Sydney NSW 2010
- ┬░ Buzz
"Gourmet Traveller editors
Few chefs have stayed at the front of contemporary cuisine with such consistent results.
* Ele┼čtirmen Yorumlar─▒
What Mark Best never, ever does is take the easy option. He might serve you fruit for dessert, but itÔÇÖs a charred rhubarb soup with tarragon and blueberries that tastes like licking the lid off the top of a yoghurt. A chocolate mousse is crusty, malty and bittersweet, served with slippery, lurid fresh persimmon.98
ItÔÇÖs the party cityÔÇÖs most intellectual restaurant and wonÔÇÖt be for everyone. But rarely do you find such a brilliant combination of brains and beauty.99
Few chefs have stayed at the front of contemporary cuisine with such consistent results.99