Tue, 03 October 2017
Le Sauvage is an elegant grill room and steakhouse that is on my list of the top five fine dining restaurants on the island. This homegrown eatery has been on the scene well before all those pricey purveyors of prime beef came rolling along with their claims of serving the best cuts.
The décor impresses with sleek leather seating, minimalist rose gold glass orb chandeliers, a strikingly artful mural and floor-to-ceiling windows with breathtaking views of the Manama skyline – all the elements add a touch of opulence and drama to the place.
My dining partner and I took a seat near the window and scanned the shimmering city lights until the waiter came by to take our order. We were there to try the daily Carnivore Combo, which consists of a steak cooked to your preference, with either ribs or local tiger prawns. We went for one of each. A glass of smooth red Californian cabernet grape, incidentally named Carnivor, was poured for us. Our attendant then explained that an unlimited beverage package costs just BD5 additionally.
Domain sommelier Chad greeted us soon after and elaborated on our drink, explaining its chocolatey, peppery composition and aroma.
Our meal started with a plate of focaccia and pesto for appetisers. The condiment had a slightly bitter hint to complement the soft and flavourful bread.
This was followed by a lettuce and tomato salad before the main course. We had no idea all this was included in the package. Two boards with big chunks of meat made their entrance even before being set on the table as their heady, meaty aromas wafted through the air.
The plating of each dish was rustic, adding a nice touch to the experience.
The ribs were perfectly charred and slightly crisp with a rare heart lusciously infused with flavour, with a fine, fork-tender texture. The sirloin steak was also wonderfully marbled and cooked just right.
Chef Joseph paid us a quick visit to explain how the USDA Black Angus meat is prepped for cooking.
First, the rib meat marinates for 12 hours in celery, carrots, onions, different peppers, star anise and cinnamon sticks.Then, it is slow braised in its own liquid for eight hours, and is cooled straight after for five hours. The next step involves slow braising it for four hours at a temperature of 80 degree Celsius. Finally, it is set to rest for four hours before being sealed. The entire process takes around four days.
Our jaws dropped when we heard this. To me, it tasted like the best protein I had ever bit into. Joseph also told us that the tiger prawns are caught locally, marinated in dill and garlic-infused olive oil before being cooked for 14 minutes on high and low heat. We finished the rest of our meal in silence, marvelling at the tastes we were experiencing.
The food was hearty and memorable. The culinary team has everything down to a science, and the venue is perfect for any occasion.
The carnivore promotion runs for BD19.800 per person. Call 16 000-000.