Located at the super swanky, Mondrian Doha, CUT sits perfectly with their brand of high class and elegance. Wolfgang Puck has made a lifelong reputation as a steak supremo and his restaurants have wowed diners the world over, including FACT’s very own Craig Ferriman.

Since CUT arrived in Doha, it has definitely made waves here in Qatar, raising the culinary game and lifting the already high standards of a dining experience. Executive Chef, Ben Small, has been with the Wolfgang Puck family for 12 years and heads up the CUT kitchen here, so you are definitely in good hands.

The menu retains the quintessential elements that the brand is known for anywhere in the world with some small additions that reflect the region and local tastes.

For examples, sharing bread on the table were quite sweet and there was Arabic bread presented too. I began my gastronomic journey with their Spicy Big Eye Tuna Tartare Sandwiches with Togarashi (not something you see everyday) and Wasabi Aioli. It tasted Japanese, but also it projected influence of India probably due to the tantalising kick from the curry powder. An excellent small bite from the CUT to the Chase menu that they serve daily from 5-8pm. A perfect post-office snack.

Another of Chef Ben’s successful innovations are the Blue Crab Rolls served in a soft and sweet toasted bun with herb aioli and celery salt. The crab just melts in your mouth as you bite into the bun.

As proof that local flavours have influenced the chef, we devoured a salad with roasted baby beets, pickled strawberries, dukkha and pistachio yoghurt. It felt a little Lebanese, maybe a little Turkish but certainly emanated a revered Mediterranean taste.

A stand out starter that I’d sure go for next time, if not every time I come to CUT, is the handmade CUT Tagliatelle with wild mushrooms and confit tomato petals. It tasted truly Italian and authentic, which is rather rare in Qatar. I would never have expected to see pasta, or pizza, for that matter on a menu in what I assumed to be a steakhouse by the name alone. Chef Ben explained to me that it can be limiting to people if all you offer is steak. People have varied tastes and what one diner may want at the table could differ a lot from another. Here, everybody from vegans to carnivores can rest assured that they will be looked after.

The wide canvas of food even featured a whole roasted Peking Duck carved up and served with bao buns and accoutrements to add at our own discretion, including celery sticks and hoisin sauce. It was superb!

I should probably say something about steak. There are lots of cuts to choose from. They are most satisfied if they can cook it rare for you but they’ll cook to order, of course. I had a USDA Prime Ribeye Steak which has a marbling texture and therefore more flavour. I also tested the small Japanese Wagyu Filet Mignon which melts in the mouth and you could literally eat it with a spoon.

Desserts give Chef Ben and his team plenty to be creative about in the kitchen. Whichever CUT you visit in the world, you’ll probably always find a baked Alaska. The team keep things fresh by subtly switching up the ingredients that are incorporated from earthy wintry produce to spring fruits, now that the seasons have changed.

The toasted Chocolate Brownie with chocolate mousse, caramel sauce and dulce de leche ice cream is an absolute hit. My favourite was actually the caramelized pear crumble. It was very fresh and not too heavy that I found it the perfect closer for my pallet.

The thing about CUT is that you don’t have to eat the whole menu. I tried hard to and still failed, but they offer a lot! Whether a post-work snack and sip, a one dish that hits the spot, the carefully curated business lunch or indeed a dinner with friends. If you don’t find anything on the menu that you like, well, then, you don’t like food. CUT cares about food passionately and they serve it up with superb service, the freshest ingredients and plenty of imagination. ✤