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SOMETHING is sizzling at Riffa Views ... and its not the workers busy building the remaining properties or the golfers aiming for a hole-in-one on the Wee Monty course.
Actually, it's the perfect US Angus steak sizzling on my stone.
It's cooked to perfection and just the way I like it, because I'm actually in charge of the process and I know, without question, the quality of the meat will be magical because of the reputation of the man in charge of the kitchen.
Steak is the signature dish at Links, the new dining destination aimed at 'seducing your senses' at the Royal Golf Club's impressive new home.
Not that I needed much seducing when it came to being invited to dine under the wing of one of the island's most captivating culinary connoisseurs, namely Jeffry Rocha, Executive Sous Chef.
He had been enticed away from Plums at the Ritz-Carlton Hotel & Spa, one of my favourite destinations on those occasions when carnivorous cravings get the better of me and I put aside my doctor's advice about sticking to fish.
As soon as the main course was delivered to my table I could tell from the smell this meal was destined to be memorable. Our Jeffry is a stickler when it comes to choosing the cuts. "I never compromise on quality," he insisted as I nodded, politely savouring the flavour of the warm juices trickling down my throat. And, anyway, it's rude to talk when you're eating.
I was here on a mission to listen and learn (and eat the food) and Jeffry had an interesting tale to tell.
He started his career way back with the Leela Kempinski in 1988 as an apprentice and then headed to complete his diploma in hotel management. Born and bought up in Mumbai, he was inspired to put his talents to the test in the kitchen by his elder sister. She had a great passion for cooking and serving food to all who gathered at the family home.
"Seeing this, I too discovered a passion for food and went ahead to achieve my goal in this industry," Jeffry explained.
His career took him to the Ramada in Mumbai on to the Best Western - Bahrain and eventually to Chef de Cuisine at the Ritz-Carlton. During a five-year spell he managed and opened the contemporary steakhouse Plums under the guidance of Executive Chef Peter Find and was involved in the launching of new hotels in the Indonesian island of Bali and China.
His leadership qualities were also developed with the help of Holger Jackish, who he described as a 'fantastic chef showing great professionalism' and to this day he says he carries the same desire for quality and perfection 'to the core'.
"The most important thing I've learned over the years is to listen to the comments of the returning guests," he added. "It's so rewarding to get feedback - good or bad - because its helps widen your horizons and you can learn.
"In addition to trying new techniques, my passion is for unusual ingredients and I will persist to find something that will make a difference even if it takes months. I have to try to get it."
His favourite item on the Links menu is the Seared Sea Scallops en Aiolis dish with vegetables barigoule, warm crushed potatoes and saffron dressing.
"For me the deep-sea scallop, also known as the giant scallop, is rich, dense and heavy for its size, unlike the tiny, sweet, tender bay scallop and accompanies well with barigoule, a traditional Provenal dish of braised artichokes and other summer vegetables in a warm and slightly tangy white-wine broth, it's a fabulous vegetable alternative," he explained.
It's very tasty, I must agree, but, more of an opening act to the main attraction, which brings me back to my steak, which was presented seared on one side.
I turned it over on the 'Steakstone' to cut and cook each individual mouthful to perfection, adding a touch of mustard sauce during the cooking process and adding some mashed potato and garlic mushrooms to my fork for good measure.
The ambiance during last Wednesday's lunch hour was added to by golfers playing a charity tournament and the Links was really buzzing. It lives up to its 'elegant and chic' billing and boasts a large terrace with views over the golf course. Executive Sous Chef Rocha and his team are ensuring the food matches up to the environment.
