I have been invited to a one-of-a-kind dining experience at CRU Steakhouse at the Manila Marriott Hotel.
CRU is a global restaurant brand exclusively by Marriott Hotels that serves quality delicious steaks, other delectable dishes and amazing desserts. CRU is open during dinner service and also serves wine to complete the gustatory experience.
We were first served the appetizers: Salmon Tartar (Php 650), Sauteed Duck Liver (Php 920) and Seared Yellow Fin Tuna (Php 650).
|Sauteed Duck Liver|
|Seared Yellow Fin Tuna|
The Salmon Tartar was prepared tableside and served with lemon mustard dressing and EVOO. Everyone's favorite, the Sauteed Duck Liver or Foie Gras, is served with maple lemon glaze and apple chutney. The very fresh-looking Seared Yellow Fin Tuna is served with mango slaw, soy tapioca and wasabi aioli.
We also had the Lump Crab Cocktail (Php 690) and Chilled Ocean Shrimp (Php 680).
|Lump Crab Cocktail|
|Chilled Ocean Shrimp|
These two fresh seafood appetizers are kept simple with the Lump Crab Cocktail served with spicy pineapple salsa and cocktail sauce and the Chilled Ocean Shrimp served with jalapeno salsa and bourbon cream sauce.
We also tried the Seared US Scallops (Php 730) and CRU Crab Cakes (Php 690).
|Seared US Scallops|
|CRU Crab Cakes|
The Seared US Scallops is served with spicy Shimeji mushrooms, pickled onions and hollandaise sauce while the CRU Crab Cakes are served with celeriac apple slaw and cajun remoulade.
I was impressed by all the appetizers, but I was particularly amazed with the Salmon Tartar, Lump Crab Cocktail, Seared US Scallops and the CRU Crab Cakes.
CRU Steakhouse serves salads with all-organic local ingredients, as evident with the Organic Tomatoes Salad (Php 580) and the Organic Baby Spinach Salad (Php 550).
|Organic Tomatoes Salad|
|Organic Baby Spinach Salad|
Organic Tomatoes Salad is mixed with marinated feta cheese, red onions and balsamic dressing while the Organic Baby Spinach Salad is served with orange, blue cheese crumble, walnut in parmesan crisp and mustard dressing.
I loved both salads but I really liked the Parmesan crisp on the Organic Baby Spinach Salad.
For soups, I had tasted the Wild Mushroom Soup (Php 390) and the Shrimp Gumbo (Php 370).
|Wild Mushroom Soup|
|Shrimp Gumbo Soup|
The Wild Mushroom Soup is a creamy and thick soup with a strong flavor of truffles while the Shrimp Gumbo is a has this spicy kick and quite heavy with rice mixed in the soup. I enjoyed the texture and the spiciness of the Shrimp Gumbo a lot.
The main event, of course, is the 900-gram US Certified Angus Beef Prime Rib Steak (Php 5400), carved table side and served with five CRU signature side dishes and two sauces.
|900-gram US Certified Angus Beef Prime Rib Steak|
Served at the perfect temperature, the Prime Rib Steak did not need any sauce. The tenderness of the meat is so divine it almost melted in my mouth. It is the steak that will render one speechless, I swear.
Some of the signature side dishes CRU offers are mashed potato, baby carrots, French beans, spinach, potato gratin, truffle risotto, baked baby potatoes, fries and mac and cheese.
To say that a slab is good for two persons seems injustice as it can feed four persons to the brim.
Desserts at CRU are as good as the steak and as beautiful as art.
Prepared table side is one of CRU's signature desserts, the Banana Foster (Php 410), a dessert of caramelized banana, flamed rum, raw sugar topped with vanilla ice cream and almonds. I love how simple this dessert is, yet how it was prepared was quite impressive.
We also shared a Chocolate Caramel Crunch Log (Php 380) and Sweet and Salty Chocolate Moist Cake (Php 400).
|Chocolate Caramel Crunch Log|
|Sweet and Salty Chocolate Moist Cake|
My favorite dessert that evening was the Chocolate Caramel Crunch Log, CRU's dessert version of Ferrero. The combination of textures are heavenly and the flavors of each layer take it to a whole new level. Another signature dessert by CRU is the Sweet and Salty Chocolate Moist Cake, a huge cake slice of moist chocolate cake layered with salted caramel. This dense dessert plays with the palate with its mixture of sweetness and saltiness.
The last dessert was the Grand CRU Chocolate Praline Mousse (Php 400).
|Grand CRU Chocolate Praline Mousse|
It's a dessert with a surprise of delicious layers of caramel and mousse inside. It was difficult to keep our forks away from this dish.
CRU Steakhouse is a haven of all things delicious -- from the appetizers, to the steaks and the desserts. It is indeed one of the best steakhouses in the metro.
Thanks to Ms. Mitch Garcia and Hope Velasco of Manila Marriott and Zomato for having us.
Manila Marriott Hotel
No. 10 Newport Boulevard.
Sunday - Thursday: 6:00pm - 10:30pm
Friday - Saturday: 6:00pm - 11:30pm