Marque, Sydney

Photographs from my meal in Australia ,Sydney at Marque on March 25, 2013

1st Course: Potato maxims with oyster and wakame

2nd Course: Blue swimmer crab with almond gazpacho, almond jelly

3rd Course: S.A. Calamari with goat cheese, sea banana, tomato c

4th Course: Crab custard with foie gras

5th Course: Striped trumpeter with green tomato, verjus, potato

6th Course: Celeriac with duck yolk and dashi

7th Course: Mushrooms with autumn leaves and sticks

8th Course: Organic free-range chicken with leek and liver parfa

9th Course: Kingfish ham with king oyster mushroom, saltbush, ju

9th Course: Mango and mustard

11th Course: Warm chocolate ganache "tanzanie," native pepper, p

12th Course: Sauternes custard

13th Course: Chocolate truffle

Chef Mark Best