At Marhaba, we are lucky enough to have some pretty spectacular invites – but to attend the very first brunch at the renowned COYA Doha was truly a thrill!

This restaurant is well known for its exquisite Peruvian dishes, fabulous and intricate design and spectacular location – at the W Doha Hotel & Residences. And now they have added a brunch to their resume – and not your standard brunch either – a five course brunch!

First to arrive at our table was just a small sampling of what’s to come – a selection of Oysters, Peruvian Bean Dip and, of course, a guacamole! A huge stone mortar and pestle was brought to our table contain all the fresh elements of a traditional Peruvian guacamole, which were all quickly mashed up by our wonderful server. The result was a truly fresh, creamy guacamole.

For our first course, we were treated to a fabulous selection of Maki Rolls – Maki Roll de Aguacate and Maki Roll de Salmon. The first was a mouthful of shiitake, avocado, quinoa, sesame seeds and aji limo. The second platter were rolls of salmon sushi with spicy mayo, soy, daikon and orange tobiko. In addition to these flavourful treats, we also had Croquettas de Lubina with chilean sea bass croquettes sprinkled with red chilli and Papa y Pollo Taco. These balls of grilled chicken, bell pepper, and huayro potato were packed with flavour!

This second course features the classic Peruvian dish that COYA Doha is known for – ceviche! I’ve never had better ceviche than at COYA Doha and this course displays all of their various flavours and styles. There was Lubina Clasica with sea bass, Salmon Nikkei, Atun Chifa with yellowfin tuna, Pez Limon with yellowtail, and Atun Nikkei with yellowfin tuna and pickled cucumber. There were loads of other treats as well like Tuna Tacos, Octopus Causa and Picante de Pepino.

My two favourite dishes were the Hongos which was wild mushrooms, choclo, shallots, and crispy enoki which had this fab umami flavour. The other favourite of mine was the Tataki de Res Wagyu which is Wagyu beef tataki with cashew nut puree.

This next course may have been my favourite! The prime short rib served in mantou baos with aji amarillo or ‘Baos con Res’ was utterly divine – the meat was so soft it just fell apart in your mouth. In addition to the Baos we were served a tray of various skewers on a bed of charcoal. There were three different skewers – the Res Anticucho which was a beef fillet, with aji panca and coriander, the Pollo Anticucho which was chicken with aji amarillo and garlic, and then the Setas Anticucho which was forest mushroom cubes tossed in aji amarillo and garlic.

For course number four, COYA Doha has switched things up and you select a larger course of your choice. We decided to try the Costillas de Res and the Pollo a la Parrilla. The costillas were beef ribs cooked with miso and aji limo. The pollo was a succulent corn fed chicken, roasted with aji panca and coriander. In addition to your main courses, you can choose some delicious side dishes like patatas bravas, arroz con choclo, and brocoli.

Finally, we were treated to an excellent platter of various sweet treats – all served on a bed of fresh popcorn. There was ice cream, churros with orange chocolate sauce, passionfruit ice cream, berry sorbet with a surprising cinnamon flourish. There really is something for everyone!

About the Brunch at COYA Doha:

When: Friday, noon – 3:45 pm

QAR350 – Non-alcoholic package
QAR450 – House beverage package
QAR550 – Premium beverage package – includes bubbles and pisco sour and infusion of the day

To get in touch with COYA Doha, please call 4453 5416 or email [email protected]

Author: Charlotte Wright

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