CRU Steakhouse in Marriott Manila Launches Off-Menu Premium Selection Set
CRU Steakhouse in Marriott Manila recently received the prestigious "Michelin Selected" distinction during the first Michelin Guide ceremony held in the Philippines last October 30, 2025. I have always been a loyal and happy guest of CRU Steakhouse ever since it opened its doors in 2010, but with this new recognition I am sure there will be many new guests that will be excited to dine here for the first time. This is why they have launched their new 5-Course Premium Selection set menu which will give diners an exquisite taste of what CRU Steakhouse has to offer.
You can find CRU Steakhouse at the ground floor of Marriott Manila Hotel in Newport World Resorts. The Hungry Kat was invited last week to try out this new premium set that you won't actually find in any of their menus. It's a "secret menu" that will be offered to guests and it is definitely an experience that will make you come back for more.
CRU Steakhouse remains to be one of the most luxurious and charming places in the city for romantic dinner dates or to celebrate a special occasion. Its classy wooden floors and interiors always set the mood perfectly whether you are dining with friends or loved ones.
The restaurant is open daily for dinner only from 6:00pm to 10:30pm on weekdays and until 11:30pm on Fridays and Saturdays.
They also have a private room which can be reserved for more important events and activities.
Marriott Manila Executive Chef Meik Brammer and CRU Steakhouse Sous Chef Erwin Marquez continue to make the restaurant worthy of its Michelin Selected award.
CRU Steakhouse is popular for its Certified Angus, Portoro Steaks, and Omi Wagyu Beef which are hand-cut, carefully prepared and cooked to perfection. They perform a unique process called dry aging, a method that involves hanging the beef in a refrigerated cooler at a specific temperature and humidity for 10 to 28 days. You can see some of the dry-aged steak on display in their freezer
It had been a while since our last date here at CRU Steakhouse so we were happy to be back here once again.
We could see Chef Erwin Marquez busy preparing the ingredients and dishes over at the central open kitchen.
The CRU Premium Selection is an "off-menu" 5-course set that comes with appetizers, soup, main course, and a dessert. It's a complete dining experience that will showcase why CRU is deserving of its prestigious award.
Each table at CRU steakhouse is served complimentary freshly baked bread. This is not your ordinary bread basket because their bread is composed of three different flavors - spinach, tomato, and parmesan. These are paired with goat cheese and butter.
The first course is an Amuse Bouche which are bite-sized appetizers that are meant to tease the palate and showcase the chef's culinary style before the actual meal starts.
These lovely plates are composed of the Curry Spiced Salmon Tartare on the left and the Duck with Orange on the right. I really loved taking a bite of both items, especially the duck with orange which is made with duck liver.
The main appetizer course is the Seared Scallops which have Hokkaido scallops glazed in seaweed butter, miso, and truffle. It is complemented on the plate with popcorn puree plus a cauliflower and pine nuts hash. The scallops were cooked beautifully and my only problem was that I wanted a bigger portion.
The second course is called Tail and Ribs and this was surprisingly one of the best soup dishes I have ever had. This meaty broth is made with oxtail consomme soup, porcini, and beef ribs ravioli with an egg yolk on top.
Break open the ravioli and mix it together with the oxtail soup and egg yolk to get a very meaty and umami-filled combination. It is also quite heavy for a soup dish so make sure you still have room because the main course is coming up.
The highlight of any visit to CRU Steakhouse is of course, the steak. Being one of the top steakhouses in Metro Manila, you can be sure to get the most premium and quality steaks in town.
The main course for the CRU Premium Selection is the Portoro Beef Steak. We were happy to once again be reunited with this premium beef that comes from Australia. This 150-gram caimito wood-smoked Portoro tenderloin is cooked to perfection with foie butter, potato pave cooked in duck fat, parmesan pumpkin puree, and doused in bordelaise sauce.
The beef was so tender and seasoned very well. Each bite was so heavenly and the portion was good enough to fully enjoy this exciting main course.
For dessert, we had the Sweet Georgia Blossoms with cherry whipped ganache, cherry compote, red cacao glaze, chocolate sponge, and chocolate diplomat.
Break open the chocolate pot to reveal the chocolate soil and caramel sauce inside. This is one time when it is okay to play with your dessert. We were also given an extra dessert treat with this trio of ube, mango, and pili nut chocolates.
We would like to thank Archie Nicasio, Cluster Director of Marketing Communications for Marriott Manila, for inviting us back to CRU Steakhouse and letting us experience the new CRU Premium Selection Set. Make sure to ask your server for this "off-menu" set because you surely will not find it on their websites and restaurant menu. It's a secret that only loyal CRU guests know about, and now that includes you.
CRU Steakhouse
G/F Manila Marriott Hotel, 2 Resorts Drive, Newport World Resorts, Pasay City
Cru Steakhouse in Marriott Manila Launches New Menu with Premium Steaks
Cru Steakhouse recently launched its new menu featuring two new premium steaks that will surely spark your meaty cravings. These include the sumptuous Portoro (Grass Fed) steak and the Omi Wagyu (A-5) Striploin which is considered to be one of Japan’s top three wagyu. If you’re looking for a reason to visit Marriott Manila once again, there’s no better excuse than these new exquisite items on the menu.
With Metro Manila now down to Alert Level 1 and the city relaxing its pandemic restrictions, Marriott Manila has also reopened most of its signature restaurants including the multi-awarded Cru Steakhouse. It is open daily for dinner from 5:00pm to 10:00pm. I have so many memorable dining experiences here at Cru and have continued visiting it even during the pandemic, so I am happy to see that other guests have also started returning to this esteemed dining spot.
Cru Steakhouse remains to be one of the most luxurious and charming places to have those lovely dinner dates or to celebrate a special occasion. It only has a seating capacity of 77 guests and you can immediately feel an air of importance and exclusivity in this restaurant. Its classy wooden floors and interiors always set the mood perfectly whether you are dining with friends or loved ones.
The Hungry Kat was invited for an intimate get together last week at Cru Steakhouse to rediscover its charm and also to highlight the new menu that comes with its reopening this year.
Cru Steakhouse is popular for its Certified Angus and Wagyu Steaks which are hand-cut, carefully prepared and cooked to perfection. They perform a unique process called dry aging, a method that involves hanging the beef in a refrigerated cooler at a specific temperature and humidity for 10 to 28 days. You can see some of the dry-aged steak on display at their freezer, and this includes two new premium steaks that we were fortunate to try that afternoon.
Marriott Manila Executive Chef Meik Brammer introduced to the media the new Sous Chef of Cru Steakhouse, Chef Adrian Esteban, who showed us a few of his exciting new creations.
First up were some exciting appetizers to fire up the tastebuds. The Norwegian Salmon Tartar (P840) has raw salmon mixed with sesame mini boule crisp, tarragon sauce, sous vide quail egg, black caviar, and borage greens. Cru Steakhouse turns up the wow factor with the presentation of these dishes.
The US Angus Beef Carpaccio Roll (P870) is a meaty starter that comes with thinly sliced US Angus beef, smoked cherry tomato, truffle sherry vinaigrette, anchovy aioli, and salad greens.
You can also try the Signature CRU Crab Cakes (P870) prepared with spiced lump crab meat, Asian slaw, capsicum remoulade, and golden sun dried tomato dip.
Another seafood starter is the Pan-Seared Yellow Fin Tuna Tyusu (P810) with cauliflower puree, twill chard greens, seafood karashi balls, and basil oil essence.
Next up are some dishes that would really go well as your second course before your main steak dishes. The Stuffed Chicken Wing with Chestnut Cream (P790) is cooked with glazed duck jus, Palawan honey sauce, and presented with a dash of celery twirl. It almost looks to pretty to eat, but that won’t stop me from trying all these new items.
One of my favorites that afternoon was the Grilled Seafood Salad. This seafood platter comes with grilled shrimps, mussels, and scallops that all had a very smokey, almost meaty taste to it. It was probably placed at the same grill where the steaks were cooked. I’m not complaining, because these seafood really tasted good.
If you want to enjoy the scallops all for yourself, then I suggest ordering the Oven-Baked Roasted Scallops (P880) with saffron hollandaise, lettuce milk, biertwurst crust, and petit arugula. These fresh and plump scallops are very light to eat so you will still have plenty of space for the main course.
