AMS headed to Tribeca Market, where New York chic meets Doha elegance.

As we entered the lobby at the Waldorf Astoria Doha West Bay, on our way to Tribeca Market – a New York-themed restaurant on the first floor – we were struck by the hotel’s opulent ambience. A grand Tiffany & Co clock commanded our attention from its marble perch, surrounded by sumptuous seating. The soft cadence of a live pianist blended with the buzz of a thriving café to our left. Attentive staff glided across the sleek marble, guiding us to the lift area where we ascended excitedly.

Stepping out, we were greeted by three smiling staff members with a welcome drink of red berry and apple, alongside a hot towel. As we headed into the main restaurant, the décor was a masterclass in contemporary luxury, the striking black and white marble flooring evoking a sense of classic elegance. This theme served as a perfect canvas, highlighting the vibrant red-hued chairs, which added a touch of contemporary flair. The brass light fixtures above us grounded the space in tradition, casting a warm, inviting glow. Mirrors cleverly placed around the room amplified the soft lighting, creating a dance of reflections, echoing the harmonious blend of American charm and modern luxury.

Three Decades of Experience

Nestled in our plush booth, we were soon introduced to Chef Thomas, whose handshake was as firm as his culinary reputation. His tales of over three decades in the kitchen, from the vibrant food scenes of the Far East to the heart of Doha, were as captivating as the dishes he had created. Under his watchful eye, he had personally developed the entire menu concept as well as training the team. Yassine, our waiter, provided service that was both seamless and personal and Sean’s recommendations were eloquent and insightful. Each interaction was a testament to Chef Thomas’s mentorship, ensuring that our dining experience was nothing short of exceptional.

A Taste of the Sea

It was the in-house bakery that presented us with our first taste of what was to come – an incredible sourdough with a perfectly golden crust, alongside a trio of dips. Having devoured the delicious bread, a serving of Temari Tuna soon arrived at our table. The yellowfin tuna, carved into precise rounds, offered a buttery tenderness, a stark contrast to the crisp daikon pickles. Each morsel was a bite-sized celebration of the sea’s most delicate flavours.

The Japanese influence continued with Flamed Salmon Nigiri – a delicate brushstroke on a canvas of rice. The salmon, kissed by flames, unfolded its smoky secrets, while the sesame gel and beetroot pearls brought a burst of earthy sweetness, a symphony of flavours that echoed the depths of a tranquil coral reef.

Behind the Scenes

After savouring our starters, Chef Thomas offered a glimpse into the creative process behind the dishes. With a spark of passion in his eyes, he explained how the delicate beetroot pearls were crafted. The process involved a meticulous technique where beetroot juice was gently poured onto a bed of semi-frozen olive oil. This method allowed the juice to set into tiny, pearl-like formations, in a visually stunning and flavourful garnish. This intricate detail not only added a burst of earthy sweetness to the dish but also showcased the restaurant’s innovative approach and attention to the minutest aspects of culinary art.

Main Course Mastery

The Bass in a Bag that followed re-emphasised the consistent dedication to superior ingredients. The French variety of sea bass was cocooned in paper and paired with garden vegetables and saffron potatoes. Beurre blanc and caviar elevated it to celestial heights. It was remarkable how much better than usual the French fish tasted. Its flesh was denser with a more delicate flavour and the mouth feel was so much more satisfying.

Still marvelling at the quality and texture of our preceding plate, the Char-Grilled Australian Wagyu Sirloin that followed was an additional indulgence. The meat, with its intricately marbled texture, showcased the high-quality grazing and care given to the cattle. Each slice, adorned with hints of charred leek and celeriac, fermented garlic and shallots, offered a decadent journey through a realm of smoke and umami. The accompanying Bearnaise sauce added a rich, velvety layer, enhancing the already exceptional dish with its creamy complexity.

A Delightful Conclusion

As our meal drew to a close, the desserts by Pastry Chef Frederic Guinot were a fitting tribute to the sophistication of the savoury courses. The Peanut-Chocolate Bar, a refined twist on the classic Snickers, showcased a playful balance of textures with smooth chocolate ice cream and freeze-dried crumble, elevating a familiar treat into an elegant delight.

The Halva Parfait was equally impressive, blending tradition with innovation. Its layers of nutty sesame and caramelised pumpkin, complemented by chocolate sable, offered a journey through rich, Middle Eastern-inspired flavours. The desserts were not mere sweet endings but integral components of Tribeca Market’s culinary narrative, matching the quality and creativity of the savoury dishes.

In short, Tribeca Market is a haven for those who cherish the finer things in life, particularly suited for gourmets who delight in understanding the story behind their food. It’s an ideal spot for special occasions, business rendezvous, with Business Lunch starting from December 1, or relaxed gatherings. Indeed, every aspect of the dining experience, from the first bite to the last moment of relaxation, was nothing short of extraordinary. ✤

GO: CALL 4008 9000 FOR MORE INFORMATION OR TO MAKE A BOOKING.