Chic Eats
Links Restaurant & Lounge In a unique a la carte set up, The Royal Golf Club-Bahrain has set the bar exceptionally high in what is truly a fantastic Friday brunch When you first arrive at The Royal Golf ClubBahrain’s Links Restaurant and Lounge, you can’t help but stare in awe of the view. The vibrant green golf course and body of cerulean blue water is both soothing and invigorating to the eye. We had the pleasure of enjoying their Friday brunch which, as it happens, takes on a different approach to the norm: it’s all about the a la Carte. Sitting down in front of the floor to ceiling view of the course ahead of us, we perused the menu – divided up into Breakfast, Cold Selection, Main Course, House Favourites and Dessert – where the mezze and desserts are set up buffet style, while the rest are ordered straight to the super prompt and attentive staff. We started off with some Bacon and Cheese Bites – oh my days were they melt-in-your-mouth gooey and sinfully good! The wrap-around bacon was crisp to a T and the cheese just oozed perfectly within it – amazing. The Poached Egg, English Muffins, Bacon, Tomato Relish and Bearnaise Sauce is everything you want it to be and absolutely satisfies your cravings. Onto the cold selections. Before we dive into the next round of fine foods however, it’s worth noting how successful an a la carte brunch is: you don’t have to get up all the time and therefore cut conversation in the middle (just when it starts to get good!) and the speed at which your food comes is reassuringly swift. Before you know it, the food is right in front of you. And there, in front of us was the Pan Fried Foie Gras, Toasted Brioche and Fig Chutney. The latter gave the entire experience a sweet kick while the brioche had the right amount of crunch – in all, a great mix of flavours. A personal favourite, Seared King Scallops, Wild Mushroom Crush and Roasted Pumpkin Purée graced the table next. There’s something so great about the texture of scallops, it’s very much a love it or hate it but we love it. The pumpkin purée is an 66
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