Another favorite of mine is the Seared Goose Liver (P970) with dates herb chutney, chevre milk bread, baked apple swirl, butterscotch soil, and maple sauce. I just love eating foie gras and these delicacies are always a nice complement when eating steaks.
They also have the Grilled Rainbow Trout Fillet (P1650-250g) with fresh rainbow trout served on a hot skillet. It comes with a combination of vegetables to go along with the fish.
For those who are in a hurry or don’t want a full dinner course, the US Certified Angus Beef Sliders (P1250) is another alternative. These come with three pieces of Angus beef patty in brioche bread buns with black truffle mushroom ragout, melted Monterey Jack cheese, salad, tomato, and onions.
The highlight of any visit to Cru Steakhouse is, of course, the steak! Being one of the top steakhouses in Metro Manila, you can be sure to get the most premium and quality steaks in town. But for today, we were presented with two new specialties that will raise the bar even further for steak lovers.
The Portoro Steak (Grass-fed) Rib Eye is a meaty, beefy piece of steak that just oozes with flavors. This thick cut of premium beef is available in 250 grams (P2,650) or 350 grams (P3,350). There is also the Portoro Steak Tenderloin in 250g (P2,800) and 350g at (P3,450).
But the biggest attraction during our visit to Cru Steakhouse was the Omi Wagyu (A-5) Striploin Steak which is considered as one of Japan’s top three wagyu next to Kobe and Matsusaka Beef. I was so excited to get my hands on this premium, one-of-a-kind steak that you can only find in selected first-class restaurants in Manila.
The Omi Wagyu (A-5) Striploin Steak is just how I imagined it to be. It was so tender with its juices flowing all over. Wagyu is a Japanese cattle breed that is revered for its magnificent marbling. Just look at those intramuscular fats inside the steak. It simply melts in your mouth, and there is truly no other beef experience like it.
The Omi Wagyu is available in 350g (P9,000) and in 500g (P12,500). It also comes with your choice of two CRU side dishes and sauces.
You can order some wine to pair with your steak main course. Cru Steakhouse offers a wide selection of wines and beverages for those romantic dinner dates.
Cru Steakhouse also has a couple of new colorful desserts on the menu to complete your evening. The Chilled Chocolate Fondant is a sweet and decadent dessert that comes with sea salt caramel, hazelnut brittle, and homemade vanilla bean ice cream.
There’s also the Mango Shortcake with lemon roll sponge, mango jelly, vanilla whipped ganache, fresh mango cubes, and yellow chocolate cacao.
The presentations get even better with the Fantasy Rocher that has vanilla sable, praline crunch, hazelnut mousse, lemon curd, milk chocolate enrobed, milk chocolate plaquette, plus compressed mango and strawberry. It almost looks too good to eat.
Lastly, the Peach Dessert is a beautiful dish that is enveloped in a chocolate shell glaze. Break it open to reveal the peach compote insert, peach mousse, and red chocolate velvet.
We would like to thank Archie Nicasio, Cluster Director of Marketing Communications for Marriott Manila, for inviting us back to Cru Steakhouse and letting us experience these new delectable items. We’re really happy to be back in Marriott Manila and I’m sure all their loyal guests are getting ready to go back as well.
Cru Steakhouse
G/F Manila Marriott Hotel, 2 Resorts Drive, Resorts World Manila, Pasay City
Cru Steakhouse Puts Everything in Reverse With The Upside Down Dinner
What would you do if you entered a fancy restaurant and saw your table in disarray, with utensils and table settings scattered all over? What if you were so hungry and ready to eat your U.S. Angus Steak, but then it’s your dessert that arrives first! You can’t even read the menu properly because the words are in reverse. It’s a crazy topsy-turvy affair as CRU Steakhouse in Manila Marriott brings you the Upside Down Dinner.
CRU Steakhouse has been one of the most prestigious and well-loved restaurants in Manila ever since it opened at Marriott Manila in 2010, but nothing can prepare you for what you will see when you arrive for their Upside Down Dinner. This unique, one-of-a-kind dining event is available every Thursday dinner at CRU Steakhouse for P2,800 nett per person and it is an experience everyone will be talking about. Get ready to toss out all your expectations as Marriott Manila puts it all on reverse.`
CRU Steakhouse is one of the most romantic places to bring your dinner date, but you might think you entered the wrong restaurant when you arrive for your Upside Down Dinner. You will be surprised to see your table in a mess, with cutleries in disarray, the water glass half-empty, and table napkins unfolded, as if someone had just eaten there!
