Unparalleled in design, Four Seasons Hotel Bahrain Bay rises 68 stories on a 5-hectare (12-acre) private island, accessed by causeway, boat or water taxi. Elevated on the 11th to 28th floors, the 273 extra-spacious hotel guest rooms – including 57 suites – all present sweeping views of the Manama skyline or the Arabian Gulf.


Bahrain Bay Hotel View


With seven options for indoor-outdoor dining and drinks, including two signature Bahrain restaurants and a lounge by Wolfgang Puck. Heighten your relaxation with five swimming experiences and a light-filled spa with an array of unisex and women’s-only amenities – creating Bahrain’s best luxury resort destination.

Following a series of star-studded opening ceremonies and parties, General Manager Greg Pirkle and his team of nearly 600 carefully chosen staff are now welcoming their first guests – and enjoying their first accolades. At the Hotel’s inauguration ceremonies on March 1, His Excellency Sheikh Khalid Bin Abdullah Al-Khalifa, Deputy Prime Minister of the Kingdom of Bahrain, predicted that with its monumental façade and expansive views of the Arabian Gulf, Four Seasons Hotel Bahrain Bay would be a new landmark in the city, and offered his good wishes for success.


Seafood re/ASIAN menu


On hand to usher in Bahrain’s new era as a global culinary destination, internationally renowned celebrity chef Wolfgang Puck unveiled three concepts including the acclaimed CUT and CUT Lounge, led by Executive Chef Ben Small; the new Moroccan-inspired BLUE MOON LOUNGE; and the first ever re / ASIAN CUISINE with Executive Chef Brian Beckerat the helm.

And if that isn’t enough to whet the appetite, Hotel Executive Chef Stefano Andreoli presents four more original dining options, including the poolside Vento and the chic Azure lounge.

Noodle Dish re/ASIAN menu

Noodle Dish re/ASIAN menu

The critically acclaimed CUT by Wolfgang Puck, a very popular venue in the Beverly Hills Four Seasons is widely recognized as one of the top steak restaurants in the world, impresses on every level. As guests enter from a dramatic spiral staircase from the lounge & bar below, this sleek, modern American steakhouse delivers innovation at every level through its unique culinary, service and design combination. The menu features the widest and best selection of beef available. From prime dry- and wet-aged beef to shellfish and sautéed and roasted whole fresh fish, CUT’s menu provides broad appeal. Guests are treated to a view of the international celebrity chef’s state-of-the-art kitchen and a striking panorama that extends over the pool and across the Hotel’s lush grounds to the city of Manama.

CUT Beef Plate

CUT Beef Plate

The dining room showcases palm wood, Brazilian rosewood and mahogany for a rich, elegant atmosphere, while a beautiful glass and wood wine room and two private dining rooms offer additional eclectic spaces to socialize.


Wolfgang Puck is also providing an innovative Asian menu at the newly opened Four Seasons Barain. The delicious tastes include unique Asian favorites,

Chef StephanoAndreoli, GM Grek Pirkle, Chef Wolfgang Puck, Chef Brian Becker, Chef Ben Small at Four Seasons Bahrain Bay Hotel Opening

Chef StephanoAndreoli, GM Grek Pirkle, Chef Wolfgang Puck, Chef Brian Becker, Chef Ben Small at Four Seasons Bahrain Bay Hotel Opening


Dinner re /ASIAN Menu


Hot & Sour Soup – Sweet Prawn Wontons, Onsen Egg, Chili oil, Thai Basil & Crisp Ginger

Salt & Pepper” Calamari – Jalapeno, Pickled Ginger Vinaigrette

Shrimp Toast – Sweet & Sour Chili Garlic Dipping Sauce

Chinese Chicken Salad – Hot Mustard Dressing, Candied Cashew Nuts

Spicy Tuna Tar tare in Sesame Miso Cones – Chili Aioli, Shaved Bonito

Lobster & Shrimp Spring Rolls – Honey & 10- Spice Dipping Sauce

Stir Fried Lamb – Lettuce cups, Pine Nuts, Crispy Rice Sticks


Chili “Dan Dan” Chicken Dumplings – Preserved Vegetables, Sichuan Pepper, Roasted Peanuts

Pan Seared Pot Stickers – Wagyu Beef, Scallion, Chili Oil, Cilantro and Black Vinegar

X.O. Shrimp Dumplings – Crispy Garlic, Chinese Chives, Fermented Black Beans

(a) Steamed Bao Buns – Wagyu Beef Short Ribs, Gochujang Aioli, Sweet Bean Sauce, Pickled Cucumber

Crystal Chive Dumplings – Shrimp, King Crab & Wagyu Beef, Szechuan Chili & Hot Mustard Sauce


Assam Seafood Curry – Prawns, Lobster, Scallop, Crab, Chili Curry Leaf, Sweet & Sour Tamarind Curry

Steamed Wild Salmon “Hong Kong” Style – Bok Choy, Ginger, Chilies, Cilantro, Green Onions

Grilled King Prawns – Mala Chili Oil, Shallots, Preserved Vegetables, Soy-Chin Kiang Black Vinegar

(a) “Angry Lobster” – Thai Chilies, Garlic, Black Beans, Mushroom Soy Sauce, Sweet Onions

Singapore Chili Prawns – Crab Meat, Spicy Chili Sambal, Calamansi Lime, Mantou Crispy Buns

Miso-Honey Marinated Black Cod – Sweet Bean-Sesame Dressing, Young Green Salad

Wok Fried Loup de Mer – Shallot-Chili-Ginger Dipping Sauce, Crispy Garlic


(a) Lacquered Chinese Duckling, Sweet & Sour Plums, Ginger, Star Anise, Steamed Bao Buns

Pan Fried Chicken Breast – Stir-fry Wild Mushroom, Asparagus, XO Fried Garlic-Pepper Sauce

Grilled Lamb Chops – Cilantro Mint Vinaigrette, Garlic Soy Glazed Eggplant

Filet of Beef “Sichuan Au Poivre” – Mala Potatoes, Ginger Smoked Chili –Shallot Reduction

Crispy Glazed Quail – “General Tso” Sweet- Sour Chili- Soy Sauce, Garlic and Scallions


Market Vegetable Fried Rice – Jasmine Rice

Lobster & Crab XO Fried Rice – Garlic Chives and Crispy Shallots

Hunan Eggplant & Snow Pea Pods – Garlic-Chili Soy Glaze

Stir-fry Market Vegetables Selection – Changes Daily

Salt & Pepper Green Beans & Wild Mushrooms – Chili Oil & Sweet Soy

Hong Kong Style Noodles – Shiitake, Scallions, Sweet Onions & Bean Sprouts

Spicy Chow Fun Noodles – Chicken, Garlic, Fresno Chilies, Shallots & Thai Basil Leaves

Tasting Menu

Chef Will Gladly Prepare a Multi Course Tasting Menu for the Entire Table

Wolfgang Puck Serves Exclusively Hala Meats

(a) Contains Alcohol

For additional information on Four Seasons Hotel Bahrain Bay please visit: www.fourseasons.com/bahrain

by Bonnie Carroll



Bahrain Bay, P.O. Box 1669, Manama, Bahrain

Tel. (973) 1711 5000

Fax. (973) 1711 5001