Around GMA

Cops to increase presence in transport hubs amid New Year exodus
Lifestyleverse: Quick tour inside Mandarin Bay in Boracay
Davao police say boy’s injury not caused by firecrackers

Article Inside Page

Showbiz News

This upscale restaurant is serving a four-course dinner in reverse. Don't be surprised if the waitstaff makes you sit on a messy table and hands you the check before you can even catch a glimpse of your food.

Dessert, main course, soup, and then appetizer--this is how a four-course dinner would go at Cru Steakhouse, the award-winning restaurant of Marriott Hotel Manila in Pasay City, beginning this month.

Called “Upside Down Dinner,” it's a novel dining concept that promises to amuse and confuse the palate of the diners and take them on an unusual (and hopefully fun) gastronomic experience.

Aside from the restaurant's cozy interiors, extra details make the dinner more unforgettable: guests would receive a farewell gift upon entering the restaurant; they would be showed to a table that has utensils and half-emptied glasses in disarray; and for more dramatic effect, they would be handed a check before they could even see their food.

Chef Meik Brammer, the amiable German executive chef of Marriott Hotel Manila, said in jest, "What's going to happen is you have to pay me first, before you get the dinner. You have to hand your cards, then sign the check, but only symbolically. Then the waiter would ask you if you like to have coffee or tea."

While this dining concept is not exactly original, it certainly is a first in the Philippines.

"This is for those who want a different experience. Your palate is going to be confused. Not many restaurants want to try this as it does challenge the palate. But I encourage people to try this experimental concept."

At the media launch of the dinner promo, select members of the lifestyle press got to sample the Noisette Exotique, a dome-shaped hazelnut dacquoise covered with yellow exotic glacage, or frosting made from powdered sugar, as the first dish of the four-course meal.

Next in line was the grilled Rosemary Crusted U.S. Angus Beef Tenderloin that went well with potato puree and peppercorn sauce. Diners who want a lighter version can opt for the barramundi fish.

The third course was a pleasant surprise, especially for the coffee lovers among the bunch: Tomato Espresso. It was actually tomato soup (made with a frothy layer on top) in an espresso cup! And what looked like a cookie was a crunchy round bread with spinach, parmesan, herb butter, and cheese spread.

The last dish was the Crab and Apple Salad, which was stuffed inside a bite-size cherry tomato with pine nut gremolata, avocado mousseline, and crème fraiche, which was a richer, tastier version of sour cream. It was a delightful conclusion to our dinner.

Don't be turned off by the disheveled table set up when you arrive. They're meant to look that way. No worries, it's just for show! Everything is kept clean at Cru.

Seeing double? Here's an exciting, creative way to read the menu. To understand the words, you have to read the menu through its mirror reflection.

Executive Chef Meik Brammer talks the lifestyle press through the Upside Down Dinner, explaining what to expect in this unusual, but exciting, dining concept.

But first, let's have dessert! Here's the Noisette Exotique, a dome-shaped hazelnut dacquoise covered with yellow exotic glacage, or frosting made from powdered sugar.

The flavorful Grilled Rosemary Crusted U.S. Angus Beef Tenderloin comes with potato puree and peppercorn sauce.

The Tomato Espresso is a shot of tomato soup! In between sips, don't forget to take a bite of the crunchy bread with spinach, parmesan, herb butter, and cheese spread.

The Crab and Apple Salad comes in two bite-size cherry tomatoes stuffed with pine nut gremolata, avocado mousseline, and crème fraiche.

As a cue that our dinner has ended, the waitstaff then introduced herself and said, "Good evening sir/mam, I will be your server for tonight."

Now we ask, would you like to try this new dining concept where desserts come first and appetizers come last?

The Upside Down dinner is available every Thursday of July until December, 6 p.m. to 10:30 p.m. Prior reservation is required. For more information, call (02) 988-9999 or visit www.manilamarriott.com.