Marcus (Knightsbridge)

• As a Ramsay lover it is tough to appreciate Wareing
• He pulls this off with consummate ease
• They have a fantastic sommelier to help you with the extensive wine list
• A real treat and his knowledge is an attraction in itself
• The service was complicit in a big house elegance
• Last night was not quite as exquisite but still very nice
• I am not sure what it was like before
• As soon as we sat down we were given a plate of cheese gougeres to whet our appetites while we chose what to eat
• The langoustines and salmon with buttermilk and lime to start followed by suckling lamb with radishes and black olive
• Because it was a special occasion
• Then I had chocolate crunch with salted caramel ice cream and my companion chose strawberry panna cotta
• Though my starter was beautiful (and light
• T know if you are really supposed to mop the gravy up with bread in a two Michelin starred restaurant
• Our main courses were equally fabulous
• My lamb came with vegetables in mint sauce and radishes (including the flavourful radish tips
• Served with a fondant potato which he said was the best thing he had ever tasted
• We mopped up the juices with the last of the bread
• Stinking bishop (so called because of the name of the pears which make the perry the cheese is washed in)
• The cheese was served with sliced apple
• It could have been too sweet with the chocolate crunch (kind of like a chocolate fondant)
• I wolfed it down before my boyfriend was even halfway through his dessert
• He had chosen strawberry panna cotta and it came semi freddo style which was lovely and refreshing along with the strawberries and coulis
• It was a perfect pudding for him and he was delighted with his choice
• The waiters bought out a cake with a candle as they knew I was celebrating my birthday
• Even though I was utterly full) and they kindly boxed up the rest for me to take home
• I was desperate to try the petit fours which came with the coffee
• The staff were incredibly friendly and attentive and the food was beyond delicious and pleasing to the eye
• My starter was absolutely delicious
• The combination was tantalising to the tongue
• The usually strong flavour of sardines was well balanced with the accompaniments
• Thyme tart with a sugar glass shard
• The centre was soft and creamy with the light biscuit base and topping adding just enough crunch to make each mouthful just divine
• Now where do I start with these&hellip
• Starting off with tasty cheese flavoured choux pastry puffs and a selection of breads to choose from
• We were given chocolates made of Valrhona 65% chocolate with a water based ganache and an icing sugar paste with mint dusting
• These were obviously fancier versions of After Eights which were really well received by us all
• Them bringing out their signature egg tart for us was such a surprise
• Perfect consistency with a subtle nutmeg flavour
• Seeing as we were in Knightsbridge
• 48 per person but with the addition of drinks and service charge
• The restaurant was rebranded simply as &ldquo
• In 2014 along with a minor refurbishment
• I am not sure if this is the darkest dining room in London
• More interest to me was a revamped menu
• Three courses were priced at £
• Most of the mark ups were tolerable enough given the Knightsbridge location
• Little rolls of cheese and tapioca bread were presented at the start of the meal
• A little prawn cracker came with a delicate hint of spice
• Both this and a hot cracker with goat curd and shallot were impressively delicate nibbles (easily 17/20)
• Bread tonight was fennel and potato bread
• A final amuse bouche was agnolotti pasta
• Artichoke crisps with white truffle
• Langoustine and salmon with buttermilk and lime was a cold starter that had excellent shellfish
• A risotto of widgeon with black truffles was lovely
• Fillet of turbot came with Dorset snails
• The gnocchi delicate and the snails were an interesting dish element that worked well (17/20)
• The scallops were fine but I have tasted higher quality ones elsewhere
• Venison with chestnuts and black pudding had very good deer that was cooked pink
• A dessert of tropical fruit featured pineapple and coconut paired with pain perdu
• The French toast an interesting pairing with the acidity of the fruit (17/20)
• Lemon meringue with iced tea had a tuile layer on top
• Dishes with too many elements are tricky for the kitchen and can easily result in confused flavours
• The simpler style of the new menu is a positive as far as I was concerned
• Overall this was a very assured meal from a kitchen that is operating at a high level
• Five course with paired wine
• The black pudding with my starter was deliciously smooth and light and my short rib beef for the main was buttery soft
• The service was efficient but unintrusive
