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Tribune News Network
Doha
SINCE its opening in February this year, Ritz-Carlton’s STK Doha and its vibe dining culture has taken the city by storm, said a press release.
Under the direction of brilliant chef de cuisine, Cesar de Leon Torres, STK Doha has become a destination restaurant for locals and expats alike, where foodies can expect much more than just steaks.
Torres has recently unveiled a new creative season menu. Connoisseurs can start their journey of discovery with some succulent rib eye & truffle cream, kale & quinoa salad, compressed watermelon salad with creamed feta or perhaps try the new cheese croquetas.
Onto the mains and take walk on the wild side – otherwise known as the raw bar – for oak smoked beef tartare, hamachi ceviche, pulpoacapulco featuring king crab, octopus are served with macha sauce, tomato, onion, wasabi and corn tortilla. This is complemented by more robust a la carte offerings such as the mouthwatering confit duck leg served with foiegras and cotton candy, half-size grilled organic chicken served with sweet potato puree and kale salad or sample the barley risotto, with wild mushrooms, green peas and baby carrots.
Rounding off the menu, is an array of scrumptious desserts including San Carlos 1985, a vanilla cake served with meringue, dulce de leche, peach and cotton candy or The Black Orange, a smoky chocolate cremeux with soft crumble, and cherry.
Doha
SINCE its opening in February this year, Ritz-Carlton’s STK Doha and its vibe dining culture has taken the city by storm, said a press release.
Under the direction of brilliant chef de cuisine, Cesar de Leon Torres, STK Doha has become a destination restaurant for locals and expats alike, where foodies can expect much more than just steaks.
Torres has recently unveiled a new creative season menu. Connoisseurs can start their journey of discovery with some succulent rib eye & truffle cream, kale & quinoa salad, compressed watermelon salad with creamed feta or perhaps try the new cheese croquetas.
Onto the mains and take walk on the wild side – otherwise known as the raw bar – for oak smoked beef tartare, hamachi ceviche, pulpoacapulco featuring king crab, octopus are served with macha sauce, tomato, onion, wasabi and corn tortilla. This is complemented by more robust a la carte offerings such as the mouthwatering confit duck leg served with foiegras and cotton candy, half-size grilled organic chicken served with sweet potato puree and kale salad or sample the barley risotto, with wild mushrooms, green peas and baby carrots.
Rounding off the menu, is an array of scrumptious desserts including San Carlos 1985, a vanilla cake served with meringue, dulce de leche, peach and cotton candy or The Black Orange, a smoky chocolate cremeux with soft crumble, and cherry.
