cru steakhouse - manila marriott hotel

me and hubby had the most romantic wedding anniversary celebration at cru steakhouse. our reservation at crusteakhousewas an hour after the wonderful experience at the quan spa. it's now time for a gastronomic delight. we had the 3-course meal.

 we were served first with a bottle of grant burge “benchmark” cabernet sauvignon barossa valley, australia and a bottle of san pellegrino. arrived right after on a breadboard is a trio of bread -- parmesan, spinach and tomato and two types of spread -- pesto butter and goat cheese.

the chef is already grilling the steak while we're halfway done with our salad. i had mine cooked medium well. the 250g grilled certified angus beef usda prime rib eye is juicy, tender and was perfectly cooked the way i wanted. 

the steak is complemented with grilled portobello mushroom and potato and onion gratin served in hot iron pot. i loved the potato and onion gratin but i find the grilled portobello mushroom too sweet for my taste.

our delicious dinner was capped of with white chocolate cheesecake and mango ice cream.

cru steakhouse: loss of fine dining status-

my wife and i decided to have our third anniversary dinner at crusteakhouseon march 3, 2021. we chose the location after careful consideration of other alternatives. we figured that with a marriott brand and cru's framing itself as a fine dining steakhouse, we anticipated a cozy, warm, and quiet intimate dinner. before our appetizers were served, someone from marriott banquet services accompanied a couple and their guests who were planning a future wedding reception at cru. my wife and i dressed up for the occasion and all of a sudden these guests came in in slippers and sneakers and proceeded to have a loud conversation right in front of us for the duration of our dinner. my wife and i decided to forego after dinner drinks and just wanted to leave the place immediately out of disgust! i have been to other steakhouses around the world and this is the first time that i saw a banquet services discussion unfold loudly in the middle of dinner service. i understand that cru is not a ruth's chris, morton's or lawry's (the prices however are similar in range!) but we would have expected at least to enjoy even a minimum amount of professionalism and formality for an expensive restaurant. our verdict? an expensive steak dinner, acceptable in quality, in a denny's or ihop environment. not worth the 200.00 usd given the (lack of ) ambience. get your act together or sell $5.99 steaks to match your cheap environment.

we ate at crusteakhouseyesterday to celebrate our wedding anniversary. ♥️

we requested for the round table (it was a good decision for a date night since the seat was cozy and a bit more private, the lighting was also adequate).

they served us on the house:
- bread and herbed and butter spread (the flavors of the bread and texture were exquisite: tomato, spinach and parmesan) ⭐️⭐️⭐️⭐️⭐️
- chocolate cake (with happy anniversary note written on a delicious hazelnut chocolate bar) ⭐️⭐️⭐️⭐️⭐️

service was really good from the reservation to the bill out). the gap between serving of the dishes is well spaced to make us hungry for the next plate, and every serving big enough to satiate us and not to make us too hangry! 😛

value for money: quite expensive but what would you expect with fine dining like this? 😉

we ordered:
- seared goose liver (the umami flavor of the liver is really good, the apple-cherry relish resets the palate) ⭐️⭐️⭐️⭐️⭐️
- organic tomatoes salad (we liked how they added twist to the tomato in the middle and the handmade buratta was really rich and not too salty) ⭐️⭐️⭐️⭐️⭐️
- wild mushroom soup (we really liked the truffle flavor as well as creaminess and thickness of the soup) ⭐️⭐️⭐️⭐️⭐️
- australian mulwarra wagyu rib-eye mbs +9 250g (the flavor of the salt and pepper on the steak is just enough to bring out the flavor of the marbling, shiraz sauce for me was best to pair it with, my husband loved the black peppercorn sauce. the chef was kind enough to split our order into 2, cooking my meat medium, and my husband’s medium rare. the meat on both doneness is still very tender) ⭐️⭐️⭐️⭐️⭐️
- garlic baked jumbo asian tiger prawns (we thought crusteakhouseis only serious on steaks, the baked prawns had nothing special in it) ⭐️⭐️⭐️
- green beans and garlic bacon crumble (we loved the salty butter flavor of the beans) ⭐️⭐️⭐️⭐️⭐️
- black truffle risotto (we thought the rice was just mixed with the wild mushroom soup, the flavor was really close or the same) ⭐️⭐️⭐️
- grilled asparagus (cooked enough to maintain its crunchiness, a little bland for me) ⭐️⭐️⭐️⭐️
- grilled portobello mushrooms (we liked the marinade’s sumptous flavor) ⭐️⭐️⭐️⭐️⭐️
- mille feuille (the hazelnut chantily cream’s sweetness is not too strong, which for me is really good, there was one slice of strawberry, would have loved if it had more 😅 this one was on the house, as rocelle, the one assisting us told us it took quite some time to serve our entrée) ⭐️⭐️⭐️⭐️⭐️
- penfolds koonuga hill shiraz cabernet (fruity and not too dry, good to pair with the steak) ⭐️⭐️⭐️⭐️⭐️

finally tried cru'ssteakhousefor dinner. it's been in my must-eat list for so long! we ordered their appetizer platter that features all of their best appetizers: foie gras, tuna, beef carpaccio, scallops, chicken wings, crab cake, and their 3 soups: mushroom, french onion, and gambas. i really enjoyed the scallops and the foie. so happy this platter existed! we ordered their us angus primerib for our main course in medium. steaks are good, but would love to have it softer and more melt-in-your-mouth. the peppercon sauce was too sweet to my liking, and would love to have more servings. the sides are awesome though, the twice baked cheesy potato and their truffle risotto are bomb! would love to try their other appetizers and sides!

