Brother Marcus looks like a small coffee shop from the outside. The entrance is a solid blue door that has the “Come Inside” sign. The restaurant instantly has a welcoming atmosphere and a rustic feel to it. Green plants are entwined onto frames along the walls. Everything else is wooden including the wall panels and furniture. There is a bar area on the entrance level. A small window allows the kitchen to be seen. There are a further two sections to the restaurant. One is an area with a long table and it is slightly set off from the main dining area. This is a good section for a group dinner.
For the food, the menu is split into Nibbles, Land, Sea and Earth sections. The staff suggested that at Brother Marcus, it is more of a sharing menu. But the dishes are of a good size that a couple would be enough for an individual portion. The food is freshly cooked and the dishes come out at various times as soon as they are ready. Throughout the evening, lots of dishes continually graced our table. The staff were great, attentive and gave us service with a smile. They provided us with fantastic recommendations.
There are two breads on the menu: the Roditiki Pita and the Lagana Bread. The Lagana Bread was seeded slices of freshly baked bread and came with hazelnut dukkah and olive oil. The bread was tasty even on its own. The vibrant Beetroot Hummus was taken to another flavour level with the walnuts and manouri cheese cubes. It went well slathered onto the fluffy bread slices. For more cheesy delights, the Fried Feta chunky sticks with honey and sesame was delicious.
From the Earth section of the menu, a variety of dishes were chosen. The Fried Cauliflower was cooked so it still had a bite to it. It had been coated in some spices and the raisins brought some sweet fruitiness. The Kassoundi sauce was given on the side so we could decide how much of this spicy sauce we wanted to have.
The Courgette Fritters were melt in the mouth. They had a creamy texture. The whipped feta and chilli jam were good additions. The Potato Gnocchi was a favourite. They were pillowy soft and tasted properly homemade. This was a simple dish and also had grilled courgettes, pine nuts and sauce.
A signature dish at Brother Marcus was the Burnt Aubergine. This aubergine half had a 62 degree egg topping it, whose yolk shone like the sun. Even though the aubergine was creamy and soft, it had even more creaminess added with the tahini. The fermented mango gave some tanginess.
From the Sea, the Fried Calamari with an almond and garlic puree was tasty. The calamari rings were crispy and very moreish. A tower of tender Fried Buttermilk Chicken did not disappoint. It was covered in a lots of grated graviera cheese and sat on a bed of muhammra. There were two levels of spiciness to this chicken: one from the fried coating of the chicken and the second from the muhammra sauce.
To end this amazing taste filled adventure at Brother Marcus, the Honey Bombs was had. These honey doughnuts were dense, sticky and sweet. They were covered in cinnamon syrup and had the added crunch of the sesame seeds.
Brother Marcus provided an innovative menu with wonderful combinations of flavours and textures in all the food and each dish was unique. The food was absolutely outstanding as were the staff and the lovely atmosphere. Definitely seek out this restaurant in this quaint alley like street of Camden Passage.
Brother Marcus, 37-39 Camden Passage, Angel, London, N1 8EARating: