Mark's
our comments
The intimate Mark Hotel and its luxurious restaurant are suitably complementary. From the hotel’s cosseting service, you step into a setting reminiscent of a private London dinner club, with contemporary dishes with hints of Mediterranean and Asian influences. The menu changes weekly. Among the dinner options you may find roasted lobster with whipped potatoes and Armagnac jus, pan-seared red snapper with root vegetables in a light curry sauce and rack of lamb with garlic flan. Desserts include a chocolate beggar’s purse with fresh raspberries, passion fruit soufflé, Mandarin crème brûlée, hazelnut parfait and red wine soup. The prix-fixe lunch menu with specified selections is an especially good deal, and there’s a pre-theater dinner menu as well; other prix-fixe menus also are available, allowing a greater selection of the chef’s fare. An excellent wine selection is overseen by Master Sommelier Richard Dean.- April 2005
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