Banana Island Reso R t d oha

IF you FELL ASLEEP, and woke up on Banana Island, you would be forgiven for thinking you had been magically transported to the Maldives. A tropical paradise, with lazy palms overlooking pristine beaches, lavish villas on stilts out over the water and a resort boasting the very highest levels of luxury, beauty and tranquillity are what you would be treated to when you opened your eyes.

It was designed to do something truly unique, offering a blend of Thai and Qatari hospitality and ambiance in its design, with influences from around the world seen in its various outlets.

For example, the daytime dining venue Ted’s will surprise you when you stumble onto it, as it’s decked out in the style of a vibrant 1960s-style American diner, and has the tempting menu of delicious burgers and shakes to match.

Though the décor might seem at odds with the glamorous luxury of the rest of the resort, it’s a light-hearted venue that the kids both big and small will love, and the food is excellent. Elsewhere, you’ll find Riva, which serves superb Italian food such as pizzas and pastas using the best authentic Italian ingredients, and complimented by scenic views.

For tranquil beachside dining you’ll love the Lagoon and Tanzerin grill, which is a great place to watch the sun go down. For light bites, refreshments and shisha the Q Lounge out on the water is a superb place to stop, enjoy the sea breeze and take in the sparkling lights of the Doha skyline off in the distance.

It should be noted at this point that the resort was designed to cater to the discerning Muslim guest, offering Maldives-style paradise in an alcohol-free environment. Therefore, expatriate guests should take this into account before booking.

The Lodgings

The island has been designed and laid out in a way that everything, from the venues to the spas and the rooms benefit from stunning sea views. Even the Deluxe Sea View Room, which is the most accessible offering, opens on to a terrace overlooking the water. Moving up you have the incredible two-bedroom Pool Villas, each with their own private swimming pool right next to the ocean.

However, for sheer mind-blowing luxury, you have to experience the Over Water Villas, partially built on stilts out on the ocean itself. Private pools, luxurious bedrooms with bay windows that open on to terraces right on the water, a living and dining area and separate majlis, and even a spacious pantry with mini bar, you really can’t overstate the opulence of these incredible lodgings.

The Spa

If there is one thing that Anantara takes seriously, it’s their spas, and on Banana Island it’s no different. They go to great lengths to work with their environment to create an experience unique to the specific destination, and here it has worked to great effect. Beautiful, light airy spaces and treatment rooms with stunning sea views are the order of the day here, and the combination of wood, stone and other natural materials creates a truly relaxing atmosphere.

There is an extensive list of services that range from detox and anti-ageing treatments to massages, yoga, and even diet and nutrition consultations with take-home advice on foods, supplements and weightloss advice.

Entertainment

Though enjoyable, if eating and beauty treatments are not sufficient to keep you amused during your stay, there is an impressive range of activities to entertain you as well. Watersports are an obvious option for the island. Cruises, fishing, kayaking and paddle boarding are all available, and there is a dedicated diving centre complete with training pool for beginners.

However, in addition to on-sea activities, there is much island-based enjoyment to be had as well. Tennis, beach volleyball, mini-golf course, a fitness centre and an incredible Entertainment Centre complete with eight-pin bowling alley and cinema theatre are just some of the options. For the youngsters, there is even a Teens Club with an obstacle course and adventure zone to keep them amused while the adults relax.

The Mainland

If you’re spending a while on the island, you should take the opportunity to visit the mainland for some sightseeing. Katara Cultural Village hosts exhibitions and cultural activities throughout the year. The traditional Souq Waqif is an excellent spot to visit too, with a warren of streets boasting market stalls, antique shops and Arabian cafes that is worth a full-day’s exploring.

Further cultural experiences can be had at Fort Zubarah, Sheikh Faisal bin Qassim Than Al Thani Museum, and the Museum of Islamic Art. For outdoor adventures, a desert trip to The Singing Sand Dunes and Khor Al-Adaid, or the ‘Inland Sea’, can be arranged from the hotel as well.

.نيئدتمملل حبسملا يف سطغلل سورد رفوت عم سطغلل صصخم نم ضعب اًضيأ كلانه ،ةيرحبو ةيئام تاطاشن نم قبس ام ّ لك

Here we have a delicious Far Eastern-inspired dish using local fish, courtesy of Executive Sous Chef Goh, of Bushido, in Bahrain. Chef Goh was born in Malaysia, and started his culinary career in Singapore 25 years ago.

Ingredients

5 pieces Hammour Fillets

80g Wasabi Powder

15g Minced Garlic

½ tblsp Dijon Mustard

3 pieces Egg Yolks

30g Fresh Parsley

450g Butter (room temp)

110g Panko

Salt Pepper

Directions:

Season the hammour fillets with salt and pepper. Charcoal grill the hammour for five to six minutes on each side, until it is partially cooked. Whip the butter until creamy, and finely chop the parsley. Combine all the ingredients except the panko and the parsley. Dip the grilled hammour fillets into the mixture and turn until coated completely. Slowly fold into the panko, and transfer to an aluminium platter. Broil in a hot oven or salamander until the crust goes a golden colour. Add the charcoal grilled asparagus, sprinkle with parsley and serve.

A talented Chef de Cuisine of Argentinian descent, Tomas Closa leads the awardwinning team of the sophisticated seafood restaurant Sayad, at the Emirates Palace, Abu Dhabi. Chef Tomas gives us his recipe for Watermelon Salmorejo (a traditional cold soup from the Andalusia region of Spain), with King Prawn Tartar.

Ingredients

Watermelon Salmorejo

500g Watermelon

500g Tomato

40g Onion

40g Green Capsicum

1.5pcs Garlic

20g Bread

180ml ExtraVirgin Olive Oil

10g Salt

3g Black Pepper

5g Dijon Mustard

King Prawn Tartar

6pcs Cooked King Prawn

30g Shallots

100g Tomato

2pcs Avocado

5g Chives

5g Salt

1g Black Pepper

5ml Lime Juice

50ml Extra Virgin Olive Oil

1g Red Chili

Directions:

Watermelon Salmorejo

Peel and remove the seeds from the watermelon, chop finely. Chop the tomato, onion and the green capsicum. Mix all the vegetables in the blender with the olive oil, salt, black pepper, bread, garlic and mustard. Blend on max power for at least 10 minutes. Once it’s done strain and keep in the fridge for three hours. Must be served very chilled.

King Prawn Tartar

While the Salmorejo is chilling, prepare the prawn tartar. Chop the shallots, tomato, avocado and chives into small dices. Remove the shell from the prawns, and chop finely. Mix with the previous preparation and dress with olive oil, salt, pepper, chopped red chilli and lime juice. Mix well, and let the preparation rest in the fridge for 30 minutes before service. Before plating pan sear a small dice of watermelon with olive oil and sea salt. Place the Tartar in a bowl, and pour the soup over.