Our latest lunch menu is a celebration of some of our favourite summer ingredients here at Marcus. Each course has been created to evoke a sense of seasonality using the very best of British produce.
The menu opens with a dish inspired by the ‘Essence of Gin’ consisting of cured trout, juniper, cucumber and a touch of rose yogurt — followed by three immaculate courses including ‘Cheese & Tomato’, Moules éclade, corn beef brisket or Cumbrian sirloin of beef and finishing with a tantalising strawberry, vanilla fudge, rose, fennel dessert.
For those looking for a vegetarian dining experience, alternative dishes are available. Both menu options have sommelier selections available especially paired by Marcus’ very own Head Sommelier.
5 courses for £55
Available Monday – Friday
Menu designed by Marcus Wareing and Chef Patron Mark Froydenlund