Expectations were high when I visited Grand Hyatt’s latest restaurant, Rocca, this month and I was not to be disappointed.  Rocca is the newest addition to Grand Hyatt’s collection of top quality restaurants and has an inspired Mediterranean theme, which teamed with the fact that dining is ‘al fresco’, complements its surroundings perfectly.

Tables surround the pool area and the emphasis is on relaxed dining, with large comfortable chairs and candlelit lanterns, which set the mood for a relaxed and romantic dining.  Private dining is also an option with beautiful poolside curtained pergolas. Jazz tunes can be heard playing and I already feel the stresses of the day slip away.

We are seated at a table overlooking the lagoon, with a view of the Pearl and the Ritz, which provide a spectacular backdrop to our dining experience. Tim, the manager, originally from the Hyatt group in Germany, is the perfect host and informs us that the restaurant opened just after Ramadan before guiding us through the menu.  He then requests that the chef join us and explain the specials of the day.  The kitchen is controlled by head Chef Bernd Brademann, who although one of the youngest chefs at Grand Hyatt has a wealth of experience behind him; serving a two year apprenticeship at Hyatt Regency Canberra then onto Hudsons @ the Gardens for four years.  Chef Bernd was also a sous chef in Eight over Eight in London before Grand Hyatt were lucky enough to entice him to Doha.  He states that “We use only the freshest and most authentic ingredients to deliver an authentic cuisine.  I believe that the natural flavours of food are enhanced by using various ingredients and appropriate cooking techniques.   We do not add heavy sauces or mask the main ingredient, just like the traditional methods of Mediterranean cooking.”

The menu is simple but varied, featuring specialties from across the Mediterranean such as Tomato Soup with Spider Crab and Fennel, Mussels Sautéed in Garlic and White Wine Sauce, Pan-Fried Scallops served with Cauliflower Purée, and Foie Gras and Chicken Liver Parfait; there seems something for everyone.  Prices range from QR 35 upwards for an appetizer, so are very reasonable.  I always like to try the recommended dishes so I choose the mussels and my husband opts for the foie gras.

Freshly baked focaccia is brought to our table, coated in coarse sea salt and infused with rosemary, which we are encouraged to dip in the Tuscan olive oil. It’s delicious, so fresh and light and Tim encourages me to dip some in the sauce of my mussels, which arrive just in time before I demolish the moorish bread!  My generous portion of mussels are served in a large bowl and are dripping in garlic and white wine.  As I prise each fresh mussel from its shell it further releases the tantalizing garlicky aroma.  They are cooked to perfection and the texture is meaty but light, almost fluffy and very tender.  My husband is busy enjoying the foie gras which he says is smooth and rich.  I taste some with the accompanying spicy fruit chutney and they completely complement each other, the smooth and the spicy.  

Next we order a Wagyu Steak for my husband, one of the specials of the day, and recommended by the chef, and a Grilled Mulwarra Rib Eye Steak for myself, both served with Café de Paris Butter, Caramelised Shallots and Steak Fries.  The main courses available are varied and, at the time of writing, feature dishes such as Wood Roast Young Chicken with Plum Tomatoes, Peppers, Black Olives and Thyme and Mulwarra Lamb Shank Tagine with Harrissa Cous Cous.  There is also a more casual side to the menu which features a pizza and pasta section with choices varying from a simple Margherita Pizza to Spaghetti Vongole served with Clams, White Wine, Chili and Parsley.  Dishes range from QR 60 to QR 125 for the more top end of the menu, with the specials varying in price.

The wine list is split by country and extensive, which appears to be the case in all of Grand Hyatt’s restaurants, there is a wine to suit not only everyone’s palate but everyone’s wallet!   Tim recommends a red medium bodied Antinori Santa Cristina 2007 which is smooth and well structured with an intense fresh fruit aroma, absolutely delectable and far far too easy to drink!

Our main courses arrive, and look amazing.  My steak is a large tender cut topped with  slowly melting butter and truly is melt in the mouth, it’s cooked perfectly with just a slight pink to the middle and the flavour is deep and rich.  The fries are served neatly stacked and are crispy on the outside but fluffy and light as I bite into them.  The caramelized shallots are also incredibly tasty, light and a perfect accompaniment to a juicy steak.  I have been so busy enjoying my meal that I only then realize that my husband has gone quiet.  I ask him what he thinks of his steak and he just says one word ‘indescribable’.  ‘Well that’s no good for my review!’ I exclaim, ‘I can’t write that its ‘indescribable’, the idea of a review is to describe the food!’  He then explains that it is the best steak he has ever tasted, that it melts in your mouth and is meaty yet delicate and flavorsome.  I try some and he is right; it’s the tenderest steak I have ever tasted.  This isn’t surprising as many argue that the legendary Wagyu beef is the very best beef in the world.  The meat is heavily marbled with fat which results in a luxurious and unctuous flavor and texture.  Truly this is a steak that has to be tasted to really appreciate just how succulent it is in comparison to its competitors!

We finish with a scrumptious Tiramisu ‘Rocca’ and a selection of sorbets.  The tiramisu is served in a delightful teacup and is rich and creamy, yet light.  The sorbets are refreshing and tangy, perfect to clear the palate!
We are suitably full but we don’t want the wonderful evening to end so we head upstairs to Dunes for some cocktails on the balcony…

There really are very few places in Doha where you can enjoy ‘al fresco’ dining, the food is exquisite and the setting perfect for a romantic or family dining experience; so go along and try Grand Hyatt’s newest restaurant. You can make a reservation by calling the hotel on 4481234.

Win with Rocca
Just answer this simple question for a chance to win a meal for two at Rocca

What is the ‘theme’ of Rocca?
E-mail jude@expatwoman.com with your answer by the end of November, good luck!

 

Chocolate Affair….

For all those chocolate lovers out there Grand Hyatt has a six day ‘chocolate affair’ from 15th to 20th November 2009.  Grand Hyatt will be working in partnership with renowned chocolate producer Felchlin Switzerland.  Chocolates will be the centre of attention in the hotel’s two restaurants and two lounges.

There will be a chance to learn how to prepare chocolate products through a cooking class conducted by Felchlin’s corporate pastry chef Simon Badertscher.  Participants will train on making classic truffle, Mousse au Chocolat, bars and other products.  Morning classes will be held daily from 15th to 18th of November at 10.30am in Isaan. The cost is QR 150 which will include snacks, recipes and giveaways from Felchlin.

For those who simply want to see the art of making chocolates, Chef Simon will have a daily demonstration session at Biscotti on 15th to 18th of November from 4pm to 6pm.  You will have the chance to watch the preparation of truffles, pralines and chocolate bars and sample Felchlin’s premium chocolates!

To learn more about the various activities and offers call 4481282.