Spitalfields’ Brother Marcus is already buzzing on a Tuesday afternoon in early June. The restaurant has a chilled and summery vibe and the East Mediterranean food complements this perfectly.
When I arrive at venue most of the early diners are sitting in the restaurant’s outdoor seating area, however, I choose a table inside instead. The interiors of the restaurant consist of tiled floors, beige walls, wicker chandeliers and copious plants. The back wall of the restaurant is dominated by an open kitchen where several chefs busy themselves preparing the food.
The plants give the venue a trendy outside in vibe and this is complemented by the vibey music playing. Pride of place in the centre of the kitchen area however is a massive pizza oven which Brother Marcus use to cook their famous pides and pitta. I plump for the Crispy pork belly with Metaxa, date glaze, apple labneh and pecan nuts. Metaxa is a Greek brandy which is glazed over pork. Labneh is an extra strength yoghurt. I combine this with the pickled vegetables.
The pork belly is so beautifully presented that I initially cannot bring myself to eat it but I’m glad I do as it’s a revelation. The meat is soft, succulent, and chewy and it is perfectly complemented by the sweet yet salty sauce. It’s not the biggest dish but what it lacks in size it more than makes up in quality. In addition, the skin of the pork is crisp and salt and quite irresistible. The pickle veg make a simple but agreeable accompaniment.
The sweet potato fritters are another super model and I spend about ten minutes taking photos of them before I decide to start eating. The fritters are light, flavoursome and the mixture of tastes and textures in the dish is quite delightful.The crispiness make is a particularly nice touch and the crispness balances the smoothness of the turmeric yoghurt perfectly.
The fritters are made of sweet potato, courgette and feta, and they come with avocado, crispy kale, turmeric yoghurt and a poach egg. Diners can add bacon or merguez sausages for a small additional charge. Again the dish is not overly large but it would prove quite sufficient with a side so perhaps pair it with the manouri with baked ricotta.
The Israeli coconut milk dessert is another standout. Its a panna cotta in essence but the vissino cherries and mint leaves elevate the dish out of the ordinary. I’m purring from the first mouthful makes a perfect end to a fantastic meal. gluten free to boot.
Spitalfields Brother Marcus ticks all the boxes for a quality modern restaurant – great interiors, friendly and warm customer service, cosy vibe – yet it is the venue’s quite outstanding food that really seals the deal. Make no mistake this is one of London’s best Eastern Mediterranean restaurants and you will certainly not regret eating there.
More information about Brother Marcus can be found here.
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