Marks Restaurant … proudly serving the Surf Coast for over 20 years.
Its always refreshing to come back to glorious produce. All the seafood is in excellent condition. Oysters are at their best & the flake is firm & juicy.
Spring is when wild native spinach is at it’s best..I like to tempura it with some fish, some simple mayonnaise & a sprinkle of dukkah finishes the dish.
Rudi tells me it is THE year for Spring lamb…I trust him. Lorne is lucky to have such a brilliant craftman. We chargrill the fillet AKA back strap to pink ( or to how YOU want to eat your lamb !) Great produce needs the simplest of garnishes: Roast pumpkin…the last of Jo’s stash…with sage & a splash of pomegranate mollases to haul every thing back together to finish dish. A glass of Oakdene shiraz on the side……heaven.
At last with Rudis help we’ve perfected our native pepperberry sausages. Pork, salt, pepper….that’s it. Again simple accompaniments of mash, some excellent Istra bacon AKA kaisserflesch & a slow cooked gorgeous onion & thyme gravy. Not groovy….just bloody good. Ester from Delrios at nearby Anakie….love that name…allowed me to buy some of her quality 11 merlot/ cabernet……goes nicely with the snags.
Chicken liver pate….Helen it’s taken me 25 years…but mine is better.
I was picking up some seaweed the other morning & came upon a huge Tuna fish head…….magnificent in death, it must have been incredible in life (you can see the photo on our instagram page: markslorne) Being a chef is such a privileged craft…..what we do can really have not only an impact on YOU, but also on the world we all share.
After over 20 years of experimentation I’ve finally happy to menu our version of sago pudding with seawater caramel.
11.30 to 3 pm
Tuesday to Saturday from 6 pm
Generally closed Sunday & Monday.
Open more over the Summer, Easter, Amys’ Gran Fondo and other holy days of obligation.