Food Snob: Marcus Wareing at the Berkeley - Roasted and Marinated Quail - Hispi Cabbage, Pommery Mustard and Baked Potato
Food Snob: Marcus Wareing at the Berkeley - Peanut Parfait, Valrhona Chocolate Mousse, Salt Caramel Jelly, Raspberry Crème
Food Snob: Marcus Wareing at the Berkeley - Warm Chocolate Moelleux, Banana Jelly, Banana Ice Cream
Food Snob: Marcus Wareing at the Berkeley - Petit Fours: Bon Bon Trolley - Passion Fruit & Mango; Turkish Delight; Almond Praline; Dark Chocolate Ganache; White Chocolate & Blackcurrant; and Salted Caramel
Food Snob: Marcus Wareing at the Berkeley - Orange Crème, Spiced Brioche Crisps, Bitter Chocolate Sorbet
Food Snob: Marcus Wareing at the Berkeley - Pre-Dessert: Milk Chocolate & Raspberry Gâteau; Eton Mess; and Lemon Crème
Food Snob: Marcus Wareing at the Berkeley - Poached and Glazed Anjou Pigeon - Scottish Girolles, Almonds and Amaretti
Food Snob: Marcus Wareing at the Berkeley - Pan Fried Veal Sweetbread - Swiss Chard, Roasted Ceps and Celeriac, Sauternes Jus
Food Snob: Marcus Wareing at the Berkeley - Scottish Halibut - Charred Leeks, Coddled Quail Egg, English Watercress and Creamed Caviar
Food Snob: Marcus Wareing at the Berkeley - Pan Fried Foie Gras - Glazed Black Figs, Espresso and Salted Caramel Popcorn
Food Snob: Marcus Wareing at the Berkeley - Scallops and Cod - Confit, Cauliflower, Macadamia Nuts, Fourme d’Ambert and White Chocolate
Food Snob: Marcus Wareing at the Berkeley - Amuse Bouche: Warm Pumpkin Soup with Parmesan Foam and Pumpkin Seed Grissini
Food Snob: Marcus Wareing at the Berkeley - Les Pains: Country Bread; Swiss Brown; Sourdough; and Potato & Honey Bread
Food Snob: Marcus Wareing at the Berkeley - Amuse Bouche : Black Truffle Parmesan Risotto Croquettes
Food Snob: Marcus Wareing at the Berkeley - Amuse Bouche: Confit of Foie Gras
Food Snob: Marcus Wareing at the Berkeley
Food Snob: Marcus Wareing at the Berkeley 2