Firing Up The Grill with an All New Menu at CRU Steakhouse in Marriott Hotel Manila

Marriott Hotel Manila's signature steakhouse, CRU Steakhouse welcomes diners back with a new menu created by Executive Chef Meik Brammer and CRU Steakhouse Sous Chef Adrian Esteban including the legendary Omi Wagyu A5 Striploin from Japan. And yes, the centerpiece grill of CRU Steakhouse is lit and fired up once more...

Ever since my very first time at Cru Steakhouse in Marriott Hotel Manila seven years ago, the memories of that perfectly grilled steak melting in your mouth lingers to this day. And after the long days of the quarantine experience, coming back to CRU Steakhouse last week was a celebration in itself. 

With a new menu by Sous Chef Adrian Esteban, CRU Steakhouse promises even more flavorful memories built around its solid reputation as one of the metro's finest (for more on Cru Steakhouse, see my previous posts, The Meat of the Matter...at Cru Steakhouse. on my first time at Cru Steakhouse from 2015, Taste the Challenge: Ready For Your Mystery Box at Cru Steakhouse? on their unique offerings from four years back and Wholesome Eats & Sweets: Marriott Manila's Vegan Offerings for a Healthier Lifestyle on their seasonal offerings).

Inside CRU Steakhouse, the elegant interiors exude the classic steakhouse vibe with dark and subdued hints of wood and leather just the way you remember it before the pandemic...

...setting the stage for a memorable steak dining experience. As quarantine restrictions are gradually eased, the metro slowly and cautiously opens up once more and dining out in a new normal following the mandatory health and safety protocols becomes part of the routine. Why not make your first meal outside home special? Make it Marriott. At CRU Steakhouse.

Meanwhile, Sous Chef Adrian Esteban and his team prepares the new menu for the exclusive preview at CRU Steakhouse...

...featuring the grass-fed Portoro Steak Ribeye from Australia...

...and the Omi Wagyu A5 Striploin from Japan, considered one of the finest in a prized Wagyu trifecta that includes Kobe and Matsutaka Beef. At CRU Steakhouse, you get the world's very best masterfully grilled to your preference.  

Marriott Hotel Manila Executive Chef Meik Brammer welcomed guests at the special preview...

...as Sous Chef Adrian Esteban served the first dish...

The elegantly plated Norwegian Salmon Tartar (P 840) with tarragon sauce, sous vide quail egg, black caviar and borage greens capped by a sesame mini boule crisp kicked off our dining experience at CRU Steakhouse. The fresh and clean flavors are as colorful as the dish, with the distinct hints of the tarragon sauce, black caviar, quail egg and crisp greens weaving seamlessly with the smooth and buttery notes of the Norwegian salmon.  

The US Beef Carpaccio Roll (P 790) with smoked cherry tomato, truffle sherry vinaigrette, anchovy aoili and garden fresh salad greens combines rich and savory notes with the fresh flavors of tart cherry tomatoes, the crispness of lettuce drizzled with a sharp vinaigrette and creamy aioli for a complex yet delicately balanced finish. Each component brings its own distinctive flavor and texture for another lavish dish at CRU Steakhouse.

CRU Steakhouse brings back one of their bestsellers with the Signature CRU Crab Cakes (P 870) made with spiced lump crab meat laid on ground basil and served with Asian slaw, capsicum remoulade and golden sun-dried tomato dip. The briny sweetness of the crab meat comes through followed by subtle hints from the rich spice blend. The tomato-based dip, remoulade and fresh Asian slaw completes the dish.  

The Stuffed Chicken Wing Chestnut Cream (P 790) with glazed duck jus, Palawan honey sauce and celery twirl is a light and sweet savory dish with multiple layers of flavors. The juicy and tender chicken with its lavish glaze delivers a sweet and nutty finish with the Palawan honey sauce. And that's just the starters...

The famous grill with its glass facade at CRU Steakhouse comes to life to signal the preparation of the savory main courses...

...as more starters were served. The Pan-Seared Yellow Fin Tuna Tyusu (P 810) with cauliflower purée, twill chard greens, seafood karashi balls and basil oil essence is a refreshing seafood option with fresh, delicate and nuanced flavors. The freshness of the ingredients delivers all the flavors, coming together with each bite. 

In between, a sumptuous Seafood Salad with succulent shrimps, scallops, mussels and baby octopus draped in a sweet glaze on fresh greens was served. The freshness and quality of the day's ocean harvest brings a delicate sweetness to the palate, teasing it for the next round of dishes about to be served.

