Flip through the latest issue of Gulf Weekly.
The celebrated Links Lounge / Restaurant’s A la Carte Brunch is back on the menu along with the sweet soulful sounds of contemporary jazz and blues too.
Ahmed Alqasim’s melancholic musicianship mirrors magically the fabulous fare being conjured up on plates of perfection in the kitchens of the Royal Golf Club.
The menu and setting has once again been orchestrated by Executive Chef Paul Gindra to offer delightful bites to diners who are fed up of the regular buffet-style fare available in hotel dining destinations.
His eight-strong kitchen team was working tirelessly to cater for a packed venue last Friday ensuring the chosen dishes arrived fresh and warm on the tables with little delay after ordering.
It was impressive because they could have easily ended up with egg on their faces had they messed up my (or should I say ‘our’) first order.
On paper it looked good; poached eggs, English muffins, crispy bacon, tomato relish with adab of béarnaise sauce. It tasted even better.
Too often I have been let down in restaurants and cafes when ordering eggs, particularly the poached variety, that I actively avoid some outlets because I like my eggshot … surely it’s not too much to ask?
The Links restaurant team was on song. The deliciously hot yolk ran delightfully down, soaking into the muffin in a heavenly manner at the start of a joyous culinary adventure.
The goodlady wife, Kathryn, despite a choice of six breakfast options, copied me, although Stan Jnr, now getting a taste for fine dining, settled for smokeds almon, with scrambled eggs, hash browns and saffron cream, which, in all honestly, came close to being my first choice too.
Diners can help themselves to a cold selection off the Mezzeh Buffet for salad and bread but after that it’s table-ordering time with a quick, polite and polished service.
As we gazed through the windows at the hardy golfers tackling the windy elements thankful for being indoor and warm (and chilled only by the sultry sounds of amazing Ahmed, a Bahraini whose soulful delivery of songs cannot be faulted) it was time to savour some more delicate dishes.
We shared seared king scallops and wild mushroom crust with roasted pumpkin purée, a sushi selection and baked oysters, chorizo and breadcrumbs with just the perfect amount of garlic butter - an added test passed with flying colours! It’s another bugbear of mine having once experienced a similar dish at aso-called ‘seafood restaurant’ with an oyster drowned in a sea of sauce.
The main courses offered another six choices and the order went in for two Pan-fried seabass (there she was, copying my choice again!) on a warm quinoa salad and lime mayonnaise as Stan Jnr selected a medium grilled beef tenderloin and crispyroot vegetables served with beetroot purée, truffle oil and beef jus which he kindly let me savour a slice of.
There was also a choice of ‘House Favourites’ such as Gourmet Angus beef sliders, ChickenTikka Thighs and Fish & Chips, for example, but despite Chef Paul’s urging us to sample more as he chatted with diners wearing his new dual role hat as director of food & beverages, we were full-to-bursting, satisfied with the fabulous fare we had already tasted.
There was a selection of homemade cakes, tarts, mousses and pastries and assorted cheeseplate & condiments for those with any space left but a coffee set us on the road back home with the sweet sounds of Ahmed still touching our hearts.
The traditional five senses of sight, hearing, touch, smell and taste have been suitably satisfied.
The Jazzy ala carte Brunch (BD30-net inclusive of unlimited selected beverages) is backevery Friday from noon to 4pm at Links restaurant. To book a table, call17751262.
