Four Seasons Doha is a crucible of food from across the world. Two food stalwarts from two taste segments share their fave dishes, taking food, as they do, to another level with fine ingredients in a combo of flavours whipped in style.
Chef Edgar Hurtado from Four Seasons’ Latin-American restaurant Curiosa by Jean-Georges gives his take:
Quick Bite
Shrimp Ceviche Agua Diablo
Known for its fresh and vibrant flavors, this dish is a combination of citrus juices, usually from lime or lemon, cooking the prawns without heat. Other ingredients – almond, banana, cilantro, and habanero peppers – creating a delightful sensory experience.
Chef Recommends
Charred Octopus
When properly grilled, octopus has a distinct texture – tender yet slightly chewy. The grilling process imparts a smoky flavour, enhancing the natural taste of the seafood. Whether marinated in spices, brushed with a chilli glaze, or served with smoke paprika, the versatility of grilled octopus provides ample room for culinary innovation.
Chef Andrew Bozoki from Nobu Doha gives his take:
Black cod, yellowtail jalapeno, salmon skin roll, Nobu style Greek salad, with its amazing flavour, a surefire way to exhibit the versatile Nobu signature, representing chef Bozoki’s art with food!
Hot Platter
Roasted Cauliflower
Roasting gives cauliflower a fantastic texture crispy on the outside and tender on the inside. This contrast in textures makes it satisfying to bite into and adds a delightful mouthfeel to the dish. The caramelised, golden-brown exterior of roasted cauliflower, turmeric tahini, date molasses makes it visually appealing.
