A Sicilian Sensation - Eats and Treats by Tania Rebello

Guests can select from the options listed in the menu according to their preferences. Greeted with a buonasera signora, Asst. Outlet Manager Nigel Pinto guided me to a table by the window where a platter of tomatostudded focaccia and freshly baked Tuscan bread awaited my arrival.

The warmth of the freshly baked Tuscan bread with its golden, crunchy exterior was comforting. The tomato studded, soft focaccia with chive butter and black olive tapenade was a delight with the medley of Italian herbs kneaded through the dough.

An amusebou cheof crunchy toast topped with salmon mousse and balsamic vinegar caviar was a little bite of seafood ecstasy that marked the beginning of this culinary journey to Sicily. The salmon mousse had a pronounced salmon flavour while the crunchy toast added an element of texture.

Carpaccio de Pesce was a beautifully presented work of art with wild rucola, confit tomato and lemon dressing. The dish was light, fresh and flavorful.

The confit tomato added a burst of flavour to the warm hamour carpaccio while the rucola added a fresh green pop of colour and light, peppery notes.

The Calamari Fritti is a must-have as it is so delicious! The calamari were well seasoned, and the speckles of fried garlic that could be seen through the light batter coating made all the difference.

The tartar sauce was impeccable, and I could taste the chopped pickles and dill. Next on the table was the Raviolotti ai Funghi Burro e Salvia.

This beautiful plate reminded me of the beautiful sunny skies of Sicily.

A scrumptious mushroom filling was enclosed in delicate homemade pasta to form these beautiful parcels of happiness. Luscious golden butter, the calming aroma of sage in the sauce and the generous sprinkling of grated parmesan over the ravioli tied up the dish into an indulgent and comforting mouthful that was so satisfying.

After that flavourpacked ravioli, the Penne Alla Norma arrived with a different flavour profile. A little sweet and a little tart, the tomato sauce had a concentrated flavour with some texture from onions and garlic. The tiny cubes of eggplant in the dish were soft, and the essence of fresh basil added a Mediterranean touch to the dish.

Dollops of ricotta cheese contributed to the creamy element, while the fried basil leaves garnish was a joy to the senses.

After relishing the pasta, the main course was served. Gamberoni Alla Diavola consisted o f grilled g i a n t shrimps with black tagliatelle and butter lemon sauce. When they say giant, they mean giant.

The show stopper of the dish, each shrimp, was chunky and about 7 inches long! The shrimps had an orange-red colour from the seasoning, which I believe to be paprika, garlic and pepper. While they maintained their prawn taste, the seasoning along with the grilled char was tantalising.

The black tagliatelle pasta added a lovely colour contrast to the dish and worked perfectly with the creamy butter lemon sauce.

The sauce had a good consistency and a light lemony zing. Their Petto di Pollo alla Milanese or chicken Milanese was a breaded thin cutlet o f corn-fed chicken served with French fries and ketchup. I was astonished at how thinly the chicken was pounded.

The chicken was coated in breadcrumbs and fried until golden. The perfectly fried breaded chicken paired with flaky sea salt added a salty touch to each crunchy bite.

French fries were crispy on the outside and soft inside. Although all the elements in this dish are fried, the dish is not heavy at all, and I trust that kids will enjoy this too. Finally, the dessert of the dayCrostata di Mandorla, simply known as an almond tart was served with a dusting of powdered sugar and cocoa that added a festive feel and reminded me of the winter holiday season.

This tart was crunchy from finely chopped almonds. The citrus notes from the orange zest combined with the nutty flavour of the almonds paired well with the berry coulis and was a true Sicilian wonder.

The distinctiveness of the cuisine at La Pergola is derived from the ability of its Head Chef Massimo Lamberti to bring out authentic flavours by utilising high-quality ingredients and culinary techniques in each masterpiece.

So, if you are in Bahrain during the festive season, head to the Gulf Hotel with your friends and family to experience an appetising glimpse of Sicily.

Each item is available a la carte and as a set menu for BD 22 excl. of taxes. The set menu includes a special mocktail and cocktail too. Sicilian Sensation at La Pergola will be available until the end of December. Contact 17713000, 36551333 for bookings.