The two Michelin starred ‘Marcus’ (formerly Marcus Wareing at the Berkeley) reopened in March 2014 following a stunning refurbishment. You can watch a short video on the refurbishment and reopening of ‘Marcus’ here…
I have selected a few of my favourite dishes from the menu at ‘Marcus’, and I was even lucky enough to try some of these during my 5 day stage there last week, you can read all about my stage experience here…
Below is the mackerel starter from the garde-manger (the larder). This is simply scorched with a blowtorch, and dressed with a fresh brunoise of coriander and chilli. It sits on marinated tomatoes, pickled shallots and avocado puree. I was fortunate enough to try this dish, and it was awesome, with all the classic flavours coming together. The tomatoes, puree, pickle and mackerel are all prepped fresh every day.
Pictured below left is the langoustine starter from the cold garde-manger. It features cured salmon, cold cooked langoustine, pickled cucumber and red onions, buttermilk, lime and four different types of sea vege garnish. I didn’t get to try this dish but I would have loved to! Visually really pleasant and all the flavours are classics – you know it is going to work well together.
Below right is the foie gras. It is seared on the flat plate and plated on top of toasted brioche, pickled cherries, granola crumble and a cherry chutney. From watching service every night, I’d say this was the most popular starter on the menu.
Below is my favourite dish visually. Seared Quail with carrot crudites, pickled purple carrots, crispy chicken skin and toasted cornbread. I got to make the cornbread, crudites and skin for this dish. The colours were so vibrant, unfortunately the photo doesn’t do it justice as I just snapped this under the lights in the pass.
Pictured below on the left is the ‘Lemon Taste’ dessert. It comprised of a set lemon curd with meringue, pastry biscuit, Earl Grey sorbet (I made that) and thyme. This dish was another favourite, and I got to try this one. The lemon curd had the perfect balance of sweetness and acidity. Delicious! Pieces of the curd were cut out and caramelised with sugar and a blowtorch and used for garnish also.
The below right dessert is the Chocolate Moelleux, kind of like a chocolate fondant. It is baked to order, then oozes delicious chocolate when you cut into it. There is also a salted caramel ice-cream sitting on top of a Nibs Grue Tuile. I made the tuiles and ice cream for this one. This was such a rich dessert. I also got to eat one of these (I’m a sucker for sweets). To deliver the dessert at the perfect moment, service will be called when the desserts are only half done and then front of house must stand and wait until everything is on the plate.
This is an example of the tasting plates I mentioned in my accompanying blog here, this one being from the pastry section. The tasting plates are completed every day at 11am for the sous chef to assess.
Below is the pineapple and coconut dessert. Such a generous portion, it was nice to see at ‘Marcus’ the minuscule portion phase had long passed. This dish had steamed pineapple, coconut meringues, toasted brioche, thai basil and coconut sorbet. It was a nice light summer dessert, classic flavour combinations but presented in a current way.
Signing out #carlitaabroad – next stop Restaurant Gordon Ramsay…
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