Tuesday, 9 December 2014


Causal fine dining

Marcus, photo from management

Marcus Wareing is pretty much the chef of the moment right now, acting as the main judge on the BBC show Master Chef The Professional, he's also just opened Tredwell's in Leicester Square. His flag ship restaurant had a major revamp this year, with a much more contemporary and casual look. This restaurant was my very first two Michelin stars experience three years ago and it really opened up my eyes on what is the meaning of exquisite food. I was interested to see how the food has progressed after the revamp.

amuse of scallops and crayfish

We went for the great value lunch tasting menu with matching wine, the menu got off to a stunning start with the agnolotti pasta with pumpkin and truffle, the pasta was finely cooked and the shaved truffles brought out some beautiful earthy and nutty tastes to the palate. The widgeon risotto was also another masterfully created dish, the game meat was cooked at the perfect level and well seasoned, the risotto absorbed all the lovely flavours of the cabbage and pine nuts.

agnolotti pasta with pumpkin and truffle
widgeon risotto, cabbage, pine nut
maldon cure smoked salmon, beetroot, horseradish

Out of the two mains the Herdwicks lamb was by far the better dish, the meat was so moist and blessed with amazing flavours, the silky cep really worked well with the meat and it shows how the kitchen understands the uses of matching ingredients. We also got the chance to taste one of Marcus's signature dishes in the custard tart and the pineapple pudding, the delightful custard tart was light and had a beautiful soft texture while the pineapple had the perfect balance of sourness and sweetness.

bacon collar, split pea, parsley and dumplings
Herdwick lamb, polenta, cep and lemon
cheese board
custard nutmeg, pineapple, brioche, coconut and lime

My lunch at Marcus was a perfect example of how a two star Michelin restaurant's cooking should be, fine ingredients, great attention to detail and top execution. The cooking got a little lighter and I noticed the cheese board was also greatly reduced which I found a little disappointing. But beside that I really enjoyed the newly re branded Marcus restaurant with the spacey layout and relaxing ambience, one of the very best London has to offer. 

Food 4/5

Executive chef: 
Marcus Wareing

What I paid: 
£85 per head, with matching wine

Average cost without drinks and services:
Lunch menu: £49
Tasting menu: £120

Wilton Place, Knightsbridge, London, SW1X 7RL


Marcus on Urbanspoon

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