Renad Ghanem
Saudi Gazette
The Bahrain Bay Four Seasons Hotel is celebrating its first anniversary with a new food and beverage program that features Fiesta Mexicana and Fisherman’s Night at Bahrain Bay Kitchen.
The all-day dining venue on the Hotel’s ground floor debuted with its Friday brunch concept that sees over a hundred dinners each Friday enjoying lavish buffets.
Helmed by executive chef, Stefano Andreoli, the new concepts have come to life under the auspices of chef de cuisine, Christian Buenrostro, with dessert offerings crafted by the Hotel’s pastry chef, Imad Boukli.
The Hotel’s Fiesta Mexicana showcases the rich and exotic flavours of Mexico through the eyes of Mexican-born Buenrostro.
Guests can enjoy panoramic Bahrain Bay views from their table, which is dressed in Mexican colours, and indulge their senses in an authentic Mexican menu showcasing items such as poached prawns, calamari, octopus and red snapper at the ceviche station.
The culinary experience ends with a sweet and spicy twist on the regular dessert menu, featuring crispy churros, a tempting gelato station with Mexican flavours such as avocado, Piña Colada, cajeta and hibiscus.
“The concept was born out of the desire to provide our guests with an authentic Mexican experience,” says Buenrostro.
“It allows us to highlight Mexico’s amazing cuisine and culture. Being born and raised in this country made me truly grasp the viva la fiesta feeling and I am glad I had the opportunity to instill it into the local Bahraini culture.”
The mexican offering is priced at BHD18 per person, and is available every Monday night till June and from September to December.
The Hotel has also developed a new spin on the regular seafood night concept with Fisherman’s Night.
The concept specialises in seafood cuisine made from local ingredients and inspired by the Arabian Gulf and the exotic fish markets in the Kingdom of Bahrain.
The menu includes fresh oyster, mussel, octopus, prawn, smoked fish, as well as sushi and nigiri stations.
Signature items include whole salt baked salmon, a “fish boat” loaded with red snapper, hammour, king fish, Sultan Ibrahim, sea bass, fresh shrimp, Omani prawn and lobster, green mussel, blue swimming crab, salmon and clam, the hammour Sayadia, and a seafood tagine.
As sweet ending, Boukli has prepared a wide variety of desserts, all matching the concept of seafood cuisine.
Andreoli said the concept is part of his mission to support local fishermen by locally sourcing ingredients for the Hotel’s restaurants whenever possible.
He maintains strong relationships with several key fishermen, visiting them regularly to ensure the hotel receives the best catch of the day.
The result is an impressive seafood menu that is approximately 70 percent locally sourced.
Fisherman’s Night is priced at BHD21 per person, and is available until June, and from September to December.
