Marcus

Marcus Wareing: The Culinary Journey

Whole roast monkfish

This year we celebrate over 10 years in our home at The Berkeley Hotel. Reflecting on this milestone, Marcus has created a very special menu to share with family and friends in our private dining areas.

Evoking memories from his culinary journey, the menu celebrates some of the most defining moments and dishes of his career. Available to book throughout the month of August, on our Chef’s Table and in our Salon.

And a gift from Marcus; all guests will receive a memento of the occasion of a signed menu and jar of his Melfort Farm Kentish honey.

 


M E N U

 

‘Southport Shrimps ’

Potted shrimps, spiced toast cream, cockle gel
Connecting Marcus to his roots; flavours of the world-renowned Southport potted shrimps 

‘London to Paris’

Trompette, beans, artichoke, truffle
Inspired by the Guy Savoy classic artichoke soup, truffle and Parmesan; a watershed moment in Marcus’s career

‘American Dream’

Roast monkfish, charred sweetcorn chowder, crab
A New England classic; the dish marks the time Marcus spent in the USA, working at The Point

‘The Pomerol era’

Suckling pig, braised chicory, potato purée
An iconic creation from the Restaurant’s first incarnation at The Berkeley  

‘Back to the Future’ 

Raspberry millefeuille, elderflower, white chocolate
Created by Sous chefs Craig and Jordan; shining a light on the talented future of the restaurant

 


 

Chef’s Table; available for lunch Monday – Friday, and dinner Monday – Thursday, for 6 – 10 guests, throughout August
Search for ‘The Culinary Journey’ when making a reservation

BOOK THE CHEF’S TABLE

 

The Salon; available for lunch Monday – Friday, for 10 – 16 guests, throughout August

ENQUIRE FOR THE SALON

 

CONTACT THE TEAM
+44 (0)20 7235 1200
reservations@marcusrestaurant.com

 

A discretionary service charge of 15% will be added to the final bill
Only valid on new bookings

 

Raspberry millefeuille, elderflower, white chocolate