Bay-View Lounge

Sit down to international fare, afternoon tea or chic mocktails crafted by Executive Chef Hyung Gyu Kim with a bay view and live piano music. Or sip freshly brewed coffee under ancient olive trees or on the terrace while the Manama skyline plays backdrop to your dining experience.

Pastries and Bakeries
9:00 am – 11:00 am
All-Day Dining
Saturday – Wednesday 11:00 am – 12:00 midnight Thursday and Friday 11:00 am – 1:00 am

Signature Dishes

  • Dacquoise Chocolate Sphere ball of ice cream, drizzled with chocolate syrup, garnished with fresh berries
    Dacquoise Chocolate Sphere

    With rustic praline ice cream and hot chocolate sauce

  • Forest Benedict toasted English muffins with poached eggs, turkey ham, tomatoes on white tray
    Forest Benedict

    Toasted English muffins, poached eggs, turkey ham, Swiss mushroom, melted Gouda


  • Every Day, 12:00 noon – 9:00 pm

    Souk Collection Afternoon Tea

    Indulge in a cultural and culinary treat inspired by the vibrant local art scene and crafted by our Executive Pastry Chef Imad Boukly, renowned Bahraini Artist Abbas AlMosawi and local designer Nada AlAlawi.

  • Every Day, 12:00 noon – 9:00 pm

    Festive Afternoon Tea

    During the festive month, join us at our daily Festive Afternoon Tea featuring a host of seasonal treats, including honey-glazed turkey, smoked salmon sandwiches and freshly baked gingerbread spiced cookies prepared by Pastry Chef Imad Boukli.

  • Monday to Saturday

    Bay View Lounge Live Music

    Come and mingle over our impressive live music sessions and enjoy the venue's warm atmosphere along with delightful treats, while listening to soothing live piano music by Tatiana Karmatskaya or soulful Italian notes by our resident duo band Family Business.

The Team

Imad Boukli

Executive Pastry Chef

A veteran to Four Seasons, pastry chef Imad Boukli oversees all pastry aspects of the Hotel, including Bay View Lounge, Bahrain Bay Kitchen, in-room dining, weddings, meetings and events. Other than creating breathtaking wedding cakes, his passion lies in spending time with his wife, daughter and two sons.

“As a kid, I used to fantasize how I’d mold chocolate into animal shapes. Now I actually get to create unique pieces of edible art for work. It’s a dream come true.”

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