cru steakhouse - manila marriott hotel

the minute you walk in, you just know cru steakhouse is pretty special. from the elegant tables draped in white linen, the muted lighting that seems to glow from the open kitchen's glass lined grill, to the signature ergonomic and finely balanced steak knife with the cru logo. it's the classic steakhouse redefined, elevated to a level of unmatched elegance. as you choose your steak from the impressive chiller located on one corner of the open kitchen, the expert chefs then prepare your steak for the grill meantime, your dining experience at probably the metro's best steakhouse begins with their cru steakhouse signature bread, freshly baked in-house, flavored in tomato, parmesan, and olive oil, served with herbed butter. 

for starters, go for the certified angus beef carpaccio (p 750) and the sauteed duck liver (p 920) delicately laid on a corn cake drizzled with a maple lemon glaze. for your salad, i recommend the organic baby spinach (p 550) and the organic tomatoes (p 580), each elegantly plated using the freshest and finest organic vegetables and greens. a glass of chilled white wine pairs well with these starters. have some soup  before the main course, and a bowl of creamy wild mushroom soup (p 390) should get you in the groove. each of the appetizers, salads, and soup deliver fresh, bold, clean flavors which can only come from the very best ingredients, which sets you up perfectly for the main course, the meat of the matter. 

the us certified angus beef bone-in ribeye steak (p 5,400, served with five sides good for two) is a best-seller at cru steakhouse, and you'll agree with just one look of the premium slab of beef. simply seasoned with salt and pepper, and expertly grilled to your desired doneness, the steak is then properly rested and finished in the oven. and then, after a few more glasses of wine, the steak is then served and carved by your tableside by the staff. the us certified angus beef bine-in ribeye steak is a little more than an inch thick, the way a proper steak should be, grilled to medium for that juicy pink center. the massive steak comes with a variety of sauces, but trust me, the steak is good on its own. you din;t need any sauce for steak this good. one bite releases the juicy and robust beefy notes of the steak for that distinct mouth feel, as you go for yet another bite. and another. 

for dessert, go for the banana foster (p 410), masterfully prepared in  front of you, or the sweet and salty chocolate moist cake (p 400) to cap your dining experience at cru steakhouse.  there are several fine dining outlets in marriott hotel manila, but cru steakhouse is definitely the place for some seriously good steaks.  from the classic and elegant interiors, the impeccable and attentive service, to the range of dishes and the signature steaks, cru steakhouse is up there with the very best.

nice ambiance with excellent service. the attendants are attentive and quite fast to the draw. the food was a little disappointing, considering their price, i expected way more.

i have been to a one-of-a-kind dining experience at cru steakhouse at the manila marriott hotel.

cru is a global restaurant brand exclusively by marriott hotels that serves quality delicious steaks, other delectable dishes and amazing desserts. cru is open during dinner service and also serves wine to complete the gustatory experience.

we were first served the appetizers: salmon tartar, sauteed duck liver and seared yellow fin tuna.

we also had the lump crab cocktail and chilled ocean shrimp. we also tried the seared us scallops and cru crab cakes.

i was impressed by all the appetizers, but i was particularly amazed with the salmon tartar, lump crab cocktail, seared us scallops and the cru crab cakes.

cru steakhouse serves salads with all-organic local ingredients, as evident with the organic tomatoes salad and the organic baby spinach salad.

i loved both salads but i really liked the parmesan crisp on the organic baby spinach salad.

for soups, i had tasted the wild mushroom soup and the shrimp gumbo. the wild mushroom soup is a creamy and thick soup with a strong flavor of truffles while the shrimp gumbo is a has this spicy kick and quite heavy with rice mixed in the soup. i enjoyed the texture and the spiciness of the shrimp gumbo a lot

the main event, of course, is the 900-gram us certified angus beef prime rib steak (php 5400), carved table side and served with five cru signature side dishes and two sauces.

served at the perfect temperature, the prime rib steak did not need any sauce. the tenderness of the meat is so divine it almost melted in my mouth. it is the steak that will render one speechless, i swear.

some of the signature side dishes cru offers are mashed potato, baby carrots, french beans, spinach, potato gratin, truffle risotto, baked baby potatoes, fries and mac and cheese.

