SD headed to Swissôtel Corniche Park Towers Doha to try the town’s latest dining hotspot – Embers.

Our dinner tonight is at Embers, the city’s newest gastronomic extravaganza. Like any average foodie that stalks a restaurant and its menu before visiting, we are no exception. Embers’ website talks about honouring the primal satisfaction of flavour done right with no gimmicks and we are about to find out what that means.

We receive a warm welcome from Omar, who escorts us through our very first tryst with actual embers – the entryway walls are clad with dark, almost charred looking wood fragments. It reminds us a little bit of Svartifoss Waterfalls in Iceland (a totally random connection).

The restaurant is massive and divided into many zones, each offering something unique. There’s an open kitchen where the chefs promise to impress us later, a dry aging fridge with striploin, ribeye and T-bone is right around the corner, and we see all sorts of molecular devices. These are all subtle signs that we are about to have an unforgettable dining experience.

We take our seats at possibly the most beautiful spot in the place, right next to floor-to-ceiling windows, with unfettered views of Doha and beyond.

Embers feels like quiet luxury. The space is dimly lit with warm, amber tones, dark wood finishes and black and white geometric-style flooring that adds a contemporary touch to the sophistication. The visual elements in and around the restaurant keep our eyes busy and somehow the room never feels crowded, irrespective of its size.

We look at the menu and it’s pleasantly surprising. We’ve never seen anything like it, not in Doha anyway. Even simple items have layers of flavour – think a Baby Gem Caesar Salad with Gochujang Egg Yolk or simple Josper Roasted Carrots with Yuzu Coconut Labneh. Every dish displays depth and intention and there’s a genius behind it.

The menu is the creation of Chef Wissam and his team. We’re very excited to try it but decision fatigue has entered the room – so much to try, so little time. Omar makes it easier – he’s going to send out his top recommendations and some of the chef’s favourites.

We start off with some homemade artisanal bread and an indulgent mushroom butter, along with a welcome drink which features smoked elderflower, fennel, lemongrass botanical and dill oil. This interesting concoction, called Coastal 75, whets our appetite.

A selection of amuse-bouche appears moments later. We see Hokkaido Scallops in a tart and beetroot leather with balsamic and ponzu gel on top featuring crunchy, wafer-thin beetroot slices served on what looks like a sushi rolling mat.

We are invited to witness a special ceremony – the Flambado. Sounds fiery. We’re escorted to a dedicated area where chefs Qasim and Krishanka introduce themselves and tell us what to look forward to. We’re going to try some Otoro Tuna Belly but with an unexpected flavour. Iron cones are heated inside a charcoal furnace for more than 12 hours and are then used in an ancient cooking technique to melt Wagyu fat that is dropped over the raw tuna. The chef then tops it up with a ponzu glaze and yuzu gel. They delicately plate the tuna and the first bite is unbelievable. Tuna that tastes like Wagyu or Wagyu that tastes like tuna – we can’t tell – and we love the confusion. This is an ace creation. The Flambado Ceremony is theatre – but not in a gimmicky way. This is more than a show, it’s a well-thought-out process where every step makes perfect sense and the result is exemplary.

We head back to our table, still in awe and recovering, when the next course arrives. Our host lifts up the cloche, woody smoke escapes and a striking dish called Ashes and Milk is revealed. Burrata-style stracciatella cheese is smoked and placed alongside chargrilled figs and cherry tomatoes, plus some pistachio pesto. The subtle hint of embers with this rich, creamy cheese pairs perfectly.

Large Carabinero shrimps are placed on seaweed, cooked atop burning charcoal. They call this the Carabinero Garden. We think the seaweed is enough to bring out the salty seafood flavours, but no. Another contraption makes an appearance – a duck presser. We’ve never seen these used on anything except duck but the chefs have a few tricks up their sleeves. They dump the shrimp shells with necks into it and start rolling it down. The neck probably has the most flavour and they find a way to use every single part – no wastage. An interesting technique – but let’s see how it tastes. The crustacean reduction is poured over the shrimp which sits next to a pea velouté with black garlic creme and burnt mint oil. Burnt rosemary milk foam is added on top. What an explosion of flavours and despite some really strong tastes, the shrimp is still the star of the dish.

Omar ensures we have a mocktail pairing with every dish. This one goes with Green Fingers – a combination of cucumber, yuzu and super lime.

It’s time for a little TikTok fun. We’ve been watching Fossil Crackers trending all over social media and long lines queueing up to try these at street vendors in Japan. (For the uninitiated, it’s a process turning seafood like raw shrimp into massive rice crackers. They’re made by pouring batter on a griddle press, then adding whole shrimp.) Well guess who doesn’t have to spend on flights or queue up? That’s right – the chef surprises us and even turns it into an art session with a bowl of squid ink and a paintbrush. We can assure you this is something we’ve never experienced before – painting our food before eating it. The kids in us rejoice. He also concocts a consommé using a coffee siphoning device. It’s like an adult teatime and we’re here for it.

All our senses are engaged. We’re full but we’ve never felt more invigorated. There’s something about this menu. Omar sets us up for (hopefully) the final course.

Premium quality Australian Wagyu arrives in style – on a hot plate with an almond cream and some rosemary burning on hot charcoal. All dishes have a nod to fire in some way and embercharred meat makes complete sense. It’s bold yet comforting and also the namesake. The meat is simply stunning – deep marbling with a buttery finish and an incredibly rich flavour. Not surprisingly, we finish the entire portion, that’s how good it is.

Omar proposes moving us to the terrace – for some fresh air, beautiful seaside views of Doha and the finale – dessert. We try the Lava Roasted Peach with a crunchy Almond Tuille on top and Rosemary Smoke. We tap on the tuille and it breaks open over a soft Ricotta Cream Quenelle. It’s a light but delicious dessert and it’s the perfect way to end this wonderful night as Doha’s sea breeze wafts past.

It’s been an exquisite experience. Dining at Embers is a treat for all the senses. The staff have gone above and beyond and truly created a night to remember. If there’s one place to impress someone this month, this is your best bet. ✤

GO: CALL 7151 4085 FOR MORE INFORMATION OR TO MAKE A BOOKING.