Marcus Wareing at The Berkeley, which had long been one of my favourite restaurants in London, re-launched earlier this year as ‘Marcus’ with a fresh new look.
While I loved the old design of heavy fabrics and dark colours, it was definitely more suited to an evening dinner or a long, boozy lunch where you didn’t mind missing daylight.
The new look is lighter and more relaxed, although still retaining a formality you would expect from a 2 Michelin starred restaurant, and certainly more suited for lunches that don’t need to linger long into the afternoon. Thankfully, long lunches are still permitted if that’s your thing (it is).
For the month of November, Marcus has launched its ‘A Taste of Autumn’ menu, which includes five courses, matching wines, water, chocolates and tea or coffee for £75 per person, or £49 per person without wine.
The autumn menu starts with wigeon, risotto, cabbage and pine nuts with ample shavings of truffle, followed by a thick piece of Maldon cure smoked salmon with beetroot and horseradish.
For your main course, choose between Herdwick lamb with polenta and cep mushrooms or bacon collar with split peas and a side pot of dumplings. The lamb is paired with a fabulous cabernet sauvignon from California.
A small cheese course sets you up for pineapple, coconut and lime dessert with a small custard and nutmeg tart on the side. Although Marcus no longer offers the chocolate truffle cart (it was so good!) you do get a bag of salted caramel chocolates to take home with you.
Whether you want to pop in for a quick business lunch or block off your whole afternoon, I can highly recommend Marcus, and the autumn menu is an excellent introduction to the restaurant at a very reasonable price for the quality on offer.
For group private dining bookings, try the new Chefs Table, pictured above, which seats up to ten and features a gorgeous porcelain topped table, with the kitchen in full view.
Disclaimer: I was invited to try the autumn menu but I have paid for several meals at Marcus, so what you read here is my truthful opinion. The editorial policy can be viewed here.