to say that a slab is good for two persons seems injustice as it can feed four persons to the brim. 

prepared table side is one of cru's signature desserts, the banana foster, a dessert of caramelized banana, flamed rum, raw sugar topped with vanilla ice cream and almonds. i love how simple this dessert is, yet how it was prepared was quite impressive.

we also shared a chocolate caramel crunch log and sweet and salty chocolate moist cake.

the last dessert was the grand cru chocolate praline mousse.

cru steakhouse is a haven of all things delicious -- from the appetizers, to the steaks and the desserts. it is indeed one of the best steakhouses in the metro.

at cru, steaks cooked to perfection are a given! this high-end restaurant inside manila marriott hotel doles out generous portions of amazing grilled steak matched with an imaginative fare elevated by an extensive wine list.

salads

think oranges are just for breakfast, snacks, or desserts? think again. the orange made such delightful addition to the organic baby spinach salad (php 550), thrown together with blue cheese crumble, walnut in parmesan crisp, and mustard dressing. fruity notes to the well-dressed leaves of baby spinach made the salad taste outlandishly better.

tossed with red onions, balsamic, crushed olives, and feta cheese, the giant organic cherry tomatoes locally grown from the marriott organic farm served in the organic tomato salad (php 580) were super juicy and fresh. this salad was sweet, tangy, and full of character, with the natural flavor of tomatoes combined with cheese oozing with a savory sensation. it’s a must-order for those who are in a diet. :p

appetizers

voted as the best appetizer we had for the night, the sauteed duck liver (php 920) with apple chutney and sweet maple lemon glaze was very satisfying. admittedly, the number of times i’ve tasted foie gras is probably less than five. but by far, cru’s take on the foie gras is the best. it melts on the tongue like the creamiest butter but with a distinct cured sweetness.

the certified angus beef carpaccio (php 750) reminded me of yukhwe, which is raw beef eaten with raw egg in korea. wandering more into a fancy territory, this appetizer was an absolute home run, and it turned out to be love at first bite. the paper-thin slices of beef were topped with parmesan, arugula, and tarragon dressing. so good!

next, we were treated to seafood galore. the seared us scallops (php 730) were plump, briny, and buttery but still supple, with a very slight sweetness. spicy shimeji mushrooms, pickled onions, and hollondaise sauce all contributed to the robust flavors that stood up to the zesty sauce.

the tuna tartare (php 650) looked so tiny and simple, but this dish should not be underestimated. every element was on full display (not sure if that’s egg yolk on top but it tasted like egg yolk), and the complete bite, with the soft wash of the wasabi aioli, was so much more than the sum of its already excellent parts.

the salmon tartar (php650) was another knockout. it was pure decadence: perfectly cooked chunks of ultra fresh raw salmon with lemon mustard dressing and extra virgin coconut oil. close your eyes and bite into this and you could imagine you’re tasting the best salmon you’ve ever had.

crispy and crabby, the cru crab cakes (php 690) with the celeriac apple slaw and creamy cajun remoulade were quite dainty, gone in three or four delicate bites at most—but they were three or four perfect bites, i can assure. i’m also glad that these crab cakes were not too heavily coated in breadcrumbs but packed more with crab meat than pasty binders. taste was stellar.

too appealing to slip by, the chilled ocean shrimps (php680) looked like a starfish or spider from afar. its presentation was so captivating with summer colors lifting our mood and appetite. dipped in the cocktail sauce and eaten with jalapeno salsa, the shrimps tasted nice and fresh, titillating our taste buds for the final appetizer.

if eating crabs in shells isn’t your thing, try the lump crab cocktail (php690) and savor the juicy lump crab meat without getting your hands dirty. spicy pineapple salsa and cocktail sauce added texture and a hint of sweetness to the cold dish.

soups

we were served with three kinds of soup. the shrimp gumbo (php 370) consisted of a mildly spicy broth that’s a far cry from the one-dimensional broth made from instant meal packages available in the grocery store. the soup had a rich body and a faint aroma of the sea. at the bottom of the bowl, we found bits of fragrant rice and minced vegetables popping out as a nice surprise.

