lobster marinated in MÉZ signature spices, served with Naan.
A luxurious dish that reflects the global journey of spices, from the coasts of East Africa to the Mediterranean, where lobsters thrive, combined with Indian tandoor traditions and aromatic spices.
Moilee
A tribute to Kerala’s rich maritime history, where Moilee sauce was perfected by local chefs influenced by Portuguese settlers who brought tomatoes and cooking techniques to the Malabar coast.
Butternut pumpkin simmered in coconut milk
Local sea bass served in rich coconut sauce and fresh tomato
South African Inspired Bunny Chow
Bunny Chow was born in South Africa, when Indian laborers working in sugar plantations created this portable curry dish, blending their ancestral flavours with the ingredients available in their new home.
Maltese bread served with Indian aromatic potato masala bhaji
Maltese bread served with Chicken Tikka Masala
Accompaniments
Beetroot Raita
Maltese beetroot, Greek yoghurt, pomegranate, cumin and smoked paprika
Smoked Eggplant Dip
Local eggplant, Greek yoghurt, Bumbu chilli oil, spice blend
South Indian Masala Potatoes
Turmeric potatoes tempered with mustard seeds, curry leaf, ginger and chilli
Zucchini Thoran
Stir fried zucchini and beans, curry leaf, red onion and fresh coconut
Tandoori Malai Broccoli
Broccoli marinated in cashew and cheese paste, prepared in clay oven
South Indiain Dal
Yellow lentil tempered with mustard seeds and curry leaves
Clay Oven Baked Naans
Roti
Butter Naan
Malabar Paratha
Garlic Naan
Cheese Naan
Chilli Garlic Naan with Tzatziki
Biryani and Rice
Lemon Rice with Peanuts
Steamed Basmati Rice
Chicken Biryani
Spiced chicken, aromatic basmati rice
Prawns Biryani
Coastal spiced prawns, aromatic basmati rice
Sweets
Mango Sago
Sago pudding with pureed mango, Fresh fruits and coconut cream
Berry Malai
Steamed Greek yoghurt and condensed milk, Stewed berries
Digestifs Liqueurs
Limoncello
Amaretto
Frangelico
Jägermeister
Kahlua
Cointreau
Baileys
Taylor’s 10 Tawny Port
Red Wines
Australia
Jim Barry The Atherley
Full bodied with vibrant berry and plum on both the nose and palate
New Zealand
Babich
Aromas of dark berries, plum and boysenberries and scents of toasty oak
Portugal
Quinta Do Crasto
Aroma is delicate balance of tropical and citrus fruits
Spain
Carlos Serres Crianza Bodegas
Flavours of chocolate, oak and black cherry
Chile
Montes limited Selection
Potent notes of ripe red fruits, cherries in syrup and jam
Montes Limited Selection
Flavours of chocolate, vanilla oak, hints of earthy notes
Argentina
Kaiken Estate
Intense and bright red colour with violet tones
France
Francois Jeantet Cote du Rhône
Full bodied with liquorice, ripe fruit and mild spices with fine silky tannins
Malta
Eno DOK Katerina
Bursting with jammy cherry and cassis flavours with strong note of pepper
Antonin Noir DOK
Smooth, rounded with ripe velvety tannins and well balance
Italy
Tombacco Del Beneventano
Hints of cherry and red berries fragrance
Agriverde Riseis Organic
Red fruits flavours including cherries, cranberry and red plum
Intrigo Piantaferro
Intense deep ruby red in colour, leads with mature black berry notes
Santa Cristina
Has scents and tastes of raspberry, black cherry, green tea and spice
12 E Mezzo Del Salento
Aromas of rich ripe fruit and spice with a smooth vanilla finish
Antinori Prunotto Fiulot
Youthful and grapey with fruity aromas of plums and cherry
Sedara Donnafugata
Full bodied wine, subtle with red berries, tomato leaf with lingering finish
