Hands up those who have never tried sweetbreads…no they’re not balls, but either pancreas or thymus. I call them beginners offal & we do them really well. Even though I was a country boy I’d never tried them (actually never knew they existed !) until I worked with Denis Narcon: a French man who thought we Ossies were all barbarians. That was the early 80’s so he was probably right ! Anyway jez Denis could cook and the method we use goes straight back to him and the Troisgros brothers where he learnt it from.
Rabbit is always popular at Marks. This time its a bit like a mixed grill,,,,,slow braised deboned legs tossed through homemade pasta with a rabbit tenderloin cotoletta proudly lying on top. Really quite delicious
Dinner Tuesday – Saturday from 6
Saturday lunch 11.30- 3.00
more over the Cup Weekend