the caramelized onion soup (php 350) sang a chorus of layered onion flavors topped with a blanket of gooey cheese. yum! we enjoyed the variation in tastes and textures.

the wild mushroom soup (php 390) was super creamy, rich, velvety, smooth, and with the aroma of truffle oil, intoxicatingly delicious. omg. i loved the soup so much and i think i won’t ever get tired of it. :p

main

the long wait was finally over and well worth it. the spectacle of parading the three sizzling slabs of pound cru’s us certified angus beef bone-in rib eye (php 5,400 for 900 grams/31.75 ounces) through the function room invariably led everyone wanting one. well-browned and crackling with some fat, cru steakhouse’s signature steak was sliced open and revealed a juicy pink center that extended from edge to edge. each slab had a commendable crust and a succulent interior.

each 900-gram steak comes with two sauces, five sides of your choice, and carved table side. choose to pair it with black peppercorn, forest mushroom, spicy tomato and onion, cru blue cheese, shiraz, or béarnaise sauce, and you have one unforgettable dish. i’m not a fan of sauces for the steak, but i tried them anyway. what i wasn’t able to resist were the sides that have a good fit with the food.

since we got three slabs of steak (shared by 12 people), we were pampered with all the sides which were more than enough to please our demanding palates: truffle mac and cheese, grilled organic sweetcorn, organic sweet corn on the cob, corn and pepper hash, grilled portobello mushrooms, creamed spinach, steamed asparagus with hollandaise sauce, green beans pancetta, organic steamed broccoli, honey glazed organic baby carrots, fried onion rings, black truffle risotto, warm organic tomato salad, and sliced potato fries.

above all, truffle mac and cheese, grilled portobello mushrooms, creamed spinach, and black truffle risotto for me struck as the best complements to the steak and almost worthy of as much discussion as the steak itself. :)

desserts

the banana foster (php 410) took a few minutes to get prepared. the waiter ignited caramelized bananas, raw sugar, flamed rum, whole butter, and sliced almonds at the tableside and then poured over vanilla ice cream for our enjoyment. it was like a one-plate dinner theater that’s undeniably fun and interesting to watch. the first bites of the banana foster were luxurious, as crisp flakes of almonds and swimming banana in ice cream completed the equation.

if you have a sweet tooth, you can’t miss the sweet and salty chocolate moist cake (php 400) with homemade dark chocolate ice cream. it had a moist and buttery crumb that packed a toasty, nutty punch. this chocolate cake isn’t particularly novel, but it’s not disappointing in any way.

basically an ice cream cake of chocolate and cognac, the grand cru chocolate praline mousse (php 400) is one of those desserts that create a great textural experience, as the mousse melts away while the praline provide crispiness. make sure to snag the layers in one forkful! :)

another pure chocolate bliss was cru’s chocolate caramel crunch log (php 380). sweetened by caramel, the rich chocolate flavor was beyond divine.

drink

cru steakhouse’s bar serves wine by the glass and by the bottle. selections range from champagne, sparkling wines, red wines, and white wines. other beverages offered are local and imported beers, whiskey, rum, tequilla, etc. we had beringer’s 2010 cabernet sauvignon (knights valley) that featured aromas of black plum, cherry, and enticing spice notes.

by the end of our meal, we could only utter one word to describe their menu: phenomenal. cru steakhouse presents everything you would expect in a quality steakhouse. :)

i got all filled up with extreme excitement when i heard that we'll be dining here in cru steakhouse. my sister even noted that this place serves one of the best steaks in the city! that didn't help out in containing my excitement. 

now, with my expectations raising higher and higher as i read and hear great reviews about the place, i somehow got nervous about it not being met. fortunately, cru didn't let me down, and in fact still got to impress me with its amazing line up of dishes. 

among those that really marked my memory (and of course taste buds) are the wild mushroom soup (p390), sauteed duck liver (p920), the us certified angus beef prime rib steak (p5,400) and the black truffle risotto for the side dish of the steak.

every special occasion deserves an equally special way of celebrating, and if you’re fond of steaks and looking for a place to visit for your next anniversary, date, or business meeting, head over to marriott hotel in pasay city to try cru steakhouse.

