Review on Marcus
Following a split with Gordon Ramsay Holdings, the restaurant formerly known as Pétrus set in The Berkeley Hotel is now trading as Marcus. GRH held on to the original brand name, while Wareing got the restaurant as it stands. Otherwise, it's high-gloss business as usual.
Marcus Wareing continues to turn out dazzling top-end French haute cuisine – the kind of food that merits 2 Michelin stars, 5 AA rosettes and numerous other accolades. To experience the full works, opt for the elaborate eight-course tasting menu; otherwise, pick your way through the intricacies of the carte, which is loaded with luxuries and precision-tuned specialities.
Starters such as Oscietra caviar with tea-smoked mackerel and duck egg tart precede polished main courses of slow-poached wild sea bass with Rosevale potatoes, golden beets, sea urchin and vermouth or poached and glazed Anjou pigeon with Scottish girolles, kohlrabi, cob nuts and Amaretti. Fine French cheeses are a prelude to exquisite desserts such as peanut parfait with Valrhona chocolate mousse, salt caramel jelly and raspberry crème or almond pannacotta with liquorice ice cream, caramelised orange, and pain d'epices - although it would be sinful to miss the 'bon bon trolley'.
The serried ranks of rare examples from the Pétrus dynasty have been replaced on the wine list by a glorious raft of first growth vintages from premium French vineyards. It remains an awesome slate, although prices might seem out of the reach of the ordinary working man. That said, it's worth checking out the relatively affordable gems in the 'sommelier's selection'.
Marcus is also featured in: Michelin Guide, Good Food Guide, Hardens, AA GuideRate this Restaurant
Seasonal / British
Restaurant Opening Times
Lunch: 12.00 - 2.30pm Mon-Sat
Dinner: 6.00 - 11.00pm Mon-Sat
Accepted credit cards
Visa, Master Card, American Express