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Back to Marcus Wareing at the Berkeley (Petrus)
(The Berkeley Hotel, Knightsbridge, London, SW1X 7RL )
Menu for Marcus Wareing at the Berkeley (Petrus)
| Sample a la carte | |
| - Native Scottish lobster (poached, pickled summer vegetables, tomato and black pepper jelly) - Oscietra caviar (tea smoked mackerel and duck egg tart (£25.00 supplement)) - Crab, langoustine and brown shrimp (avocado purée, extra virgin olive oil, smoked paprika crouton) - Tuna (ballottine, Charentais melon, marinated mooli, cardamom and mint) - Terrine (ham and foie gras, Sauternes jelly, parsley coulis, crackling) - Breast of quail (roasted with onion fondue, watermelon, fresh almonds, quail vinaigrette) - Foie gras (pan fried with English rhubarb, hazelnuts and black pepper) - Veal sweetbread (pan fried, à la Véronique with fresh garden peas) |
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| - Wild seabass (slowly poached, pink fir potatoes, girolle mushrooms, artichokes à la grecque) - Halibut (braised, buffalo ricotta tortellini, confit egg yolk, Nasturtium flower sauce) - Dorset turbot (grilled, new season leeks, confit potato, parsley cream) - Aberdeen Angus beef fillet (roasted and glazed, pommes Anna, truffles (£10.00 supplement)) - Norfolk suckling pig (cooked for twenty four hours, braised chicory, pommes mousseline) - Goosnargh duck breast (poached and glazed, carrot à l’orange, toasted sesame seeds) - Best end of Cumbrian lamb (roasted with saffron, cumin, tomatoes, shallot purée) - Entrecote of veal (Roasted, green asparagus, courgette flower salad, veal vinaigrette) |
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| - Cheeses (French cheese from the trolley (£10.00 supplement)) - Moelleux (warm chocolate, lightly spiced cherries, vanilla ice cream) - Vanilla (cream, strawberry sorbet, pear and pistachio) - Peanut Parfait (Valrhona chocolate mousse, salt caramel jelly, raspberry crème) - Almond Panna Cotta (with glazed apricots, Amaretti biscuits and tonka bean ice cream) - Opera (coffee gâteau, bitter chocolate dentelle, espresso jelly) - Mousse (White chocolate, mango salad, passion fruit sorbet) - Earl Grey (tea cream, spiced prune purée, milk foam, Eccles cakes) ~ Bon Bon Trolley ~ Tea, coffee, infusions £5.00 |
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| £65.00 per person As our produce is purchased freshly each day, please be understanding if certain dishes are not available. A discretionary 12.5% gratuity will be added to your bill. |
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| Lunch menu | |
| - Salad of confit duck, chargrilled watermelon, fresh almonds - Tartar of mackerel with Nasturtium leaves, tomato mousse and black olives - Cornish crab bisque with rouille and parmesan |
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| - Four hour braised Cornish lamb, broad beans and pommery mustard - Poached monkfish tail, carrot purée, escabeche, coriander cress - Roasted loin of Tamworth pork, mushrooms, wild asparagus, Madeira velouté |
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| - Selection of cheeses from the trolley with a bread basket and water biscuits (£10.00 supplement) - English strawberries, crushed meringue, aged balsamic vinegar and olive oil - Custard tart with vanilla poached English rhubarb and vanilla ice cream - Caramelised apricots, yoghurt amaretti crème, burnt honey ice cream ~ - Bon Bon Trolley ~ - Tea, coffee, infusions £5.00 |
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| £ 30.00 A discretionary 12.5% gratuity will be added to your bill |
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| Pétrus tasting menu | |
| - Amuse bouche * * * * - Pan fried foie gras with English rhubarb, hazelnuts and black pepper * * * * - Scottish scallop, carrot a l’orange, toasted sesame seeds |
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| - Roasted quail with onion fondue, watermelon, fresh almonds * * * * - Pan fried halibut with English pea purée, extra virgin olive oil and black olive * * * * - Best end of Cumbrian lamb with saffron, cumin, tomatoes and shallot purée or - Entrecote of veal green asparagus, courgette flower salad, veal vinaigrette |
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| - Cheese from the trolley (£10.00 supplement) * * * * - Pre dessert * * * * - Vanilla cream, strawberry sorbet, pear and pistachio |
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| £80.00 per person The tasting menu is only available for the entire table |
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