tag:blogger.com,1999:blog-1992309463547711664.post8076237618088844442..comments2010-08-30T12:31:46.783+10:00Jon!http://www.blogger.com/profile/06843864454762808594jon@melbournefoodie.comBlogger5125tag:blogger.com,1999:blog-1992309463547711664.post-87859490330733364522010-08-30T12:31:46.783+10:002010-08-30T12:31:46.783+10:00Glad I stumbled upon this blog as its a great read. Keep up the good work!Cath @ Moo-Lolly-Barhttp://www.moolollybar.com.aunoreply@blogger.comtag:blogger.com,1999:blog-1992309463547711664.post-76173047209905622552010-03-06T06:51:38.480+11:002010-03-06T06:51:38.480+11:00It looks amazing, specially the chocolate bonbons at the end! Must tryFood loverhttp://www.blogger.com/profile/04995137187875036393noreply@blogger.comtag:blogger.com,1999:blog-1992309463547711664.post-20918255374559332432009-09-16T03:22:27.182+10:002009-09-16T03:22:27.182+10:00Hello,<br /><br /><br />We bumped into your blog and we really liked it - great recipes YUM YUM.<br />We would like to add it to the Petitchef.com.<br /> <br />We would be delighted if you could add your blog to Petitchef so that our users can, as us,<br />enjoy your recipes.<br /> <br />Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members<br />and benefit from their exposure on Petitchef.com.<br /> <br />To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&amp;action=site_ajout_form or just go to Petitchef.com and click on &quot;Add your site&quot;<br /> <br />Best regards,<br /> <br />Vincent<br />petitchef.comvincentnoreply@blogger.comtag:blogger.com,1999:blog-1992309463547711664.post-22093131430615669842009-04-18T12:21:00.000+10:002009-04-18T12:21:00.000+10:00Thanks for your comments K. The food was indeed rather amazing in almost all of the dishes. As you can see of the 20 points I allocate 10 are for food and the other 10 for service and ambience. I have given Marque 9+ for the food which certainly puts it up their with the very very best. The serice and ambience were good without being at a world class level in my opinion, hence th overall score of 17+ Heading back to Sydney soon - hopefully I'll get to enjoy another amazing experience and find some time to write about my others!!Jon!http://www.blogger.com/profile/06843864454762808594noreply@blogger.comtag:blogger.com,1999:blog-1992309463547711664.post-57237063664828516222009-04-12T20:00:00.000+10:002009-04-12T20:00:00.000+10:00I was meant to re-visit your website to see what you thought of Marque's food, as I went around the same time as you did, late 2008.<BR/><BR/>My menu was nearly the same as yours except for the scallops dish, also Venison dish subtly different. <BR/><BR/>However, the presentation of all the other dishes despite nearly the same ingredients, was different from yours! Strange.<BR/><BR/>I also thought that the Duck dish was amazing as well as the Quail one. My venison one was also really good but it came with smoked cauliflower puree from memory, and probably pre-sliced? I also loved the cured Salmon dish with the dill infused lemon jelly.<BR/><BR/>I'm surprised you only gave it 17+. To me, the presentation of the food and the whole preparation things of it wasn't perfect - but the taste and respect of the food itself was what truly wowed me. Its French Michelin 3 Star quality - where some 3 Stars are over-rated.<BR/><BR/>Attica is great too and more beautiful, but I seem to remember Marque's flavours more than anything!K.noreply@blogger.com