If you didn’t know it was there, you could miss Bentley’s Grill at Radisson Blu Hotel, Doha –and that would be a shame. You would be missing an excellent dining experience. (If you were wondering, Bentley’s is somewhat hidden away at the rear of the hotel’s East Wing Lobby).
A lovely warm atmosphere (and even a crackling fire) make this elegant but cosy restaurant a definite addition to your list of places to go. With chandeliers, subtle wall lighting and lovely large leather armchairs, it’s exceedingly comfortable too.
Chef Jurgen’s menu focuses on premium steak crafted from the finest Wagyu beef. But if that’s not what you crave, don’t despair – there are plenty of alternatives on the menu: lamb; veal; chicken; duck; crab; shrimp; salmon… and yes, purely vegetarian!
As for the desserts, well they are works of art!
The ‘open kitchen concept’ means that you can watch the Chefs at work at the far end of the restaurant if you are so inclined.
On an evening out at Bentley’s, our group of three chose as starters: Pan Fried Tiger Prawns with an assorted mushroom ragout in a tarragon-saffron cream; Grilled Portobello Mushroom with warm goat cheese, roasted pine nuts and pomegranate vinaigrette; and Goat Cheese & Portobello Ravioli with baby arugula and pear salad, pistachio nuts and tomato basil sauce. All of which were described as delicious.
But while we were waiting for that to be prepared, we were served with complimentary amuse bouches of toasted tofu in a soy-based sauce, and chilled sparkling beverages.
Our main courses were: Boeuf Bourguignon; Grilled Australian Rack of Lamb; and Braised Wagyu Beef tips (which came with truffle mashed potato). The quality of the food and the excellent service were indisputable.
The Desserts? Rhubarb Crumble with sticky toffee sauce and delicately-flavoured ice cream; Chocolate Mousse Disk with marinated raspberry and vanilla ice cream; and – with a passing similarity to the elements of Doha’s skyline the Chef’s House Made Ice Cream – fresh-minted lemon; low fat yoghurt and mango and chocolate and orange with praline crisps – all stacked into a praline-crisp tower.
Well done to the chefs and attentive staff. Comments from our group were consistent of the ‘that’s one of the most delicious meals I’ve ever eaten’ kind.
Where: Radisson Blu hotel, Lobby Level, East Wing
Times: Daily from 6 pm onwards
Tel: 4428 1555 Email: firstname.lastname@example.org