The epicentre of gastronomy is elevated to new heights as CUT, Morimoto, Hudson Tavern and Walima reveal new Signature Dishes.

Mondrian Doha, from leading global lifestyle hospitality company sbe, is excited to reveal that its award-winning restaurants have launched all new signature dishes reigniting the Doha dining scene once again.

Since its opening, Mondrian Doha introduced pioneering food concepts in Qatar through the successful unveiling of CUT by celebrity chef Wolfgang Puck, and Morimoto by Iron Chef Masahuru Morimoto. The luxury lifestyle brand also introduced Hudson Tavern, the first authentic New York Downtown style American Bar in Qatar, and Walima, an authentic Qatari hospitality offering. Now, the hotel will be elevating the experience through new signature dishes that are set to enchant and bewilder diners in Doha.

CUT is offering guests the opportunity to eat and share new exciting culinary experiences together. Ben Small, Executive Chef of CUT, highlights the signature dishes at CUT focus on large format roasts for the table to share bringing guests the communal, family style dinning nature which reflects the warm and inviting hospitality of Qatar.

He explains the idea behind the launch of this new menu expressing: “For me, dinning is a communal thing, you do it with people that you care about, some of my favorite childhood memories are around a table filled with food. That’s one of the reasons we’ve added a section on our menu to bring roasts to the table. We are preparing a 970 grams Porterhouse, 1400-gram tomahawk ribeye, caging Canadian lobsters, whole grilled fish and we present them all at the table. We slice them at the table, the fish are filleted, and lobsters are broken down at the table. Some of them are simply grilled and some are a little more intricately prepared to take the dining experience at CUT to a new level.”

Key dishes featured on the menu include a rich mushroom and toasted almond soup accented with cremini mushroom conserva and leek ash, a live Canadian ‘angry’ lobster served with a piquant hot chili bean sauce and steamed chinese greens and a succulent 1400-gram USDA prime tomahawk rib chop, all sourced from the best quality ingredients grown locally and globally. The award-winning restaurant has also introduced a new dedicated focus on the home-made hand-rolled pastas, as well as the delectable caviar section served traditionally with lemon – herb blini and crème fraiche in the new elevated menu.

Masaharu Morimoto, made his official Middle Eastern debut with  Morimoto Doha and this critically acclaimed restaurant will now feature Toban yaki, a popular dish in Japan. Toban – yaki means to roast on a ceramic plate. Ceramic plates continue to emit heat for a long time after they are taken away from the source of heat and enjoy a significant heat radiation effect. The Toban -yaki features an array of seafood dishes including lobster, king crab, scallops, mussels, clams, prawns in a butter rich red miso broth.

Chef Timur- Executive Chef of Morimoto, says: “The flavors and natural saltiness of our fresh products and miso creates a perfectly rich and deep UMAMI flavor.” This signature dish consists of three “colors” of miso: white, yellow and red. The darker the color, the longer the miso has been fermented.

“Our red miso is from Chef Morimoto’s home town Hiroshima. It is fermented comparatively for a  long time (over a year) with natural GM – free soy beans and a blend of both barley and rice-based miso. Red miso is stronger and saltier and there is no additional flavours added,” he elaborated. This butter rich red miso broth is a wonder complimenting the roasted mushrooms and great selection of Canadian lobster, Alaskan king crab, Hokkaido scallops, Australian mussels, Mediterranean clams, and Gulf prawns in this melting pot of flavours.

Offering an urban escape with hand-crafted burgers and cold brew, Hudson Tavern’s signature burger is back on the menu. These two juicy tender patties, smoky chorizo, bulgogi meat, crispy fried onion, creamy comte cheese, a sunny side-up egg, leaf of Boston lettuce, and Hudson Tavern’s in-house secret sauce, all come in a freshly baked black bun, getting tongues wagging. Says Jessica Ghidoni, the Head Chef at Hudson Tavern: “The team decided this burger has to be our Signature Dish because it is a mix of ingredients that represent our restaurant. Starting from our Bulgogi, beef top-side marinated the Korean style -one of our main ingredients since opening, the Comtre cheese, and the slow cooked Chorizo, it is an obvious choice to bring back this firm favourite to our customers.”

On the other hand, Walima, an authentic Qatari hospitality restaurant, at the heart of Mondrian Doha’s dining experience is launching its Beef Short Ribs with Bagheli Pulao. These short ribs are a cut of beef  taken from the brisket, chuck, plate, or rib areas to give you a nice succulent piece of meat. This fine dish will be served with Baghali pulao or Persian dill rice, a fragrant and fluffy rice dish that pairs the pleasant flavors of dill, basmati rice and saffron with plump soft broad beans, and is topped with a delightful crunchy golden crust.

Says Pradeep Nuwan, Head Chef at Walima: “We’ve curated this dish to have a combination of classic Arabic spices infused into a beautiful cut of meat and cooked using the most modern techniques. This serve presents the perfect balance of texture and flavor where you have meat that melts in your mouth, sautéed vegetables with a tangy pulao for an extra kick.”

Axel Gasser, General Manager, Mondrian Doha added: “Mondrian Doha continues to innovate, and the launch of our Signature Dishes at CUT, Morimoto, Hudson Tavern and Walima is a showcase of our ability to create exciting new experiences for our guests. We look forward to having Doha come dine with us.”

For further information, visit www.mondriandoha.com