,url-https%3A%2F%2Fwww.tripexpert.com%2Fimages%2Fmarker-fade%402x.png(151.22427,-33.87945)/151.21925991028547,-33.881700044555394,14.26876545894282/1280x214@2x?access_token=pk.eyJ1IjoidHJpcGV4cGVydHdlYiIsImEiOiJja2Fud3l2MDcwbXZ0MndyeGF3eGI3ZWhzIn0.zLqNa1RECyZZadF8zfQM5w)
Marque vs Buon Ricordo
Both restaurants are highly recommended by professional travelers. On balance, Buon Ricordo is preferred by most professionals compared to Marque. Buon Ricordo comes in at 86 with praise from 6 reviewers such as DK Eyewitness, Frommer's and Fodor's.
Marque
Concierge
Fodor's
Lonely Planet
Travel + Leisure
Gayot
Show All Reviews
4/5 355 Crown Street, Surry Hills, Sydney, New South Wales 2010
From $0 /night
Concierge
"Chef and owner Mark best... fuses classical French technique with surprising food pairings. When he succeeds, the results are exceptional."
Fodor's
"Chef Mark Best insists on exemplary service and great food at this elegant Surry Hills restaurant."
Full review
Lonely Planet
"It's Mark Best's delicious, inventive, beautifully presented food that has won Marque various best-restaurant gongs in recent years."
Full review
Travel + Leisure
"Chef Mark Best has been winning raves for creative concoctions like yellowfin tuna on French toast with foie gras butter."
Full review
Gayot
17.0
"Molecular gastronomy has its detractors because many see it as some sort of culinary mumbo-jumbo at best; messing around with good food, at worst."
Full review
Buon Ricordo
Fodor's
Frommer's
Gayot
DK Eyewitness
Time Out
108 Boundary St., Paddington, Sydney, New South Wales 2021
From $0 /night
Fodor's
"Percuoco invests classic Neapolitan and Tuscan techniques with inventive personal touches to produce such dishes as warmed figs with Gorgonzola and prosciutto."
Full review
Frommer's
"The prices for main courses are high, but the food is just perfection, and authentic."
Full review
Gayot
15.0
"Channeling a fine Neapolitan ristorante, Buon Ricordo has been charming visitors for decades."
Full review
DK Eyewitness
"Ask a Sydney chef where he goes on nights off and the answer is likely to be this small restaurant."
Time Out
"Chef and restaurateur Armando Percuoco came to Australia in 1972 and brought serious, authentic Italian cooking with him."
Full review