things i loved about cru: the lavish, luxurious atmosphere, sleek interiors, red and black motif, plush seating, well-stocked bar, open grilling station and open kitchen. the staff members are incredibly friendly, and will not make you feel you're in a snooty fine dining establishment.

appetizers i liked and you must order:
- parmesan, pesto, and tomato rolls with blue cheese and herbed butter

- organic baby spinach salad. loved the parmesan crisp!
- organic tomato salad. gigantic tomatoes with balsamic and feta

- sauteed duck liver - rich foie gras with apple chutney and sweet maple lemon glaze
- certified angus beef carpaccio - sheets of raw, flavorful beef
- seared us scallops - loved this and the hollandaise sauce
- tuna tartar – wasabi aioli is

when it comes to steak, there are already sprouting steak places around the metro. but then again, the question is, where can you find a quality steak that will satisfy you beyond your expectations?
(pardon for the low res photo below since boyfie thought that the slr were fully charged, but it turned out that it's completely empty. that's why we settled for digicam instead. haha!) 

the place
- cru steak house located in marriott hotel is something you should visit when it comes to steak cravings. the place simply gives justice to the word elegance. low light, fancy couches, wines and the wooden interiors and will definitely give you and your company a romantic and classy stay. the place can accommodate an average number of guests. since this place is fine dining, everyone should also be aware that the place follows a strict compliance of the dress code, like every fine dining restaurant as well. 

children below 10 years old is also not allowed to enter the place to keep the ambiance and mood perfect for the adults.  another eye catcher is this open kitchen where they will prepare your gorgeous steak. look at that open flame! nothing can get any better to the sound of the sizzle of their premium steaks! 

the service
- their service was impeccable as well. they were all smiles and prompt with our needs. special mention to their general manager mich for being the coolest manager that i ever encountered! :d 

the food and price
freshly baked loaf - this freshly baked bread comes in three flavors: tomato, parmesan, and plain. though i can't distinguish their difference when it comes to taste, eating it on its own is satisfying already. who wouldn't like freshly baked breads anyway? it was served with cream cheese and herbed butter too. 

organic baby spinach salad (550 pesos) - made up of baby spinach leaves, sliced oranges and cherry tomato, walnut, blue cheese crumble and parmesan crisp on a zesty salad dressing. this one took me by surprise, especially the crisp parmesan cheese. perfect starter for our meal because it gives us the light and refreshing flavor.

sauteed duck liver (920 pesos) - when they are starting serving the appetizers, my eyes were carefully watching this treat from afar. it may sound and looked simple, but oh boy! this is such a heaven sent from above dish. i have tried different foie gras already, but this one is probably one of the best. the foie gras was perfectly seasoned on its own. while the apple chutney and maple lemon glaze gives it some citrus-y kick!

 cru crab cakes (690 pesos) - golden crispy crab cakes served with apple slaw and cajun remoulade. even this appetizer alone can be a dish on its own.

 salmon tartar (650 pesos) - you know that i am not a fan of tartar. i'm not saying it's not good, but i guess i'm just not comfortable on eating raw foods. but to put up an unbiased review, i tried. what i observed with this one is the clean taste of the salmon tartar. no after fishy taste compared to those i've tried from others.

 seared us scallops (730 pesos) - one of my favorites during the appetizer sampling. gigantic scallops, seared on both sides with hollandaise sauce. the scallops were really heavenly!

 seared yellow fin tuna (650 pesos) - i didn't have the chance to try this, but i guess that's the indicator that it's really good that the plate wasn't able to make it to our side. haha!

 lump crab cocktail (690 pesos) - i find this one too plain for my liking, but for some reason boyfie enjoyed this a lot.

 chilled ocean shrimp (680 pesos) - now this one i liked better. i'm such a sucker for shrimps. i even ignored the sides that were served with it. giant shrimps anyone?

 certified angus beef carpaccio (750 pesos) - sliced angus beef served with parmesan cheese, organic arugula, and tarragon dressing.

 tuna tartar - this one almost tasted like the salmon tartar, but on this appetizer, they elevated the dish by putting some wasabi on the sauce (if i remember it right). we also thought that the ones on top is an egg yolk, but it's not. pretty kewl right? :)

 organic tomatoes (580 pesos) - huge and sweet baby tomatoes in one plate served with balsamic dressing and marinated feta cheese.

