04:30
The boats go out
Three boats we know by name leave Muharraq before the dawn adhan, working the same reefs their captains’ grandfathers worked.
Manama · Adliya · Est. 2017
The tide writesthe menu.
A coastal dining room in Adliya where the day’s catch is priced at eleven, shucked at five, and gone by midnight. What the boats land is what we serve — nothing else.
This morning, off Fasht Al Jarim
Sea state: calm · three boats out
The chalkboard
Today’s catch
The board is priced daily at 11:00, by weight and by boat. When it’s gone, it’s gone.
Hammour
9.500BHD / kg
Fasht Al Jarim · line-caught
Chanad
8.500BHD / kg
Northern banks · dawn haul
Safi
6.500BHD / kg
Sitra shallows
Shaari
7.000BHD / kg
Fasht Al Adhm
Gulf prawns
Last 4 kg11.500BHD / kg
Noor Muharraq’s traps
Blue crab
In season Nov – Feb9.000BHD / kg
Returns with the winter tide
Provenance
From keel to table in a single day
07:10
Iced at the jetty
Landed, graded, and buried in flake ice within the hour. A warm fish never makes it past Hasan at receiving.
11:00
Priced on the board
The chef writes the chalkboard from what actually came in — the weight, the boat, and a fair price.
19:00
On your table
Charcoal, lemon, sea salt. The shorter the story between sea and plate, the less we have to do to it.
The raw bar & the shore mezze
Two ways to start: cold and briny from the counter, or warm and smoky from the shore.
From the raw bar
Gulf rock oysters, pearl mignonette
6.500BHD
Half dozen · shucked at five
Hammour crudo, green mango & lime
5.800BHD
Chilled prawns, basil & lemon salt
5.500BHD
Mezze of the shore
Smoked safi dip, saj crisps
3.800BHD
Crab machboos croquettes, black-lime aioli
4.500BHD
Charred octopus, date molasses & thyme
6.800BHD
Hammour off the coals wants something cold, green and mineral beside it. We built the pairing list the way the sea built the fish — slowly, and with salt.
— Layla Mansour · Head Sommelier
The deck fills first.
Thursday and Friday sittings book a week out — and in crab season, two.