156 December 2016 www.bahrainthismonth.com Situated in a picturesque location with breathtaking views of the Arabian Sea, La Mer is sophisticated yet light and airy, with subtly nautical elements that reflect its menu. Located at the sprawling, uber-luxurious complex of the Sofitel Bahrain Zallaq Thalassa Sea & Spa, the seafood on offer is second to none. Elegant chandelier lamps, glass sculptures resembling seaweed, and gorgeous glass crockery is all a sight to behold at the venue. Ambient lighting and floor-to-ceiling windows lend the atmosphere a romantic aura, while groovy swing tunes turn up the classy factor. The menu is straightforward, devoid of fancy sounding names, just what each dish entails jotted in French and English. Our attendant for the evening, a bubbly girl by the name of Lanie, helped my dining partner and I pick out the appetisers and beverages for the evening. A fresh fish and seafood display called the ‘Fish Market’ is where guests can go and have their pick cooked according to their preference. Emphasis is paid to local species along with a few international ones. Chefs busy at work in the immaculate kitchen can be seen through the large open window. Whilst waiting for the food, chef Angad Sawant graced us with his presence and elaborated on the quality of fish and the concept of the cuisine. He then explained the process of food selection, and how each dish is prepared to perfection to eliminate any odour, an inevitable aspect of the cuisine. True to the theme, even the bread is baked with seaweed bits, fluffy and filling. Hearing the sizzling and simmering of my soon-to-arrive feast whenever the kitchen door would open, was revving up my appetite. And, what arrived on the table didn’t disappoint. La Mer signature starter of seared scallops, coconut and vanilla sauce, pea pod and prawns with anise was baked to perfection, each flavour distinct and robust. A salad with a melee of heirloom tomatoes, basil, mozzarella sorbet and lemon thyme tea was generous enough to share, with the leaves adding a peppery zest to the other ingredients. My favourite from the lot was the rock fish soup with new potatoes, garlic bread and tarragon foam, which we polished off in a couple of minutes. Although specialising in fish, word of mouth has it that the meat and poultry grills on offer are equally delicious. This prompted me to order a steak. A chunky piece of Australian Wagyu beef tenderloin with a marble score of four out of five, grain fed for 400 days was next. It came with a side of vegetables prettily stacked in rings of three and served in mushroom sauce. Lightly flavoured and unbelievably tender, it was a sensory explosion with every bite, a definite palate-pleaser for meat lovers. From the ‘Fish Market’ we had hammour and prawns, seasoned with garlic, a hint of butter and salt. The full-bodied texture was a delight for the taste buds, all devoured in a jiffy. With its scenic views and exceptional menu, La Mer guarantees to satisfy even the most discerning tastes. Call 17 636-363. DINING ALSO THIS MONTH: 158 A SOPHISTICATED SENSATION 160 TABLE HOPPING A FANTASTIC CATCH PUJA TIWARI Rising above the range of the seafood eateries on the island, this fivestar hotel’s restaurant offers a variety that sets it apart from the rest. Chef Angad Sawant
RkJQdWJsaXNoZXIy Mjk0MTkxMQ==