 shrimp gumbo soup (370 pesos) - festive of flavors in one. this soup is served with bits of fragrant rice, minced vegetables and different spices. it was a bit spicy for my standards, but if you have high tolerance with spicy foods, then try this comforting dish.

 caramelized onion soup (350 pesos) - boyfie was hesitant in trying out this soup since it was made with onion. thinking that it will taste as strong as it used to be when it's raw. but no. this is such a heart warming soup. sweet and mellow, with gooey mozarella cheese on the bottom. nomnomnom!

 wild mushroom soup (390 pesos) - greatest ever! mixture of thick and creamy wild mushroom soup and drizzled with truffle oil. i am not a hard core fan of truffle, because i feel that i'm having gasoline if i'm having truffles. nyahah! but never in my wildest imagination that i will love truffle like in this soup. i can even have this as a dextrose. hahahahaha!!!

 us certified angus beef prime rib steak (900 grams / 5400 pesos) - each 900 grams were served with 5 cru side dishes, 2 sauces, and carved table side.

there are a variety of side dishes to choose from: truffle mac and cheese, grilled organic sweetcorn, organic sweet corn on the cob, corn and pepper hash, grilled portobello mushrooms, creamed spinach, steamed asparagus with hollandaise sauce, green beans pancetta, organic steamed broccoli, honey glazed organic baby carrots, fried onion rings, black truffle risotto, warm organic tomato salad, and selections of potato sides. (my top favorites were on the risotto, truffle mac and cheese and creamed spinach)  

 their steak sauces were as follows: black peppercorn, forest mushroom, bearnise, shiraz, spicy tomato and onion, cru blue cheese sauce are the choices of their steak sauce. but i simply prefer pairing it with good ol' sea salt to enjoy its fuller steak flavor.

a free exhibition in front of you, if you had their banana flambe. :d

 but i'd rather devour myself with their praline log dessert... or their chocolate mousse, with layers of equally delicious cream. i liked this better since it was salted caramel. arghhh!! 

 and special thanks to my friends in instagram who liked my photo for the colorful macarons prize! and apologies to my friends in viber whom i bugged with stickers just to like my photo. hahahahaha!!!

the verdict
-  bloggers in action! meeting new friends is one of the nicest feelings!
special thanks to zomato for the invite, marriott manila, and the whole staff of cru steakhouse!  see you in my dreams you gorgeous steak!

got to try cru steakhouse tonight at the marriot.we tried out the prix fixe menu.we started with an amuse bouche of salmon on a kadaifi basket topped with soy tapioca ,appetizer was a duo of salmon tartare and crab cake with cajun remoulade and celeraic apple slaw,250 gms of prime rib eye with a flavorful cheese muffin and mushroom sauce.the steak was so good,it didn't need any sauce but another feature of this place is a trolley of condiments to meet your fantasy.included in that trolley is their truffled mustard which was soo good with their spiced fries that went with the steak.the steak was also served with asparagus topped with hollandaise.for dessert,they served us a white chocolate cheesecake with mango ice cream.the ender was a selection of davao cheeses which i'm sure came from malagos farms.our server was really good and knew how to handle his customers.when he saw the wines i brought & it was 15 years old,he asked me if i wanted to decant it which was exactly what i was going to ask him to do.interiors are also posh & very masculine.i will surely go back to this place

at first glance, a fancy and elegant vibe surprised us, as usual, just like in other fine dining restos.

the interior was perfect, it was evening so we had our dinner started at 6pm where the resto usually opens. the lights are calm, wines are all over the side well decorated, the kitchen is busy, the people are fancy and sophisticated and hell yeah the food served is awesome indeed. ????????????

i personally ordered for surf and turf which costs me 2,000+ i think and the plate is good for 1 person only. however, i regret nothing.

my mom ordered for salmon and my bro ordered for baby back ribs.

i paid the whole bill. yes lol

an american style-steakhouse restaurant is just what the manila marriott needed.

