36 January 2022 www.bahrainthismonth.com food review LIVING IT UP AT VIDA Behnaz Sanjana There’s a brand-new Friday brunch in town, and it’s one that will make you want to loosen the belt and hang around after hours. Entering the crisp, contemporary lobby of the Vida Beach Resort Marassi Al Bahrain on a Friday afternoon, there’s a magnetic buzz that lures us towards Origins, the hotel’s all-day dining spot. The space is infused with live music, the warm banter of family and friends and children laughing. Add to that the inviting aroma of food, and one can almost miss the spectacular view of the azure waterfront that lies beyond. Almost. After a quick recce of the extensive buffet, I zeroed in on the detox juices. Stoppered glass bottles of colourful concoctions awaited; Pear and Cucumber, Beetroot, celery and carrot, Pineapple, jasmine tea and ginger – all sweetened with their natural ingredients. My favourite was the Coconut, yogurt, pineapple and cilantro; haven’t tasted anything like it that claims to be healthy for you. The table full of delectable cold cuts was calling out to me, but I kept my promise to my inner good girl and headed straight to the salad bar. This counter was laden with produce so fresh, I could feel the ‘snap’ of the veggies between my fingers without even touching them. The presentation of the colourful appetisers and salads was so appealing (some in cute little jars) that even the most averse to greens would fancy sampling them all. I helped myself to Beetroot hummus, Panacotta with tomato puree, Quinoa salad and Couscous with chicken. The magenta-hued hummus had an expected yet refreshing tang to it, along with the crunch of walnut bits, and the neutral flavours of the Pannacotta, that was topped with my favourite burrata, made for a clever palate cleanser. The quinoa and couscous salads were both ‘dressed’ suitably for an upscale Friday afternoon. While the children chomped on spinach samoosas and clear chicken soup (which made me feel smug, because, hello, veggies!), the mister sang the praises of the tuna salad in a tiny pot, gleefully topped with pistachios and microgreens, and Middle Eastern favourite – golden Harra potatoes sprinkled with red chillies and verdant cilantro. Next, we made a beeline for the fresh seafood station, replete with mussels, clam, oyster, and other gems from the ocean, including salmon gravlax and cuts of fish for sashimi. The cold weather outside called for having the crustaceans grilled. The shrimp, lobster and crab were done to perfection – Executive Chef Nicolas Herbault obviously has a highly skilled team under his wing. Their Caribbeaninspired marinade allowed the real taste of the succulent seafood to shine (without a trace of that repelling fishiness, a sign of ultimate freshness), and had no need for any
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