A new place to Rendezvous!

Movie-goers who enjoy grabbing a bite after a good film are in for a treat with the newly-opened Rendezvous, located in Bahrain City Centre's Cineco complex.

The restaurant welcomes diners with a rich variety of continental cuisine spread out in a buffet in the backdrop of subtle lighting.

Aside from a range of salads, appetisers and main courses, the restaurant offers a variety of sweets.

The venue can accommodate up to 130 diners and, aside from its regular chair and table sets and couches, there are also cabins to allow families to enjoy meals in privacy.

Preparing the fare with his team is Executive Chef Patrick Kumara. Boasting 20 years of experience, Chef Patrick, 38, from Sri Lanka, moved to the island four months ago to set up the new kitchen at Rendezvous.

As a result of his expertise in continental and Mediterranean cuisine, he describes his dishes as a fusion of flavours.

Chef Patrick has worked in several leading hospitality venues such as Colombo Hilton, Crowne Plaza Dubai, Hyatt Regency Dubai, Sharjah Holiday Inn, Emirates Palace Abu Dhabi, Moevenpick Al Khobar and the Huvafen Fushi Resort in the Maldives.

He explained: "I decided to make the move to a restaurant because this is a new and exciting concept for Bahrain."

Assisting him are Chef Shraddha Jundare in the cold kitchen and Chef Lakwasantha Arachige in the pastry section alongside 24 chefs. Chef Shraddha, 24, boasts five years of culinary experience while Chef Lakwasantha has 16 years of experience in pastry bakery and chocolate art.

The restaurant is open daily for lunch and dinner buffets. Rates are BD5.8 for adults and BD3.8 for children aged three to nine, excluding drinks.

Chef Patrick shares a recipes with GulfWeekly readers.

Poach Salmon with Orange Sabayon Ingredients:

Fresh salmon fillet 105gm

Fresh hammour fillet 105gm

Asparagus 10gm

Bell pepper 10gm

Carrots 5gm

Artichoke 5gm

Risotto Rice:

Risotto rice 30gm

Avocado 5gm

Fresh cream 5ml

Chopped onion 5gm

Salt 4gm

White pepper powder 4gm

Butter 6gm

Egg 1 Orange 5ml

Procedure:

First clean and season the salmon and hammour fish. Then poach the fish together. Clean and grill the vegetables and season it well. Prepare the risotto rice with avocado on the side.

Orange saboyen:

Mix the egg yolk and clarified butter together. Add orange into the mix and season the mixture with salt and pepper to taste.