We were invited to the award-winning New York Steakhouse at the glittering Marriott Marquis City Center Hotel in Al Dafna to try out the dishes from the new à la carte ‘Old School Roasts’ menu.
New York Steakhouse is known to be one of the best fine dining experiences in Doha, with their premium cuts of steaks that are always juicy and tender, as well as true American classics, such as burgers, and the freshest seafood.
The Old School Roasts menu harps back to the glory days of fine dining many, many years ago, where you were guaranteed to be well fed with big, hearty portions of food. The menu has a number of classics and features an exceptional three-course menu – diners get the opportunity to experience dishes such as the classic prawn cocktail, duck and chicken liver parfait, Scottish salmon gravlax and that true culinary celebration: Beef Wellington. The meal concludes with desserts such as Eton Mess, sticky toffee pudding and banoffee pie. There’s something for everyone to reminisce about his or her childhood over!
We were warmly welcomed by the staff and seated at our table. Upon entering the restaurant, we could not help but feel as though we were in a movie from the 1950s. The interior had a very luxurious yet traditional bar feel; there were red and black leather studded seats, mahogany tables and a wooden bar with a large variety of liquors and wines.
After settling in, we were given the menu, where we had the chance to pick an item from the appetiser, carvery and dessert sections. Our maître d’, Emmie, was amiable, professional and pleasant. She advised us on what she believes is a must-try, and we weren’t disappointed by the choices she suggested since they were exceptional.
To start off, we ordered a refreshing virgin Piña Colada, which came with candied cherry, and a zesty Mojito. For the appetisers, we selected both the Scottish salmon gravlax and the prawn cocktail. The Scottish salmon gravlax was thinly sliced and you could taste that it has been perfectly brined and cold smoked. It had a smooth taste and was extremely moreish. The richness of the salmon was cut by the citrus and was complemented by the poached fennel and dill aioli.
Meanwhile, the prawn cocktail was quite a theatrical show! Emmie came in with a trolley that carried all the ingredients. She started off by placing the shredded iceberg lettuce into a Martini glass, then placed the prawns into a wooden bowl and added the Marie Rose sauce. She mixed the ingredients thoroughly, and placed them gently on top of the lettuce, along with the obligatory lemon wedge. As we ate our starters we could not help but enjoy the sun setting between the other towering buildings.
From the carvery section, we decided to order the Beef Wellington, brought over to us by Chef Claudine and carved at tableside. The waiting staff placed a selection of side dishes on the table, such as Yorkshire pudding, creamy buttered mash, rosemary roasted potatoes, a cheddar cheese cauliflower bake, and roasted root vegetables. There was also a selection of sauces to be enjoyed with the Beef Wellington, such as a luxurious mushroom sauce and a red wine jus. The Beef Wellington, prepared with tenderloin of beef, was seared and cooked to our exact specifications, enrobed in a mushroom duxelles, wrapped with beef pastrami, and covered with a golden baked puff pastry casing.
We ended the incredible and satiating meal on a high note: Banoffee pie. The dessert was complex as it included different textures and flavours. It was served with a coffee sauce, elevating the flavour and taking this dish to another level.
All in all, three fantastic courses of everyone’s favourites!
We would like to thank the visionary head Chef Grant Marais for visiting our table and his wonderful creations.
The menu is available every Saturday from 12:30 pm–4 pm and is priced at QAR 375 including selected beverages instead.
Call 4419 5000 for reservations
Author: Dareen Nabil
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