Marks Restaurant..proudly serving the Surf Coast for over 20 years….
Open Tuesday to Saturday for dinner from 6pm Lunch on Saturday & Sunday 11-3pm. Closed Sunday night & Monday
We make an excellent red harissa (hot) which we use as a base for our vegetable & Mt Zero organic chickpea casserole.
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 are back for a short stay.
Our homemade pasta has risen to a new level using some Italian pasta flour that Glen from Enoteca sileno has sourced for us……….some say our prawn pasta is our best pasta ever. Personally I thought we’d never beat the mussel version ?
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 & a quenelleof meringue, has turned this dish into a minor classic. Something new for us is our rhubarb icecream….lots of texture with nice malty overtones. Presently as an accompaniment for our brandied oranges. Helen Stewarts classic lives on …still relevant 30 years later.
In the ever changing world of wines by the glass at Marks we are featuring Byrne Chardonnay from Ballarat. 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 some roasted stone(d) fruit, lemon verbena panna cotta & a scoop of Vanilla……Summer on a plate.
Sunday lunch is back on the calendar 11.am to 3 pm…come & enjoy.
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.