We were recently invited to try the STK Friday Brunch at the gorgeous The Ritz-Carlton, Doha hotel, which made us seriously rethink our usual Friday apparel – our glad rags and tiara were required today!
And there’s something quite special about approaching your destination via its own designated elevator, with its striking black and red décor (even the social distancing areas have been squared off in red!). It definitely sets the scene for what’s to follow.
STK Doha is beautiful and luxurious, with the black walls making another appearance, this time adorned with white decals, mixing very well with the chrome accessories and vivid pink floral displays. It’s all quite chic, transforming from an upscale restaurant in the daytime to a vibrant hotspot when the sun goes down.
In the time of COVID-19, we’re all quite used to following health and safety protocols, yet STK has gone one step further by introducing clear plastic dividers between the seating areas. Just another level of safety offered by the hotel and it actually gives quite an intimate feel to your dining experience.
The STK Brunch is based on the restaurant’s successful concept of modern steakhouse cuisine. Our affable server Lasha went through the menu, offering dietary changes where necessary. While waiting for our first course, we enjoyed two signature cocktails – the Spicy Rita and the Brunch Mule – and dipped some melt-in-the-mouth brioche into subtle herb oil.
At the beginning…
The starters are to share, and we were left quite astonished as plates continued to make their way to us. There were only two of us! But what starters… mini sliders with wagyu beef and truffle sauce…salt and pepper calamari and chipotle mayo…chicken pops with signature STK sauce…spinach and gruyere cheese dip…fresh chopped salad with avocado and cheddar cheese…STK crinkle fries with cilantro mayo… delicious!
The main event…
These dishes were just as equally sinful, and plentiful. One of STK Steakhouse’s fortes is delivering prime cuts of beef. This is evidenced at the brunch by the grilled platter, consisting of perfectly seared fillet and ribeye, which was swiftly gobbled up – this was a fantasy come true for meat lovers. We also dived in to the gambas al ajillo, succulent shrimps with a good hit of garlic, while the penne with a classic tomato sauce (mine being gluten free) had just a hint of chilli and was incredibly tasty. All of these dishes were perfectly complemented by the sides, carrots cooked in maple syrup and a heavenly sweet potato mash delicately flavoured with cinnamon.
A sweet ending…
No trip to STK is complete without sampling their famous Junk Chalice, and we were ecstatic to see this was on the brunch menu. Oh dear, we wish we’d worn our usual Friday elasticated trousers at this point! Lasha wowed us with the high drama of The Chalice arriving, smoke enveloping the table and teasing us with the delights held inside the bowl. The dry ice was clearing, so it was spoons at the ready and every man (and woman) for themselves. For those unaware of the legendary Junk Chalice, this is a behemoth dessert consisting of brownies and marshmallows smothered in ice cream, whipped cream and caramel sauce, and topped off with a huge mound of candy floss.
If this isn’t enough of a sugar rush for you, there are also the divine STK banana split, Snickers bar ice cream cake, and cinnamon churros to get your teeth stuck into – brilliant!
The STK Friday brunch is currently available from noon – 4 pm. To make a reservation, call 4484 8588
Author: Sarah Palmer
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