Monmouth EatBeat - Le Malt
1021 St. Georges Avenue
Colonia, NJ 07067
General Manager & Master Mixologist Richard Tandoc’s Favorite Dish | Pan Roasted Chilean Sea Bass
Signature Dish | Grilled Kobe Strip Steak in Hawaiian Black Salt
Signature Dessert | Fried Cheese Cake, served with vanilla ice cream topped with Hudson Baby Bourbon caramel sauce
Fun Fact | Executive Chef Duke Estime and General Manager Richard Tandoc coincidentally received their James Beard certification on the same day, May 12, 2015.
Hours of Operation | Monday - Thursday: 5 to 11:30 p.m.
Friday - Saturday: 5 p.m. to 12:30 a.m.
One night. Twelve guests. Ten courses of culinary delights. This is the Chef’s Table experience at Le Malt in Colonia. Twice a month, Chef Duke Estime puts his imagination to the test, sharing his Asian, French and American inspired epicurean delights with a select few diners.
Same as it’s been since it opened its doors in 2014, the James Beard House-recognized Le Malt offers a seasonal menu. When possible, explains general manager and master mixologist Richard Tandoc, the chef chooses local ingredients and uses “modern techniques to draw out the purest flavors, and transform classic dishes into something completely new.”
The Chef’s Table is Le Malt’s great pride and joy, showcasing not only delicious sips and tastes, but also incomparable service and the restaurant’s exquisite postmodern decor. “Every dish is perfectly prepared by our chef and he comes to the table for each course, explaining his thoughts about each dish,” the manager explains.
James Beard certified, Tandoc is a national award-winning mixologist from General Emilio Aguinaldo Bailen, Cavite Philippines. He shares his potent potable expertise with Le Malt patrons each day and at the Chef’s Table. Drinks are prepared tableside. Tandoc’s specialty, ‘The Billionaire’ (priced appropriately at $175), is most the expensive cocktail in New Jersey.
“We take special pride in our Chef’s Table at Le Malt, not only because this is the only place in New Jersey to experience something like this,” Tandoc adds, “but because we have the opportunity to treat our guests to a spectacular experience that truly reflects the elegance of Le Malt.”
Beyond the Chef’s Table, Le Malt features both tapas and entree menus that highlight Chef Estime’s eclectic, extraordinary skill and imagination. Starters include Seared Hawaiian Scallops, Lamb Empanadas, and Sashimi Tuna Tartar. For the main course, feast upon Hennessy-glazed wild caught Alaskan King Salmon, grilled slow cook Berkshires double pork chops or Le Malt’s signature entree grilled Kobe strip steak in Hawaiian black salt. Of particular note, Tandoc says Le Malt is the only restaurant in New Jersey currently serving Kobe sliders on its menu.
But wait, there’s more! A dining experience at this eatery, open only to patrons 25 years and older to maintain decorum, would not be complete without a final sweet taste. Enjoy a decadent selection of desserts including Grand Marnier truffles, chocolate peanut butter caramel crunch, or Le Malt’s signature fried cheesecake.
In addition to dinner served six days a week, Le Malt hosts special limited-attendee events such as “The Unique Single Malts of Balvenie,” “Garzon Uruguayan Wine Dinner with Hand-Rolled Cigars” and “Italian Night: Zenato Wine Tasting and Six Course Dinner” several times a month. Le Malt also welcomes private events including extravagant birthday celebrations, corporate events and other special occasions.