Alongside The Marion’s decadent high tea, the newest and coolest location to sip on bubbles and eat finger sandwiches, the restaurant has finally launched their lunch menu.
Led by head chef Matthew Ouwerkerk, who brings close to 15 years of experience cooking in well-established restaurants across Sydney, Melbourne and London, the menu focuses on quality sustainable and seasonal produce with global-inspired flavours.
Offering an elegant array of entrees, mains and desserts, diners may choose between a two-course ($65) or three-course ($75) set menu. Highlights include lobster bisque with a ravioli of the tail and petits pois à la Française, roast assiette of Muscovy duck, braised lentils de Puy, beetroot and black garlic and macadamia crumb, and warm chocolate mousse, rose water and milk sorbet and salted caramel.
As the warmer weather also peaks through, so does the opening of The Marion’s deck area. Boasting magnificent views of Lake Burley Griffin, guests can bask in the Canberra sunshine whilst enjoying their lunch or high tea.
“It’s been a while in the making, so we are excited to be opening our deck and lunch service in time for summer. This will be a great special event space unlike any other Canberra has to offer, with uninterrupted views over the lake,” says Co-owner and hospitality veteran, Manny Spinola
The Marion is now taking bookings for lunch, to book a table visit https://themarion.com.au/
