Latino Steakhouse at Sheraton Grand Doha has introduced Chef’s Table, a new event to their South American dining line-up. It highlights two of the current dining trends in Qatar – one-on-one interaction with the chef and paired food and beverage menus.
Latino Steakhouse Doha are aiming for an intimate dining experience with an average of 8 to 10 diners. At Chef’s Table guests will sit around the open kitchen at Latino Steakhouse, whilst Chef Luciano Carobini and his culinary team prepare a set menu with pairings.
Occurring once a month the focus will be on different proteins. Last month’s Chef’s Table highlighted meat whilst the upcoming Chef’s Table will be showcasing Seafood. Importantly, the focus will be on South American cooking techniques and flavours with Latin flair.
Chef’s Table Latino Steakhouse Doha Menu Review
Qatar Eating was invited for a media event to sample the Chef’s Table at Latino Steakhouse. For their first Chef’s Table the focus was of course on the many meats that are currently available at this South American restaurant. Though there were some standout sides and dessert options too.
It should be noted that the menu on the day was prepared for more guests than will usually be expected for the Chef’s Table. As such, to ensure smooth service and consistency, some dishes were prepared and cooked in a more efficient manner than they would be for the usual Chef’s Table event.
A tasty welcome snack came in the form of homemade Guacamole with Nachos. The Beef Tartare was beautifully presented with a small perfect quail’s egg. However the meat wasn’t as raw as one would expect with beef tartare so the dish was texturally rather grainy and dull in colour.
The Beef and Lamb Empanadas were meaty and delicious, but because they were baked rather than fried the pastry casing was a little too thick. However they were baked in order to accommodate the number of diners, and would usually be fried. One point to be highlighted, and commended, was the efficiency and consistency from Chef Luciano and his team in expediting the entire menu for the number of guests.
The Beef Tenderloin and Rib was served as a rather splendid display of faux sword skewers. The accompanying Chimichurri sauce provided a nice contrast to the rich meat flavour.
The highlight for many of the diners was the Picanha Churrasco Grill – the meat was tender and juicy, and was served with grilled pineapple. The baked sweet potato side stood out as the secret star of the meal thanks to the innovative mustard and masala sauce created by Chef Luciano.
A smooth mango mousse with tapioca was served as a pre-dessert. The deep fried panqueque is a perfect example of a South American dessert – a sugary mix of texture and crunch, with that pride of all Latin kitchens – homemade dulce de leche!
The Chef’s Table Menu at Latino Steakhouse Doha is priced at QR500 per person, and includes a set menu with paired beverages. The next Chef’s Table is scheduled for Tuesday 23rd February. For more information and booking call +974 4485 3000 or email F&[email protected]
Qatar Eating was a guest of Latino Steakhouse Doha