Mark's
The food philosophy at Marks is rooted in simplicity, generosity, and a sense of enjoyment. Designed as a social, relaxed space, the menu centres around elevated tapas and refined bar snacks intended for sharing.
Mark's food philosophy
While guided by the same respect for seasonality and quality produce found across the estate, Marks takes a more approachable expression, using familiar ingredients and flavour combinations that guests immediately recognise and connect with.
Led by Culinary Director Chef Phil Carmichael, the approach prioritises flavour above all else. Techniques and presentation are considered only in service of taste, never at its expense. Each element on the plate has purpose, with no unnecessary embellishment or theatricality. The result is honest, flavour-forward food that delivers exactly what the menu promises, crafted with integrity, clarity, and a deep respect for the ingredients.
The Marks menu is inspired by the same core philosophy that guides all of Chef Phil Carmichael’s cooking, reimagined for a relaxed, social ambience. The food is approachable, flavour-driven, and intentionally playful. Familiar dishes are elevated through careful sourcing, thoughtful preparation, and a focus on balance and generosity, creating food that feels comforting yet refined. Marks allows room for a lighter touch and a sense of fun, with seasonal changes and small moments of whimsy woven into the menu. Dishes are created to be enjoyed, shared, and returned to, with guests ultimately shaping what becomes iconic. Rather than forcing a signature dish, the menu evolves organically, guided by what resonates most with those who gather at the table.
