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Over the many years of reviewing hospitality venues there have been a few occasions when I’ve had to stop on the way home for a swift shawarma after a decidedly delightful meal that just hadn’t proved filling enough.
The posher the place, the smaller the helping, is oft the case.
But I’d ‘steak’ my reputation as an eating out connoisseur that no-one could leave Manos Restaurant at the Bahrain Rugby Football Club in need of an extra helping.
Manos looks amazingly upmarket nowadays with a friendly Greek tavern vibe, and a note on the wall clearly states there is a strict dress code of ‘smart casual’, and no sportswear is permitted.
But the warmth of the welcome is wonderful and operators Mano and Rena Babiolakis and their team are clearly playing at the top of their game. Waiter Kumar is a legend and has an amazing memory like no other, the sort of guy you’d want in your quiz team because he’d never forget a fact.
Bahrain is a stickler for tradition and you’d be lucky to book a table on a Wednesday at this venue (there’s a waiting list, no less) which is funny (ironic) really because you can order steak from the a la carte menu any day of the week.
That’s exactly what the Szecowka family did last Tuesday evening to build ourselves up for the Formula One weekend of activities and the outside covered dining area was buzzing. The venue has 24 tables and it always makes sense to make a reservation in advance to avoid disappointment.
A svelte-looking Rena was running the show in her inimitable hospitable style as Mano was away in Europe and before we ordered our main courses she suggested we try one of the new ‘power salads’ recently introduced as a starter.
There’s a growing demand for healthy options from diners and there is a different salad proposition every day of the week such as Organic Guinea & Smoked Salmon and Quinoa, Tuna Protein.
We sampled the Power Lentil & (Beef) Meatball Mixed Salad (BD4), with pomegranate included, which came plated as a Manos-sized portion which meant there was easy enough for four, although I’m told many choose the dish as a main course.
The combination is awesome, with a clever amount to chew and crunch over with a fabulous mint, cumin and honey dressing all served on a terrific tortilla.
There was only one thing for it … next up was the T-bone – a plate-filler of spectacular proportions (BD9.500) cooked to medium-rare magnificence by Chef Sayeed, who joined Manos eight years ago and was trained in the art of steak preparation and presentation by the master of meat, Mano himself. He is part of a triumphant trio of senior chefs, the others being Chef Otto and Chef Leo.
I like my steak simple, a little dash of mushroom sauce on the side with garden peas and juicy mushrooms.
The good lady wife, Kathryn, went for a similarly cooked Ribeye (BD8) and our children, little Stan and Imogen (who was on a visit home from performing arts college in London) shared a medium version with fries and steamed vegetables. It was so good they even put their iPads and mobile phones aside to tuck in.
Having spent many a morning running around the rugby club track in a bid to get fitter and lose weight I should have followed Rena’s example and chosen from a new range of gluten-free desserts such as the Peanut Butter Cookies (BD1) but I deserve an occasional treat so plumped for a good old helping of Apple Pie with ice-cream as Kathryn made a date with the Sticky Toffee Pudding (both priced BD3).
We all left with that warm value-for-money Manos feeling of fullness and contentment.
I think we might have to add our names to the Wednesday waiting list …
Open to all club members but guests must call 36695987 in advance to secure entry to the restaurant. Remember to book early.
