The Edge restaurant at Radisson SAS Bay Point Resort, St Julians has launched an innovative, cutting-edge cuisine menu and includes touches that define it as more than a regular pool- or sea-side grill.

The exquisite starters and desserts are prepared by the Radisson's top kitchen team. Starter options include, for example: delicately-flavoured, hand-made Ravioletti of Pecorino and pine nuts, with zucchini, pancetta and cream; and a refreshing, seasonal salad of artichokes and figs with baby rocket served with chilled melon soup. Desserts intrigue for their complementary flavours as demonstrated in the combination of hazelnut cake with sea salt caramel ice-cream.

But, details of menu topping and tailing aside, where the Edge really excels is in bringing a slice of easy-going California living to Malta in its main dishes, cooked on a charcoal grill that's the focal point of the restaurant. Diners can select specialities from the menu, such as spice-crusted tuna with Thai citrus dressing, or choose their own fish or steak from the iced displays.

Staff are on hand to advise on the best fish from the day's catch - the mixed platter of grilled fish can include up to six or seven options ranging from swordfish, tuna and sea bass to king prawns, mussels and clams.

Importantly too, staff know the provenance of the various cuts. The Edge specialises in Scottona, an Italian term for types of steak that are synonymous with tenderness and have a gently-matured flavour.

The hotel's general manager, Ernest Barry, said "that the location of The Edge is simply unbeatable.

"The beauty of this live cooking is that diners have their meat or fish grilled to their taste and perfection and can also choose from the various seasonings. All main dishes come with an array of accompaniments including the Edge's in-house, "secret" recipe salsa and a Mojito butter."