A Succulent Chef’s Table Menu at Latino, paired with select beverages

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chizz
Latino at Sheraton Doha

By Elizabeth Walker

I was fortunate to be asked to experience the Chef’s Table Menu a couple of nights ago at Latino, the great South American Restaurant at the Sheraton Doha, which has at its helm, Argentinian Chef, Luciano Augusto Carobini. The concept will be held once a month (the next Chef’s Table will be on February 23rd) and will have a different theme each time (next month’s theme will be “fish”, according to Dimitrios Kotsifakos, Sheraton’s Director of Food & Beverage). All dishes are paired with specially selected/created beverages.

Our culinary journey started with an Amuse Bouche of Homemade Guacamole with Nachos. The Guacamole was creamy, hinted with just the right amount of lemon juice to balance the richness of the avocado and was very authentic in flavor. I lived for many years in Mexico, where guacamole originally hails from, so know the difference between a good and bad guacamole. This dish was paired with a Hibiscus and Tamarindo Infused Gin-Tonic, the slight bitterness of which counteracted the creaminess of the Guacamole. This was followed by Starter 1, which was Latino Beef Tartare, topped with a quail’s egg, which was paired with an Argentinian Bloody Mary.

Starter 2 was a Beef Empanada and Lamb Empanada, which I enjoyed very much, being a fan of empanadas; those little delicious stuffed savoury pastries. They were accompanied by a slightly spicy tomato salsa, which pepped up the taste somewhat and gave it a little kick. The dish was paired with Torres Santa Digna Rose, Cabernet Sauvignon from Chile.

Menu Course 1 was Tenderloin, Rib and Vegetable Pinchos (kebabs), served with Chimichurri Sauce. The Pinchos were one of favourites of the night, as I am a big kebab fan. Served on sword-like skewers, these were tender and came out flaming hot. The dish was paired with Casillero Del Diabolo, Cabernet Sauvignon from Chile.

Main Course 2 was Picanha Churrasco Grill, served with Grilled Pineapple and Baked Sweet Potato. This was the highlight of the night for me! The Waiter came around the table brandishing a sword full of Picanha, which was carved right there in front of you. Picanha is a Brazilian cut of meat (specifically the “rump-cap” cut), which is deliciously tender and mouthwatering. I also have to award a special mention to the Baked Sweet Potato, which was absolutely delicious and baked in a creamy, unctuous sauce, flavoured with mustard and masala. The Grilled Pineapple was very nice too and offered a slightly tart contrast to the rich, meaty flavours of the picanha. The dish was paired with a Sweet Potato Margarita, which I loved.This was followed by a Pre Dessert, which was a Tapioca Mango Mousse.

Finally, after a great culinary journey, we arrived at Dessert, which was Deep Fried Panqueque (sweetly filled crepes, deep fried in this case) with Berries and Dulce de Leche. This dessert was a great ending to a delicious 7 course Chef’s Table Menu and was paired with Sparkling Wine with Lemon Sorbet.

The cost of the Latino Chef’s Table is QAR 500 per person and includes the paired beverages.

For reservations for the next Latino Chef’s Table and additional information, please contact F&Breservations.doha@sheraton.com or call 4485 3000.

Check out the Sheraton Doha website at: www.sheratondoha.com