The Upside Down Dinner is more than just a four-course meal. It is a unique dining experience from start to finish that no one has ever done here before. Marriott Manila is always cutting edge when it comes to creating memorable gastronomic events. Remember Dinner in the Dark? That was when I had to eat my steak while wearing blindfolds! The Upside Down Dinner is another creative idea from Marriott Manila.
The craziness actually starts when you enter the restaurant and are greeted with a box of macarons or a bottle of signature cocktail as your farewell gift. That’s actually a nice way to begin this adventure.
You will find a menu for your four-course meal on the table. The problem is that the words are all written in reverse! That’s where the accompanying mirror comes in handy. Place it at the right angle and you can read the mouthwatering dishes in the reflection.
Oh, here comes the bill! Yes, the bill will come first even before you have had a single bite! That’s not exactly fun, but that is what you will have to expect. The good thing is that the complimentary parking pass is already included here so you won’t have to ask for it later.
Care for some coffee or tea? You will get this question from the servers to start your dinner.
Here comes the first dish, and of course, it’s a dessert. The Noisette Exotique is a dome-shaped hazelnut dacquoise or dessert cake made with almond lemon crumble, praline-noisette mousse, yuzu cremeux, orange passion compote, and covered with yellow exotic glacage.
Kids will absolutely love the Upside Down Dinner because they can have their dessert to start their meal. Parents always tell their children they can only get dessert after they eat their main courses, but here that’s not the way it goes.
The Hazelnut cake is actually a big and filling serving, with hints of sour and sweet notes to jumpstart your palate. It might seem a little weird to start off with a sweet and tangy dessert item, but once you bite into it, you just can’t stop eating. The fruity elements go well with the dish, so you can think of it as a salad in a way.
The Main Course comes next and no one is complaining. This is the Rosemary Crusted U.S. Angus Beef Tenderloin served with potato puree, brown butter glazed vegetables and pink peppercorn sauce.
CRU Steakhouse has always been known for its premium, high-quality imported steaks. They were one of the first restaurants in Manila to use a dry aging technique for their beef, giving it more pronounced flavors.
The 180-gram steak is cooked medium, so you can still see the pinkish meat. Because of this, the beef remains tender, with its juices overflowing. The rosemary herbs on its crust also give it a unique flavor combination. As expected, this is one of the best steaks you can ever find in the city, which is why CRU has always remained as one of the top steakhouses in Manila and my own personal favorite.
Since this is the Upside Down Dinner, the soup course comes after the main course. The Tomato Espresso is served on a tiny espresso cup together with a Guyere Pudding Toast. The warm tomato soup with its frothy top is actually a good post-steak item, since it will be good for digestion.
This also comes with CRU Steakhouse’s signature three-flavored bread made of tomato, parmesan, and spinach then served with herb butter and Davao cheese spread. This can act as a filler for those who may not yet be full by this time.
The last course is the appetizer, which really does look more like a dessert. The Crab and Apple Salad is made of cherry tomato glaze, pine nut gremolata and avocado mousseline crème fraiche. Open it up and you will find a savory filling that will provide a good finish to your unique dinner.
Once you finish your courses, the server then comes to your table to welcome you to CRU Steakhouse. Can you believe that? The Upside Down Dinner is available every Thursday starting July until December for P2,800 nett per person. Reservations are required if you wish to experience this one of a kind dinner, because they will have to make a mess of your table first before you arrive. You wouldn’t want to sit on a clean table, right? If you are thinking of a place to celebrate a special occasion, bring your date here and surprise her with the Upside Down Dinner. I’m sure it will be a night he or she will never forget.
