SOUS chef Adrian Esteban of CRU Steakhouse, Manila Marriott Hotel’s signature restaurant, has dished out items with enhanced flavors for foodies to try.
First on the list is the Signature CRU Crab Cakes, made with spiced lump crab meat, Asian slaw, capsicum remoulade, golden sun dried tomato dip. The US Angus Beef Carpaccio Roll followed, with smoked cherry tomato, truffle sherry vinaigrette, anchovy aioli, and salad greens.
Norwegian Salmon Tartar has sesame mini boule crisp, tarragon sauce, sous vide quail egg, black caviar, and borage greens, while the Seared Goose Liver with dates herb chutney, chevre milk bread, baked apple swirl, butterscotch soil, and maple sauce. The Overbaked Roasted Scallops, with saffron hollandaise, lettuce milk, bratwurst crust, and petit arugula, was also served.
The menu also includes the US Certified Angus Beef Slider, with brioche bread bun, black truffle mushroom ragout, melted monterey jack cheese, salad tomato, and onion, as well as Stuffed Chicken Wing Chestnut Cream with glazed duck jus, Palawan honey sauce, and celery twirl.
The Pan-Seared Yellow Fin Tuna Tyusu was prepared, too. It is made with cauliflower puree, twill chard greens, seafood karashi balls, and basil oil essence.
The Grilled Seafood Salad is a feast. It consists of Norwegian blue mussels and baby octopus confit, sustainable shrimp, scallops, compressed cucumber, lemon caviar, cherry tomato, and herb vinaigrette.
But, the Portoro Steak (Grass-fed) Rib Eye and Omi Wagyu (A-5) Striploin Steak are the highlight of the feast, hand cut and carefully prepared and grilled to perfection from the best steakhouse in Manila’s flaming grill that seals the natural tenderness and succulence of the meat at over 500 degrees fahrenheit.
The Cru Steakhouse Dessert Board has the Fantasy Rocher, made with vanilla sable, praline crunch, hazelnut mousse, lemon curd, milk chocolate enrobed, milk chocolate plaquette, compressed mango and strawberry.
It also has the Peach Dessert with peach compote insert, peach mousse, chocolate shell glaze, red chocolate velvet.
The Mango Shortcake, on the other hand, has lemon roll sponge, mango jelly, vanilla whipped ganache, fresh mango cubes, and yellow cacao chocolate.
Lastly, the Chilled Chocolate Fondant contains sea salt caramel, hazelnut brittle, and homemade vanilla bean ice cream.
The steakhouse’s beverage selections make for the perfect pair. Diners can choose from its list and taste why both its wine and steaks are just as good as their age.
