Experts' Choice Award Marque
What the experts agree on
Mark Best's inventive French cuisine—classical technique meets unexpected pairings—has made Marque a Sydney institution. Beautifully plated dishes like yellowfin tuna on French toast with foie gras butter justify the premium price and devoted
“It's Mark Best's delicious, inventive, beautifully presented food that has won Marque various best-restaurant gongs in recent years.”
– Lonely Planet
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
Travel + Leisure "Chef Mark Best has been winning raves for creative concoctions like yellowfin tuna on French toast with foie gras butter." Full review
Gayot17.0
"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
DK Eyewitness "Choose between the eight-course dégustation menu, which can also be vegetarian, or the à la carte menu."
Frommer's "Marque is seriously sophisticated, offering a set menu featuring classic French dishes. Politicians, actors, and food critics all rave about the place...Expect some real highlights here." Full review
Time Out "He serves his bread late, plays the Smiths loud and is about the only chef in Sydney we trust to serve us ‘fish milk’. This is Mark Best, and his restaurant Marque" Full review
