Infinity by Mark Best

Overview

After decades of revolving buffet and dining experiences that catered more to tourists than Sydneysiders, Sydney Tower (or Centrepoint Tower, for those with longer memories) has unveiled a bold new culinary direction for its 81st-floor dining room. Infinity by Mark Best is the new sky-high fine diner overlooking the city, bringing one of Australia's most celebrated chefs to one of Sydney's most iconic locations.

Infinity marks a return to the kitchen for Best, whose internationally acclaimed Surry Hills fine diner Marque shuttered in 2016. At Infinity, he'll lead the kitchen daily, overseeing a menu of exclusively Australian produce. Best's opening menu is a showcase of the creativity and precision that are synonymous with his name — snacks and starters include South Coast sea urchin crumpets, potato and duck liver fritters and Abrolhos Island scallops with parmesan gnocchi and a zingy hot and sour sauce. Mains are just as inventive — grilled trout from the Snowy River is served with cultured cream and horseradish, while the gentle marbling of roast Margra lamb neck is given an earthy, umami edge with new potatoes, wakame and pickled radish.

"Infinity by Mark Best is an opportunity to define what Australian dining can truly be: delicious, contemporary, culturally resonant, and grounded in ingredients and identity," says Best. "I want to tell a story of place, memory and innovation — to express who I am, and who we are — on a plate. I want to explore the evolving story of Australian cuisine, drawing on memory, transforming the familiar, and crafting a dining experience that connects land, culture and imagination in a setting unlike
any other, 81 floors above the city that shaped me."

The chef has also had a hand in curating the wine list alongside sommelier Polly Mackarel — and this, too, is an all-Australian affair, with picks spanning legacy vineyards and new-wave producers, as well as a generous selection of pours by the glass. Cocktails also have an Australian accent, from the Karu gin-backed martini garnished with olives from Toolunka Estate, to a sweet and smoky margarita featuring Act of Treason blanco agave, wild honey from the Blue Mountains, Geraldton wax and finger lime.

The fitout is deliberately restrained — after all, the view does much of the heavy lifting here. The 90-seat dining room is anchored by subdued navy, charcoal and timber notes, accented with polished brass and soft amber glass. It's all designed to let the food — and that view — take centre stage. And with one of the country's most acclaimed chefs at the helm, there's no doubt that the dining room at the top of the town is now firmly back in the spotlight.