Marks Restaurant..proudly serving the Surf Coast for over 20 years….
Open for dinner from 6pm. Saturday lunch 11am -3pm Closed Sunday & Monday.
The foreshore is full of the most incredible scultures for the Biannual Sculpture Exhibition. On till the end of March…a credit to all involved.
Helen Stewart showed me how to make chicken Liver pate at the Kalimna Restaurant in 1975……sorry H ours is better. In offal land the panfried brains with bacon & worcestershire are back & proving very popular.
In search of perfection Jo has added another chocolate into the blend for her chocolate mousse……..that’s four now. Still served the same way sandwiched between vanilla biscuits with kahlua cream & a scoop of our homemade vanilla icecream.
The lemon flan is at it’s best when made with Meyer lemons. This batch is from my back yard & I must say is particularly good. A scoop of passionfruit icecream & some meringue, has turned this dish into a minor classic. Mini oranges poached in rum with lemon verbena panna cotta & our homemade vanilla….refreshing & different
As is the white chocolate & goji berry semifreddo. We’ve been working on this semi freddo for years…who would have thought that the saltiness from the goji berries would provide the finishing touch for this dish. A big tick from all who have tried.
In the ever changing world of wines by the glass at Marks we are featuring . Dave Jemmeson’s Pinot Gris from his own project pacha mama Wines…great quality & value. A delicious different Austrian Riesling from the Salomon family, our local Prince Albert Pinot Noir, the stunning 09 vintage. More difference with some Lagrein from Italys North…..spicy with delicious acids that not only go well with food; but also extremely well with air! I like a lot.
Red Rock Winery from Alvie, near Colac, has produced a wonderful Botrytis Semillon. We are serving this delicious nectar with our classic banana & macadamia nut pudding…….an excellent match.
Open for dinner Tuesday to Saturday from 6pm. Weekend lunch 11 to 3 More on long weekends & other holy days of obligation
This is our 20th season in Lorne…food cooked & served well, local where possible, but not turning our back on the rest of the world…………that’s us.