Chef Ritianne Bondin

Private Chef in Valletta

I am a professional Chef, with 16 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 Menus and plan dishes, eventually opening a restaurant. After suceeding in the Restaurant buisness I wanted to reach the customers in much more personal and individual say, and started private dinning, where you get to know each individual and cater and create tailor made dishes for their special occasions and give them the best experience

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

Party Favors

STARTER

Choose 3 dishes

Arancini Tomato & Mozzarella, Romesco Sauce

Wild Mushroom Croquette, Served With a Garlic Aioli

Cod Cigars, Served with a Basil Cream

Pulled Pork Croquette with Paprika Mayo

Local rabbit Croquette, Served with pea Puree

FIRST COURSE

Choose 3 dishes

Mixed Charcuterie Board

Varies Sandwiches: Cucumber & Philly , Chicken Coronation, Tuna, Parma Ham & Parmesan , Brie & Branson Pickle

Various Wraps: Tuna, Vegan, Salmon and Philly, Chicken & Cranberry

Antipasto platter; Cheese, Olives, Arthichokes. Sun-dried tomato, hummus dip,

Caprese skewers

Cheddar , Salami & pickles skewers

MAIN COURSE

Choose 3 dishes

Gyoza Meat Filled

Gyoza Vegetable Filled

Chicken & Pepper Kebab

Risotto Pots

Pasta Dish Buffet style

Mini Burgers

Savory Pastries Mix; Homemade Sausage Rolls, Pastizzi, Spinach and Feta Pies

Pork and Beef Meatballs in Bbq Sauce

Beef Taligata, cooked on the grill with tomato concasse and balsamic

DESSERT

Choose 3 dishes

Mini Almond Tart

Fruit cake

Chocolate Mousse cups

Fruit Skewers

Mqaret

Birthday Cake , Chocolate Layered Sponge with Cherry Compote, Vanilla Cheese Cake Layer covered in Chocolate Ganache

Brownie

Flavored Cupcakes

Flavored Macaroons

Chef's Special

STARTER

All inclusive

Beef Tartare, Cognac Glaze, Gherkins, Shallots & Crute

Wild Mushroom Croquette, Served With a Garlic Aioli

Apple Chutney on Brioche toast, Roasted Almonds

FIRST COURSE

All inclusive

Pumpkin filled Sacchetti, served with Straciatella, Prawns & chorizo sauce

MAIN COURSE

Choose 1 dish

Sous Vide Sirloin, Served with Red Wine Jus, Roasted Leeks & Potato Fondant (Served Pink, Gl Free, Lactose free)

Pan Seared Sea bass, Served with Bail & White Wine Sauce, Potato Fondant & Wilted Spinach

Grilled King Mushroom, Served with Jerusalem Artichoke Puree, Wilted Spinach & Cashew Nuts (Veg)

DESSERT

All inclusive

Raspberry & Rose Layers, Raspberry Cream, Rose Water Cremuex, Vanilla Sponge and fresh Raspberries

Bbq Menu

STARTER

Choose 3 dishes

Bruschetta on toasted Baguette

Garlic Mixed Marinated Olives

Marinated Aubergine, with Balsamic Glaze & Olive Oil

FIRST COURSE

Choose 3 dishes

Burger Patties; Beef or Pork Patties served with Burger buns

Grilled sausages

Chicken & Pepper Kebab

Beef Taligata, cooked on the grill with tomato concasse and balsamic

Grilled Calamari with Agro Dolce Peppers

Grilled Octopus with Agro Dolce Peppers

MAIN COURSE

Choose 3 dishes

Garlic Butter Corn on the Cob

Cucumber & Tomato salad

Jacket Potatoes

Potato & Egg Salad

DESSERT

Choose 1 dish

Mixed Fruit Platter

Chocolate mousse in cups

Orange Panna Cotta

Locally Made

STARTER

Choose 1 dish

Fried Gbejna served with tomato chutney

Fried Arthichokes, Served with Garlic Aioli

Maltese platter; Maltese Sausage, Bigilla dip, fresh Maltese Bread, Olives, Tomato Paste, Sun dried Tomatos

FIRST COURSE

Choose 1 dish

Fried Rabbit livers,Served on Toasted Maltese Bread

Aljotta, Traditional fish soup

Rabbit Ravioli served with traditional rabbit sauce and pea puree

Homemade Sheep Cheese Ravioli, Served woth Tomato Sauce and Parmesan Shavings

MAIN COURSE

Choose 1 dish

Pan Seared Sea Bass served with Caponata Sauce,

Beef Olives, thin beef rump slices rolled in Maltese sausage cook in red wine sauce

Octopus Stew, Red wine, olives and tomatoes

Roasted Cauliflower 'Steak', Served with Potato Mash, Toasted Cashew Nuts, Chimichuri Sauce (Veg, Gl Free, Lactose Free)

DESSERT

Choose 1 dish

Fried Mqaret with Cinnamon Cream

Almond tart with date Mousse

Bread Pudding with Vanilla Cream

Maltese style cannoli, filled with helwa ta tork cream

Lovers lane

STARTER

All inclusive

Rabbit Liver Pate on Brioche toast, served with Port Jam & Prunes

Scamorza Arancini, Served with a chive aioli

FIRST COURSE

Choose 1 dish

Artichoke Filled Pasta Parcels, lemon and parmesan cream

Pumpkin filled Sacchetti, served with Prawns & Nduja Sauce

MAIN COURSE

Choose 1 dish

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)

DESSERT

All inclusive

Chocolate Bavarios, Rum & Raisin Chantilly Sable Biscuit

To share or Not to

STARTER

Choose 3 dishes

Marinated Aubergine, with Balsamic Glaze & Olive Oil

Foccacia

Garlic Mixed Marinated Olives

Prosciutto Platter

FIRST COURSE

Choose 3 dishes

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)

MAIN COURSE

Choose 3 dishes

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)

DESSERT

Choose 1 dish

Chocolate Bavarios, Rum & Raisin Chantilly Sable Biscuit

Rose, Raspberry & Proseco Mille feuille

Cheese Plate

Apple cake served with Vanilla ice cream & Cinnamon crumble

Dinner For 2

STARTER

Choose 2 dishes

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

FIRST COURSE

All inclusive

Artichoke Filled Pasta Parcels

MAIN COURSE

Choose 1 dish

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)

DESSERT

Choose 1 dish

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

Afternoon Delight

STARTER

All inclusive

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

FIRST COURSE

All inclusive

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

MAIN COURSE

All inclusive

DESSERT

All inclusive

Flavored Cupcakes

Flavored Macaroons

Kwarzimal

Cake, (Price for cake is varies according to size request)

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Chef Ritianne's reviews

4.75

•

12 services

Ritianne was delightful. A seasoned chef who used to own her own restaurant, Her attention to detail and the quality of the food and its preparation really plunged us into Maltese universe of tastes and smell. What an enjoyable evening where we just kicked back and enjoyed ourselves while Ritianne was floating in the background serving us at a perfect rhythm. Thanks again

Chef Ritianne was an absolute pleasure. She catered private dinner for bachelorette party. Ritianne arrived on time agreed and was also flexible to change things when we were running a bit behind schedule. The menu featured a range of dishes that catered to the entire group and was well presented. The kitchen area was left exceptionally clean which we were so grateful for. Highly recommend for intimate dinners.