Melissa Nazareth headed to the exclusive Address Beach Resort Bahrain for a laid-back lunch with stunning views.

Address Beach Resort Bahrain has become the latest, exclusive destination for relaxation in the heart of Marassi Al Bahrain. This is a much sought-after location, considering the many exciting projects coming up in the area including Marassi Galleria Shopping Mall. When I learned I was headed there for a culinary experience, I was certainly excited.

Walking onto the property, I witnessed a sprawling resort-style hotel. We were to dine at The Restaurant, which serves internationally-inspired dishes, curated for a range of palates. Offering a well-lit, sophisticated ambience, everything about the place spelled luxury – the minimalist yet detailed décor with soothing hues of white, gold accents and just the right amount of indoor foliage for a pop of colour. We picked a table close to the door that leads onto the outdoor dining area. This gave us a view of the adjoining two-kilometre beach and never-ending sea.

Our hosts were generous with their service and smiles. As soon as we sat down, they served us refreshing mocktails. Lemony and minty, Twist came with a lavender sprig as garnish while The Breeze was a blast of berries with a soothing ginger ale aftertaste. My colleague, who had been here earlier, couldn’t stop waxing eloquent about the chilli butter, which is served with a bread basket. One bite and I knew why. A humble ingredient, chilli, but it compounded the intensity of the buttery flavours. I kept going back to it throughout my meal.

The Salmon Ceviche was next to arrive. While I could eat this all year round, I think this cold appetiser is ideal for summertime because it’s so refreshing. Coral salmon cubes tossed with sweet and sour mango and creamy avocado, drizzled with a light bell pepper coulis. The acids in the lime juice had perfectly cured the salmon while maintaining the freshness of the protein. It was served with nachos, which were also crushed to garnish the ceviche, offering a good crunch. I enjoyed eating it with and without the chips; without, it was a good palate cleanser between courses.

Next, we were served the Angus Beef Ribs Kalbi. The beef ribs, marinated for 24 hours and then cooked for up to 13 hours, were deboned and sat royally on the plate. We tried to slice them but they kept falling apart – such was their tenderness! The bone was polished to form the perfect stage for swirls of potato mash and a rainbow of vegetables. A beauty to behold! Cooked with Asian spices and sauces, from star anise to soy, the meat was packed with robust, nuanced flavours. Fried onion toppings deepened the caramelised taste. The mash, cloud-like and fluffy and the crunchy, well-seasoned asparagus, carrot, broccoli and red radish complemented the protein.

I learned from Chef Gaurang Vilekar that The Restaurant serves rustic dishes with a modern touch. Ribs, he said, are typically served with rice, but The Restaurant serves them with a different carb, adding a spin but maintaining the balance. Another rustic dish, Lobster Thermidor, was equally delightful. The majestic crustacean served as the perfect vessel for this gratin-style creation. The cheese, torched, offered a nice crust. Encased within was buttery, sweet lobster cooked with mushrooms, more cheese and basmati rice. The earthy tarragon, aromatic, worked splendidly with the other ingredients, making every mouthful a magical experience.

Our last main course was Risotto Al Tartufo. Generally speaking, I’m not a big fan of this dish because I find it starchy. However, The Restaurant’s creation didn’t disappoint. I enjoyed this comforting plate of Arborio rice, cooked al dente, which had taken on the salty, umami flavours of the truffle and porcini mushrooms. The truffle cream and parmesan lent an immense richness.

Our hosts had told us right from the start that we couldn’t miss the Saffron Baba dessert. If you like milky sweets, this one’s a no brainer. A soft, airy brioche topped with an aromatic saffron-infused custard, floating in a pool of golden milk. Pastry Chef Shane Wickramasinghe told us the milk is warmed so the brioche absorbs it better. The colours on this plate were divine – sunshine-hued elements with highlights of gold leaf and a pop of ruby red from pomegranate seeds. Our second dessert, Lotus Cheesecake, offered something completely different. A deconstructed version of the classic cheesecake, it featured a quenelle of the highest quality cream cheese, which was combined with malty Lotus butter. It was sat on a Lotus biscuit crumble and garnished with berries. A delightful medley of textures, colours and flavours – what a fun way to eat cheesecake! All in all, this was a truly enjoyable experience. I will definitely make a return to try the other interesting dishes on the menu. Perhaps book a summer staycation too, so I can enjoy the food and everything else that this exclusive, luxurious beach resort has to offer.

GO: CALL 7799 8888 FOR MORE INFORMATION OR TO MAKE A RESERVATION.