The USDA prime fillet is 10 ounces of indulgence, with a side of lobster mashed potatoes and crispy fries
Just don’t think about the calories in their New York cheesecake!
has a whole page devoted simply to sides, butters and sauces and it’s hard to tell which steals the show – the meat or its supporting cast of characters. We try the truffled macaroni and cheese, which hands-down I would request, with no exaggeration, as my last meal on Earth, the lobster mashed potatoes, plus a skillet of plump, fragrant wild mushrooms. The truffled mac is burnished with a layer of crunchy, golden cheese and, upon excavation of its molten core, is so creamy and gooey the pasta nearly slides off the spoon. The complexity of the truffle oil adds a dimension that only tender slices of that black gold nugget can. Our lobster mash is also decadent – silky with soft pieces of tender claw meat that offer up a sweet surprise with every mouthful. For my fillet, Shem recommends a sultry Bearnaise sauce and you can’t go wrong with a classic. It complements the meat perfectly and also goes well with the side orders we’ve selected. With all the cream and butter we’ve consumed on our plates tonight, I don’t want to think about the calories!
My dining partner goes for something different and orders the pan-seared sea bass with celeriac, charred leek, mushrooms and baby onions. The presentation is beautiful, with the skin of the sea bass delicately crisp and the flesh flaking away easily on the fork. His silence as he eats tells me he’s savouring and enjoying his food to the max. After our mains are cleared – I left a portion of my steak to take home as it was simply too filling, we take some time to digest and drink in the ambiance before our dessert course. The space is sultry, with dark tones and muted splashes of red. It feels like you’re on top of the world in New York or Tokyo – pure class. Speaking of dessert, though we did not order it this time I feel compelled to mention it – The Anvil Rooms pecan pie is the best slice we’ve ever tried. Laden with candied pralines and dripping with ooey, gooey caramel and a side of home-made cinnamon ice cream, it’s decadence defined and worth the reservation alone. But tonight we try two other creations, their New York baked cheesecake with mixed berries and the piña colada demerara with jelly, pineapple sorbet and coconut espuma. The demerara is the perfect treat to follow a heavy steak dinner; it’s light, foamy, fruity and doesn’t weigh too heavily on your already full belly. The cheesecake, though richer, is equally more-ish with every silken bite.
The pan-seared sea bass is a medley of delicious flavour
Our experience at The Anvil Rooms was reflective of what a restaurant can and should be when attention to detail and quality are the prime objectives. Chef Stuart Collins and his team have taken the basic steakhouse concept and made it extraordinary with their skill, passion and study of what transforms the art of dining, into the art of fine-dining. And that’s no bull. n THE ANVIL ROOMS Location: 28th Floor, Tornado Tower, West Bay Timings: Sun-Thurs: 12:00 p.m. till 3:00 p.m. (lunch) 5:30 p.m. till 10:00 p.m. (dinner) Fri & Sat: 12:00 p.m. till 3:00 p.m. (lunch) 7:00 p.m. till 11:00 p.m. (dinner) Average Meal Price: QR 45 - QR 80, appetizers QR 180 - QR 400, mains QR 16 - QR 25, side-dishes QR 45 - QR 55, desserts Smoking: No Licensed: Yes Contact Info: Call 4499-0685 or www.theanvilrooms.qa.
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