Welcome To The Secret Garden

AMS discovered a delightful sensory experience on a visit to Naama’s Garden by Twisted Olive.

Naama’s Garden by Twisted Olive is the embodiment of a personal vision, a labour of love. The venue once stood on a barren stretch of land, nothing but dust and potential. Today, it has blossomed into a premier food destination.

An Oasis In The City

As we entered, the transition from the bustling city to a serene garden was almost magical. Surrounded by lush greenery, the space felt like an escape, with every corner thoughtfully adorned with handpicked Balinese furniture, adding a personal touch. Large clay vases stood proudly alongside pathways of bright foliage, while the steps leading up the terrace blended harmoniously into the landscape. The gentle rustle of leaves and vibrant bursts of colour invited us to relax, making the venue a sensory haven that felt alive. The air was fragrant with a mix of garden blooms and rich, smoky aromas from the kitchen.

A Flavourful Introduction

We were promptly seated by Zoe, the General Manager, who would be our guide for the evening. Our indulgence began with Korean fried wings, golden and glistening, each one coated in a sticky glaze of Sriracha and sesame seeds. The buttermilk ranch on the side provided a creamy contrast to the spice of the wings, cooling the palate while enhancing the deep-fried crunch. As I took the first bite, the skin crackled, giving way to juicy, tender meat, marinated to perfection. Each mouthful was a dance of heat, crunch and tang.

Presented like a work of art, the dynamite shrimp was perched atop a rainbow quinoa base, glistening under a spicy mayo and Sriracha drizzle. Each mouthful delivered a crispy shell, which revealed the succulent shrimp beneath. The quinoa added texture and depth, soaking up the slightly sweet, lightly fiery sauce, while the black sesame seeds sprinkled on top brought a delicate nutty flavour. Every element played its part in creating a dish that was both light and indulgent.

Head Chef Matthew, from South Africa, greeted us warmly and shared his excitement about the new additions to the menu. He proudly explained that pizzas had only recently been introduced, showcasing the restaurant’s diverse culinary influences. With a keen eye for detail, he ensured that each pizza was crafted with highquality ingredients and a perfect balance of flavours. His passion for innovation was clear and he was eager for us to try the new dishes.

A Pizza Feast

Thankfully, we didn’t have to wait long. The truffle short rib pizza that arrived next was a symphony of flavours, each bite a delicate balance between the earthy richness of truffle and the tender, succulent short rib. The honey chilli oil, drizzled with a light hand, provided just enough sweetness and heat to elevate the pizza to another level. The crust was thin and crisp, a perfect canvas for the toppings, while the cheese pulled in perfect strings as we sliced through.

The Wagyu beef pizza was equally impressive, with slices of melt-in-your-mouth beef laid generously over a bed of cheese. The beef, cooked to a perfect medium-rare, exuded a deep umami flavour that mingled beautifully with the crisp, slightly charred dough. There was a subtle smokiness to the pizza, a hint that perhaps it had been finished off in a wood-fired oven, adding complexity to every bite.

Before our desserts arrived, Zoe took a moment to explain how Naama’s Garden was thoughtfully zoned to cater to different groups. Families were seated in areas with more space and a relaxed atmosphere, while couples could enjoy a more intimate setting away from the bustling main area. There were also sections for larger gatherings, ensuring that each guest, no matter their group size or occasion, could feel comfortable and experience a tailored dining experience. It was clear that every detail had been considered to make the restaurant feel both inclusive and personalised.

Satisfying My Sweet Tooth

Soon, however, we were served up more delights. The Strawberry Tiramisu was a delicious twist on a classic dessert combining layers of mascarpone with a refreshing strawberry basil and lemon infusion. The delicate ladyfingers were dusted with berry powder, giving the dish a visually striking finish. The basil brought a subtle herbaceous note, balancing the richness of the mascarpone while still offering the familiar creamy texture of traditional tiramisu.

Croissant Bread & Butter Pudding with ice cream was a comforting blend of flaky croissant pieces soaked in a rich custard, spiced with cinnamon and filled with dates and chocolate. Topped with vanilla bean ice cream and served with a velvety pouring custard, this dessert was a warm, indulgent finish to our meal. The dates added a caramel-like sweetness, while the ice cream provided a cool contrast to the warm pudding.

Naama’s Garden by Twisted Olive was a sensory journey from start to finish, with every detail – from the décor to the food – reflecting the personal touch of its founder. It was not just a restaurant; it was a story, a transformation and a space that invited you to experience something truly unique. From the moment we stepped over its threshold, we were immersed in a setting that felt curated for both the eyes and the palate. Beyond the meal, it was a place that encouraged us to linger, to savour not only the food but the atmosphere that effortlessly blended luxury with warmth. ✤

GO: CALL 4425 2727 OR VISIT TWISTEDOLIVE.QA/NAAMASGARDEN/ FOR MORE INFORMATION OR TO MAKE A BOOKING.