A Bittersweet Farewell
Marcus Wareing, your illustrious career has been adorned with prestigious accolades, including Michelin stars, the Tatler Restaurateur of the Year, GQ Chef of the Year (of course, notably for your distinctive appearance), and an esteemed Acorn Award—and now, an accolade from me as well.
Upon my relocation to London, I became an ardent follower of the revered culinary television program, MasterChef, and naturally, an admirer of his culinary expertise.
The announcement of his restaurant’s impending closure evoked a sense of regret, prompting my visit to experience his culinary creations firsthand. It was during this visit that I discerned an unmistakable passion reflected consistently through the exceptional dishes he has presented.
Ambiance:
Elegant and sophisticated, where every detail has been curated with exquisite precision. The ambiance is a love letter to fine dining, setting the stage for an unforgettable evening.
Service:
Impeccable. The staff was not only attentive but also incredibly knowledgeable about the menu, ingredients, and wine. Their professionalism and genuine passion for providing an exceptional dining experience were evident throughout the evening, leaving no doubt that the team was dedicated to ensuring that every guest felt special.
Wine:
With more than 70 pages of wine listings, it felt like a long love letter to me.
Price: ££££
It is undoubtfully worth visiting Chef Marcus’s restaurant.
What I Ordered: Five Tasting Course
Amuse Bouche
A playful and tantalizing introduction to a memorable dining experience. From the savory ham to the refreshing tart, and then the warm, creamy croquette, it becomes evident that they excel in their craft.
Furthermore, I thoroughly enjoyed the complimentary wheat bread; its soft texture and natural sweetness were delightful
*Raw Orkney Scallop
My preferred dish of the evening, which also garnered the approval of Head Chef Craig Johnston.
The flavor journey commenced with the very first bite. The raw scallop’s natural sweetness was nothing short of extraordinary, perfectly complemented by the subtle notes of kaffir lime and a delicate drizzle of Thai basil oil. Topped off with a Thai spices, pickled green chili, and Shiso, it was a culinary world tour in one bite—Thai, Japanese, French, British, all harmoniously intertwined. It was an astonishing gastronomic experience.
And then a fragrant lobster bisque, encased in a delicate layer of tomato-infused cocoa butter. The unique blend of flavors in this dish was a revelation, unlike anything I had ever tasted before.
For those unfamiliar with Chef Johnston, he gained recognition through his participation in Master Chef. His culinary journey began as a sous chef at the Michelin-starred gastropub, The Royal Oak, prior to joining Marcus’s team in April 2018. As of November 2021, he has been steering the Michelin-starred kitchen as the Head Chef.
Poached Cornish Cod
It was a textural marvel. The cod’s flesh, soft and velvety, yielded effortlessly to the fork. In contrast, the smoked roe provided a gentle pop of briny intensity.
Roasted Cauliflower
The truffle definitely elevated this dish to extraordinary heights. Its intoxicating aroma and distinctive flavor were the stars of the show, yet they never overpowered the natural essence of the cauliflower. Instead, they harmonized in a delicate dance of culinary refinement.
Aynhoe Park Venison
I chose this dish over the Monkfish because Aynhoe holds a special place in my memories from my visit to RH England, and I can confidently say it was the right choice.
The venison was expertly prepared and tender. Its richness harmonized beautifully with the natural sweetness of the Delica Pumpkin, creating a delightful interplay of savory and sweet flavors. The addition of Confit Parsley Root added earthy depth to the dish.
This culinary creation encapsulates the very essence of fine dining—an exquisite marriage of creativity, culinary technique, and the finest ingredients.
Cheese Trolley
Their cheeses were all from France, offering a delightful variety. I asked the staff for his recommendations, and one in particular, captured my heart – it was coated with rosemary. It possessed a soft yet robust flavor, which surprisingly paired exceptionally well with the rosemary.
Accompanied by honey and cookies, the cheeses provided a sensory adventure. Their textures ranged from silky and smooth to crumbly and crystalline. Each cheese told a unique story, and tasting them felt like embarking on a journey to the regions they originated from.
Toasted Pistachio Mousse
The first spoonful of Toasted Pistachio Mousse transported me to heaven. The mousse achieved a sublime balance of nuttiness and sweetness, with the pistachios imparting their rich, toasted depth. The sour cherry compote introduced a bright, fruity note that expertly countered the mousse’s richness. In fact, this was my favorite part of the dish.
And, needless to say, the petit fours paired with a fresh mint tea were delectable.
Conclusion:
Marcus Restaurant, nestled within one of my favorite five-star hotels in London, The Berkeley in Belgravia, has provided a dining experience that will remain etched in my memory for years to come. It is a place where the artistry of cuisine harmoniously meets the warmth of exceptional service and a luxurious ambiance.
While bidding farewell to this culinary haven is undoubtedly heartbreaking, the memories of my visit will forever stand as a tribute to the talent and passion of Marcus Wareing and his dedicated team.
If you are fortunate enough to secure a reservation at Marcus Restaurant before it closes its doors on December 26, 2023, seize the opportunity. It is a chance to indulge in the creations of a culinary icon and bid adieu to a restaurant that will always hold a special place in our hearts.
Tips from Hanako:
- Dress code: Smart Casual or Business casual. I kindly request that you refrain from wearing dirty sneakers to maintain an appropriate atmosphere as a fan of Marcus.
- Skip the Salt-Spreading-Guy’s Restaurant and have a visit Marcus before they close.
For reservation and sample menu: https://www.marcusrestaurant.com/
