Cru Steakhouse

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If you’re out to appreciate some of the finer things in life, a stylish fine dining restaurant awaits you at the Marriott Hotel Manila. The undeniably modern and sophisticated Cru Steakhouse maintains a male oriented atmosphere. As you enter this restaurant, you see a grill surrounded by a flame fronting the open kitchen. Its interior has accents of deep red, dark wood floors, bottles of wine adorning the wooden shelves.

It is the only steakhouse that serves US Prime Bone-in Tenderloin steak in the Philippines. They offer a wide selection of superior meats from the United States, Japan, and Australia accompanied by a number of delectable side dishes. They also have an array of good quality wines, some being the best from around the world. The average four course meal lasts approximately two hours and a half. It's fit for that date you just want to savor and devote the whole night to, so it's best to keep the rest of the evening free.

Cru Steakhouse
In Cru, the business of steak is taken seriously. Chef Ralph Hubilla tells us about Marriott Hotel Manila's signature steak restaurant and its best-selling food.

To start it off, we were served freshly baked bread along with goat cheese exclusively shipped from Malagos Davao, and herb butter. The bread was soft and aromatic. This already got me excited about what was to come.

Freshly Baked Bread

The first appetizer was the Seared Foie Gras (P880) with bacon potato cake and quince glaze. The liver was of a soft gelatinous texture that melted in my mouth. The thick piece of liver was pleasingly not over powering and it went great with the potato cake. The potato cake was creamy but had a thin crusty outer layer; at the same time, the glaze had a subtle Asian flavor. After my first bite into this dish, I already knew my Cru Steakhouse experience would be one to remember.

Seared Foie Gras

We were able to sample two types of soup; the Shrimp Gumbo (P320) that is grilled tiger prawns and long grain rice and the Velvet Cauliflower Soup (P320) with toasted almonds and truffle scrambled eggs. The Shrimp Gumbo was spicy and it complimented the light sweetness of the shrimp. The latter dish, being one of their signature dishes, had to be one of my favorites. The truffle was so pungent, the scent instantly made my mouth water. The creamy texture and crunchy bits of cauliflower made an impeccable combination.

Velvet Cauliflower Soup

The Lime Marinade Tuna Avocado Tartar and Chili Jam (P620) was one of their more interesting appetizers. It is comparable to Filipino kilawin. Though slightly sour, it was nicely accented by the crunchy onions.

Lime Marinade Tuna Avocado Tartar

A guest favorite is their signature Tender Grilled Baby Octopus Salad (P480) mixed in with Kalamata olives, vine tomatoes, and oregano. The octopus was tender and not at all rubbery. As much as I would like to say that the octopus was the best part of the salad, it was the olives that had me at hello. It was like a choir of angels singing in my mouth.

Tender Grilled Baby Octopus Salad

An overwhelming amount of beef was laid out before us and I loved it: 350 grams of US Prime Tenderloin – Bone In (P1,900), 350 grams of US Prime Rib Eye (P2,400), and 400 grams of US Prime Porterhouse (P2,900). You could choose to season your steak with either the famous Cru 14 seasoning or the Cru Spice. The difference between the two flavors is that the Cru 14 is butter based, while the Cru Spice is a combination of sixteen dry spices.

Cru Spice and Cru 14

The tenderloin and prime rib were seasoned with the Cru 14, while the porterhouse was flavored with the Cru Spice. Although all steaks were undoubtedly cooked to perfection, I enjoyed the porterhouse out of all. I liked how the outer layer had a little crunch and the spices made it even more savory. I have to admit that I am not much of a steak eater but after this meal, I was converted into one. I was in steak heaven.

Dishes prepared on their Beech-wood Grill, such as steak, come with something from the Cru Side section. We had a couple of their side dishes as well, all of which went really well with each bite of steak. We had the potato and onion gratin (P150), bean pancetta (P170), grilled portobello mushrooms (P170), and black truffle risotto (P170). I have to confess that, although all side dishes were really good, I fancied the black truffle risotto the most. The scent of truffle together with the risotto's smooth texture was a match made in heaven.

US Prime Porterhouse

Just when I thought it was all over, to my delight, the desserts started coming in. We had the Famous New York Style Cheese Cake (P340) with forest berry sauce, Warm Chocolate Cake (P340) with bourbon vanilla ice cream, and Exotica Fruit Salad (P300) with raspberry sorbet and peppermint. All the desserts and ice cream are homemade to reassure that it is made with only the finest ingredients. Both the cheese cake and chocolate cake were rich in flavor while the fruit salad was helpful in cleansing the palate.

Famous New York Style Cheese Cake and Warm Chocolate Cake

Exotica Fruit Salad

Cru Steakhouse is perfect for an intimate evening of fine romance, from the exquisite food to the lavish ambiance. It is the perfect place to celebrate your anniversary or to propose to your long time girlfriend.

They are open for dinner daily except Monday from 6pm to 10:30pm. Make a reservation by calling 988–9999 loc 8902.

Establishment Info

Cru Steakhouse

International, Steaks & Ribs

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