CRU STEAKHOUSE
G/F Manila Marriott Hotel, 2 Resorts Drive, Resorts World Manila, Pasay City
Cru Steakhouse has been one of the most prestigious and well-loved restaurants in Manila ever since it opened at Marriott Manila in 2010. With its premium steaks and very luxurious setting, the upscale restaurant is usually a place to celebrate special occasions such as anniversaries and birthdays. My first time at Cru Steakhouse was for a romantic birthday dinner date a couple of years ago (Read: A Romantic Evening at Cru Steakhouse) and each visit has always been a memorable experience. But what if I told you that you can now enjoy all the U.S. Certified Angus Beef that you want at Cru for less than the price of a regular steak? Our dreams have finally been answered as Marriott Manila introduces its Cru Steakhouse Sunday Roast!
Starting February 4, 2018, Sundays will be steak days as Cru Steakhouse opens its doors from 11:30am to 2:30pm and features its own unique kind of Sunday brunch. For just P1,300 nett per person, indulge in unlimited servings of Angus steak that also comes with a choice of appetizer, two side dishes, and a slice of decadent apple pie for dessert. It almost sounds too good to be true so The Hungry Kat just had to be there last week when Marriott Manila gave a media preview of this collosal steak buffet. How many servings of this big, tender and juicy Angus steak was I able to handle? Let’s find out.
Cru Steakhouse is an exclusive and award-winning restaurant located at the ground floor of Marriott Manila Hotel in Resorts World Manila. Guests can park their car at the basement levels of the hotel and head to the main wing. Free validated parking is given for the first three hours.
With its dim lights plus classy wooden floors and interiors, the restaurant brings that air of luxury and exclusivity, making it a favorite dining spot for couples and for private events. It is only open during dinner, but starting tomorrow, Cru Steakhouse will have its own Sunday brunch to cater to families and groups who want to experience dining here with a more relaxed and casual environment. This is the best day to bring the kids because children up to 5 years old get their Sunday Roast free, while those 6-12 years old get 50% off the rate.
The restaruant has a seating capacity of only 77 guests, so it still feels more private compared to the other Sunday brunch offerings from other hotels. Marriott Cafe of Marriott Manila actually features one of the best Sunday brunch experiences in the city and it used to offer a “crossover” brunch with Cru Steakhouse. However, starting tomorrow, both will have their own separate Sunday brunch offerings to cater to their respective customers. Marriott Cafe’s Sunday Brunch is priced at P2,550 nett per person and will be introducing special a la carte orders which will be included in the buffet.
Cru Steakhouse specializes in premium steaks and their a la carte menu boasts of having some of the finest Certified Angus steaks and Wagyu steaks in the land. They perform a unique process called dry aging, a method that involves hanging the beef in a refrigerated cooler at a specific temperature and humidity for 10 to 28 days. The process results in a top-notch steak with an extra beefy flavor and taste.
Drinks are not yet included in the Sunday Roast set but diners can browse through their extensive wine and beverage list for something special to pair with their sumptuous steaks. Guests can also opt to order from the a la carte menu instead of having the unlimited steak set.
This huge slab of U.S. Certified Angus Roast Beef was just sitting proudly by the grill, waiting for its grand entrance. I was already eyeing this beautiful chunk of meat from afar but I still had to wait because we were starting with appetizers first.
Diners have a choice between two interesting starters. First is the Creamy Mushroom Soup with mushroom ragout and truffle oil. This warm, rich and fragrant soup is a hearty and delicious way to begin your steak adventure.
Another option is the Garden Salad, a mixed green salad topped with orange segment, cherry tomatoes, lots of blue cheese, and balsamic dressing. The vegetables are all sourced from Tagaytay and adheres to Marriott Manila’s farm to table concept. This is a light and refreshing salad, although I still prefer to have the mushroom soup to warm my tummy before the featured event.
For the main course, guests can feast on totally unlimited servings of U.S. Certified Angus Roast Beef served straight from the grill. The servers will ask for your preferred doneness and you can specify if you want your steak done medium rare, medium, medium well, or even well-done. This giant chunk of beef will be sliced on the spot and the steak will be sent to the grill to be cooked according to your liking.
You can see how excited I was when I got my first plate of Angus roast beef. I had my steak served medium so you can still see the pinkish inner portions surrounded by all that juicy fat. The servings are quite huge, so I’m not so sure if I can reach my target of finishing three plates of steak.