Antinori Peppoli
Ruby red in colour with purplish highlights and red currants on the nose
Michelle Chiarlo Langhe Nebbiolo
Brilliant garnet red colour with wonderful varietal character on the nose
Sancaba Vini Franchetti 2019
Flavors of red fruits, sea bed minerality and ripe, juicy finish
Antinori Tignanello 2020
Delicate aromas of herbal tea with notes of red fruits, dried flowers and liquorice
Rosè
Eno Suzanna
Robust and bold, with honeyed aromas of jackfruit a fleshy tropical fruit
Lumera Donnafugata
Fragrant bouquet with fruity notes of wild strawberry and pomegranate
Champagnes and Sparkling Wines
Prosecco Borgo Col Alto
Balanced, Delicate with hints of green apple and honey
Bernard Remy Blanc de Noir
Note of summer fruits, pear, quince, candied fruit
Devaux Grand Reserve Brut
Floral perfumes with hints of stone fruit and apricot on the nose
Pommery Brut Royal
Vivacious and cheerful, has notes of citrus and white flowers
White Wines
South Africa
Merendal Estate Range
Nose of stone grapefruit, apple, lemon zest and wet slate
Chile
Montes Limited Selection
Intense, complex nose offers tropical fruits such pineapple and ripe mango
Montes Alpha
Intense, complex nose offers tropical fruits such pineapple and ripe mango
Australia
Jim Barry
Pervasive nose with lingering notes of tobacco and hints vanilla
New Zealand
Babich
Aromas of lemon blossom, lime and blackcurrant with a touch of guava
Malta
Eno DOK Margherita
Citrus fruits such lemons, orange and satsumas
Isis DOK
Straw yellow colour with pale green rim, complex bouquet of grapefruit
France
Gustave Lorentz ~ Riesling
Soft and well balanced on the palate, pleasing bitterish twist
Gustave Lorentz ~ Gewurztraminer
Floral notes with some hints of roses, fragrance apricot
Domaine Servin AOC
A fresh, vivacious style with intense floral aromas and perfect balance
Pouilly Fume AOC Domaine
Aromas of grapefruit and white flowers with crisp acidity
Italy
Canapi DOK
Intense and tropical bouquet, citron and tropical fruity palate
Fratelli ‘Aresca fiore’ D’Autunno
Sweet and persistent with balanced acidity
Tombacco Terre Di Chieti
Antinori Santa Cristina
Delight with intensely fruity aroma and tropical fruits
Giusti Longheri IGT
Intense fruity with notes of pear and banana
Anthillia Donnafugata
The nose offers fresh and fragrant bouquet with notes of white pulp fruit
La Scolca Gavi dei Comune di Gavi
Light straw with gold hue, herbaceous accompanied with white fruits
Sur Sur Donnafugata
Fresh and soft on the palate with fruity floral aromas of cut grass
Lighea Donnafugata
Rich aromatic bouquet in which floral notes of orange blossom
Hot Beverages
Espresso Illy
Decaf Coffee
Tea’s
Americano
Cappuccino
Latte
Espresso Macchiato
Iced Coffee
Tea Freddo
White Tea
Peach Tea
Lemon Tea
Fruit Drinks
Galvanina Pomegranate
Galvanina Lemonata
Galvanina Blood Orange
Galvanina Black Carrot and Blueberry
Soft Drinks
Pepsi Cola
Pepsi Diet
Kinnie
Sprite
Fanta
Ginger Ale
Ginger Beer
Mocktails
Spiced Mango Mule
Mango Puree, Honey, Fresh Lime, Ginger beer
Chai Spritz
Chai, Kinnie spritz, Sour mix
Berry Lemonata
Lemonata, Lime Juice, Fresh Berries
Oriental Splash
Mix Fruits, Berries Syrup, Cranberry Juice
Ginger Fizz
Brewed Ginger, Sour Mix, Ginger beer
Juices
Pineapple
Orange
Mango Apple
Cranberry
Waters
Levico Still
Levico Sparkling
Cocktails
Bali-Ni
Prosecco, Mango, Sour mix, Amchur
Jakarthyme
Gin, Lime juice, Thyme syrup, Ginger beer
Bandrek Mule
Vodka, Lime, Ginger, Cinnamon, Lemongrass
