CHIC Eats

Ido love steak. It’s one of life’s great pleasures, especially when this pleasure involves a trip to Hunters Room & Grill at The Westin Doha Hotel & Spa. New on the Doha food scene, Hunters’ Chef de Cuisine Roberto Guerrero has wasted no time in launching a set menu grounded in his Venezuelan roots. Hot lemongrass towels refresh us whilst Roberto proudly brings forth the steak trolley, talking us through the cuts.

A great steak is a trademark of Hunters. The Black Onyx Collection hails from a single farm in Australia and is crucially 100% Angus beef throughout, which means you can have your favourite steak time and again, knowing that it will always be good. High-grade cuts are paraded in front of us and we marvel at the marble. The fat melts into the meat as it is cooked, producing the fullest of flavours and softest of textures. There’s also a range of à la carte offerings and the all-important set menu, with which we are about to be on first-name terms.

Hot on Roberto’s heels is Silvanus, a proud purveyor and producer of drinks. His trolley is laden with an array of glasses, botanicals, garnishes, spritzers and Silvanus’ new ‘flavour blaster’ , which produces a perfectly formed bubble of smoke that pops as it hits the contents of your glass. It’s such fun and his concoctions are delicious.

Roberto is back in a flash with our starters. So recent was its conception that the Surf & Turf appetiser hasn’t even made it onto the menu yet. Never fear, dear reader, it will be there by the time you visit, and I implore you to try this dish. A showstopping, live cooking dish in which Wagyu tenderloin, seasoned and marinated in olive oil, is blow-torched in front of our very eyes, topped with some delicately grilled scallops.