A Foodie Haven
A culinary journey of passionate creations and delightful flavours was on the cards for Apple Sharma as she savoured the delectable dishes at KYRO Lounge & Restaurant.
Tucked away in a quiet corner of Adliya is a hidden gem of an eatery, KYRO Lounge & Restaurant. Many frequent this popular haunt for its stylish and exclusive hookahs but some may not be aware that its food and drinks are equally as impressive. Having passed it many times but never stepped in, I was excited to finally experience all it had to offer.
We were warmly greeted by Executive Chef Amer Alhawaj, who took us on a tour of the multi-storeyed restaurant. We were pleasantly surprised by its spaciousness – each floor has a lounge, dining area and a bar, tastefully designed with modern and elegant aesthetics. We were soon joined by CEO and Founder, Peter John Elkhair, who enlightened us about KYRO’s extra-exclusive hookah selections. Our jaws nearly hit the floor when we learnt about the 79 unique flavours, special apparatuses (and prices!) – some even offering theatrical laser projections – apparently, a sight to behold!
The modern décor exudes a luxurious yet laid-back lounge vibe with a striking hexagon honeycomb pattern and a rich colour palette of midnight blue, teal, gold and black. These elements flow seamlessly from the plush velvety sofas to the sleek tables and artwork, while special lighting and sound systems on each floor set the perfect mood for everything from relaxing get-togethers to big nights out.
Both the ground floor and the second-floor rooftop offer al fresco dining and lounge areas, ideal for outdoor entertainment as temperatures cool down. The top floor also has an intimate private area, housing a few select tables for private gatherings.
As we were escorted to the first floor to be seated, Chef Amer introduced KYRO’s innovative menu and spoke of the restaurant’s collaboration with local farmers to grow its own produce. This ensures that all the dishes feature the highest quality ingredients, delivering distinct flavours and freshness, which we were all too eager to taste. We began with one of KYRO’s popular appetisers, Artichoke Dip. This dish featured a rich blend of five- and two-year aged parmesan, Gruyère and mascarpone, combined with artichokes, spinach and sun-dried tomatoes and served with crispy homemade focaccia. Creamy, gooey and not overpowering, it was a fantastic start to the meal and an ideal accompaniment to drinks – mine a refreshing non-alcoholic passion fruit mojito.
Next up was Steak & Cheese – grilled steak strips, goat cheese, onion and fig jam and smoked bell peppers on a crispy baguette. Beautifully presented on a green leaf resting on a bed of raw mixed beans, this dish was a hit at the table, offering layers of flavours. The jam’s sweetness balanced the intense goat cheese, perfectly complementing the tender steak strips and smoky bell peppers – a fabulously complex dish, best savoured in one bite.
Moving on to the mains, the Prawn Risotto was a true showcase of KYRO’s commitment to high-quality ingredients. Made with premium Carnaroli rice, known as the ‘King of Risotto Rice’ and used by many top chefs, the dish was creamy, silky and cooked to al dente. The grilled prawns were juicy and tender, marinated to perfection and balanced beautifully with tangy tomato sauce and fresh peas.
The ever-attentive team at KYRO made a point to check on us after each course and excitedly introduced us to one of the restaurant’s signature dishes, Mushroom & Truffle Agnolotti – hand-rolled pasta, mushrooms and a black truffle sauce. A simple creation with elevated flavours, the luscious sauce almost shone as it draped the fluffy mushroom-filled pillows of pasta. Topped with one of my favourite ingredients, truffle – this dish was a real standout!
All of KYRO’s dishes tell a story of exquisite flavours and the next signature creation, Ribs with Bahraini BBQ sauce, paid tribute to the Kingdom’s culinary heritage. Sous vide for three days, the succulent meat had a melt-in-your-mouth tenderness and was served with an excellent barbecue sauce – a skilful blend of local spices – rich and flavourful. Accompanied with grilled seasonal baby vegetables and buttery mashed potatoes, this dish tasted as exceptionally delicious as it sounds.
Superbly satisfied, we anxiously awaited the three desserts we were told about earlier. First up was Panna Cotta, topped with raspberry and passion fruit purée. Inspired by raspberry ice cream, the vibrantly colourful panna cotta had the perfect wobble and a silky, creamy texture. Dressed in fresh berries, it offered a medley of sweet and slightly tart flavours.
Next came the Tiramisu. Presented in a bowl, this classic Italian dessert was given a new look. Topped with gelatinous balls of coffee and dark chocolate caviar sitting atop decadent layers of mascarpone and savoiardi biscuits, this beautiful dessert had a playful twist: a delicious cappuccino ice cream lolly!
The grand finale, The Coconut, was a sublime dessert of coconut ice cream, coconut water jelly and diced macerated pineapple, all topped with pineapple sorbet and elegantly presented in a coconut shell. Combining nature and molecular gastronomy, it captured the essence of coconut in all its forms, with a piña colada-like taste – a true standout and a stunning finish!
KYRO might be wildly popular for its speciality hookahs but its culinary creations are just as remarkable. From the carefully sourced ingredients to the intricate balance of flavours and genuine passion for food, KYRO offers a dining experience that’s as memorable as it is delicious. Whether you come for the hookahs or the food, you’ll be sure to leave with a newfound appreciation! ✤
GO: CALL 3210 5105 FOR MORE INFORMATION OR TO MAKE A RESERVATION.
Comments are closed.