cru steakhouse has that american old world feel, when in the 1950s and 60s, they were dark and dimly lit and seats were usually upholstered in plush red material; cru does that in a modern way, with red velvet squares on its armchairs, and red on its banquette seats, where we sat. there are areas with round cubicles, ideal for couples, three-sided banquette cubicles for groups of three or six , and tables for four or more, and easily up to a dozen.

one wall has their lineup of wines, while their main showcase area is their steak fridge, where aged steaks are there to admire. the main kitchen and grill area is also in plain, resplendent view - and a feat in exhaust management, because you don't leave cru smelling of food.

we were served three kinds of bread - classic, tomato, and spinach, which we broke off and enjoyed with composed herbed butter and a creamy cheese (goat? i regret not listening more carefully).

a dreamy seared scallop with a hollandaise sauce followed. it came garnished with crispy kropek, chewy shimeji mushrooms. the hollandaise was perfect!

we then had an artfully arranged spinach salad contained in a parmesan tuile round. the spinach was dressed in a spicy mustard, a bit too salty and spicy. it combined well nonetheless with blue cheese, walnuts, tomatoes, and orange segments.

then came our 350g angus rib-eye steak, cooked perfectly to medium rare level - seared on the outside, chewy and red on the inside, but not cold (whew!). the bearnaise sauce had a bit too much tarragon and not enough acidity, but that is, as with most things, a matter of taste.

to add flourish to their beautiful service, our portobello mushroom and potato gratin sidings came into two small cast iron pots. it was a great experience followed by dessert - delicious cheesecake and berries partnered with a dreamy mango ice cream.

unfortunately, i didn't feel the air conditioning was cold enough in our area of the room, but we managed. perhaps if we'd pressed about it, it would have been addressed. also, bread should not be cleared until the end - that is, the wait staff should only take it away after the main entree. i was surprised marriott staff committed this error.

i've read elsewhere that steaks are not priced competitively with the us, and while that's basically true, they do match prices with other great steakhouses around the city. and what great steak it is.

i was pleasantly surprised that marriot cafe offered a sunday brunch buffet with a cross-over to cru - one of the best steakhouses in manila.

you don't only get unlimited steaks and foie gras, you'll also get a wide array of other meat and fresh seafood options, and different asian cuisines plus end your meal with the chocolate dessert room.

the sunday breakfast buffet is usually fully booked so better reserve the corner tables to have a little bit of privacy. you can reserve one of the two private dining rooms for p15,000 consumable for maximum of 10 persons. another tip would be to reserve and eat in cru instead of the marriot cafe area which has a better fine dining ambiance.

you can start with different options of ham and cured meats, freshly baked breads, limited cheese options, fresh fruits, and different lumpia roll options, and fresh salad options.

for kids, they get entertained by the clown with different balloon and magic tricks.

fresh seafood station
one of the most popular sections is the fresh seafood section with different crabs, shrimps, and and big clams that can be cooked for you as you order.

meat carving stations
you have your standard meat stations with different sauces and siding options. there's roasted turkey, leg of lamb, and us rib eye steak.

live cooking stations
i like to start off with the soup option.

japanese sushi and sashimi variety teppanyaki section are good. they have yummy dimsum options.

this place offers one of the best hakaw that we had (that i must say a lot better than passion).

there were many different noodle soup and duck options. the filipino section with lechon as the center piece and different barbecue grill options.

the pasta station is really good where they prepare their own pasta and a wide array of sauce and ingredients option.

cru steakhouse crossover
as you cross over to cru, you can have unlimited order of cocktails available that day prepared for you on the spot :)

you can order rib eye steaks and other seafood options, and unlimited foie gras!

this was the best part of the buffet for us :)

(tip: our steaks were cooked really well at the start of buffet and the quality degrades as more and more people go the the cru section. best to start early when the buffet opens at 11.30am)

chocolate room
to end the meal, they converted one of the private dining rooms into a chocolate room with different chocolate- themed desserts. loved the chocolate crunch...the different chocolate pralines option, and the chocolate fondue options. marshmallow and chocolate are always a hit with the boys :)

after the chocolate, we end our meal with their home- made ice cream flavors :)
overall, we love the cru steakhouse buffet, the fresh seafood option, the live cooking stations and the chocolate room desserts :) it was really good value and one of the best buffet options in manila in 2012 :)