You can always rely on the JW Marriott to please your palate, but now with the opening of their new Cru Steakhouse, your dining options have risen to a new plateau. This is no small exaggeration either, as I am salivating just looking over my notes from my recent visit. The restaurant is contemporary and über-plush; with nice touches everywhere you look, including fabulous, black, slate, floor tiles. You know, just entering the restaurant, you are in for a pleasing and memorable experience, even before you’ve seen the menu.
We perused Cru’s à la carte menu and chose a wide selection of the dishes on offer. We started with a shared platter of chilled Tasmanian oysters (175RMB) served with a Tabasco, tomato, and red wine vinaigrette that was superbly paired with a Momo (Seresin) Sauvignon Blanc (2008) from Marlborough, New Zealand (368RMB). Continuing the sharing theme, we chose the excellent Iberian ham served with artichoke salad & sweet melon sherbet (188RMB), a perfectly-seasoned tuna tataki with marinated salmon (128RMB), and the magnificent pan-fried foie gras with water cress & fig vinegar (128RMB), which, I believe, earned the Swiss chef his plaudits for the evening.
As Cru is a steak house, we were obliged to try some of the beef options. Starting up the list was the Australian, Angus beef, rib-eye steak at 450g (288RMB), which was ordered “blue” and that’s how it came; perfectly seared with a gossamer-like crust containing the sheer joy that is beef. A sauce béarnaise, gratin potatoes (28RMB), and mixed fungi (28RMB) contributed to this dish’s utter delight. The steak was so tender that I could have cut it with a butter knife, never mind the artisan tools on offer. The grain-fed Australian Angus beef tenderloin (268RMB) was, again, perfectly cooked to order (medium rare), and didn’t fail to please. Further side dishes of pesto risotto (28RMB), creamy baby spinach (28RMB), and potato gnocchi (28RMB) were all tasty, and clearly demonstrate the range that’s available. My trencher-mates ordered Saffron Linguini with grilled lobster tail and black truffle slices (228RMB), Black Cod fish (185RMB), and marinated chicken breast roasted on a skewer (168RMB). All dishes were consumed with gusto and gastronomic glee. With our main courses we ordered a bottle of Mr. Riggs shiraz-viognier (2006) from South Australia (580RMB) which was big, very dark, and rich, yet managed to hold some finesse and elegance despite its complexities. I whole-heartedly recommend the wine and the whole dining experience to you. Eat, drink, love!
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