Marcus | Michelin starred dining at The Berkeley Hotel in Knightsbridge

Menus

A la Carte

Please note, these are a sample of what we offer at Marcus Belgravia. We are proud to work with a number of independent British suppliers, who provide seasonal ingredients. As such, dishes are subject to change, based on seasonality and availability.

Please note this menu is not available on Saturday evenings.

Starters

Burrata, black olive, milk bread, macadamia nut £22
Roast Orkney scallop, asparagus mousse, smoked bonito and lime dressing £32
Glazed heritage carrot, chicken boudin, pinenut, chicken fat mayonnaise £24
Dry-aged beef tartare, caramelised onion bavarois, caviar, pickles £38
Glazed quail, walnut, celery, blue cheese custard £28
Cornish Skate terrine, bouillabaisse réduction, saffron pickled spring vegetables, confit baby tomatoes £36
Roasted Scottish lobster, claw meat salad, wasabi, brown crab biscuit £40

Mains

Herdwick lamb bestend, homemade ricotta, roasted courgette, pickled rose £40
Goosnargh duck, English pea, hazelnut granola, hen of the wood mushroom £38
Dry-aged Galloway beef fillet, cep, bordelaise sauce, beef fat potato £46
Middle white suckling pig, bacon consommé, jamon Iberico, pomegranate molasses £42
Roast turbot, grilled onion emulsion, garlic and anchovy cream £42
Cornish John Dory, provençale vegetable terrine, polenta, kalamata olive £36
Potato rosti, slow-cooked egg, roast cep puree, pickled onion £30

CHEESE

Selection of British and European cheeses, served with homemade breads and truffled Melfort Farm honey
Please choose from a selection of
3 cheeses £9
5 cheeses £16
7 cheeses £18

DESSERT

Islands 55% chocolate mousse, malt sabayon, coffee sponge, marsala £20
Almond and tonka bean gelato, almond chocolate, apricot £20
Gâteau Opéra, peanut butter, banana, lime, rum £22
Treacle parfait, treacle sponge, orange, yuzu caramel £18
Elderflower and vanilla mousse, Yorkshire strawberries, gin, meringue £22

TASTE OF MARCUS

5 courses £110

Sommelier’s Selection £90

Prestige Selection £195

7 courses £125

Sommelier’s Selection £110

Prestige Selection £250

Burrata, black olive, milk bread, macadamia nut*
—
Roast Orkney scallop, asparagus mousse, smoked bonito and lime dressing
—
Heritage carrot, chicken boudin, pinenut, chicken fat mayonnaise*
—
Confit double smoked pork belly, celeriac, grape must, black garlic*
—
Herdwick lamb bestend, homemade ricotta, roasted courgette, pickled rose*
—
Milk, fennel pollen, gooseberry
—
Elderflower and vanilla mousse, Yorkshire strawberries, gin, meringue*

* 5 courses £110

Sommelier’s Selection £90

Prestige Selection £195

7 courses £125

Sommelier’s Selection £110

Prestige Selection £250

Burrata, black olive, milk bread, macadamia nut*
—
Blue cheese custard, walnut, celery, tandoori spices*
—
Glazed heritage carrot, pine nut, tarragon, hen of the wood mushroom, black garlic*
—
Provençale vegetable terrine, polenta, kalamata olive, confit lemon
—
Potato rosti, slow-cooked egg, cep puree, pickled button onion, king oyster mushroom*
—
Milk, fennel pollen, gooseberry
—
Elderflower and vanilla mousse, Yorkshire strawberries, gin, meringue*

LUNCH MENU

3 courses for £55

Sommelier’s selection for £49

STARTER

Burrata, black olive, milk bread, macadamia nut
Roasted and marinated courgettes, chicken fat mayonnaise, pickled trompette mushroom
Scorched Cornish mackerel, taramasalata, pickled spring vegetables

MAIN

Slow-cooked Herdwick lamb rump, chargrilled grelot onions, beetroot aioli
Roasted Loch Duart salmon, Cornish new potatoes, lovage salsa, marsh herbs
Potato rosti, slow-cooked egg, roast cep puree, pickled onion

DESSERT

Koko Kanu rum baba, mango, pineapple, toasted coconut
70% chocolate crémeux, lime yoghurt
Buttermilk panna cotta, cherry, Campari

On Saturdays, we offer a range of menus.

12pm-2:30pm: A la carte, set lunch menu and 5 and 7-course tasting menus.

6pm-10pm: 5-course and 7-course tasting menus

5 courses £110

Sommelier’s Selection £90

Prestige Selection £195

7 courses £125

Sommelier’s Selection £110

Prestige Selection £250

TASTING MENU

Burrata, black olive, milk bread, macadamia nut*
—
Roast Orkney scallop, asparagus mousse, smoked bonito and lime dressing
—
Slow-cooked Bantam egg, confit chicken leg, pickled trompette, chicken fat mayonnaise*
—
Gigha halibut, grilled onion emulsion, garlic and anchovy cream*
—
Goosnargh duck, English pea, hazelnut, hen of the wood mushroom, wild garlic*
—
Milk, fennel pollen, gooseberry
—
Elderflower and vanilla mousse, Gariguette strawberries, gin, meringue*