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IT was only a matter of time before Bahrain’s popular upmarket delicatessen and caterer decided to dish up its own delights on site … and already workers and families are flocking to Sage & Sirloin in Hamala to secure a table.
It can only cater, at most, for a dozen diners at a time so it’s not surprising there’s a sprint for a seat at lunchtime and in the first four weeks demand has been so great that the eatery has had to extend its evening dining opening hours until 10pm.
Created in May 2008, Sage & Sirloin in Hamala first captured the hearts of the island’s culinary connoisseurs with a range of affordable prime Angus and Wagyu steaks and burgers ready to BBQ which usually command premium (some would argue, excessive) prices when eating out.
A new carefully-crafted mouth-watering menu contains all the delights you would expect Sage & Sirloin to deliver with the flavours, ingredients, taste and presentation you could only hope to find in a Egon Ronay-accredited fine-dining establishment … all wrapped up in a bun, of course!
“I want people to have a culinary experience when they enjoy their meal but not have to pay an exorbitant price for the pleasure of it,” said menu creator and managing director Mureed Nusseir. “I also want people to enjoy a burger and not leave feeling guilty. This is the finest food, full of protein, created with passion.”
Now I’m not one to exaggerate but having tried three of the finest samples on the planet, two meat and one fish, I can fully understand what the fuss is all about.
Wagyu meat is known for its marbling characteristics and healthier benefits as well as a naturally-enhanced flavour, tenderness and juiciness. It’s simply superb but Chef Mureed has some ground rules. You cannot order this burger ‘well done’. It would be a complete waste of time and money, so to save any embarrassment, just don’t ask.
The second rule is, do not ask for a veggie burger, just yet. He’s working on it, but at the moment he hasn’t quite got the recipe finalised, although he has an idea on the cooking method which might help create a savoury sensation and attract a whole new additional clientele.
A clue might come in the cooking method used to produce the Smoked Brisket Burger (BD4.800) dressed with homemade BBQ sauce. It’s a cut of meat I am not familiar with because I’ve always considered it to be too tough to enjoy. It’s not if you marinate it for four days and smoke it in a special smoking oven cabinet for a 12-hour stretch. The slow cooking process breaks down the meat and it simply tastes divine.
This shredded-looking luxury is one of the menu’s biggest hits with customers and after one bite it was easy to see why. No fat and that real smoky flavour which lingers on the tongue.
The café-style ambience adds to the eating out experience, as does the presentation of the meals, which are served on warmed slates.
The working counters and the display of sea salt products and herb sprays really work with simple wooden tables and chairs.
Fish lovers are not forgotten at this eatery. My third treat was the salmon burger (BD6). The flesh from a whole fish is partly made into a paste to bind the flakes and the end result is a meal that will not disintegrate on the first bite (the spicy sauce available is not to be missed either).
It’s the same with the sensational onion rings. I never thought I would ever feel so excited about a side dish but these rings are masterpieces and it’s all down to the preparation.
I’ve been sworn to secrecy over the method used but all I can tell my family of readers is that you’ll never bite into a tastier one, or find these particular onions slipping through the batter. Sheer brilliance and even the chips come in a clever crockery wrapper.
Back to the menu, it’s full of surprises and this Eating Out review alone cannot do it justice.
None of the burgers are made from brought in mince, only select cuts are minced on site so the chefs know exactly what quality of meat they are preparing. It makes a difference.
There are many items I must try on future visits such as the Greek Burger (BD3.800) featuring a tender lamb patty topped with lettuce, tomato & creamy Tzatziki sauce; the Mexican Grilled Chicken Burger (BD2.500) crowned with chunky Guacamole and I know the children will devour the not-so-basic grilled Angus Burgers, served in a toasted white or brown bun, topped with lettuce, onion, tomato, pickles and a choice of cocktail or spicy sauce, again at just BD2.500.
There is also a rich array of salads and sandwiches available filled with a variety of meat, fish and cheese selections.
Chef Mureed has pulled off a master stroke. He’ll need more room soon, so don’t be surprised if a new restaurant opens in the near future. My sources tell me locations in Amwaj and Juffair are being seriously considered. Whatever place is chosen, I’m first with a table booking. Until then, call 17212075 to secure a seat!
