When Mark Best closed the doors of his acclaimed Sydney restaurant Marque in 2016, it marked the end of one chapter, but by no means, a pause. Best has remained a defining force in Australian dining, most recently leading the culinary team at the Ritz-Carlton in Melbourne, while continuing to consult for major hotel groups, advocate for local producers, and share his approach with global audiences through television and writing. This August, he returns to restaurant service with Infinity by Mark Best, a bold new venture at the top of Sydney Tower that brings his vision into sharp focus, with modern Australian dining grounded in story, place and precision.
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The new restaurant is set in a space long synonymous with celebration and sky-high views. But where past incarnations of the Tower’s restaurant have embraced novelty or nostalgia, Best brings focus. His vision for Infinity strips back the gimmicks and hones in on something more meaningful: food as story, place and memory.
The opening menu is deeply rooted in local provenance, shaped by Best’s career-long commitment to championing Australian produce. From the briny brightness of Coffin Bay oysters to sea urchin crumpets crafted with delicacy and restraint, each element speaks to his belief that good cooking should be both precise and personal. There’s clarity in the dishes, a respect for ingredients, and a quiet confidence in letting the flavours speak for themselves.
Best explores how Australian identity can be translated onto a plate, through native ingredients, thoughtful technique, and a deep sense of cultural context. That philosophy extends to the drinks list, which, under the guidance of sommelier Polly Mackarel, features an all-Australian lineup. It spans the familiar to the unexpected, showcasing both heritage wineries and bold new players redefining local wine.
The restaurant itself has undergone a soft transformation. The interiors are minimalist and purposeful, favouring a palette of deep navy, warm timber and soft amber that lets the panoramic view take the lead. There’s no distraction from the experience: the food, the city stretched out below, and the steady hand of a chef who knows exactly what he wants to say.
For those who followed Best’s journey from Marque to the global stage, this moment feels both full circle and entirely new. It’s the evolution of a chef who began as an electrician in the WA gold mines and wound up shaping modern Australian dining. Along the way, he’s won the Josephine Pignolet Award, published a book, cooked on Netflix, and advised some of the world’s biggest hospitality brands. And yet, it’s this return to cooking day in, day out — to building a restaurant that reflects his own story — that feels most personal.
- What: Infinity by Mark Best
- When: Opens 13 August 2025
- Where: Sydney Tower, 108 Market Street, Sydney
- Reserve your table here.