The Domain’s Le Sauvage

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Out to impress, The Domain’s beautiful Le Sauvage restaurant is given a refreshing makeover with cutting-edge presentation and a revamp of the classic menu.

We set out on the Chef’s table with great expectations. Usually, a chef’s table is a place where you meet with the person who prepared the food, so there’s an elevated experience; you get to know about the ingredients as well as the preparation and what new things they have done to create the dish.

We entered Le Sauvage and were warmly greeted by the receptionist and the sommelier who led us to the cigar chairs. I asked why they’re called cigar chairs and he said “They’re called cigar chairs because you can lounge in these chairs. We want to keep our customers here for hours on end”. And true enough, that’s what they did to us.





Chad, our sommelier, explained that what we will do is an experience. We will share a signature set menu by the very dapper and hotshot chef Rukmal who will lead us to an unparalleled dining experience. There are two distinct characters to the menu. One was the Meat + fire, which Le Sauvage, being a steakhouse is known for. The other is fresh from the Mediterranean and Gulf Sea seafood, which added a piquant touch to our palates.

The evening started with focaccia and pesto, a rustic touch which we loved. Traditionally, bread is an antipasto, or appetizer, a course before the main course; but we were a little surprised to know that we even had pre-appetizers. These were freshly shucked oysters and summer truffle; as well as beef prosciutto aged in house and marinated melon skewers. The oysters tasted inky and fresh, the truffle oil in syringes was a nice, modern touch. The prosciutto had an aged flavor that worked well with the fresh melons.

While we were entranced by the food, Chad, waltzed in and told us about the wine pairings that we would have for the night. The first was a red wine that may be interesting to people since most dinners start with a white then a red wine. However, the red wine perfectly offset the aged quality of the prosciutto and nicely balanced the other appetizers like the Pan Seared foie gras with confit of duck pastille, the Oakwood Smoked Norwegian Farmed Salmon, and the Seared Diver Scallop with Summer truffles. We then progressed to what we call “sunshine in a bottle”, a nice light and dry Prosseco wine.

In between these culinary treasures, we were mesmerized by Chad’s tales of traveling the world for rare wine, scintillating dinner conversation, and Shareef (Gulf Insider photographer) photographing everything in sight. We were already full by this time, and wonder of wonders, the main meal is yet to come. We both had a bite of our Stockyard 150 days Wagyu Beef, “Catherine de Medici”, and Mixed Seafood Papillote before we asked our host to wrap it up so we can do it better justice on the following day.

But of course there’s always room for dessert and the patisserie prepared a banana flambe with dark rum, star anise, and cinnamon right in front of us. The best part is when the bananas are flamed of course!  It was a wonderful evening with wonderful friends. And the best part is this set menu would only cost you BD25, great value for money. Add the wine pairings and you’re set for an evening of elegance and old world hospitality and it will only set you back BD50.

Highly recommended!

To book your reservation

The Domain Hotel and Spa

Tel: +973 1600 0000

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