Flip through the latest issue of Gulf Weekly.
People tend to fantasize about jetting off to sunny holiday destinations to relax on sandy white beaches whilst sipping sweet coconut nectar straight out of the shell.
At Four Seasons Hotel Bahrain Bay, that dream is a reality with the option of guests either working on a glowing tan at the beach or beating the blistering Bahrain heat in a privately, air conditioned cabana. Basically, summer ‘staycations’ just got even better!
Families looking for a way to stay active and cool throughout the season will revel in the five-star hotel’s large family pool and long stretch of beach that boasts a stunning sea view setting with a glittering urban cityscape.
Meanwhile, men and women that want to escape from the hustle and bustle of their daily lives will surely enjoy the secluded Azure Pool and Lounge which features a heated whirlpool as well six air-conditioned cabanas that include a television, a dining table, a sofa, internet access and a bathroom.
Peter Kori Kamau, Vento restaurant, pool and beach manager, said: “It may be hot outside but people also want to enjoy their summer and with a cabana you can still get a little bit of sunshine and also tan privately on the terrace.
“That’s the great advantage of having a cabana. Simply come on over, put your bags down, kick off your shoes and let us take care of your every whim. I want my guests to feel relaxed here...that is the most important thing.”
That sounds like a fab way to spend a weekend and when the opportunity shined on me to put the pool’s light and refreshing lunch menu to the test in a stylishly decorated cabana, how could I say no? What a hard life I lead, right?
As I walked through, what I describe as, the hotel’s tropical jungle boasting giant palm trees and pretty flora, I felt as though I was back in Thailand or in Seychelles and couldn’t wait to get my hands on a refreshing, iced drink.
Bekir Ozturk, restaurant, pool and beach supervisor, escorted me to my Azure 6 cabana where I was joined by the paper’s photographer Honey Sharma, the marketing manager Jalal Muradi and his wife Zainab to sample a variety of dishes to keep the summer vibes going.
The cabana was modernly designed with coral reef patterned curtains and cushions in pink and red hues. There was a dining table for four as well as a cushy sofa and a grand bathroom. The cabana can accommodate up to six people and even be fitting for a small birthday party. There were two sunbeds on the private terrace to lounge on overlooking the pool with towels readying us for a dip after our feast. As we settled into our seats, Bekir brought over Peter’s favourite from the light bites section, a watermelon and feta salad with marinated Kalamata olives preserved with lemon and thyme. After one bite, it’s easy to see why he adores it so much.
“The menu was designed based on flavourful, light dishes,” added Peter. “You don’t want to have something heavy such as risotto, for example. It will put you in a food coma and you will definitely have to wait before going in for a swim. You want to have something light and refreshing that will still give you that energy boost to be able to tolerate the heat.”
A zesty, salt and pepper calamari followed along with a Korean crunchy fried chicken that packed a punch and a cool crab salad. The Arabic, Mediterranean and international cuisine was brought over in a neat, customised table that acts as a picnic basket with legs. Aside from the meals, the “food box”, as they called it, also includes cutlery rolls, salt and pepper and ketchup and mayonnaise for those having fries.
Next up were wagyu beef sliders in brioche buns and topped with Gruyere cheese, which Jalal devoured, and a veggie Ortolana pizza with aubergines, tomato, mozzarella and rocket leaves which was right up Vegetarian Honey’s alley.
Zainab and I relished in the flavourfully, fresh shrimp roll with marinated, sautéed shrimp, avocado, lettuce and a smoked tomato sauce in a brioche bun. French fries also joined the pool side delights.
Just when we thought we couldn’t eat any more, Sous Chef Hassan Ahmed, of Vento restaurant, pool and beach, who created the light menu alongside the hotel’s Executive Chef Hyung Gyu Kim and Executive Pastry Chef Imad Boukli, brought over a wonderful surprise….a Thai fruit salad in a coconut shell with water chestnut, tapioca and a mix of berries in coconut juice.
Sous chef Hassan said: “We designed the menu to better suit guests in this heat by the pool. We created easy-to eat meals and bites. No need for a fork and knife. And this coconut is a great way to end a meal and keep you feeling refreshed.”
Hassan was absolutely right as the beautifully crafted dessert was tasty and packed full of goodness. The summery feast ended with an ice cold bang.
The cabanas, priced BD120net, are open from 9am to 9pm and children are welcome to use the Azure Pool facilities over the weekend with parents.
For details, contact 17115000 or visit www.fourseasons.com
Check out Mai’s Youtube video with Peter by placing your smartphone over the QR code.