Gravy is also served on the side so you can pour as much as you like. The beef is indeed tender with that smokey and beefy flavor. This is how I really like my steaks... big, juicy, fatty, and most importantly, unlimited.
Two side dishes are also included in the steak set. A single serving of herb roasted baby potatoes and sautéed root vegetables will be provided together with your first order of steak. These are good to balance out the flavors and textures of the steak, because it may get redundant eating just the same item. Maybe they should make these side dishes unlimited as well.
I had no problems finishing my first steak, so I asked for another round and had it cooked medium well this time. The result was an even prettier steak with more flavorful meat. I’m sure everyone has their own preferences when it comes to steak, but I do suggest you have it done medium well, or just try both! The steak is not just big but also quite thick, so I found myself full after this serving. Most guests will be able to eat only one or two servings, and you can already get your money’s worth even with just the first, but someone was able to finish three. How many do you think you can finish?
Save a little bit of room for dessert because the Classic Apple Pie is worth the wait. This American pie is made with sugar dough, green apples, raisins, cinnamon, and almond crumble. It’s a sweet way to end my unlimited steak adventure.
Marriott Manila Executive Chef Maik Brammer has done another fabulous job in giving Cru Steakhouse its own identity by offering this new Sunday brunch. Whether you want to have a complete international buffet experience at Marriott Cafe, or just focus on eating as many steaks as you can at Cru’s Sunday Roast, Marriott Manila is the perfect place to bring the entire family every Sunday.
CRU STEAKHOUSE
G/F, Manila Marriott Hotel, 2 Resorts Drive, Resorts World Manila, Pasay City
Dinner in the Dark by Eye Society: A One of a Kind Dining Experience
I recently had the opportunity to have a one of a kind dining experience unlike any I have ever had. Dinner in the Dark is a unique dining concept that lets its guests dine without their sense of sight, relying instead on their other senses of taste and smell. It was such a mind-blowing experience, and it made me appreciate our gift of vision even more. This restaurant concept has already made waves in other countries cities like London, Paris, Kuala Lumpur and Singapore, and now it is finally here in the country.
With August being declared as Sight-Saving Month, Eye Society brought Dinner in the Dark to the Philippines, in partnership with Cru Steakhouse of Marriott Hotel Manila and for the benefit of the Eye Bank Foundation of the Philippines. Eye Society is the country’s premier eyewear boutique, home to the finest selection of globally celebrated eyewear brands and the highest quality optical products and professional services. Together with Marriott Manila, a series of exclusive Dinner in the Dark events were held at exclusive Cru Steakhouse starting last September. The Hungry Kat was invited to participate in its final staging last October 12, 2016 and it was an experience I will never forget.
I have dined at Cru Steakhouse before during a romantic dinner date (Read about it here) and I have always admired it sophisticated and elegant ambiance. For tonight’s event, majority of the dining areas were designated for the Dinner in the Dark activity. Marriott Manila invited several members from its Club Marriott, a membership program of Marriott Hotel which gives its members exclusive dining privileges, discounts, benefits for hotel stays and more.
I was met by the lovely Michelle Garcia, Director of Marketing Communications at Marriott Hotel Manila who always makes sure that everyone is having a great time. Marriott Manila has been one of my favorite five-star hotels in the city ever since it opened six years ago and I always attend their many exciting activities all throughout the year. Just last year, they opened the country’s biggest ballroom in spectacular fashion - the Marriott Grand Ballroom. This year, they are about to launch the newest expansion to Marriott Manila with the Marriott West Wing which will house 228 new hotel rooms. I’m really excited to check that out soon.
Eye Society’s Dinner in the Dark is an exclusive, limited-run partnership between Eye Society and Cru Steakhouse. The previous dinners were for customers who made purchases at Eye Society boutiques worth P10,000 and above from August 15 to September 30, 2016. They were entitled to two dinner slots worth P9,600. The event also benefits the Eye Bank Foundation of the Philippines, a non-stock, non-profit, non-government humanitarian organization that operates a medical eye banking facility for the distribution of eye tissues for transplant, research, and education.
