Top 10 Restaurants of Australia

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Number 4 - Marque

Cuisine: Modern Australian/Contemporary

Location: Sydney, NSW

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Head Chef: Mark Best

Mark Best is another chef who took an unconventional path towards a career in food, he originally worked as an electrician in the gold mines of Western Australia. It wasn't until he helped out out a friend's restaurant that a passion for cooking was discovered¹. He continued to apprentice at Macleay Street Bistro and was awarded the Josephine Pignolet Award for best young chef In New South Wales in his fourth year.

He went on to further his knowledge of and skills in French cuisine, working at Alain Passard's three-Michelin-starred restaurant L'Arpège and also Raymond Blanc's Le Manoir aux Quat'Saisons². In 1999 he returned to Australia to open Marque with his wife Valerie. Best's philosophy at Marque is to showcase the “best aspects of each ingredient, to bring them to a point of unnatural expression” but ultimately achieve combinations and “synergies” that make “dishes seem like they could exist in nature”³.

Number 4 in our list of the top ten restaurants of Australia is Mark Best's Marque. In its second year in the World Top 100 Restaurants list it came in it at number 70 and was also awarded 2011 Restaurant of the Year by the SMH Good Food Guide. Self described as a modest family run restaurant it seats 50 people and the front of the house is run by Best's wife Valerie.

The menu is predominantly French influenced that delivers highly intelligent and original flavour combinations. New age techniques are used but without ego and only when relevant to amplifying the best aspects of an ingredient in a dish. An excellent wine list is matched expertly to the menu. Marque puts on a personable yet world class dining experience in all aspects and is deservedly one of Australia's best restaurants.

An interview with Mark Best:

Sample Dégustation Menu*

Foie Gras & Beetroot
Chikumanishiki Kizan Sake - Nagano, Japan
Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Avruga
2008 Joh. Jos. Prüm, Kabinett Riesling, Wehlener Sonnenuhr, Mosel, Germany
Jellied Oyster with Honeydew, Avocado, Jellied Samphire & Watercress, Cucumber Soda
2008 Knoll ‘Federspiel’ Gruner Veltliener, Wachau, Austrial
Cold Smoked Ocean Trout with Lemon, Dill & Vanilla
2007 Castagna ‘Adam’s Rib’ Chardonnay/Viognier, Beechworth, VIC
Yellow Eye Mullet with Carrots, Kimchi Pear & Nori
2008 Josmeyer ‘Les Folastries’ Gewurztraminer, Alsace, France
Fried Duck Egg with Bonito Butter, Jerusalem Artichoke & Potato
2007 Jean-Claude Lapalu ‘Cuvée des Fous’ Gamay, Brouilly, Burgundy, France
Grass Fed Angus Tenderloin with Cocktail Onions & Grapes
2004 Valenciso ‘Reserva’ Tempranillo, Rioja, Spain
Aged Comté with Eggplant, Rye & Yoghurt
Sauternes Custard
Chocolate Mousse ‘écrasé’, Eucalyptus & Coconut
Salted Caramel Chocolates & Bitter Bon Bons

See more menu information >

*Please note the provided menu and prices are only an example and may change at anytime, please refer to the restaurant's website for up to date information

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References

http://www.lifestylefood.com.au/chefs/markbest/
http://www.caterersearch.com/Articles/2010/11/11/335892/two-australian-chefs-who-are-helping-turn-sydney-into-a-culinary-powerhouse.htm
http://www.redvisitor.com/Local-Experts/Interview-Mark-Best.html