Folia, the consultancy and teaching partnership between vegan chef Matthew Kenney and KBW Ventures, will introduce the menu at the Four Seasons Hotel Bahrain Bay
A new plant-based menu has been launched at the Four Seasons Hotel Bahrain Bay.
The new menu, developed by celebrated chef Matthew Kenney and Prince Khaled bin Alwaleed’s KBW Ventures, includes 10 wholesome, plant-based items including starters, entrées, and desserts, and will be available from March 15 at the hotel’s Bay View Lounge.
The launch is the first Middle East introduction for Folia, a consultancy and partnership between vegan chef Kenney and Prince Khaled’s KBW Ventures, which aims to introduce vegan options on menus in restaurants around the world.
Folia was first introduced at Four Seasons Hotel Los Angeles at Beverly Hills in California last year, and will now have its Middle East debut in Bahrain, where Prince Khaled also has his vegan restaurant Plant Cafe.
“Chef Kenney’s ingenuity at crafting cuisine positions the menu’s selection as attractive to all diners,” said Prince Khaled.
“The concept, dedicated to guests looking to experience an array of quality healthy choices, demonstrated immediate success shortly after its launch in California. Now, KBW Ventures is proud to share Chef Kenney’s selection in Manama, allowing visitors to Four Seasons from all over the Gulf to choose delicious and considered dining through Folia.”
Richard Raab, general manager of Four Seasons Hotel Bahrain Bay, added, “In addition to providing outstanding fine dining for our vegan guests, this new menu will also offer a delightful surprise for those unfamiliar with the tremendous array of dishes available in the plant-based world – particularly when a master chef is at the helm.”
The Folia menu will showcase a refreshing range of seasonal dishes such as watermelon poke, marinated in a flavourful ponzu lime broth; hearts of palm ceviche with cherry tomato, peewee potato and olives in a dijon vinaigrette; beet hummus with oregano cream; and dukkah avocado with spicy greens, preserved lemon and tomato jam.
Entrees include green herb tacos filled with roasted squash and king oyster barbacoa, and wild mushroom sandwich with caramelized onions and truffle aioli. Diners can end their meal on a sweet note with coconut cream pie and coco-berry mousse with hazelnut gelato among the tempting desserts on offer.