{"id":843,"date":"2021-10-16T08:37:05","date_gmt":"2021-10-16T08:37:05","guid":{"rendered":"https:\/\/hoteliersweb.com\/News\/?p=843"},"modified":"2021-10-16T08:37:05","modified_gmt":"2021-10-16T08:37:05","slug":"bay-view-at-four-seasons-hotel-bahrain-bay-introduces-a-new-mediterranean-menu-by-chef-leonardo-di-clemente","status":"publish","type":"post","link":"https:\/\/hoteliersweb.com\/News\/articles\/843","title":{"rendered":"BAY VIEW AT FOUR SEASONS HOTEL BAHRAIN BAY INTRODUCES A NEW MEDITERRANEAN MENU BY CHEF LEONARDO DI CLEMENTE"},"content":{"rendered":"

Bay View<\/a>\u00a0invites guests to experience exquisite creations brought by Executive Chef\u00a0Leonardo Di Clemente<\/a>\u00a0straight from the picturesque Mediterranean, with an Asian twist. Combining his wealth of diverse experience from his Italian heritage and appointments across the globe, including six years at the former Four Seasons Hotel Tokyo at Chinzan-so, the new menu celebrates Mediterranean and Japanese cultures through uniting their simple cooking styles, techniques and flavours.<\/p>\n

Situated at the heart of\u00a0Four Seasons Hotel Bahrain Bay<\/a>\u00a0on the ground floor, Bay View offers guests a delightful setting overlooking the Arabian Gulf and Manama\u2019s striking skyline while tasting delicious Mediterranean and Japanese fusion dishes created by Chef Leonardo. Renowned for its magnificent interior, mixology expertise and relaxed setting, memorable experiences are guaranteed with seating options available both indoors within the majestic lobby, or outdoors on the spacious terrace.<\/p>\n

Paying homage to the fresh produce that is synonymous with Mediterranean cuisine, Bay View\u2019s menu embraces vibrant foods that are rich in vegetables, fruits, seafood, lean proteins and healthy fats. From the raw section, fresh seabream is served with Italian burrata, cherry tomatoes, seaweed salad and ponzu dressing for a Japanese twist. From the salad section, savour Omani lobster served with tomato carpaccio, bell peppers and a dash of citrus juice. Dessert lovers will be pleased to discover new additions such as the meringue berries tart and caramelia served with caramelised chocolate and hazelnut ice cream.<\/p>\n

\u201cBahrain\u2019s climate is very similar to that of the Mediterranean\u2019s, and it is blessed to have a year-round summer; this is why through the menu we offer light, healthy and simple choices that complement the climate and lifestyle,\u201d comments Chef Leonardo. \u201cEach dish tells a flavourful story, uplifted by the thought-provoking, inventive plating and china that plays on textures and design variations. The ingredients, preparations and presentation come together to reflect Japanese Kaiseki cuisine, where each dish is uniquely designed to take guests on a journey.\u201d<\/p>\n

Adding to the experience, Bay View\u2019s mixologists have also crafted new additions to pair with the menu. For a refreshing\u00a0apertivo<\/i>, try the resort mocktail, which infuses orange and lemon juice with anise syrup and sparkling sprite.<\/p>\n

After months of innovating, testing and tasting, Chef Leonardo and his team are now looking forward to sharing their creations with the world. Connoisseurs, get set for a culinary adventure inspired by the Mediterranean\u00a0dolce vita.<\/i><\/p>\n

To make a reservation, call +973 1711 5000 or\u00a0book online.<\/a><\/p>\n

For all the latest updates, follow the Hotel and restaurant on Instagram\u00a0@fsbahrain<\/a>\u00a0and\u00a0@bayview.bh<\/a>, Twitter\u00a0@fsbahrain<\/a>, and Facebook\u00a0@fourseasonshotelbahrainbay<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Bay View\u00a0invites guests to experience exquisite creations brought by Executive Chef\u00a0Leonardo Di Clemente\u00a0straight from the picturesque Mediterranean, with an Asian twist. Combining his wealth of diverse experience from his Italian heritage and appointments across the globe, including six years at the former Four Seasons Hotel Tokyo at Chinzan-so, the new menu celebrates Mediterranean and Japanese […]<\/p>\n","protected":false},"author":1,"featured_media":845,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2021\/10\/jfj.png","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=843"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/843\/revisions"}],"predecessor-version":[{"id":844,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/843\/revisions\/844"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/845"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}