Marque Restaurant

Molecular Gastronomy Restaurant and Wine Bar
4/5 355 Crown St., Sydney NSW 2010, Australia
Hours:
Closed until 6:30 PM (Show more)
  • Mon–Thu
    • 6:30 PM–10:30 PM
  • Fri
    • Noon–3:30 PM
    • 6:30 PM–10:30 PM
  • Sat
    • 6:00 PM–10:30 PM
Reservations:
Yes
Menus:
Lunch, Dinner
Credit Cards:
Yes
Outdoor Seating:
No
6.8/10

Based on 27 votes

People like this place

Total Visitors
359
Total Visits
429
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  • What you need to know
    Eugene F.
    I've been to the majority of the 3 hat restaurants in Sydney.(2 Tips)
    Nicole L.
    Had the degustation which good, but not three-hat-good.(5 Tips)
    Julia B.
    The $45 Friday lunch prix fixe is Sydney's best kept dining secret.(2 Tips)
    Helena L.
    superb and the petits fours(2 Tips)
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17 tips. Filter by taste:

  • all tips
  • prix fixe menu
  • crab
  • earl grey tea
  • dinner
  • lunch
  • petit fours
  • degustation menu
  • almonds
  • Riesling
  • chefs
  • Kate ☤

    We did the 8 course degustation, it takes a while, lots of courses and each meal quite amazing. I really loved the Spanner crab with almond Gazpachio,

    Kate ☤ · October 19, 2014
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  • Eugene F.

    I've been to the majority of the 3 hat restaurants in Sydney. I left underwhelmed and was waiting for that gastronomic "wow" factor from the degustation. It never eventuated. Sepia reigns as my no.1!

    Eugene Francia · March 27, 2013
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  • Geoff K.

    Runner Up: Restaurant of the Year - Time Out Sydney Food Awards 2012

    Geoff Kim · August 26, 2012
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  • Ralph W.

    $45 menu on Friday's... awesome

    Ralph Wayment · October 7, 2011
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  • Citibank A.

    Oct 4&5, 6:30-9pm Magnus Nilsson with the team at Marque will be cooking two amazing dinners as part of the CSIFF 2011 only for $295.

    Citibank Australia · October 6, 2011
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  • @JaumePrimero

    dining tip: go for lunch and you will get the same food and experience for much less! Make the pilgrimage!

    @JaumePrimero · September 29, 2011
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  • Mooksy ♔.

    I remember having my birthday at marque last year with some friends, they forgot to serve us one of our degustation dish and we had to ask the waiter... How embarrassing!!!

    Mooksy ♔ · August 4, 2011
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  • Leona Edmiston

    The most amazing meal I've had in Sydney for a long time! We came here for our anniversary dinner. Lx

    Leona Edmiston · June 16, 2011
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  • Helena L.

    The Earl Grey tea was superb and the petits fours were wonderfully intense.

    Helena Liu · June 2, 2011
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  • Summer R.

    Nicolas is a brilliant Sommelier. Check out the Ostertag wines.Producers of some of Alsace's best Rieslings.

    Summer Riesling · January 27, 2011
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  • Jason H.

    Jacquesson champagne is awesome.

    Jason Hoy · January 20, 2011
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  • Sebastian B.

    the food, wine and service here is second to none. Even as a former employee of this fine establishment, am astounded by the quality and finesse marque achieves. restaurant of the year and deserved.

    Sebastian Butler-White · December 6, 2010
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  • Jason H.

    The house fizz 'Jacquesson 734' is fantastic. Buy a bottle and slurp it back on a Friday lunch. Matches the delicate food perfectly.

    Jason Hoy · November 25, 2010
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  • Crave S.

    On October 12, Chef Alexandre Gauthier cooks with Mark Best as part of the Crave Sydney International Food Festival. Read more

    Crave Sydney · September 27, 2010
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  • Nicole L.

    Had high expectations... these were not met. Had the degustation which good, but not three-hat-good. Save your $$ and go to one of the other great hatted restaurants in Syd... Aria, Assiette, est...

    Nicole Lam · June 28, 2010
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  • Julia B.

    The $45 Friday lunch prix fixe is Sydney's best kept dining secret. 3 courses, plus an amuse and pre-dessert, that is out of this world. Tip: order tea/coffee that also come w 3 delectable petit fours

    Julia Blanter · March 25, 2010
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  • Brian H.

    It's not cheap, and the place doesn't have a lot of character, but maybe that's so you can concentrate on the amazing flavours of the degustation menu. Read more

    Brian Haverty · January 8, 2010
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