Spoon HQ

Friday, August 27, 2010

The Loft Project hosts Sydney sensation, Mark Best of Marque restaurant for a singular supper club

Thursday 16th September 2010

For one night only, acclaimed chef Mark Best will be cooking a very special degustation dinner at Bethnal Green’s Town Hall Hotel, as part of a collaboration with The Loft Project.

Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. His perseverance and his ‘eternal dissatisfaction’ (as he calls it himself) are the vitamins for his spectacular professional development.

On Thursday 16th September, the S.Pellegrino World’s 50 Best Restaurants Award Breakthrough winner 2010, holder of ‘Three Hats’, Sydney Morning Herald’s ‘Chef of the Year’, and Time Out Sydney’s ‘Restaurant of the Year, will be serving dinner to 12 guests on one large table in the De Montfort Suite.

Guests will be able to sample a culinary exploration echoing the menu at Marque, Mark Best’s award winning Sydney restaurant. Each course from the proposed menu which is laid out below is subject to Mark Best’s market visit, to be undertaken as soon as he touches down in the UK. He will amend his dishes to make use of the best in local seasonal ingredients available in London. Mark’s resolute ethos is such that only the very best of ingredients have a place in his food. The resulting dishes are delicious, harmonious and aesthetic, where the technique is hidden and the ingredients shine.

This is the first time Mark has showcased his cooking in the UK and is a unique opportunity to sample his eclectic and boundary-breaking style.

Location: The De Montfort Suite
Town Hall Hotel
8 Patriot Square
Bethnal Green
E2 9NF

Time: 7.30pm
Price: £160 including all food and wine.
To reserve a place: Please contact Clarise Faria at theloftproject.co.uk
clarise@theloftproject.co.uk 44 (0) 7956 205 005

Mark Best of Marque restaurant
Hosted by The Loft Project
Town Hall Hotel
Thursday 16 September 2010


Chaud-Froid Free Range Egg Alain Passard 1998

Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Avruga

2008 Weingut Knoll, Loibner Grüner Veltliner, Federspiel, Wachau, Austria

Mackerel with Smoked Foie Gras, Lardo, Mustard & Gherkin

2005 Domaine des Baumard, Clos du Papillon, Chenin blanc, Savennières, France

West Australian Marron with Lemon Curd, Vadouvan, Cos Lettuce and Burnt Fennel

2004 Georg Breuer Berg Roseneck Riesling, Rheingau, Germany

Crab Custard

Organic Root Vegetables with Peas & Ham Consommé

2008 Pierre-Marie Chermette Les Griottes Beaujolais, Burgundy, France

Roast Muscovy Duck with Steamed Eggplant, Yoghurt and Dried Scallop

2008 Archaval Ferrer, Malbec, Mendoza, Argentina

Lacquered Roast Grouse with Beetroot, Radicchio, Cocoa, Hazelnut and Vanilla

2006 Sutton Grange Winery Estate, Shiraz, Bendigo, Victoria, Australia

Vacca Rossa Reggiano with Black Truffle & PotatoŒEn Cocotte

Chestnut Fizz

Sauternes Custard

Chocolate Mousse Écrasé, Eucalyptus & Coconut Provençal Musketeer

Salted Caramel Chocolates, Lemon Drops & Bitter Bon Bons

Note – the wines listed are what they would use in Australia and are included as an indication of style for the sommelier.

Editor’s Notes

For more information on Mark Best and Marque Restaurant please contact Sarah Canet:
Sarah@spoon-pr.com +44 20 7610 9821

For more information on Town Hall Hotel please contact Louise Moore:
Louise@purplepr.com +44 207 434 7062

The Loft Project

The Loft Project is the brainchild of acclaimed chef Nuno Mendes. Originally set up as a temporary supper club and personal test kitchen, The Loft soon evolved and became a ‘chef’s gallery’ where specially chosen guest chefs take up residency to showcase their food. An experiment in hospitality, The Loft Project brings food, drink, art and people together, set within an intimate and considered environment in East London.

For more information on The Loft Project please contact Gemma Bell:
Gemma@gemmabell.com +44 7957134595


Post a Comment

<< Home