Grand Hyatt Doha Sizzles in the New Stone Age
‘The Grill’ Fuses Australian Culinary Traditions of Grills and Wood-fired Ovens with Vibrant Modern Setting
Grand Hyatt Doha’s new all day dining restaurant combines back-to-basics cooking techniques with the finest produce and a vibrant dining environment to create a unique culinary experience.
The exciting new addition to Doha’s gastronomic scene – The Grill – presents diners with a distinctive experience that features Australian premium meats cooked to order on a char grill and freshly prepared desserts.
“The Grill has put a fresh spin on the oldest cooking styles, providing guests with a dining experience that is energetic and appeals to all the senses,” said Garry Friend, general manager of Grand Hyatt Doha.
The Grill offers diners both buffet and a la carte menus both of which are designed to incorporate a taste of the region, while showcasing the best of Australian beef and seafood. The char grill and wood-fired kitchen stations are complemented by a meat aging room. These features provide a lively atmosphere with the energy of the cooking stations and the interactive element keeping guests entertained.
The team of culinary experts behind this restaurant is lead by executive chef, Mark Hagan and his executive sous chef, Colin Bond, who will be highlighting products from his home country – Australia. The Grill is an all-day dining venue, serving a choice of two buffet breakfasts, American or continental, and a la carte options in addition to its lunch and dinner offerings.
The buffet lunch option blends local and international flavours, sampling regional Mezzeh favourites and featuring a carving station with roast meat and fish and a variety of freshly-prepared grills.
Its a la carte lunch menu offers patrons a choice of delectable appetisers, including Tasmanian Salmon Tartare and wood-fire Asparagus with Tomato Vinaigrette. Lighter main course options are available, such as salads and a selection of sandwiches.
For the carnivorous appetite, grass-fed Yearling beef is available in a variety of cuts, namely rib-eye, sirloin and tenderloin complemented by a choice of ten sauces or mustards.
The Grill’s dinner menu continues the celebration of the finest Australian Wagyu and grass-fed Yearling beef cooked live and complemented by an array of side dishes, Roast Zucchini with garlic and mint. The menu also showcases regional meat and fish such as Hammour and Mulwarra lamb.
