LOCATION
On Crown Street in the vibrant suburb of Surry Hills, just east of the city. A short walk from Central Station.
PROFILED BY DE GROOTS MEDIA
A meal at Marque is akin to seeing your first painting by Van Gogh. It is a sensory journey through concepts, colours and textures that leaves you feeling that magic exists in the world and can be bought in eight courses for a small fortune. In decor Marque is a moody, dimly-lit restaurant that makes good use of neutral and dark tones, mirrors, veil-like curtains and warm light. But although it is tres chic you don’t come for the decor. You come for the food. On this front Marque excels with thrilling, edge-of-your-seat French cuisine that astounds with every bite.
If you are going for the first time and want to embrace the experience, leave your large appetite at home, give the a la carte a miss and book in for a degustation dinner with matching wine (the vino has been paired to bring out new and surprising dimensions in the food, so if you can drink, you should do so). There isn’t enough writing room to do the food justice; in short it is beguiling, inspiring and core-shaking. Each course is complex – from the famous “chaud-froid” egg which provides diners with a spectacular contrast of temperature and sensation, to fleshy swimmer crab which comes with light almond gazpacho, sweet corn and avruga, to a smoky ribbon of potato infused with the flavour of smoked ham that plays with the concept of potato gratin...or at least the supermodel version. Each meal is also completely different from the next. Various flavours and textures roll across the palate in waves activating different sensations as they go – from puffy meringues infused with sourness to dense, fleshy cubes of tuna. Ladies and gentlemen this is the closest you’ll get to real magic so drink (or eat) it in.
Agnes Gajewska, February 2010
DETAILS
Marque Restaurant is the ultimate homage to the food gods. The serene dining room is decorated with neutral tones, soft silk drapes separating it from the bustle of Crown Street. The mood is intimate and almost intense. Small glowing balls of light rest on top of each immaculately dressed table, enough light to read the menu by, but not too much to overwhelm the senses. The mood is intimate and almost intense, with quiet music playing in the background under the chittering of like-minded diners anticipating the magic to come.
FOOD & BEVERAGE
Highly acclaimed executive chef Mark Best is passionate about French food. He began his apprenticeship at the Macleay Street Bistro in Potts Point 1990 and worked there for five years before opening up his own restaurant, Peninsula Bistro, in Balmain. His restaurant was well received by locals, however after a few years Mark decided to further his knowledge of French cuisine in the best way possible, time in Paris. Mark worked at Alain Passard's three Michelin starred L'Arpege before heading over to the UK for a stint at Le Manoir aux Quat Saisons, Raymond Blanc's Great Milton hotel/restaurant.Mark's experience and dedication to his art is evident in the beautiful menu at Marque. There are so many amazing options that the best way to experience the restaurant is through the degustation menu. A subtle almond jelly is served with firm crab meat, almond gazpacho, prune oil and sweet corn custard; every mouthful a treat for your tastebuds. Potato mille-feuille follows, sandwiching a delicious smoky portion of mackerel served with olive "truffles" and hazelnut emulsion.
Other courses may feature pigeon, rabbit, or venison; all wonderful creations designed with contrast of flavour, texture and taste in mind. Desserts are divine; caramelised tomato is stuffed with twelve flavours and served with star anise ice-cream or perhaps try the goat's cheese marshmallow with custard apple and coffee. The wine list is equally indulgent and wines can be matched by the glass to each course. It is hard to put in words the incredible gastronomic experience that awaits you at Marque restaurant, put simply, you haven't eaten until you've eaten at Marque Restaurant.