The exciting one-off event will bring a true taste of Beverly Hills to Manama, offering Bahrain diners the unique opportunity to sample specially crafted tasting menus from the kitchen of one of the world’s most glamorous restaurants.
Renowned as one of Los Angeles’ hippest places to see and be seen, Spago is known for its celebrity guest clientele, who flock to enjoy its inventive, market-driven menus, buzzing atmosphere and exceptional service.
The two-day pop-up event at Four Seasons Hotel Bahrain Bay will transform the Hotel’s CUT by Wolfgang Puck steakhouse into a faithful representation of this iconic eatery from Thursday, November 8 to Friday, November 9.
Each and every detail of the Spago experience will be authentically recreated, from the cocktail list to the staff uniforms and – most excitingly – the two Michelin-starred cuisine by Chef Tetsu Yahagi.
The talented chef will be flying in from the States to cook up a storm in the kitchen alongside Brian Becher, Executive Chef, Wolfgang Puck restaurants at Four Seasons Hotel Bahrain Bay.
Feast upon Puck’s signature creative California fare, paired with a complimentary matured grape list. Diners are invited to embark on a nine-course culinary journey encompassing handmade pastas, fresh seafood, all-natural meats, and an array of tempting desserts.
Highlights include goat ricotta gnocchi, prepared using freshly made goat ricotta, medjool dates, toasted pistachio and wild field mushrooms; beluga caviar served with market cauliflower hummus, black lemon blini and lamb belly macaron; and steamed wild black sea bass with beet-ginger ponzu, edamame and wasabi tobiko.
These are just a few of the mouthwatering dishes guests can look forward to experiencing as part of the extensive tasting menu.
When: Thursday 8 – Friday 9 November 2018
Cost: Prices for dinner start from BHD 42++, prices for lunch start from BHD 26++.
How: To make a reservation, call the Hotel on +973 1711 5044.