The difference between Eye Society’s Dinner in the Dark and the other versions abroad is that the darkness and loss of vision is only simulated by putting on these eye masks. They don’t really turn off all the lights in the restaurant because there are also other guests enjoying their dinners. But the effect is still the same once you put on the eye masks because you cannot see anything and will have to rely on your other senses to get through the night. Being a Lupus Survivor, one of the complications of Lupus medicine is the possibility of slowly losing my vision as I get older. Imagine the life of those who had never been given the gift of sight. How does the world look and feel to them when they have never seen it with their own eyes? This is why it is important to help these charities and let others have the chance to see the beauty in the world themselves.
Before dinner officially started, we were served some bubbly Raffa Sparkling wine and complimentary tri-color bread with butter. The evening’s host from Eye Society then explained how the Dinner in the Dark would proceed and what we should be expecting when the four-course meal is served. He gave us tips on how to handle and locate our dishes and that we should listen to his instructions because he will guide us each step of the way.
It was finally time to put on our eye masks and this is when everything becomes surreal. We are all accustomed to seeing our food right in front of us with all the plates, utensils and glasses within our reach. But when you lose your sense of sight, even picking up your fork and knife becomes a difficult task. The host guides us on where to find our utensils and drink glasses by using clock positions. Our glasses are at our 1 o’clock and our knife is at our 9 o’clock. But that’s the easy part because when it came to eating our food, it got more confusing.
Our first course that evening was the Sustainable Selva Shrimps with citrus marinate, green mango slaw, spiced cashew nut and calamansi gel. Unfortunately, I could not see this beautiful plate and had to use my fork first and see what I could pick up. I first got the shrimp and it was easy to identify what it was when it popped in my mouth on my first bite. It was harder to identify the other ingredients but I did remember tasting some sour components from the green mango and calamansi gel.
Each table also had its own guide who would help us get the food from the plate to our mouths. It was harder than you would expect. When you lose the sense of sight, you will have to rely more on your other senses so we first had to touch our plates just to imagine how big our dish was. The sense of smell is not that helpful because we always rely on our sight to identify items, so we really had to think hard and use our sense of taste to know what we were eating.
Our second course was a soup and thankfully it was served in this petite cup. The Bautista Organica Farm Mushroom Espresso comes with truffle espuma and garlic croutons and I could smell it the moment they laid it on the table. The truffle aroma was strong so this time I knew how it was going to taste. This hot mushroom espresso was really good and is a nice prequel to our main course.
Since we were dining at Cru Steakhouse, I knew that there was going to be a steak course and I could hear them sizzling on the grill. In between courses, the host sometimes lets us take off our masks to take a look at our finished plates but we always have to put it back on before the servers arrive with our next dish.
Once our third course arrives, our guide tells us right away that it comes with a steak on our 3 o’clock and that we should try to pierce the steak first and lift it so we can approximate its size.
The Sous Vide U.S. Certified Angus Beef Tenderloin is 250 grams of sumptuous tenderloin steak that comes with potato mousseline, brown butter glaze, organic vegetables, mushroom rillettes and port wine jus. The difficult part in eating the steak is that when we try to cut it with the fork and knife, you can’t really see how big the cut is. When you put it to your mouth, you end up having to gobble the entire portion. I think I ended up eating my entire steak in just five bites because my cuts were too big. That, and the steak was just absolutely heavenly. Cru Steakhouse serves one of the best tasting steaks in the city and I just loved eating everything on my plate, even if I could not see it. I felt and tasted some mashed potatoes on the left so I finished all that as well.
Hope Velasco from Marriott’s Marketing Department was also my tablemate for Dinner in the Dark and she makes eating steak look so easy. I must have looked awkward trying to finish my steak but thankfully there were no pictures of that. Or were there? My dinner date took care of getting these photos of myself and the food, even when he had his eye masks on, so that is quite a remarkable feat.
Out last course was a pretty dessert plate called Coffee and Chocolates. This had a set of chocolate mascarpone, espresso caviar, chocolate crumble and Mocha Kahlua ice cream. It was hard trying to scoop the items on my spoon, but everyone knew that they were eating rich and delicious chocolates. I would like to thank Marriott Manila and Eye Society for letting me experience this unforgettable dining experience. Hopefully there would be more activities like this is the future and I’m sure everyone will be excited to participate in those as well.
