CHIC Eats

Next comes ceviche and the rather beautiful dish named Green, which turns out to be a fabulous, crunchy salad with al dente vegetables, sliced green apple, avocado, cucumber, arugula and kale, all tossed in a lemon vinaigrette (secret ingredients are lemon peel and orange juice – I am taking this with me for future dressings). The ceviche is a trio of delicate seafood containing shrimp, calamari and tuna sashimi, with a tiger milk sauce that zings with lemon and lime, a gentle chilli heat and delicious creaminess from its fish sauce base. There is decorative sweet potato purée, along with some sweetcorn kernels, both of which give it a deliciously Peruvian feel. Sitting where we are, we have a perfect view of the chefs in the live kitchen, hard at work, occasionally blow torching ‘things’ and creating ceiling-high fire spectacles. But this is nothing compared to the show we are about to receive at our table. First, a box of knives appears for us to choose our meatfest weapons. Then, the Tomahawk is wheeled out. If you order one of these or equally a Porterhouse cut, you will be treated to an audience with Chef Ulash (who hails from Türkiye but recently moved from Oman), who has seared our Tomahawk to perfection. He slices it up and then, on a hot plate, flash fries liquid butter with lemon, rosemary sprigs, more liquid butter, the steak and its bone, smoky salt and sea salt and (got it in one) more liquid butter. Flames leap upwards, fragrant smells erupt from the pan and finally, he plates it all up, adding roasted garlic bulbs, roasted cherry tomatoes and a touch of salt to this mouth-watering meat. Ummm, where will the side dishes go!?

We try both the Peppercorn and Roquefort sauces, but Ignacio also insists we try the Chimichurri. It turns out our lovely Argentinian host has had a few steaks before and absolutely knows what he is talking about. The acidity of the Chimichurri is the yang to the fatty (read deeply flavoursome) tenderness of the Tomahawk’s yin. Perfection.

I can usually be persuaded to have surf with my turf, so for a bit of added luxury, I try the Lobster Mac and Cheese. Cheesy goodness clings to the conchiglie pasta as I slide it towards my plate, and the pieces of lobster ensure that we have high-class surf to complement our steak. Hand-cut French fries are also a delicious addition, skin-on with parmesan shavings and truffle mayo. I thoroughly enjoy the creamed spinach, which has been perfectly seasoned and then dusted with lemon zest and parmesan. It is hearty, creamy and lifted by the zest but crucially, just right with steak. To top it all off, we end with Cheesecake on Fire, a cheesecake stunningly presented as an edible candle. The ‘wax’ is made of white chocolate, which encases fluffy cheesecake and strawberry compote, and the ‘candle wick’ is a single almond flake which is lit in front of us. One of the most inventive desserts I have seen and a joy to behold. For good measure, we also have the Chocolate Fondant, containing chunks of molten banana caramel and chocolatey goodness. The coffee gelato by its side has almost salted caramel notes to it and frankly, I could eat tubs of the stuff if I had not just eaten… well, see above.

Our dessert is gloriously accompanied by live jazz. Vocals, keys and a tenor sax have us swaying to old classics and jazzy takes on modern popular beats. We watch, mesmerised, as the musicians play around, adding touches of their own characters to it. It is such a treat to watch superb live music whilst also enjoying some seriously high-quality food.

For more information, please call New York Steakhouse at Marriott Marquis City Center Doha Hotel at 4419 5000.

@newyork.steakhouse

@marriottmarquisdoha