That knife


As a Michelin-starred chef, Marco Pierre White commanded respect. As a restaurateur, Marco Pierre White commands allegiance, as guests feel compelled to return again and again, for the style, the service, the atmosphere, the food. That knife, brandished by Marco in one of many iconic black and white images punctuating the steakhouse walls or in the kitchen, deftly wielded by one of his personally-trained chefs, assures the perfect cut of aged, 100% Irish beef, perfectly cooked to order, seared and succulent, Irish farm to fork. All our beef, lamb, pork and poultry is 100% Irish, and we strive to source as much local produce as possible. Dining at Marco’s is about so much more than what is on the menu. It’s about the hand, the eye and the heart.

H'ORS D'OEUVRE
  • French Onion Soup    /  8.95
    gruyere croute
  • Fresh Asparagus    /  8.95
    sauce hollandaise
  • Black Pudding Tarte Tatin    /  8.95
    apple, shallots
  • Chicken Liver Parfait    /  8.95
    raisins, madeira jelly, toasted brioche
  • Salad of Beetroot, Ryefield Goats Cheese    /  9.95
    walnut dressing
  • Beetroot Cured Salmon on Blinis    /  9.95
    avocado puree, horseradish creme fraiche
  • Baked St Marcellin, Vine Roasted Tomatoes    /  11.95
    toasted sourdough
  • Steak Tartare a L'Americaine, toasted sourdough    /  12.95
    Available as a main course with triple cooked chips 26.95
  • Fresh Scallops    /  13.95
    pork belly, onion puree
  • Fresh Castletownbere Crab    /  14.50
    herbs, sauce mayonnaise
  • Classic Prawn Cocktail    /  14.50
    sauce marie rose
  • Dublin Bay Prawns with Garlic Butter    /  19.95
    fresh parlsey, lemon - Ideal for Sharing (subject to availability)
FINEST QUALITY IRISH BEEF - All our steaks are served with slow roasted tomato and triple cooked chips
GARNITURE
RIBEYE
SIRLOIN
FILLET
 
10oz
10oz
6oz / 8oz
Jus Gras
28
29
25
/ 30
Cafe de Paris Butter
29
30
26
/ 31
Beurre à la Bordelaise, red wine, shallots
30
31
27
/ 32
Sauce Béarnaise
31
32
27
/ 32
Au Poivre Noir, raisin sec, à l’Armagnac
31
32
28
/ 33
Classic Au Poivre
31
32
28
/ 33
Add Foie Gras (5.00) or Dublin Bay Prawns (10.00) to your steak
 
 
 
 
ROASTS, GRILLS AND FISH
  • Free Range Chicken A La Forestiere    /  22.95
    mushrooms, spinach, gnocchi, truffle jus
  • Smoked Chipotle Pork Chop    /  23.95
    choucroute garnie, haricots verts
  • Organic Salmon Petit Pois A La Francaise    /  24.95
    lemon beurre blanc
  • Wicklow Lamb A la Dijonnaise    /  27.95
    gratin dauphinoise
  • Yellow Fin Tuna Steak (served rare)    /  28.95
    wild rocket, vintage balsamico, olive oil
  • Grilled Entrecote of Veal    /  29.95
    sauce bearnaise, triple cooked chips
SIGNATURE STEAKS
  • Fillet of Beef Wellington    /  36.95
    creamed spinach, fondant potato, mushroom duxelle
  • Himalayan Salt Aged Delmonico 10oz Ribeye Steak    /  36.95
    roasted bone marrow, celeriac remoulade, triple cooked chips
SIDE ORDERS 4.95
  • Frites
  • Creamed Spinach
  • Triple Cooked Chips
  • Green Salad
  • Haricots Vert
  • Field Mushrooms
  • Onion Rings


As proud members of Good Food Ireland we source our beef, lamb, poultry and pork products exclusively in Ireland


12.5% Service Charge applies to parties of 6 or more.
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