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There is something mysterious, intimate and timeless about a supper club.
Born in 1930s America, these gatherings were about atmosphere just as much as the food itself, where conversation lingered longer than the last bite, about strangers becoming friends at a table they might never have otherwise shared.
Part restaurant and part social club, the real draw is the table itself and the characters around it.
It’s a chance to gather, talk and feel part
of something fleeting yet memorable.
The Four Seasons Hotel Bahrain Bay has reimagined this tradition with its new limited-time Supper Club experience, seating just 12 guests around a single table on their 50th floor in a celebration of culinary artistry and connection.
We had a chance to experience its vibes during a media preview of the limited-time dining experience.
The table was set as if for a small celebration, intimate and elegant, and the night began with introductions to the Wolfgang Puck team at the hotel, as well as two esteemed sommeliers – Michelin-recognised Imre Rácz of Spago Budapest, and master sommelier Stefan Neumann.
Restaurant director Rumena Begum and director of events Josie Ribeiro told us about the concept behind the club, and their aim to spark community and conversation over cuisine, as we took our seats around the table.
“Reflecting a growing cultural appetite for high-context social gatherings, supper clubs are gaining global traction among cultural vanguards in cities like Paris and New York, and we stand among the first to bring a supper club to the region’s luxury hospitality scene,” the hotel’s public relations and marketing communications director Tugce Goksel added.
Our seven-course menu began with foie gras terrine, served alongside sesame crisps. The richness of the foie gras was lifted by the sweetness of Asian pear and the earthiness of summer truffle, and when spread on the crisps, it had just the right amount of crunch.
Wolfgang Puck regional executive Chef Brian Becher added a local and sweet touch with a sauce prepared from fresh dates sourced from a friend in the kingdom.
It set the tone for what followed – food that was thoughtful, layered and perfectly paired with a range of grape beverages.
The Maine lobster juk arrived next, layering something comfortable with the unexpected Szechuan chilli giving the dish just the hint of a kick.
Served alongside glazed carrot and sweet potato, it was a dish that perfectly balanced heat and heart.
The butter-poached Alaskan black cod was perhaps the most refined course of the evening.
When chatting with Chef Brian, he told us that the overall concept of the menu is quite a change in pace, where the staff is letting the pairings become the focus of the culinary adventure, as opposed to the food.
Topped with oscietra caviar and paired with clam-miso, the Alaskan black cod carried a quiet elegance that spoke of the sea without overwhelming it, and letting our conversations also flow calmly and serenely.
By the time the roasted French quail was served with sausage and cabbage, our stomachs and hearts were getting full, but we pressed on, forgetting our dietary limits as the laughter and chatter got louder.
By now, the table no longer felt like 12 strangers, but a single group sharing the same rhythm.
The perfectly grilled wagyu tenderloin was the star for me - indulgent without being heavy - and served with wasabi mashed potatoes cutting through with just enough sharpness while the crispy Brussels sprouts added texture.
It was the kind of dish that made me go quiet for just a few minutes as I tried to take a snapshot of the sensory delight for posterity.
And with our main bellies now full, it was soon time to feed our second desserts-only stomachs.
First amongst the desserts was a refreshing plate of pear and herbs, lightened with kaffir lime cream and a cooling pear-mint-sage sorbet.
Then the finale: chocolate and lingonberry. Rich, dark cremeux paired with sharp sorbet and a biscuit base that gave it crunch. It was intense, indulgent, and a perfect end to a memorable meal.
The Supper Club is part of a series of pairing-focused events, which run until October 4, at the Wolfgang Puck outlets at Four Seasons Hotel Bahrain Bay - re/ASIAN Cuisine, CUT by Wolfgang Puck, CUT Lounge, and Blue Moon Lounge.
“As the second edition of this annual event, the programme is designed to nourish both palate and perspective, offering moments of discovery and reflection,” Tugce explained.
With special tastings, jazz nights, oyster samplings and a special Omakase experience, there is something there to appeal to the most refined of palates, brimming with opportunities for guests to rediscover their passion for elevated experiences.
“This week is about highlighting some incredibly special tastings alongside our guest sommeliers, while also celebrating our community - connecting with our regular guests and welcoming new friends to the table,” regional director of restaurants Fabio Marques added.
“It’s about discovery, connection, and the joy of shared moments through thoughtfully paired experiences.”
For more details about the upcoming events, follow @fsbahrain on Instagram.
