CUT
by Wolfgang Puck at Four Seasons Bahrain
Unparalleled
in design, Four Seasons Hotel Bahrain Bay
rises 68 stories on a 5-hectare (12-acre) private island, accessed
by causeway, boat or water taxi. Elevated on the 11th to 28th
floors, the 273 extra-spacious hotel guest rooms - including
57 suites - all present sweeping views of the Manama skyline
or the Arabian Gulf.
Bahrain Bay Hotel View
With seven options for indoor-outdoor dining and drinks, including
two signature Bahrain restaurants and a lounge by Wolfgang Puck.
Heighten your relaxation with five swimming experiences and
a light-filled spa with an array of unisex and women's-only
amenities - creating Bahrain's best luxury resort destination.
Following
a series of star-studded opening ceremonies and parties, General
Manager Greg Pirkle and his team of nearly 600 carefully chosen
staff are now welcoming their first guests - and enjoying their
first accolades. At the Hotel's inauguration ceremonies on March
1, His Excellency Sheikh Khalid Bin Abdullah Al-Khalifa, Deputy
Prime Minister of the Kingdom of Bahrain, predicted that with
its monumental façade and expansive views of the Arabian
Gulf, Four Seasons Hotel Bahrain Bay would be a new landmark
in the city, and offered his good wishes for success.
Seafood re/ASIAN menu
On hand to usher in Bahrain's new era as a global culinary destination,
internationally renowned celebrity chef Wolfgang Puck unveiled
three concepts including the acclaimed CUT and CUT Lounge, led
by Executive Chef Ben Small; the new Moroccan-inspired BLUE
MOON LOUNGE; and the first ever re / ASIAN CUISINE with Executive
Chef Brian Beckerat the helm.
And
if that isn't enough to whet the appetite, Hotel Executive Chef
Stefano Andreoli presents four more original dining options,
including the poolside Vento and the chic Azure lounge.
Noodle Dish re/ASIAN menu
The
critically acclaimed CUT by Wolfgang Puck, a very popular venue
in the Beverly Hills Four Seasons is widely recognized as one
of the top steak restaurants in the world, impresses on every
level. As guests enter from a dramatic spiral staircase from
the lounge & bar below, this sleek, modern American steakhouse
delivers innovation at every level through its unique culinary,
service and design combination. The menu features the widest
and best selection of beef available. From prime dry- and wet-aged
beef to shellfish and sautéed and roasted whole fresh
fish, CUT's menu provides broad appeal. Guests are treated to
a view of the international celebrity chef's state-of-the-art
kitchen and a striking panorama that extends over the pool and
across the Hotel's lush grounds to the city of Manama.
CUT Beef Plate
The
dining room showcases palm wood, Brazilian rosewood and mahogany
for a rich, elegant atmosphere, while a beautiful glass and
wood wine room and two private dining rooms offer additional
eclectic spaces to socialize.
Re
/ASIAN
Wolfgang Puck is also providing an innovative Asian menu at
the newly opened Four Seasons Barain. The delicious tastes include
unique Asian favorites.
Chef Stephano Andreoli, GM Grek Pirkle, Chef Wolfgang Puck,
Chef Brian Becker, Chef Ben Small at Four Seasons Bahrain Bay
Hotel Opening
Dinner re /ASIAN Menu
FIRST FLAVOURS
Hot & Sour Soup - Sweet Prawn Wontons, Onsen
Egg, Chili oil, Thai Basil & Crisp Ginger
"Salt
& Pepper" Calamari - Jalapeno, Pickled Ginger Vinaigrette
Shrimp
Toast - Sweet & Sour Chili Garlic Dipping Sauce
Chinese
Chicken Salad - Hot Mustard Dressing, Candied Cashew Nuts
Spicy
Tuna Tar tare in Sesame Miso Cones - Chili Aioli, Shaved Bonito
Lobster
& Shrimp Spring Rolls - Honey & 10- Spice Dipping Sauce
Stir Fried Lamb - Lettuce cups, Pine Nuts, Crispy Rice Sticks
DUMPLINGS
& DIM SUM
Chili
"Dan Dan" Chicken Dumplings - Preserved Vegetables,
Sichuan Pepper, Roasted Peanuts
Pan
Seared Pot Stickers - Wagyu Beef, Scallion, Chili Oil, Cilantro
and Black Vinegar
X.O.
Shrimp Dumplings - Crispy Garlic, Chinese Chives, Fermented
Black Beans
(a)
Steamed Bao Buns - Wagyu Beef Short Ribs, Gochujang Aioli, Sweet
Bean Sauce, Pickled Cucumber
Crystal
Chive Dumplings - Shrimp, King Crab & Wagyu Beef, Szechuan
Chili & Hot Mustard Sauce
FISH
& SHELLFISH
Assam Seafood Curry - Prawns, Lobster, Scallop,
Crab, Chili Curry Leaf, Sweet & Sour Tamarind Curry
Steamed
Wild Salmon "Hong Kong" Style - Bok Choy, Ginger,
Chilies, Cilantro, Green Onions
Grilled
King Prawns - Mala Chili Oil, Shallots, Preserved Vegetables,
Soy-Chin Kiang Black Vinegar
(a)
"Angry Lobster" - Thai Chilies, Garlic, Black Beans,
Mushroom Soy Sauce, Sweet Onions
Singapore
Chili Prawns - Crab Meat, Spicy Chili Sambal, Calamansi Lime,
Mantou Crispy Buns
Miso-Honey
Marinated Black Cod - Sweet Bean-Sesame Dressing, Young Green
Salad
Wok
Fried Loup de Mer - Shallot-Chili-Ginger Dipping Sauce, Crispy
Garlic
MEAT
& POULTRY
(a) Lacquered Chinese Duckling, Sweet & Sour
Plums, Ginger, Star Anise, Steamed
(b)
Bao Buns
Pan
Fried Chicken Breast - Stir-fry Wild Mushroom, Asparagus, XO
Fried Garlic-
Pepper Sauce
Grilled
Lamb Chops - Cilantro Mint Vinaigrette, Garlic Soy Glazed Eggplant
Filet
of Beef "Sichuan Au Poivre" - Mala Potatoes, Ginger
Smoked Chili -Shallot Reduction
Crispy
Glazed Quail - "General Tso" Sweet- Sour Chili- Soy
Sauce, Garlic and Scallions
VEGETABLES,
RICE, & NOODLES
Market Vegetable Fried Rice - Jasmine Rice
Lobster
& Crab XO Fried Rice - Garlic Chives and Crispy Shallots
Hunan
Eggplant & Snow Pea Pods - Garlic-Chili Soy Glaze
Stir-fry
Market Vegetables Selection - Changes Daily
Salt
& Pepper Green Beans & Wild Mushrooms - Chili Oil &
Sweet Soy
Hong
Kong Style Noodles - Shiitake, Scallions, Sweet Onions &
Bean Sprouts
Spicy
Chow Fun Noodles - Chicken, Garlic, Fresno Chilies, Shallots
& Thai Basil Leaves
Tasting
Menu
Chef Will Gladly Prepare a Multi Course Tasting Menu for the
Entire Table
Wolfgang
Puck Serves Exclusively Hala Meats
(a)
Contains Alcohol
For
additional information on Four Seasons Hotel Bahrain
Bay please visit: www.fourseasons.com/bahrain
FOUR
SEASONS HOTEL BAHRAIN BAY
Bahrain Bay, P.O. Box 1669, Manama, Bahrain
Tel. (973) 1711 5000
Fax. (973) 1711 5001
www.fourseasons.com/bahrain
Contributed By Bonnie Carroll
http://www.lifebitesnews.com