Nothing says summer quite like barbecue, in more ways than one, and at the Four Seasons Hotel Bahrain Bay, the five-star team have integrated the tradition into their weekly brunch, making for an unforgettable meal. 
The GulfWeekly team stopped by the hotel’s Barbecue Brunch last weekend and sampled some of its finest creations and met some of the new faces helming the property. 
The Four Seasons Hotel Bahrain Bay executive sous chef Francesco Acquaviva, along with his team, have crafted and curated a food and beverage offering that stood out as soon as we walked into the Bahrain Bay Kitchen. 
From seafood on ice including fresh oysters, poached tiger prawns, poached Omani lobsters and more to the dessert island filled with tiramisu, tarts and cakes, our stomachs were already rumbling even before we got to our seats. 
As the live entertainment started, the hotel’s new public relations and marketing communications director Nergiz Piyade welcomed us, walking us through the concept of the barbecue brunch. 
While the concept of outdoor barbecues to keep homes cooler during summer is primarily a Western concept, considering that the outdoors themselves feel like barbecue ovens in the Middle East, Bahrain and other Gulf countries have adapted it to suit our tastes. 
By combining year-round regional favourites like lamb chops, kebabs, shish taouk, tiger prawns and calamari with barbecue classics like a steak sandwich station complete with a cheese raclette, the Four Seasons has something for every barbecue palate. 
Now that I have been reviewing these brunches for seven years, sometimes, the eyes and the stomach get tired of the same spreads, as luxurious and glorious as they are, so I have taken to exploring the oft-forgotten sections to find something new. 
My discovery this time was the cheese station, with everything from French Brie to Gorgonzola (a soft yet sharp blue cheese) and Camembert (a rind-bound rich variety). Paired perfectly with figs, grapes and of course, crackers, trying such a variety that normally resides behind intimidating glass counters at the supermarket was the highlight amongst my appetiser experience.
Meanwhile, my brunch brethren dove into the fine sushi selection of spicy tuna, California, cucumber and crab rolls as well as the tuna and salmon sashimi, as well as some of the traditional Arabic appetisers like hummus, quinoa avocado salad and pumpkin mutabel.
Our appetisers set the stage for the main course, where I went straight for the grilled offerings, enjoying the steak sandwich, some of the BBQ meat cuts and of course, the cultural favourites like kebabs and shish taouk. 
What I love about these brunch buffets is that they make for the perfect social gathering where there is no fretting over what to order or picking a place that appeals to everyone’s culinary preferences, giving the table to focus on what matters most - present, mindful company - while the chefs and hotel team members handle all the rest. 
And as we waited for bodies to grow our second stomachs exclusively for dessert, the company and conversation took centre-stage, ranging from the tumultuous start Bahrain has had to this year all the way to our summer plans. 
By the time we had caught up, our sweet tooths (teeth?) yearned for satifaction, and we set sail to the dessert island, enjoying chocolate fondue, cheesecake, sticky toffee pudding, lemon meringue tarts, strawberry pistachio cakes and the caramelised banana creme brulée.
This summer, when you are looking for the perfect gathering spot for friends and family, where everyone will find something to feast on, make sure to stop by the Four Seasons Hotel Bahrain Bay’s Barbecue Brunch, every Friday from 1pm to 4pm for an unforgettable time. 
The brunch buffet is priced at BD35net, inclusive of soft beverages, or BD48net with a selected beverage package.
For more details, follow 
@fsbahrain on Instagram.