Perennial 3 hatter and Australian Gourmet Traveller restaurant of 2012, Marque restaurant can be seen to represent the penultimate experience in Australian dining. Having been there already and thoroughly enjoying the experience, the 45 dollar Friday lunch prix fix was too good of a deal to pass up and keen to see what the restaurant has to offer, a return visit was in the works.
Walking in, its bold attempt at a contemporary dining atmosphere is immediately apparent. The simple and clean decor is welcome but its loud music can be sadly quite intrusive.
|Sourdough and Rye and Caraway Seed|
|Beetroot and Goat's Curd|
|Ocean Trout with Macadamia and Purple Kale|
|48 Hour Wagyu Brisket with Soubise, Hops and Black Rice|
|Potato Puree from New Seasons Potatoes and Grand Cru Butter|
|Pear with Beer, Malt, Chocolate and Milk Jam|
Manning the front and back, Mark Best is a stern force steering his restaurant against the turbulent winds of the economic climate and with lunch specials like these, I don't see how Marque will suffer closure ever. His style of cooking can be seen as quite... intellectual and challenging in the fact that his creativity knows no bounds and what you're tasting requires you to really think.
Although not explicitly advertising themselves as one of the gradually fading 'molecular gastronomy' restaurants, it wows and is evidently labour intensive. And yet what actually appears on the plate can be seen as minimalist and deceptively simple and I think that's what typifies Marque food. Today's approach to food was more on the conservative than what I've experienced last time and the consistency was all over the place with some dishes but I hear from an interview that he's never content doing the same thing and therefore his food is constantly evolving. That's more than a compelling reason to revisit for a degustation.
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