From the 1st of May our latest Lunch Menu will be available for you to enjoy at Marcus. This will be the last in this series and we are using this opportunity to make some important announcements about the recent ventures of our incredible team. It has been a very busy couple of months at Marcus and the menu will be celebration of new additions, recent chef journeys and new found inspiration.
Razor clams, cockle gel, Jersey Royals, parsley
Shauna & Mark Froydenlund, Chef Patrons
Chef Patrons Mark and Shauna Froydenlund have joined forces on their course as they prepare to welcome a new addition to the Froydenlund family this May. Their dish is inspired by holidays to the coast, holidays they will now looking forward to embarking upon as a family. We are hugely excited for them both and look forward to welcoming a new addition to the Marcus family.
Hampshire asparagus, nettle salsa, bacon
Jack Bond, Sous Chef
Jack returns from a week-long trip to New York where he was inspired by some of the fantastic restaurants he visited during his stay. Returning to Eleven Madison, Jack enjoyed dishes that celebrated locally sourced, seasonal produce in highly creative and imaginative ways. Returning from his trip in time for spring, he felt it only right to utilise British spring ingredients such asparagus from local producers to create new and exciting flavours that truly celebrate this magical time of year.
Dorset plaice roasted on the bone, potted shrimp
Eve Seemann, Junior Sous Chef
Eve recently completed a week long stage at Restaurant Nathan Outlaw where she worked alongside the Michelin-Starred chef and his team in Port Issac. Influenced by her time spent there, Eve has created a fish course that focuses on simple, complementary flavours, showcasing the wonderful ingredients she cooked with during her stage. Using plaice, an often under-praised and under-used ingredient, Eve combines this subtly sweet-tasting fish with the light, saltiness of the potted shrimp, resulting in a dish wholly evocative of her time in Cornwall.
Slow roasted lamb rump, malt vinegar, English pea
Marcus has arrived at an exciting, seasonal junction at Melort Farm. His most recent dish celebrates a new cut of the seasonal spring lamb (the last from the farm), with sweet, spring ingredients such as the English pea, which has fast become a favourite ingredient to cook with as well as to grow. With the farm set to become even more instrumental to the dishes served on our menu, this course serves as an homage to Marcus’s first foray into farming, whilst also looking forward to the next chapter in this exciting journey with the brand new produce to be sourced from the land this spring and summer.
Yoghurt mousse, sauternes, bergamot, basil*
Craig Johnston, Senior Chef de partie
We are delighted to welcome the winner of MasterChef The Professionals 2017, Craig Johnston, to Marcus as our new Senior Chef de partie. Craig was the youngest ever winner of MasterChef and his dessert in the final famously left Marcus Wareing ‘utterly speechless’. With this in mind, we are giving our guests the opportunity to try this stunning dessert for themselves as Craig joins the lunch menu for the very first time.
5 C O U R S E S £ 5 5
Available for lunch, Monday – Saturday, from Monday 5th March
*Craig Johnston’s dessert will also be available to order on the A la Carte menu