Marque

Frommer's Review

Seriously sophisticated, the Marque offers a small menu featuring classic French dishes with pizazz in an eggplant-colored room. Politicians, actors, and food critics all rave about the place. One such scribe, writing for the New York Times, wrote lyrically about the beet tart on flaky pastry, and suggested that the "sardine fillet, baked inside a thin, crisp, translucent crust until it looks like a fossil, then served with mackerel jelly" could only have been created by a "culinary wizard." He concluded the story by saying that there may be no better food anywhere in Australia.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.