A chef-curated, off-the-menu dining experience that unfolds surprises, and MICHELIN-recognized excellence.
Some invitations are meant to be savored. When CRU Steakhouse—one of the Philippines’ first Michelin Guide Select restaurants—opened its doors to a group of media food enthusiasts for a tasting of its Secret Menu, we knew this would be no ordinary lunch. Hosted by Archie Nicasio, Manila Marriott Hotel Director of Marketing Communications, the high noon unveiled an inspired, off-the-menu culinary narrative curated by CRU Steakhouse Sous Chef Erwin Marquez—one designed not just to surprise, but to deepen the diner’s relationship with the craft.
The Secret Menu, prepared at the chef’s discretion and evolving at whim, is CRU’s thoughtful response to its MICHELIN recognition: a showcase of creativity, technique, and intention, revealed best to discerning foodophiles who value not just flavor, but story, balance, and restraint.
A Promising Prelude
The journey began with a series of amuse-bouche, each a quiet declaration of what was to come. A silky foie gras mousse rested atop crisp pandesal toast—familiar yet elevated—while a salmon purée filled a delicate pie tee, the traditional Malaysian pastry cup, delivering a playful interplay of salt and sweetness. From the first bite, it was clear: our palates were about to be awakened.
Whetting the Appetite
Next came the Seared Hokkaido Scallops, glazed in seaweed butter and paired with miso-truffle sauce. Exquisite as the scallops were, it was the cauliflower and pine nut hash that truly lingered—a humble component transformed into something bold enough to stand alone. Together, the dish struck a perfect balance of richness and earthiness.
Soup to Sup
The course titled Tail and Ribs unfolded with quiet drama. A clear oxtail consommé was poured tableside over a porcini mushroom, beef rib-filled ravioli, and a fresh egg yolk. The heat of the broth gently cooked the yolk, enriching the soup just enough.
The Climactic Main
The evening reached its crescendo with the Portoro Beef Tenderloin—caimito wood-smoked and cooked to a precise medium rare. Exceptionally tender, it was accompanied by duck fat–cooked potato pavé, parmesan pumpkin purée, and a glossy bordelaise sauce. Chef Marquez shared that this marked the first inclusion of Portoro beef at CRU, destined to remain a “secret” or a wish-to-order indulgence—an insider’s reward for the curious and loyal.
A Sweet Secret Ending
Even dessert carried its own intrigue. Sweet Georgia Blossoms arrived as a sakura-inspired creation: cherry whipped ganache layered with cherry compote and chocolate sponge cake. At its heart, a hidden caramel lava flowed freely once pierced—an indulgent finale that was both playful and intense.
A Secret Worth Keeping—and Sharing
From beginning to end, CRU Steakhouse’s secret menu elevated the classic steakhouse experience into something more intimate and exploratory. Soon to be offered to select regular guests, it expands CRU’s repertoire for diners seeking not just excellence, but the thrill of the unexpected—proof that true culinary brilliance sometimes lies just off the menu.
