Marcus Wareing at The Berkeley

Name: Marcus Wareing at The Berkeley
Address: Wilton Place, SW1X 7RL, SW1X 7RL
Telephone: 020-7235-1200

Wilton Place, London, SW1X 7RL, UK

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Details

Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Set lunch

Starters

Game and foie gras pâté, croque-monsieur, lyonnaise salad

Roasted and marinated quail, sweet and sour red cabbage, baked potato

Lobster broth, twelve flavour tomatoes

Main courses

Four hour braised rump of Cornish lamb, sautéed baby gem and thyme leaves

Poached fillet of sea trout, golden beetroot and tawny port shallots

Bouillon of Scottish beef fillet, white winter vegetables and roasted bone

Desserts

Lemon crème, brioche crisps, milk ice cream, salted caramel popcorn

Spiced pear tarte Tatin, toasted walnut and toffee ice cream (for two)

Custard tart with butter honey poached plums, lemon crème fraîche, vanill

Selection of cheese from the trolley with a bread basket and water biscuits

(Price: £10.00 supplement)

Bon Bon Trolley

Tea, coffee, infusions

(Price: £5.00 supplement)

A la carte

Starters

Native Scottish Lobster

Poached, pickled vegetables, tomato and black pepper jelly

Oscietra caviar

Tea smoked mackerel and duck egg tart (Price: £25.00 supplement)

Crab, langoustine and brown shrimp

Avocado purée, extra virgin olive oil, smoked paprika crouton

Tuna

Ballottine, spiced baby pineapple, marinated mooli, cardamom and mint

Terrine

Ham and foie gras, Sauternes jelly, pistachio butter, langoustine and endive salad

Breast of quail

Roasted with fresh cobnuts, sweetcorn, tarragon jus

Foie gras

Pan fried with chestnut purée, fig compote, roasted chestnuts

Veal sweetbread

Pan fried, à la Véronique with parsnip purée

Main courses

Wild seabass

Slowly poached, Rosevale potatoes, girolle mushrooms, glazed beetroot

Halibut

Braised, Perigord truffles, Jerusalem artichokes écrasés, sauce Banyuls

Dorset Turbot

Roasted on the bone, pan fried frog’s legs with lemon confit, caper and golden raisin purée, jus rôti

Aberdeen Angus beef fillet

Roasted and glazed, pomme Anna, Italian artichokes, black trompette, pepper jus (Price: £10.00 supplement)

Norfolk suckling pig

Cooked for twenty four hours, braised chicory, pommes mousseline.

Pigeon

Poached and roasted, walnut gnocchi, kohl rabi and apple

Best end of salt marsh lamb

Braised shoulder, caramelised shallot and fennel, Pommery mustard

Cranborne estate venison

Roasted saddle, prune purée, pommes boulangère

Desserts

Moelleux

Warm chocolate, banana beignet and vanilla ice cream

Vanilla

Cream, pear sorbet with apples and walnuts

Peanut

Parfait with rice crisp crunch, Valrhona chocolate mousse

Almond Panna cotta

Vanilla poached pear and tonka bean ice cream

Opera

Coffee gateau, bitter chocolate dentelle, espresso jelly

Mousse

White chocolate, mango salad, passion fruit sorbet

Earl Grey

Tea cream with pistachio and almond meringue and milk foam

Bon Bon trolley

Tasting menu

Amuse bouche

Spiced foie gras with chestnut purée, fig compote, roasted chestnuts

| (Goat’s cheese beignets with confit seasonal vegetables and a parsley nage)

Scottish scallop, braised sweet onions, Alsace bacon

| (Creamed parmesan risotto with sautéed mushrooms)

Roasted quail, sweetcorn, fresh cobnuts, tarragon jus

| (Buffalo ricotta tortellini, confit egg yolk, creamed spinach and truffle butter)

Dorset turbot, baby gem, carrot and liquorice

| (Shallot tarte Tatin with aged balsamic reduction)

Best end of salt marsh lamb, braised shoulder, caramelised shallot and fenn

| (Vegetarian black pudding with confit potatoes, grain mustard vinaigrette and poached quail’s eggs) | or

Roasted saddle of Cranborne Estate venison, prune purée, pommes boulangèr

Cheese from the trolley