Lawson Misquitta experienced a memorable evening of incredible flavours and superb hospitality at Plums.

The gradual descent of temperatures and the spirited atmosphere around the Kingdom during these months serve as the perfect encouragement to get out more. With that in mind and in the mood for something special, my dining partners and I made our way to The Ritz-Carlton, Bahrain. This luxurious, serene beachfront property boasts some of the island’s finest dining options, and among them is their premier steakhouse – Plums.

Stepping eagerly through the door, we were instantly immersed in the alluring and moody atmosphere exuding from every inch of the opulent establishment. The stylish interior is punctuated by dim lighting, contemporary art and comfortable seating upholstered in plush velvet.

The impressive décor was matched by the warm greetings from the staff as we took our seats. We were soon joined by the restaurant manager, who enthusiastically spoke of the intriguing menu and told us about new dishes that have been recently added.

Kicking off our culinary journey was a splendid plate of Caesar Salad. Prepared in-house, the luscious Caesar dressing comprising egg yolk, parmesan, anchovies and lemon juice was impeccably done. It came together creating a creamy, tangy, umami-rich sauce that served as the ideal accompaniment to the crisp, fresh baby gem lettuce and thinly sliced crunchy croutons. Off the bat, we found ourselves pleasantly surprised by the elevated interpretation of this classic.

Next to arrive at our table was one of the new dishes, Foie Gras A Must. A visual treat to behold, the various elements were beautifully presented. The sublime pan-seared foie gras’ buttery, rich and delicate meaty flavour paired excellently with the corn puree and potato pavé. It was topped with a balsamic emulsion with duck fat that brought a deep and cutting flavour to every bite.

Scallops rounded off the trio of starters. Firm, sweet and succulent like briny candy, the delicious molluscs were lightly seared and placed on a bed of smooth green pea velouté infused with truffle oil and pieces of beef bacon. The addition of perfectly fried, crushed purple potatoes brought a satisfying crunch and served as a fitting counterpart.

As we finalised our selections for the main course, a round of refreshing citrusy concoctions combining lemons, peaches and orange juice graced our table and provided a much-needed zing to our palates.

Having worked up more of an appetite during our brief intermission, we returned ready to indulge in the next course. The first of the mains was the mouth-watering serving of Cornfed Organic Half Chicken. The deboned meat was first sous vide and then immaculately finished on a pan with thyme, the wonderfully fragrant preparation painstakingly ensured every bite was extremely tender and juicy.

Next up was the delightful Bahrain Hammour, which was a collective favourite at the table, sourced locally and prepared delicately to further accentuate its mild but flavourful profile. The firm, moist and flaky texture of the fish paired nicely with the accompaniment of squash puree, roasted garlic, tomatoes and beautifully cooked, al dente asparagus spears – specially prepared as the fresh seasonal option and served with all our main dishes.

But the pièce de resistance of the night was the exceptional steak, our final main course. A 500-day, grain-fed Australian Wagyu Ribeye with a marbling score of over nine – it is considered among the highest grades of quality meat due to its extraordinary amounts of marbling. Grilled to medium-rare perfection and topped with savoury truffle butter, every intensely flavourful bite melted in the mouth!

As we were finishing our fantastic meal, we were visited by Plums’ Chef De Cuisine, Kaustubh Chavan. We thoroughly expressed our appreciation for the wonderful meal we had enjoyed. Affable and courteous, he expressed his pleasure at being able to cook for us and filled us in on the changes and additions to the menu, emphasising the use of quality produce and the team’s dedication to sourcing the best ingredients both from across the globe and locally. Before leaving, he also encouraged us to try the desserts menu and gave us his recommendations.

Not ones to require much persuasion when it comes to satisfying our sweet tooth, we soon made our picks from the tempting selection. The Chocolate Tonka Coulant unveiled a velvety, rich chocolate cake that was filled with even more indulgent chocolatey goodness, combined with a spectacular vanilla ice cream – every bite had us deeply satisfied. Next was the Classic Baba, a subtly sweet sponge cake that was doused in a tangy orange sauce and topped with a toothsome mascarpone Chantilly cream. Bringing our wonderful experience to an end was the Crème Brûlée Cheesecake. A personal favourite of the night, the contrasting textures of the silky cheesecake and the subtle crunch of the brûlée proved a delightful indulgence in combination with Chantilly cream, fresh berries and a decadent vanilla sauce.

If an elegant setting, exceptional food and excellent hospitality are what you desire, Plums is among the few restaurants on the island that effortlessly provides all three, and then some! ✤

GO: CALL 1758 6414 FOR MORE INFORMATION OR TO MAKE A RESERVATION.