Marcus Wareing at The Berkeley
The restaurant itself has stunning interiors by designer David Collins, with deep burgundy-coloured walls encased in velvet; and the abacus at the far end of the restaurant is a stand-alone feature on its own.
Marcus offers French cuisine, using the finest seasonal ingredients to prepare dishes with a modern twist and often with British influences. There are a number of different menu options, from a lighter threecourse lunch to a majestic ten-course gourmand tasting menu. There are dishes to suit all tastes, such as roasted and marinated quail with smoked white beans and toast foam, and desserts to seriously impress like iced lime mousse with sweet and sour pineapple, soft-baked meringue and liquorice.
It is not only the food that inspires but the extensive wine list managed by sommelier Michael Deschamps. With expert knowledge, a perfect balance is created between the food and wines, allowing you to sit back and soak up the ambience of the restaurant.
Within the kitchen is the Chef's Table, perfect for small groups of up to eight guests who have a passion for food. Ideally positioned overlooking the heart of the kitchen, diners are offered a bird's-eye view of the chefs in action. The surprise menu is just as impressive. For larger groups, the private Pomerol Room is available with an elegant long table comfortably seating 12 to 16 guests. Whether you are visiting for a business lunch or romantic dinner to celebrate a special occasion, Marcus Wareing offers an unforgettable experience.