Taste the Best of Arabia and the Mediterranean at Opus
Within the architectural marvel Msheireb Downtown Doha stands the sophisticated Park Hyatt Doha, home to the elegant Opus restaurant.
A composition by Michelin Star Chef, Jean-Francois Roquette of Park Hyatt Paris, Opus is a spacious Arabesque-themed restaurant with an open kitchen, cooking Qatari and Mediterranean dishes from the heart, which are served in generous, sharing style-dishes – just the way food is meant to be enjoyed.
Making the best of this season’s pleasant weather, we chose to dine at their magnificent outdoor dining terrace with rays of sunlight on comfortable beige loungers and red velvet pillows, surrounded by Arabesque lanterns and greenery.
Our lunch began with a colourful and plentiful Mezze, resembling a Charcuterie Board, consisting of four homemade salads, each on a separate plate, resting on green seeds, accompanied by vegetables, olives and pickles, and two pieces of warm Arabic bread and breadsticks. The delicious salads were beetroot and mint, carrot vegetable crudités, hummus and baba ghanoush. Last but not least, cream cheese with beetroot. This selection of unique and diverse salads was one to remember and marked the beginning of an exceptionally scrumptious lunch.
For our mains, we had Charcoaled Roasted Shrimp, which came on a mini-grill with pieces of corn, saffron rice, and tomato chutney, and Charcoaled Chicken Majboos, which came in two separate plates, of perfectly seasoned and cooked chicken pieces with pine nuts, raisins, tomatoes and a crispy boiled egg, and very well-spiced Basmati rice, almonds, pine nuts, and raisins.
To end an exceptionally palatable lunch, we shared a slice of a warm Date Cake for dessert, which was outstanding in taste and texture. It’s their most popular dessert along with their Saffron Cheesecake.
Opus is open for breakfast (6:30 am – 11 am), lunch (12:30 pm – 3:30 pm) and dinner (7 pm – 10 pm).
Note: The Mezze and their delicious bread are a must-have!
Author: Ola Diab; Photography: Ayen Molina
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