we went here for the sunday unli-steak, and it's certainly a belly-full. first of all, take note that the steak is more accurately described as roast beef, i'm not entirely certain of the cut but it is a cooked whole roast, which they then carve into slices and sear for each customer. this is not the same as your regularsteakhousesteak. that being said, it's still quite good, i would just feel like i would enjoy thinner slices more than the default thickness that they slice it at. it comes with a choice of starter, we went for the foie gras and it tasted quite nice. for dessert they have a buffet table with around 4 desserts, and most of them were quite good also.

all in all, for 1700 net per person, i would call this is to be a pretty good value for money. you're not gonna get the variety you might get with other buffets, but it still is pretty good and you'll definitely get filled up. if you get bored easily or not the biggest roast beef fan, maybe not for you.

returned to crulsteakhouseafter our first great dinner 6 month ago... not only once, but twice during a 3 night stay in manila!

we have not been disappointed and had another amazing dinner prepared by the chefs with very attentive and friendly service.

i highly recommend the taster starter, a choice of 9 great starters in small portions. a must try.

unfortunately i haven't had the chance trying a mystery box, but find the idea of it very tempting and would highly recommend everybody to give it a try. with those professional chef it will be for sure a great dinner!

can't wait being back!

we booked for a table a week in advance to celebrate our 2nd year anniversary.

most of the time we find ourselves  at steakhouses when there's a special occasion. we have created a #japizasteakescapade hashtag for instagram!

anyway, again.. it's celebration time - it's also time to find out if the raves we've been hearing about new restaurants are true.

this time, our destination is at crusteakhouseat the marriot hotel in pasay city.

our seat was one of the booth tables on the side, near the entrance. i personally like the semi-circle booth tables because of the muted lighting and it feels very private. 

we stared with a compliemtary spinach bread with gruyere cheese on top - this one was really something. it comes with two spreads: butter and bleu cheese. both tasted absolutely delicious!

the bread is firm and crunchy outside but surprisingly soft inside. 

we ordered 5 side dishes:
truffle mac & cheese, truffle risotto,cajun fries, grilled sweet corn and onion rings.

i loved the mac & cheese and risotto!!! both were creamy and the black truffle made the dish really tasty!

then comes the grilled sweet corn that had an elegant presentation

as for the fries and onion rings, we had to ask deth ( our server to return and change the cajun fries because it was too salty ) same with the onion rings although it was more edible compared to the salty cajun. the seeetness of onions created the balance for the onion rings.

moving forward to our wopping 900 grams main dish! the steak! its marbling characteristics made it very delicious! their steak was tops! it naturally had its enhanced flavor, tenderness and juiciness.

for our dessert we had a surprise chocolate cake from the cru team with matching card and and anniversary greeting!

overall, cru gets our vote for one of the best steakhouses in town.

we love it not only because of the way the super prime us beef steaks was cooked to perfection but also because of the other dishes like the spinach bread and truffle mac and risotto.

it had the right romantic ambiance. awesome date place! the service was topnotch. 
thank you, cru steak house team and thank you deth for making sure that everything was well attended.

me and hubby celebrated our 11th wedding anniversary last april 17 at the manila marriott hotel. we were also here during our 10th. this year, manila marriott hotel has made our special day truly memorable. i booked manila marriott hotel's experiences - ultimate romance package via the mobile app. this package includes an overnight accommodation in a deluxe golf view room, a one hour couple massage at the quan spa, a three-course romantic meal at the crusteakhousepaired with a bottle of house wine and a buffet breakfast at marriott cafe.

from all the steak houses that we've tried, no other steakhouse's can be a classier as cru! crusteakhouselocated in marriott manila offers great marbling of different steaks as well as various choices of appetizers. actually, the appetizers alone is already great!

but before that, let me share my insights with the star of the night, the steak! their steak is surely finest of the finest. the medium doneness of it was spot on! the steak comes of different sauces but to tell you honestly, i loved eating their steak on its own together with the juice that sipped in the meat.

our appetizers were imcomparable. my personal favorite is their baked macaroni with truffle. to think that i'm not a fan of truffle at all! speaking of truffle, the girlfriend said the she wanted to put their truffle soup as a dextrose to her. hahahahahah!!!!

every cru/marriott experience is surely can't be forgotten because of their world class service. every crew and staffs were so kind and polite to us. we were treated warmly and like vips. hehe!

sure it does costs a little more than others, but with the ambiance, service and foods like this? it's totally worth it!
chat conversation end

crusteakhouseis definitely one of the better steak place in the metro. went here with a fairly big group and tried a lot of stuff from their menu.

the place: ambiance here is fantastic! tasteful interiors and dim lighting setup makes this a good date place.

the food: food is good with great steaks as the star and center of the show. we tried their us angus bone-in ribeye and all its fatty goodness served with well made sides (i liked the truffle risotto and the gratin). as for the appetizers - try the foie gras, crab cakes, salmon and tuna tartare

value for money: i say pretty good value for money, serving portions are more on the big side and splurging for one of their steaks if you're a meat lover / steak fan is definitely a good idea.

more about my dining experience at cru steakhouse: heftyfoodie.com/cru-steakhouse-manila-marriott-hotel-resorts-world/

the minute you walk in, you just know crusteakhouseis 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 classicsteakhouseredefined, 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 beststeakhousebegins with their crusteakhousesignature 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 crusteakhouseis 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, crusteakhouseis up there with the very best.

i have been to a one-of-a-kind dining experience at crusteakhouseat 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.

crusteakhouseserves 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.

crusteakhouseis 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. crusteakhousepresents everything you would expect in a quality steakhouse. :)

got to try crusteakhousetonight 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

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

crusteakhousehas 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.