Located on the site that was formerly known as Pétrus, Marcus Wareing at The Berkeley continues to provide diners a fine and widely-acclaimed culinary experience. The restaurant's new setting provides the perfect stage for Marcus' theatrical cuisine. Rich with vivid colours, the interior is the work of designer David Collins who takes full advantage of claret textures. Stunning French blinds have a bold circle motif that is echoed as a detail throughout the restaurant. Two large abacuses replete with blown-glass beads provide an unusually comforting feature in this oasis of opulence.

If the décor is dramatic, it is more than matched by the menu. So prepare for a smoked trout ravioli poached in a red wine sauce with a tangy grain-mustard cream and some rich egg yolk confit. Tender belly pork streaked with tapenade, another favourite, is accompanied by confit shallots and lemons, adding a pleasing Mediterranean touch. The highlight of the dessert menu might be a light custard tart, while a bonbon trolley with coffee provides a fitting finale.