CRU Steakhouse in Marriott Manila Launches Off-Menu Premium Selection Set
CRU Steakhouse in Marriott Manila recently received the prestigious "Michelin Selected" distinction during the first Michelin Guide ceremony held in the Philippines last October 30, 2025. I have always been a loyal and happy guest of CRU Steakhouse ever since it opened its doors in 2010, but with this new recognition I am sure there will be many new guests that will be excited to dine here for the first time. This is why they have launched their new 5-Course Premium Selection set menu which will give diners an exquisite taste of what CRU Steakhouse has to offer.
You can find CRU Steakhouse at the ground floor of Marriott Manila Hotel in Newport World Resorts. The Hungry Kat was invited last week to try out this new premium set that you won't actually find in any of their menus. It's a "secret menu" that will be offered to guests and it is definitely an experience that will make you come back for more.
CRU Steakhouse remains to be one of the most luxurious and charming places in the city for romantic dinner dates or to celebrate a special occasion. Its classy wooden floors and interiors always set the mood perfectly whether you are dining with friends or loved ones.
The restaurant is open daily for dinner only from 6:00pm to 10:30pm on weekdays and until 11:30pm on Fridays and Saturdays.
They also have a private room which can be reserved for more important events and activities.
Marriott Manila Executive Chef Meik Brammer and CRU Steakhouse Sous Chef Erwin Marquez continue to make the restaurant worthy of its Michelin Selected award.
CRU Steakhouse is popular for its Certified Angus, Portoro Steaks, and Omi Wagyu Beef which are hand-cut, carefully prepared and cooked to perfection. They perform a unique process called dry aging, a method that involves hanging the beef in a refrigerated cooler at a specific temperature and humidity for 10 to 28 days. You can see some of the dry-aged steak on display in their freezer
It had been a while since our last date here at CRU Steakhouse so we were happy to be back here once again.
We could see Chef Erwin Marquez busy preparing the ingredients and dishes over at the central open kitchen.
The CRU Premium Selection is an "off-menu" 5-course set that comes with appetizers, soup, main course, and a dessert. It's a complete dining experience that will showcase why CRU is deserving of its prestigious award.
Each table at CRU steakhouse is served complimentary freshly baked bread. This is not your ordinary bread basket because their bread is composed of three different flavors - spinach, tomato, and parmesan. These are paired with goat cheese and butter.
The first course is an Amuse Bouche which are bite-sized appetizers that are meant to tease the palate and showcase the chef's culinary style before the actual meal starts.
These lovely plates are composed of the Curry Spiced Salmon Tartare on the left and the Duck with Orange on the right. I really loved taking a bite of both items, especially the duck with orange which is made with duck liver.
The main appetizer course is the Seared Scallops which have Hokkaido scallops glazed in seaweed butter, miso, and truffle. It is complemented on the plate with popcorn puree plus a cauliflower and pine nuts hash. The scallops were cooked beautifully and my only problem was that I wanted a bigger portion.
The second course is called Tail and Ribs and this was surprisingly one of the best soup dishes I have ever had. This meaty broth is made with oxtail consomme soup, porcini, and beef ribs ravioli with an egg yolk on top.
Break open the ravioli and mix it together with the oxtail soup and egg yolk to get a very meaty and umami-filled combination. It is also quite heavy for a soup dish so make sure you still have room because the main course is coming up.
The highlight of any visit to CRU Steakhouse is of course, the steak. Being one of the top steakhouses in Metro Manila, you can be sure to get the most premium and quality steaks in town.
The main course for the CRU Premium Selection is the Portoro Beef Steak. We were happy to once again be reunited with this premium beef that comes from Australia. This 150-gram caimito wood-smoked Portoro tenderloin is cooked to perfection with foie butter, potato pave cooked in duck fat, parmesan pumpkin puree, and doused in bordelaise sauce.
The beef was so tender and seasoned very well. Each bite was so heavenly and the portion was good enough to fully enjoy this exciting main course.
For dessert, we had the Sweet Georgia Blossoms with cherry whipped ganache, cherry compote, red cacao glaze, chocolate sponge, and chocolate diplomat.
Break open the chocolate pot to reveal the chocolate soil and caramel sauce inside. This is one time when it is okay to play with your dessert. We were also given an extra dessert treat with this trio of ube, mango, and pili nut chocolates.
We would like to thank Archie Nicasio, Cluster Director of Marketing Communications for Marriott Manila, for inviting us back to CRU Steakhouse and letting us experience the new CRU Premium Selection Set. Make sure to ask your server for this "off-menu" set because you surely will not find it on their websites and restaurant menu. It's a secret that only loyal CRU guests know about, and now that includes you.
CRU Steakhouse
G/F Manila Marriott Hotel, 2 Resorts Drive, Newport World Resorts, Pasay City
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