Two masters, one stage – GDNMedia client editor Jayne Houghton reviews an exclusive four-hands dinner by Chefs Jordan and Ilias

 

There is something inherently magical about a ‘Four-Hands’ dinner; it is a culinary conversation between two masters, a blending of philosophies and for one night only, MASSO became the stage for a spectacular duet between its own executive chef Jordan Houston and chef Ilias Tasioulas of the renowned Greek restaurant Lyra.

Stepping into the intimate elegance of MASSO, the atmosphere felt charged with anticipation for a journey through the Mediterranean – one that’s curated specifically for a limited group of diners who appreciate the art of thoughtful, unhurried cuisine.

The evening commenced with a crisp white beverage pairing that set a vibrant tone for the opening act.

Unlike traditional menus where choices must be made, this experience generously provided every dish listed, totaling a magnificent 10-course exploration of flavour.

Chef Ilias introduced the table to Lyra’s Breads & Spreads, a delightful medley of spicy feta, warm aubergine and taramas, while Chef Jordan offered a sophisticated crunch with his smoked beef rib croquette accompanied by a sharp truffle aioli.

As we moved into the starters, paired with an elegant white beverage, the table was graced by a creamy burrata with Datterini tomatoes, a bright date and wild rocket salad, and Chef Ilias’s standout shrimp saganaki, which brought a beautiful depth of flavour through spicy tomato, feta and a sophisticated hint of anise.

The transition to the main course was marked by the pouring of a robust red beverage, providing a sturdy backbone for the heartier fare to come. Guests were treated to the full trio of mains: Chef Jordan’s technical finesse was on display with a delicate, marinated torched seabass and a zest-forward lemon roasted chicken, while Chef Ilias presented a signature Lyra moussaka that reimagined the classic dish with a rich beef bolognese and a luxurious truffle bechamel. Throughout the night, the experience was seamlessly elevated by MASSO’s senior sommelier, Ákos Bartalos, whose expert beverage pairings ensured that every note on the plate found its perfect liquid companion.

The evening reached a sweet crescendo as we were served not one, but two desserts, rounded off with a sweet yet perfectly paired beverage. The delicate baklava mille feuille featuring vanilla blossom ice cream and rose jam provided a floral lightness that contrasted beautifully with the rich, iconic MASSO tiramisu.

If you missed this particular occasion, the momentum is only building, so do keep a close eye on social media for upcoming events as Chef Jordan has confirmed a MASSO x Lyra follow-up.

The next big highlight on the calendar is already causing a stir: a highly anticipated Four-Hands Dinner Experience at Lyra on February 6, where Lyra’s Chef Ilias will join forces with Chef Brian Becher of Four Seasons Hotel Bahrain Bay.

Given how quickly seats disappear for such intimate dining experiences, I suggest you secure your spot with haste!

For reservations, contact MASSO on 1772 1061 and follow @massorestaurant for all the latest updates.