The Raw Bar
Intimate, creative and a novel spot for a light and unusual meal Discuss this article
You don’t need a reservation for The St. Regis’ newest opening. And while the small, bright space isn’t exactly as casual as this reservation policy implies, neither is it stuffy or pretentious.
The menu is small but covers sushi, sashimi, tartare, ceviche and carpaccio, as well as a carefully selected list of sparkling and mixed beverages (native to countries such as Peru, to pair with raw dishes from their respective regions).
The sea bass ceviche is the highlight of the meal, and is a triumph of delicate, light flavours including fennel and pomelo. This is followed closely by the beef tartare (mixed with ketchup and tabasco) that arrives prettily presented with a raw quail’s egg inside a cracked shell perched on top, while the salmon tataki impresses thanks to a rich, salty, homemade ponzu sauce.
Many of the dishes are heavier than we expect, so a full meal here is possible (if on the pricey side). The chefs are on-hand at this intimate dining experience to offer recommendations and chat to you about the preparation of each dish, but staff are professional enough that their proximity never feels the least bit intrusive. A fantastic, alternative option for a meal.
The bottom line
Excellent food and a concept truly unique to the city.
Time Out Doha,
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