• T say anything less than this was a complete gastronomic triumph
• Marcus is a blend of classic technique and sheer originality with an unashamedly British feel that results in extreme dining pleasure
• In such a pulchritudinous setting really affirm what fine dining is supposed to be
• Marcus serves up the full experience that'll make you glad you parted with your hard earned cash
• They have by far the best chutney in London
• The sweet and fruity taste of the chutney just worked so well with the cheese and it opened up some hint of spices
• My lunch at Marcus was a perfect example of how a two star Michelin restaurant's cooking should be
• Style with substance and some of the best cooking you will get anywhere
• The food and service here are exceptional
• All flavours presented on the plate are there for a reason and compliment well without any one flavour over powering
• A visit to the kitchen was a surprising highlight of the meal with the chefs being friendly and willing to chat
• Food is excellent ofcourse favourite dishes being the (fried) foie gras with blood oranges
• I let myself down with dessert choices too much rich
• The restaurant itself is quite polished
• The unexpected kitchen tour at the end was very welcome
• The Berkeley is a gorgeous hotel
• Drinks at the Blue Room are a great way to end a decadent evening
• M yet to have a 2 star meal that was truly memorable
• Instead it sits uncomfortably between it is cooking that has earned its stripes over the years and honed in a style of its own
• The box here being the dining room filled with a predominantly wealthy
• S also the contracts these chefs have with the prestigious 5 star hotels
• What seems to happen is that those stand out performances that got them noticed in the first place stop
• As a wheelchair user I have to start with the access to both the Berkeley and the restaurant
• The staff are incredibly helpful and make things easier but there are stairs everywhere
• Dark wood with slightly bonkers artwork which is reflected from the walls onto the menus
• He was filming master chef but because it was my birthday the staff managed to find me a pre signed menu to take home
• I have to agree somewhat with one of the reviewers on here in that 2* restaurants seem to sit in a kind of no mans land between the ambitious single star and almost untouchable 3* restaurants
• I would say Marcus is leading the pack with only minimal things that normally wouldn't be called flaws
• Are the things that are keeping him from attaining the third star
• The salted caramel ice cream was so salty it was inedible again
• We actually asked for some normal ice cream or cream to go with the rich chocolate but the kitchen didn't have any and so had to go to the hotel kitchen to find some
• The gluten free and normal bread was delicious and home made which you would expect
• It's always a let down at places like the savoy when they come out with toasted rice bread from the supermarket
• The lemon meringue was delicious and tart enough
• They also gave me a birthday desert which was extremely kind and chocolate mousse deliciousness
• We were sent home with custard creams in a box
• It is an expensive night out but the food is very good and a very enjoyable experience that I would definitely recommend
• It takes like you are eating the pie and surprised me every mouthful
• The first anomalies in the food came with the palate cleanser
• Feta cheese with yuzu granita and a feta mousse on a cracker
• S flagship restaurant it was just after he had split from Gordon Ramsay Holdings and the restaurant was renamed from Petrus to Marcus Wareing at the Berkeley
• The very first Michelin Starred restaurant I went to was the two star Marcus Wareing at the Berkeley in Central London
• To say that I was excited was an understatement
• London was the epicentre of global cuisine and Marcus Wareing was in the top 100 restaurants in the world
• It was a lock I was going to have the best meal of my life
• This was definitely one of the best restaurants I have been to in London
• The pigeon tartar was the shock for me but delicious
• The service was also great
• Formal invites were issued to our blogger besties and then all there was to do was to look forward to the big day
• All beautifully cooked with great flavours
• The service was friendly and accommodating
• Our favorite was the pumpkin agnolotti
• As the pumpkin was tasty in a couple of different ways
• The hazelnuts chocolate dessert was a punch of flavor at the end
• D been to the hotel were quite a fun one
• A girlfriend and I went to have one of the tasting menus at the restaurant (it was still called Marcus Wareing then) and we ended up staying at the Blue Bar until quite late
• You get 5 courses from 5 different chefs with each and every one was a delight

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