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Is one of Sydney's Three Chefs Hat restaurants

The Marque Restaurant has three chefs hats. The Marque Restaurant is owned by Mark and Valerie Best and is the SMH 2011 Winner for the Best Restaurant

At Marque you will find the Chef and Owner Mark Best along with Pasi Petanen offering playful, interesting food with excites the senses with its different textures and techniques built on its French cuisine foundations. 

Marque offers the most exciting food in Sydney and with its plush black lacquered walls and silent automatic door it offers you a gastronomic event to remember.

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Reviews of Marque Restaurant

  • wwwt
    wwwt  Foodie   123 reviews
    this restaurant is definitely worth its position in the top 100 restaurants in the world.

    You instantly feel special when you walk through the doors and get greeted by the staff who take your coats. The restaurant is a great size as it is not too big or small. It feels intimate and cosy without feeling like you are part of the table next to you.

    If you go on a weekend, they only offer the 8 course degustation which is perfect because you don't have to make a decision on which dish you want to try! Every course is simply amazing both in presentation and taste. Every dollar spent here is worth its weight in gold.

    This is one of the best restaurants that we have been to recently and would have no hesitation in coming back or recommending this to others.

    1 year ago

  • Lucrece
    Lucrece  Foodie   940 reviews
    I absolutely love this restaurant. I went recently for a romantic dinner, and the food was truly stunning. We sampled the degustation/wine matching menu, which I highly recommend. The waiters were friendly and well versed on every dish and wine match. Every dish was perfect in taste and texture. Although it is expensive, it is worth every cent.

    3 years ago

  • Aussie1941
    Aussie1941   11 reviews
    This is quite possibly the best restaurant in the country, the food is sensitve, thoughful and very satisfying. The degustation menu with accompanying wines is a must!

    3 years ago

  • monkeyjunk
    monkeyjunk   48 reviews
    Dining at marque is, without a doubt, a five star experience. Chef and owner Mark Best utilises all his French-honed skills to create one of the finest dining experiences in Sydney. Highly recommended is the degustation menu with matching wine that fully showcases his talent.

    3 years ago

  • bails996
    bails996  Foodie   331 reviews
    take your significant other and splash out on the degustation menu. it's magnificent. if only i could afford to go every week.

    3 years ago

  • Monday:
    6:30 PM-10:00 PM
  • Tuesday:
    6:30 PM-10:00 PM
  • Wednesday:
    6:30 PM-10:00 PM
  • Thursday:
    6:30 PM-10:00 PM
  • Friday:
    12:00 PM-2:00 PM
  • -
    6:30 PM-10:00 PM
  • Saturday:
    6:30 PM-10:00 PM

Restaurants

Dining Options

A-la-carte Bookings

Cuisine

French

Price Guide

Mains over $30

Licensing

Licensed

Features

Private Function

Menu

Dinner Lunch Degustation

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Editorial Reviews

  • Marque Restaurant

    Ultimate Sydney

    Thursday, July 22, 2010

    Futuristic French cooking with flair means three-hat chef, Mark Best, can do no wrong. The 12-course degustation is balanced around a sour, sweet and salty idea. Simply: a concerto for the palate, all perfectly paired with a delicious European wine tour. Highlights: chaudfroid egg, warm and cold and runny all at once, scrumptious scampi and oh-so-tender sirloin. Touches of earl grey ash and pea dust and flowers decorate fancy plates. The sauterne custard will convert even a non sweet-lover. Culinary paradise is still within reach on Friday at lunch when you can sample three courses for $45.


  • Marque Restaurant

    SMH Good Food Guide 2009

    Tuesday, September 23, 2008

    Marque has had a makeover. Chef Mark Best, meanwhile, continues to create mini marvels.

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

  • Marque Restaurant

    The Sydney Morning Herald Good Food Guide 2007

    Friday, June 29, 2007

    Rarely in a Sydney restaurant do you find such a brilliant combination of brains and beauty.

    No views, no frills and a smart interior that doesn?t try hard to impress. In a city that often mistakes flashiness for substance, Mark Best relies on exemplary service and the spectacle of what's on the plate. A well-judged amuse bouche ? the sublime chaud-froid of egg ? might be followed by a truly creamy boudin noir with samphire topped with a single silver anchovy.

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

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