Decadent Delicacies

The Four Seasons Hotel Doha served up a taste tour of such grandeur that we never wanted to leave the splendour of Friday Brunch

The Four Seasons Hotel Doha is situated on The Corniche and is nothing short of resplendent. It’s architecture mixes traditional splendour with contemporary brilliance. The views from the hotel itself encompass the luxuriant elegance of the beach area through to the incredible Marina entrance with a structure mimicking the smooth lines of a grand yacht.

The décor as you enter exudes opulence and draws the eye first in one direction towards the likes of a beautiful, fresh, floral display, suspended from the ceiling and then across the lobby to a lone, sultry , piano framed on all sides by beautiful polished marble pillars. This certainly sets the scene for what is best described as a walking tour of gastronomy during which one happens upon one delicious morsel after another. The title ‘Friday Brunch’ simply doesn’t suffice.

My dining companion and I were greeted by Christopher Jordan, Director of Restaurants, who afforded us the complement of a tour of the brunch with one of their hostesses. The grandeur of the lobby is mirrored throughout the public areas . Many lead outside and offer shaded views of the beautiful grounds and beach beyond.

Brunch itself compromised numerous live cooking stations producing a variety of cuisines from around the globe. Chef Sumandiara an ‘Itamae’ wowed me with his freshly prepared sushi. From the precision and delicacy of Japan I was whisked to the Amalfi coast by Chef Marco and his hedonistic ragus which drenched the perfectly al dente pasta . It came as no surprise to me to discover that the majority of raw ingredients are made in house by the Chef’s preparing brunch. Bubbles were the order of the day to compliment the array of dishes. The superb hosts ensured that my glass was refreshed with pink, sparkling bubbles regularly. A friend had later chastised me for not trying the Tom Yum-tini which is one of the signature cocktails offered at the bar. Expert mixologists are at hand to whip up any concoction desired by diners.

The dining area in which we were seated is a triumph of the philosophy of bringing the outside inside. The grey and orange décor is punctuated with Alice in Wonderland style oversized lamps which serve as heaters when the weather dictates it necessary. Whilst being shady and elegant , the open trellises invite the eyes to explore the gardens and greenery beyond. Indeed many of the cooking and serving stations are situated outside. It became somewhat of a culinary treasure hunt as we discovered something more delicious around each corner or in each nook and cranny of the hotel. Fresh salads, charcuterie, Asian –fusion and a variety of freshly prepared grilled meats could not fail to satisfy all tastes and cravings.

The hotel obviously puts a great deal of thought into staging the serving stations and stalls. My particular favourite was the converted fishing boat complete with fishing net , it’s blue and white paintwork transporting me to a bay somewhere on Mykonos. Close by vibrant Mexican tacos were being prepared amidst agave plants and spiky cactuses. It is often suggested that we ‘See ‘ the flavour of foods before we taste them which has not been missed by the experience offered at the Four Seasons. As we moved inside the Foie Gras stand boasted Hazelnut Brioche as an accompaniment to the rich creaminess of the French delicacy. One might expect such a bountiful array of cuisines to dull the attention to finer details or quality but this was clearly not the case.

My male companion was particularly pleased with the fact that the brunch offered an enviably vast range of cheeses and desserts. The desserts are displayed like beautiful ornaments to be admired before they are devoured. Some of the tradition Arabic sweets and cakes were piled high as they would be traditionally in the souks and markets . Light cascades into the dining area, yet another triumph of bringing outside inside, making the sweet chocolate shawarma and glistening chocolate fountain look even more indulgent. A whole room is dedicated to the selection of cheeses the hotel offers. I am a self-confessed fromage aficionado and I can liken it only to an Aladdin’s Cave for someone like me offering everything from creamy bries to intense blues with a lingering aftertaste.

I would not hesitate to describe the Four Seasons Brunch as the most brilliant assault on the senses. The thoughtful presentation afforded in the form of the serving stations and the exquisite décor did not detract from the fabulous aromas and showmanship from the Chef’s but rather transported it to a level which is second to none in Doha. The quality of the dishes was far beyond anything I have come to expect on a brunch menu and couple this with the extraordinary assemblage of cuisines and you have a truly unforgettable Friday dining experience.