One Fine Dinner at Cru Steakhouse

The main dining room
In Manila, you can only name a few restaurants that serve fantastic steaks, and one of the names that is consistently on the "top list" is Marriott Hotel Manila's Cru Steakhouse. So, when we were invited to have dinner there last week, we were more than delighted!

We arrived at the restaurant a bit early so we were able to go around the place and have a look at its elegant interiors. There are corners that are perfect for romantic dates and intimate dinners, all clad in rich crimson and black shades. Stunning lighting fixtures hang aglow from the ceiling, giving the restaurant a cozy yet sophisticated vibe.

Coves that are perfect for dinner dates
There is a bar fully stocked with your favorite reds and whites, as well as some premium liquors. The bar menu is long and comprehensive, so you are sure to find a perfect match here--be it a bottle of Dom PĂ©rignon or a round of martinis.

The bar (pardon the lighting, it was a challenge shooting with red lights and furniture)
Our little nook
Wines for every budget
Booze to keep you goin'
My ultimate favorite Belvedere vodka (I wonder if they have the black one here?)
More booze
The menu is straightforward and concise, but if you are a meat lover like me, chances are, you'll have a hard time choosing among the many premium cuts available--from US certified Angus beef prime rib steak to  Australia Mulwarra Wagyu and a lot more.

To make it easier for you to decide, the chef has designed three-course and four-course set menus that will definitely impress you. Hubby ordered Set B and I had Set A from the three-course set menu. Yes, you got it right: the heavier slab of meat for me and the light slice of fish for him. =P



While waiting for our appetizers, we were served  a huge loaf of bread with goat cheese and herb butter. Nothing can go wrong with this pair. The soft bread slathered with rich goat cheese is indeed a good start.

Goat cheese on the left, herb butter on the 
The amuse bouche for the day was prawn on crispy vermicelli with mango salsa. Its spicy hint was perfectly balanced by the sweetness of the mango and a play of plump and crunchy textures.

Amuse Bouche
The appetizers came in just in time. Hubby's was supposed to be the bestselling crab cakes and mine was the baby spinach salad but I asked if I can do some changes: first, I requested if hubby and I could switch appetizers since I don't really eat veggies and salads are not my thing; and second, I asked if I can exchange the crab cakes with the seared tuna since I just had crab cakes two days prior to our dinner at Cru. The chef happily obliged, so, here comes my seared tuna coated with black sesame seeds and topped with an egg salad.The sauce was bursting with sweet tangy flavours, and the tuna was seared to perfection--cooked on the outside and fresh, sashimi-like inside. A dash of freshly cracked pepper gave this dish additional oomph!

Seared tuna
The baby spinach salad also has a nice play of textures in it--the crunchy parmesan crisp stuffed with spinach, the walnuts and the juicy orange slices, and the sharp notes of the blue cheese crumble.
Baby spinach salad
In addition to our sets, we also ordered a bowl of wild mushroom soup, split into two. It came in warm and creamy. The smell alone is enough to make you crave for more, but for us, we had to control the portions as we were saving space for our mains.

Wild mushroom soup
We were served some homemade coconut sorbet to cleanse our palate. While it was just a simple, no fuss kind of sorbet, I must say it is one of the best sorbets I've had. Every tiny bit of ice was oozing with coconut flavors!

Homemade coconut sorbet
And now, the stars of the night: my 250g US certified Angus beef prime rib steak  and hubby's grilled Norwegian salmon fillet.

My steak was cooked medium (hot and with a pink center) as I had requested. As soon as it landed on my table, I grabbed the knife, sliced it, and was delighted to see the juicy pink center that I've been waiting for. Every slice was divine. Add to that, the hearty sides such as the grilled portabello mushrooms and creamy potato gratin, made the course even more interesting. The steak was served with peppercorn sauce but the staff would be happy to give you condiments that will add more flavor to your cut. As Aimee Lagman (marketing communications manager, Marriott Hotel Manila) had suggested, I asked for truffle mustard sauce which was soooooooo perfect for my rib-eye. Well, anything with truffle oil captivates my heart in a snap, right?

250g US Certified Angus Beef Prime Rib Steak
Truffle mustard sauce
Condiments

Indeed a carnivore haven, Cru Steakhouse has a rack where guests can see all the cuts of meat that are available for the night. This spot is just a few steps away from the fire grill, where the meats are prepared and seared.
Cuts on display
Fire grill
My 250g US Certified Angus Beef Prime RiIb Steak  cooked medium
Lovely pink center
Grilled portabello and potato gratin
Hubby's grilled Norwegian salmon fillet was not-so-light after all. The huge slice of fish was cooked just right--well done on the outside but still juicy inside--and the sides, generous portions of mashed potato and organic warm potato salad. The hollandiase sauce was a nice complement.

Grilled Norwegian salmon fillet
Mashed potato and organic warm tomato salad
For dessert, mine was a white chocolate cheesecake with mango ice cream on the side. The rich, creamy texture of this cheesecake is just enough to tone down the explosion of flavors from the amuse bouche down to the mains. It is not too sweet, but simply divine.

White chocolate cheesec
Hubby's dessert was the caramelized apple crisp with homemade gianduja chocolate gelato on the side. Hot and cold desserts always fascinate me, and this was not an exemption. The warm chunks of apple mix well with the crumbly crust and the sinful gianduja gelato. It was not just an instagram-worthy piece, it was divine as it is.
Caramelized apple crisp
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Cru Steakhouse
Marriott Hotel Manila
No.10 Newport Boulevard, Newport City Complex, 
Pasay City, Metro Manila
+632.988.9990 local 8109

Operating Hours: 
Sunday to Thursday, 6:00 pm -10:30 pm 
Friday and Saturday, 6:00 pm - 11:30 pm

Dress Code:
Diners are reminded to be dressed in smart casual attire; slippers and shorts are discouraged.

Notes:
Children under the age of 10 are discouraged to dine to maintain an adult-only formal atmosphere.


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