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AN array of delish dishes and refreshing drinks await food lovers at the newly-reopened Plums contemporary steakhouse, writes Merlin Rose Babu.
The plush restaurant at the Ritz-Carlton, Bahrain, is now open to the public from Monday to Friday from 5pm to 11pm. Earlier, it was open only two days a week.
According to Yann Bernard Lejard, the five-star hotel’s culinary and food and beverage director, the new menu that is being curated by chef de cuisine Alexis Knecht and restaurant manager Gokul Parambil, features great products that have been perfectly executed.
“Boldness drives our creative mind and in our unstoppable quest for excellence, a new birth is announced,” he said. “Plums is reborn and thus we bring back to life a legendary restaurant at the Ritz-Carlton.
“We took time to rethink the food which includes modern starters, new international meat cut selections, fresh fish, sauces, trolley of condiments and a delicate special sourdough bread. A good meal is not complete without cheese and dessert – brie with truffle for the cheese and for dessert, our pastry chef Jonathan goes classic by offering a contemporary vision of Plums’ signature dishes like the pavlova to share.”