Flip through the latest issue of Gulf Weekly.
From the moment you walk down the stylish marble spiral staircase to the restaurant at the Four Seasons Hotel Bahrain Bay on a Friday afternoon, you know straight away this is going to be a dining out experience a notch or two above the competition … best label it ‘gold standard’ … and I’ve evidence to back that up!
The hotel’s brunch is available every Friday from 12.30pm to 3.30pm, when the entire Bahrain Bay Kitchen restaurant and terrace transforms itself to accommodate brunchers, who may choose between indoor seating or dining ‘al fresco’ on the terrace to enjoy the stunning views of Manama on the other side of the water.
There’s a feeling of well-being, order and structure about the extensive array of food stations, each elegantly arranged and well-manned.
My friend, The Whisperer, informs me that amiable hotel manager Bob Suri is a bit of a Feng Shui expert which may go some way to explain the perfect ambience of the setting but nevertheless he lives up to his billing of being one of those people who lights up the room with his boundless positive energy.
There are a lot of elements to a Bahrain brunch experience. Firstly, the atmosphere, and clearly there was plenty of cheer in the room with several birthday parties evident when the singer arrived at the tables to burst into traditional song.
Please note, this female vocalist is very classy. In fact, when I first arrived I thought the music being played was a medley of recorded hits, so exquisite was the performance, ably supported by a guitarist. It’s so nice not to have your conversation drowned out by the off-key wailing of a Filipino house-band.
Secondly, service. Now anyone who has experienced the Four Seasons’ touch will know this is a finely-tuned essential ingredient and never once have they failed, in a timely fashion, to deliver drinks, plate removal and replacement cutlery in my experience. This brings me aptly to the ‘gold standard’ narrative earlier. Told you I wasn’t making it up. Sure enough, the knives, forks and spoons are all gold-plated!
Last, but not least, comes the food. There are five unique food stations serving Arabic, Western, Indian, Japanese and Chinese delicacies.
Guests can choose from traditional local items such as shawarma or kibbeh, alongside a mighty mezze platter, true Asian bites such as hand-rolled sushi and dim sum, house-made pastas and farmers’ market-inspired salads, as well as from savoury slow-cooked short ribs and the mouthwatering Peking duck.
For dessert, guests can indulge in sinfully delicious treats ranging from fruity tarts to a luscious chocolate fountain. All sweets are freshly-made right in the hotel’s very own pastry kitchen.
Let me elaborate further. Your sensory powers are overwhelmed as you pass these stations. The aroma of the Indian dishes was wonderful and I would never have moved from the spot had we not enjoyed our favourite takeaway the night before.
Instead, the good lady wife, Kathryn, and I headed for the selection of seafood and plated up with oysters and poached Omani lobster with a splash of raspberry mignonette, as little Stan and his pals headed to the pasta station.
There was a surprise in store to follow. Chef de Cuisine Christian Buenrostro delivered the most amazing bowl of giant, juicy prawns cooked with a crunchy helping of cereal flakes which were outstanding.
For the main course I was led by my stomach and made my way to the roast counter for the English traditional Sunday fare of roast beef and Yorkshire pudding with lashings of gravy, and, thankfully, the chef was not stingy when it came to the cut.
There were also some warm flavoursome potatoes under the meat and I also asked for a scoop of the mushrooms lying temptingly under the lamb. Altogether top-notch, although I couldn’t spot any warmed-up plates close to hand, so that’s something for the team to address.
The sweets were sensational. I’m an apple pie or crumble devotee, but I tried a slice of apple cake which was awesome with an accompanying small dish of cold custard vanilla sauce.
Executive Chef Stefano Andreoli said: “Customers come to Four Seasons for an experience; otherwise, we are no different from anywhere-else.”
And they appear to be coming in their droves by all accounts, there were more than 200 enjoying last Friday’s brunch and probably quite a few who missed out because they didn’t decide on their destination early enough.
“To avoid disappointment and to enjoy the best brunch on the island I would urge your readers to book early,” explained hotel manager Bob. “We’re often full for Friday Brunch by Wednesday.”
Now there’s a golden tip … pick up the phone today!
To make a reservation call 17115500. The brunch costs BD26++, or BD34++ with selected beverages, with half-price for children aged 6-11 and those five and below eat for free.