Javanese Negroni
Indonesian spiced infused gin, Vermouth, Campari
Lombok Palm
Vodka, Palm fruit, Sour mix, Ginger beer
Jimbaran Mojito
Rum, Tangerine marmalade, Mint leaves, Cidrata
Lycheerisima
Rum, Fresh lychee, Amaretto, Lemon juice
Smoked Hibiscus Martini
Gin, Hibiscus tea, Balinese herbs, Egg white
Kadek Manhattan
Pandan leaf infused Whiskey, Tawny port, Bajtra, Bitter
Méz On The Beach
Gin, Egg white, Bajtra, Peach liqueur
Balutta Lagoon
Vodka, Wild berries cider, Sour mix, Blue curacao
Aperitifs Liqueurs
Aperol
Cynar
Averna Amaro
Pernod
Campari
Martini Bianco
Martini Rosso
Ramazzoti Black
Vecchio Amaro Del Capo
Grappa
Beers
Cisk
Heineken
Cider - Pear
Cider - Wild berries
Cider - Passion Fruit
Cider - Strawberry & Lime
Cider - Mango & Raspberry
Birra Moretti
Kingfisher
Blue Label Ale
Cognac/Armagnac
Hennessy VS
Courvoisier VS
Remy Martin VSOP
Gin
Gordons
Tanqueray
Bombay Sapphire
Malfy Rosa
Malfy Arancia
Island 8
Euphoria Cannabis
Roku
Silent Pool
Hendricks
Gin Mare
The Botanist
Tarquin’s Grapefruit & Elderflower
Etsu
Vovis
Sipsmith
Rum
Captain Morgan Spiced
Havana Club 7 Years
Bacardi White
Plantation Rum
Diplomatico Reserve
Vodka
Smirnoff red
Absolut blue
Choppin
Grey Goose
Belvedere
Tequila
Jose Cuervo
Tequila Rose & Strawberry
1800 Añejo
Blended Scotch
Famous Grouse
J & B Rare
Johnnie Walker Red
Johnnie Walker Black
Chivas Regal 12
Usa
Jack Daniels
Woodford Reserve
Japanese
Akashi
Irish
Jameson
Single Malts Scotch
Talisker 10
Glengoyne 10
Auchentoshan American oak
Glenmoray
Tamnavulin double cask
Oban little bay
Macallan 12
Indian Single Mats Whiskies
Paul John Single Malt
Amrut Single Malt
Festive Menu
3 Courses Set Menu
Valid the 24th, 25th, 31st of Dec and the 1st of Jan.
From 12 to 9:30 pm
Appetizer
Main Course
Mains served with selection of rice or naan bread
Dessert
Private Event Finger Food Menu
Minimum 20 persons
Vegetarian
Crispy roasted potatoes seasoned with spices
Flavourful patties made with fresh spinach and sweet corn
Delicately spiced soft and creamy yogurt patties
Marinated paneer cubes grilled with green herbs
Spicy and crispy paneer bites
Non-Vegeterian
Tender chicken marinated in a smoky spice blend
Crispy chicken wings tossed in a spicy sauce
Juicy chicken pieces marinated in traditional spices
Flavourful lamb skewers marinated in aromatic spices
Fish fillet coated in a spiced gram flour batter
Christmas Lunch & Dinner Menu
Appetizer
Local fresh fish, marinated with lemon juice & crush black pepper & egg wash & rolled in panko crumb & fried crispy, serve with tangy cream sauce
Succulent Chicken Breast Pieces, marinated in Greek yogurt, cream cheese & cream, cooked in clay oven & serve with mint sauce
Tender ground beef cooked with fresh spices & herbs, blended & mixed with egg & rolled in panko crumb & fried crispy
Crispy fried broccoli cheese nuggets & Mauritians poppers, served with tangy mint chutney
Entrees
Grilled Salmon Fillet & Sirloin Steak, served with creamy mashed potatoes & buttered beans
Australian lamb rack & local tiger prawns, lightly marinated with exotic Indian spices, herbs & Greek yoghurt & cooked in a clay oven, served with creamy mashed potatoes & buttered beans
Local Fish Fillet, local tiger prawns & octopus cooked in lightly spicy cream curry sauce, butter naan
Silky cream tofu, cooked in lightly spicy cream tomato sauce, served with saffron rice
Desserts
Serve with Light Custard sauce
Serve with saffron sugar syrup & sliced pistachio
Gift Cards
Map & Contacts
St. Julian's, STJ 1350