dining review 62 June 2022 www.bahrainthismonth.com With breathtaking views, top-notch hospitality, phenomenally good food and relaxing entertainment, brunch at the Four Seasons Hotel Bahrain Bay has become an essential on the Kingdom’s brunch circuit for visitors and residents alike. Strolling into the restaurant on a Friday afternoon, in the company of good friends, I was positive that this brunch was going to be truly sensational. I mean, those that are familiar with Bahrain’s culinary scene are more than aware that the Four Seasons does nothing by half measures. The rich aroma wafting from the live cooking stations and the sight of their expansive range of desserts, as soon as you make your way to the bottom of the staircase, is enough to whet your appetite. While the hotel offers indoor and outdoor seating, given the windy day we were experiencing, we opted for a comfortable indoor table facing the bay. Once we had made ourselves comfortable, we scoured the countless stations that were available which included a wok, salad, carvery, seafood, Indian, Tandoori, pizza, and cheese and pastry stations. With the incredible selection of dishes, it might be hard for most people to know where to start, but for us it was easy – carvery. The chefs pull out all stops when expertly roasting, braising and broiling some of the most premium cuts of meat. We plated up a carnivore’s dream with generous slices of Roasted Lamb Leg, Slow Roasted Beef Brisket, Roasted Rump and Barbecued Short Ribs – all adorned with potatoes, mushrooms, cherry tomatoes and spoonfuls of their sensational sauces which are made from scratch in-house. The meats were cooked to perfection – juicy, tender and bursting with flavour. While each cut was perfect, what we found truly divine was the Barbecued Short Ribs which were melt-in-the-mouth tender and bursting with flavour; you could easily pull them apart with just your fork! What drew our attention next was their variety of Asian cuisine – freshly steamed dumplings, Baos and a wok station too. What makes their wok station incomparable is the sheer variety of ingredients that you can choose from including a welcome sight for vegetarians with snow peas, broccoli, mushrooms, bok choy, spring onions, bell peppers and more. We opted for seafood udon noodles with prawns, mussels, calamari and a generous serving of vegetables. The udon is prepared to order by the chefs with your selection of fresh ingredients and a rich, flavourful broth before being served at your table. Nothing says “luxury” like a magnificent spread of seafood in an opulent location. The seafood station at the Bahrain Bay Kitchen was laden with a bounty of premium seafood. This included poached Omani lobster tails, prawns, crabs, calamari and mussels, aside from sushi and a variety of fresh ceviche. For those of you that love oysters, you’ll be pleased to know There isn’t a Friday brunch quite like the one at Four Seasons Hotel Bahrain Bay. Farah Baig savours the hotel’s extravagant brunch spread at the hotel’s picturesque Bahrain Bay Kitchen. A SUPREMELY GOOD BAHRAIN BRUNCH
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