The importance of first impressions permeate many aspects of life. My first impression of Marcus will probably be one I won’t forget in a long time, simply because it’s seldom that staff (particularly at restaurants of this calibre) acknowledge your work, never mind beam with pride at the thought of you critiquing theirs.
The man himself, Marcus Wareing, needs little introduction; most of you will know him from judging Masterchef: The Professionals, a position that the Southport-born chef seamlessly took over from the much-revered Michel Roux Jr. last year, or from his various appearances on Great British Menu over the years. His restaurant is only one of nine in central London to hold two Michelin stars, resulting in us anticipating a flawless service.
We opted for four courses (£105, with three courses priced at £85) and a rather interesting Sauvignon Blanc from Burgundy as we nibbled on some wonderful fennel bread, served with Abernethy butter (see previous blog feature) from Northern Ireland, an instant example of Wareing’s intent to source the finest ingredients from across the British Isles. The menu at Marcus comes in card form with an image on the reverse that matches up with a think piece adorning the restaurant walls. Mine looked like something you’d find on a Beatles album; I was rather amused.
Sarah began with scallops, celery, lemon and miso. You knew this was a winner just by the look of it. Scallops perfectly cooked, as you’d expect, with a sea bed-esque arrangement of ingredients providing a range of flavours in the guise of citrus from the lemon and a velvety warmth from the miso. The celery weighed in with a textural element, as well as an earthy tone, while the burst of salt from the keta caviar naturally seasoned the dish.
The middle course essentially acted as a fish course given the offerings (there was also a veggie option). The salmon, langoustine, buttermilk and lime course was my dish of the day. It can only be described as an underwater sweetie shop: tender, cured salmon married with the lime, while the meaty langos swam harmoniously alongside it. The pickled celery cut through the sweet fish with a welcome bite, culminating in what I reckon was an ideal middle course.
Turbot, Dorset snails, shallot and gnocchi was a real knockout in Sarah’s round. Reminiscent of surf ‘n’ turf, the meaty fish along with the plump snails, in an earthy sauce tinged with sage, was soaked up by the light gnocchi vessels, displaying how you can’t look past classic cooking with the finest ingredients. I had noted that the plates were purely round, white ones; this eluded a confidence in Wareing’s cooking, demonstrating that he doesn’t need the pageantry of fancy plates or gimmicks to amplify his food.
I love seeing mutton on menus and chose the rump with calçot and radicchio. The meat came in two different cuts, one seeming to be tenderloin alongside the rump, both soft and brimming with that intense mutton flavour I enjoy so much. Charred calçot, a celebrated onion from Catalonia, was the outstanding element for me. The barbeque note it brought to this dish was truly wonderous with the mutton, and I appreciated the delicacy of the grelot onion sauce that just reined in the intensity of this dish.
It came with a side of pomme puree with Linconshire Poacher cheese, which was a real disappointment. The texture was fine, but the seasoning was none existent and certainly not in theme with the other courses. You’d feel pretty aggrieved to have paid ten quid for a side and it not be the best damn pomme puree you’re ever going to taste.
It came with a side of pomme puree with Linconshire Poacher cheese, which was a real disappointment. The texture was fine, but the seasoning was none existent and certainly not in theme with the other courses. You’d feel pretty aggrieved to have paid ten quid for a side and it not be the best damn pomme puree you’re ever going to taste.
For main, Sarah decided upon suckling pig, winter tomato and pomegranate. This was a complex offering, with the acidity of the tomato, bursts of pomegranate and spice from the Bombay potatoes jostling for position with the pig. The melt-in-the-mouth rack boasted excellent crackling, and I could eat the additional air pocket-like nuggets all day long. However, maybe the fat on the belly could have been rendered a little more. While I enjoyed tasting, Sarah is still mulling this course over.
There had been a distinct effort since Wareing rebranded the restaurant as simply “Marcus” to shift away from the usual stuffiness associated with high-end restaurants, particularly when you possess an SW1 postcode. To throw my tuppence worth in, I think the team here achieve that, despite what some other reviews have said previously. Sure, everyone here was suited and booted, but who’s to say you can’t have a relaxed occasion with a sense of grandeur all the same?
Each member of staff was ridiculously interested in having us as guests, chatting almost as if the dishes were their own and speaking to us like real people. I even overheard Wareing speak to another guest about his vision and how they slowly getting to “where they want to be” with what was obviously his pride and joy.
Choosing dessert was a real task because of the levels of appeal afforded by each option. I eventually settled for rhubarb, custard, thyme and ginger. Extremely delicate and pretty visually, it was a splendid way to round off a meal. Although it looked tiny, on eating it was more than adequate. On tasting the creamy custard, you find a hit of thyme, a hum of ginger then the rhubarb slices through it harmoniously. Wareing is known for turning childhood food memories into elegant, adult versions and I can picture him sitting eating this plate with the same smile I had on my face.
I can’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. The term "fine dining" is banded around willy-nilly these days, but here the sheer attentiveness from the front of house staff, in such a pulchritudinous setting really affirm what fine dining is supposed to be, and while it doesn't come cheap, Marcus serves up the full experience that'll make you glad you parted with your hard-earned cash.
Web: marcus-wareing.com
Book online:
Opening times: Mon-Sat, Lunch: 12pm-2:45pm, Dinner: 6:00pm-10:45pm
= 
Questo mi è stato consigliato da Timetostay, luogo molto elegante e sicuro per dormire.
ReplyDelete