Sun, 03 December 2017
Wyndham Garden Manama, a recent entrant in Bahrain’s vivid hospitality scene, boasts a host of dining options to relish the festive season.
On Christmas Day, all-day dining outlet, Café Mosaic, offers a festive buffet meal for BD15++. Three hours of unlimited house beverages can be enjoyed from 1pm to 4pm for an additional BD15++.
On the same day, barbeque restaurant Via Brasil will be having a steakhouse-themed Brazilian Churrascaria dinner, which will be a perfectly hearty way to celebrate Christmas. The meal will cost BD25++. The house drinks package costs an additional BD15++ and can be enjoyed between 7pm and 11pm.
The hotel invites guests to ring in the New Year with pomp and splendour by dining at any of the establishment’s sophisticated venues. Café Mosaic offers a New Year’s Buffet priced at BD25++, while casual gastropub, Player’s Lounge, and Terrasse@28, the rooftop bar, will lay out a lavish European spread for just BD20++. Via Brasil’s Churrascaria is priced at BD30++. Selected house beverages can be enjoyed at all these outlets for an additional BD18++ between 9pm and midnight.
Call 66 316-666.
Culinary veteran M Burc Tuncel lends his expertise as executive chef to Wyndham Garden Manama. With over 30 years of experience at major international hotel chains in London, Paris, Albania, Slovakia, Japan, Korea and the US, he holds a PhD in food science and philosophy from Columbia University of Food Science. The well-known former presenter of the MasterChef television programme has also established a cooking school focused on innovative molecular cuisine, besides leading the MasterChef London Culinary Art Team. He has been recognised by the World Master Chefs Society as a gastronomic genius since 2006, and has received many notable accolades for his culinary expertise, including medals from winning different cooking competitions, such as IKA Germany and Hotelympia London. Chef Burc has also received an honorary role medal from Her Majesty Queen Elizabeth of England.
Chef Burc describes one of his signature dishes – Mignon of beef with rustic potato velouté and parmesan air, accompanied with glazed seasonal vegetables:
The mignon of beef, which is marinated with truffle and Worcestershire sauce, is vacuum packed and cooked overnight in a sous vide machine at a temperature of 83°C. The potato velouté, with celeriac puree, is thickened and reduced with fine chicken stock and opened up with salted French butter for a shiny look and seasoned with Himalayan rock salt.
A fine selection of seasonal baby vegetables is blanched, tossed in an ice bath and glazed with honey, lemon juice and brown sugar, and then tossed back into the oven for a crispy coat. Parmesan cheese, melted in warm water and combined with soya lecithin, is used to create foamy parmesan air to finish off the dish.