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Mano's Restaurant at the Bahrain Rugby Club is looking tastier and dishing out a whole new range of a la carte specialities.
Its fresh interior design and tableware is matched by a sparkling new menu following refurbishment under the Saar community sporting facility's massive investment to coincide with its 40th anniversary celebrations planned for next year.
Operated by Mano and Rena Babiolakis, the former bistro has been transformed into a fine-dining steakhouse. The concept was the brainchild of the couple who boast more than 25 years in the restaurant industry.
Rena, 50, said: "The menu concentrates on grills and steaks. Mano cooks excellent steaks and that is his speciality. Our 'Carnivores Night' on Wednesday is very popular.
"Our food is based on all the cuisines we have tapped into over the years. We have added a variety of appetisers and all our desserts are made in-house as well.
"In addition to the a la carte menu, we will also be introducing a tapas menu shortly. Tapas is a very sociable way of eating."
As well as a variety of steaks, the menu also features a wide array of soups, pasta dishes and daily specials.
The couple moved to Bahrain 10 years ago from Zimbabwe where they were born and raised by Greek parents who were also in the food industry. They moved to the kingdom after an invitation from Rena's cousin.
Rena said: "We originally planned to open a restaurant but we were then given the opportunity to start up at the Rugby Club.
"We are very thrilled about our new setting and thankful to the outgoing as well as incoming committee members for their help. We have a brand new kitchen with state-of-the-art equipment."
Aside from Rena and Mano, the restaurant has two cooks and four staff members. The outlet can accommodate 52 people at any given time and the dress code is smart casual.
Rena said: "Members of the club had long been asking for a separate space to dine in stylish surroundings.
"There has always been plenty of space available on the premises for casual dining but this is a dining facility put in place to meet a growing demand. The location is also an ideal venue for business meetings.
"Our main objective is to keep the members of the club happy - we give priority to what is going on at the club first before we entertain guests."
Mano's Restaurant features different weekly themed gourmet gatherings including a 'Greek Night' and the Roast Carvery Buffet, which is proving popular on Thursday evenings. A buffet breakfast is held in the club's conservatory every Friday.
The restaurant will also stage a Christmas Eve dinner and well as a New Year's Eve black tie event.
Rena and Mano live in Saar with their sons Alex, 17, and Andreas, 13, who attend St Christopher's School while eldest son Pavlos, 22, is studying at Cardiff University in Wales.
Rena added that while she has enough stories and experiences to write a book, she has given a lot of thought about producing a cooking journal for beginners who want to learn the art of dishing up healthy food. They'll be a scrum for it, no doubt! Below, one of Mano's favourite recipes shared with GulfWeekly readers.
Spicy Paprika Prawns
Ingredients:
Olive oil 175ml
Cloves garlic (chopped) 2
Grated ginger 2 TSP
Dried chili flakes half TSP
Paprika 1TSP
Uncooked prawns (peeled and tails intact) 750g
Juice of two limes
Flat leaf parsley (chopped)
Salt and black pepper To taste
Preparation:
Combine the oil, garlic, ginger, chili and paprika in a pan. Cook over a medium heat and allow the spices to infuse for about three minutes. Increase heat to high, add prawns and stir for three minutes until prawns turn pink. Add the lime juice, remove from heat and stir in the parsley. Serve with hot crusty bread.