The Seared Goose Liver (P 970) with dates herb chutney, chevre milk bread, baked apple swirl and maple sauce on butterscotch soil is an indulgent dish weaving savory flavors with a playful spin on textural contrasts. The goose liver just melts in your mouth draping the palate with unctuous and buttery notes tempered by the chutney and maple sauce for a sweet and delicately balanced finish. The deceptively simple dish is executed with the level you'd come to expect from CRU Steakhouse.

The Oven-Baked Roasted Scallops (P 880) with saffron hollandaise, lettuce milk, biertwurst crust and petit arugula highlights the succulent briny notes of the plump scallops layered with flavorful elements for another elegant plated execution at CRU Steakhouse.  The silky smooth saffron hollandaise with a drizzle of lettuce milk adds that creamy finish to the dish complementing the subtle and delicate notes of the scallops. 

For the main courses, CRU Steakhouse showcases their selection of fine steaks starting with the world-class Omi Wagyu A5 Striploin (P 9,000-350g/P 12,500-500g). Resting after its dance with the flames at the centerpiece grill, the beautifully marbled slab of beef is an impressive sight. Considered by many as part of the holy trinity of Wagyu which includes Kobe and Matsutaka, Omi is also the oldest beef brand in Japan dating as far back as 400 years. 

Perfectly grilled to medium rare and simply seasoned, you don't need to complicate a perfectly good slab of beef. And no, you don't need any sauce for beef this good. Like butter, that first bite releases juicy notes that linger on the palate. It's moments like this that makes CRU Steakhouse special. With the highest possible Wagyu grade, the Omi Wagyu A5 Striploin is the closest thing to steak perfection. And you can enjoy it right here at CRU Steakhouse. 

The Portoro Ribeye Steak (P 2,650-250g/P 3,350-350g) offers a different yet equally savory bite. Grass-fed, the flavors are just as rich delivering flavors that are more than its marble score. It also has that butter-like mouthfeel and finish for that perfect steak dining experience. Then again, you can always expect a perfect dining experience at CRU Steakhouse.

I'd go for the Portoro Ribeye Steak at CRU Steakhouse any time. CRU Steakhouse also offers a Portoro Tenderloin cut (P 2,800-250g/P 3,450-350g) for added options. 

Take your palate on a culinary world tour with the very best beef at CRU Steakhouse, just walk up by the chiller and take your pick.

The new menu at CRU Steakhouse has something for everyone, like the US Certified Angus Beef Sliders (P 1,250) with black truffle mushroom ragout, melted Monterey Jack cheese, salad tomato and onion on a soft brioche bread bun. Paired with crisp onion rings, these sliders pack a serious and flavorful punch for another satisfying meal at CRU Steakhouse.

If you're in the mood for seafood, CRU Steakhouse has that covered too. The Grilled Rainbow Trout Fillet (P 1,650-250g) offers a light yet refreshingly flavorful option served with a hefty side of vegetables. 

At CRU Steakhouse, it's always all about the steaks. But they have some pretty wicked desserts too. The ornate and intricate Peach Dessert is almost too pretty to eat, an elegant dessert creation finished with an airbrush filled with peach compote insert, peach mousse, chocolate shell glaze and red chocolate velvet...

...while the Chilled Chocolate Fondant with sea salt caramel, hazelnut brittle and homemade vanilla bean ice cream hits all the right notes for that perfect sweet ending at CRU Steakhouse.

For those who automatically equate dessert with chocolate just like me, the Chilled Chocolate Fondant is pure chocolate love. But there's more...

The Fantasy Rocher with vanilla sable, praline crunch, hazelnut mousse, lemon curd, milk chocolate enrobed, milk chocolate plaquette and compressed mango and strawberry is an elaborate dessert creation with its playfully inventive play on chocolate and fruits. 

The Mango Shortcake with lemon roll sponge, mango jelly, vanilla whipped ganache, fresh mango cubes and yellow cacao chocolate brings a lavish tropical vibe with its fruity composition. Pure eye candy, the impressive and creative dessert selection at CRU Steakhouse tastes as good as it looks. For the countless loyal fans of CRU Steakhouse, there's a whole list of great reasons to revisit one of the metro's finest in this new normal. From starters to its specialty steaks and desserts, the new menu at CRU Steakhouse is definitely something to look forward to. And you deserve it. 

A wide selection of world-class steaks perfectly grilled in an elegant setting, some things just don't change even in this new normal. At CRU Steakhouse, you'll be glad to find everything you loved remains the same but with a new menu for even more memorable dining experiences. Make it Marriott, at Cru Steakhouse...