Wednesday, 21 March. After several tries at a distinctive name and a corporate upheaval or two, the restaurant has settled in as Marcus Wareing at the Berkeley. A herd of exotic pigs guards the entries to this restaurant and to Koffman, the other restaurant at the Barkeley.
I thought I'd try to do the post in the style of the menu, that is,
minimal commentary, a bare list of principal ingredients.
Picture yourself in a dark room, staring at a mysterious menu, hungry
and wishing for a flashlight. In fairness, everything was delicious.
Everything.
I'd go back in a minute, but in daylight.
the amuse-bouche: a cup of asparagus soup, truffle shavings.
salted butter and spiced butter
a very, very, very dressy boeuf tartare (Himself's starter,
described by him as "meant to be admired rather than eaten")
described by him as "meant to be admired rather than eaten")
Veal sweetbread, wet polenta, shiitake, fresh truffles - my starter! Mine!
Herdwick mutton, caper, raisin, cabbage, spices
Dorset turbot, celeriac, radicchio, sorrel
Moelleux, orange/mango, cointreau
Apple cream, apple jelly, crisp cinnamon wafers
I did not photograph the coffee. And to all a good night.
It all looks delicious! Happy travels!
ReplyDeleteHi, Rose, thanks! Stay tuned!
ReplyDeleteThanks so much for sharing! Looks like you had yet another amazing meal (drools).
ReplyDeleteHi, Closet Crisis, yes, I always get a bit worried when there's a blurb about "local, seasonal" that ends in cabbage and turnips, but I needn't have worried. All wonderful, not a rutabaga in sight.
ReplyDeleteOK, but what's wrong with cabbage, turnips, and rutabagas? :D
Deletenot a thing as far as nutrition goes, but not exactly festive.
DeleteLooking so good darling! would you like to follow each other?:X
ReplyDeleteFashionspot.ro