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WORKING alongside a Canadian, Yank, Indian, two Filipinos and a Palestinian it’s hard for the token Brits in the GulfWeekly office (my young whippersnapper reporter Kristian and me) to convince the rest that they really have been missing out when it comes to sampling the taste of true quality cuisine.
It’s a known fact that as well as Blighty boasting the best Indian and Chinese restaurants on the planet we also have supreme traditional pub grub.
There are expat clubs on the island that offer a few familiar versions of family favourites but as for dining out venues on the island they are few and far between.
Rumbling tums, however, can now be tamed with the opening of the revamped Polo Gastro-pub at The Palace Boutique Hotel in Um Al Hassam which has launched a new menu this week featuring such fine fare as (real) cod & chips, bangers and mash and, of course, that old staple, a deep fried Mars bar.
The men behind bringing the true Brit dining experience to Bahrain are acclaimed Glaswegian hospitality host Chris Friel, the former general manager of the Dilmun Club at the front of house, and Essex’s own Steve Hicks, manning the kitchen, with their teams.
Chris explained: “Bahrain was crying out for a gastro-pub and we wanted people to know that British food can taste great. We have finally brought real British cuisine to Bahrain, bangers, authentic Fish ’n’ Chips - we actually use cod - hand cut chips made from imported Maris Pipers and, of course, the infamous Deep Fried Mars Bar – you can take the lad out of Glasgow but you can’t stop him from deep frying his confectionary snacks!
“There are plenty more British dishes to choose from as well as a few pub classics from around the world. We also have what we feel is the best burger in Bahrain. Well it should be, we spent six months in the kitchen perfecting it, but when you try the finished article we’re proud of the end result.”
Chef Steve agrees. Having worked in five star hotel restaurants and top restaurants in Europe, Africa and the Middle East he has been busy perfecting Polo’s new menu for the past few months. “I am just simply a passionate person, who found something that I am good at and my aim is to provide simply honest food, for honest people, at an honest price.”
And it simply tastes delicious as the GulfWeekly team can verify after a team-building lunchtime session at the venue.
I’m still watching the weight and was worried that just looking at the BD2.500 Mars bar wrapped in filo pastry, deep fried and served with caramel sauce and Irn Bru ice-cream would pile on the calories so I went for my healthy main course favourite option, Herb Crusted Seabass at BD7.900 – a baked fillet with crushed potatoes which tasted as impressive as it looked on the plate.
I should mention that beforehand we were served up a selection of superb appetisers which included marinated olives, feta cheese and homemade bread sticks with an olive oil and balsamic dip at BD2.500, Chicken Caesar Salad at BD5 featuring crisp leaves, grilled breast, parmesan crisps, boiled egg and dressing and Chicken Wings at BD4.200 marinated in a special barbecue sauce, finished with crisp cucumber ribbons and lime wedges.
The team’s main choices included the celebrated BD5 Polo Burger, a half-pound Angus patty with red onion marmalade, British cheddar and crisp rocket leaves, Cod & Chips at BD6, a chef’s cut Angus Rib Eye Steak at BD9.800 (ordered ‘well done’ much to my embarrassment by my photographer) bangers & mash at BD6.800 and a superb slowly-braised Lamb Shank at BD7.900.
Somehow we all had room for the sweets menu and are still united in raving about the Banoffi Pie at a mere BD2.500, banana parfait sandwiched between biscuits with fudge, butterscotch paste and orange syrup and at the same price, the Bread & Butter Pudding, consisting of sweet bread baked in cinnamon, nutmeg and honey served with vanilla custard.
I was also tempted by the Apple Crumble at BD2.900.It’s a dessert I can never say no to, particularly when the apples are largely sliced and cooked to perfection as in this case, although, if, as a food critic I had to moan about one thing, I would have preferred thick lumpy custard like my mum (bless her soul) used to make, instead of the limp vanilla sauce accompanying it.
There is nothing limp about The Manwich which will be launched later this week which, alone, will be worth a return visit. At BD6 I’m told it will contain sausage, back bacon, hash browns, baked beans, fried eggs, tomatoes, fried slice between two chunky slices of tin loaf served with French fries and a wedge of orange. Warning: failure to finish this will result in gentle teasing from the Polo team!
