From exceptional fine dining to restorative wellness escapes, Four Seasons Hotel Bahrain Bay offers the ultimate urban retreat to transform your summer.
On July 18, executive chef Brian Becher joins forces with ORLA Hospitality co-founder and executive chef Bahadır Abul to present a specially curated à la carte menu. Merging the bold, contemporary identities of CUT with inspiration drawn from the rich culinary heritage of Türkiye, the lunch and dinner services promise premium ingredients, Mediterranean influences, and exceptional craftsmanship. Lunch runs from 12.30pm to 3.30pm, with dinner served from 7pm to 11.30pm.
Those looking to elevate their weekend can head down every Friday for the Bubbly Brunch at CUT by Wolfgang Puck. Running from 12.30pm to 3.30pm, the afternoon features DJ beats and a trolley pouring bubbly tableside to accompany a menu of iconic favourites like Yellowtail Hamachi Ceviche, Beef Sliders, and Line-Caught Black Bass. The package is priced at BD70 inclusive of free-flow bubbly beverages.
Bay View Lounge is also running its Gelato and Affogato Experiences until October 31. Available daily from 11am to midnight, this menu features artisanal gelatos inspired by the four seasons paired with unexpected textures, alongside sophisticated affogatos featuring Espresso, Karak, or Matcha. Affogatos are priced at BD4.500 each, and gelatos at BD5.900 each.
High above the bay, Blue Moon Lounge offers a true highlight on Sundays from 12.30pm to 1am. Guests can graze on an array of sharing plates, such as Jalapeño Popper Arancini, Little Mac Beef Tartare, and Lobster Corn Dogs, complemented by crafted beverages and sweeping city views.
Indulge in bold, imaginative flavours at re/ASIAN CUISINE, where elevated Asian classics meet a fresh Californian spirit. Designed entirely for sharing, the à la carte menu brings together premium sushi, Maine lobster brightened with ginger and lime, and the celebrated Wagyu Katsu Sando, all backed by DJ rhythms. The venue is open Tuesdays, Saturdays, and Sundays from 7pm to 11pm, and Wednesdays through Fridays from 7pm to 11.30pm.
