The Marke Kitchen and Bar

The name “The Marke Kitchen and Bar” derives from the fact that this restaurant is at the junction of a multitude of places. X marks the spot. From here you can head off internationally or domestically via the airport, you can drive 20 minutes to the Sydney CBD, but it is also the gateway to the south coast, western suburbs and more, hence this location has been branded to focus on bringing together the best of both worlds. 

This restaurant is located within the Novotel Sydney Airport, and if you’re staying in the hotel, there is no need to go any further, for there is a wonderful lounge bar, bar food and a high quality restaurant for lunch and dinner (as well as their buffet breakfast). However, we would promote this as being a destination restaurant too. It is in a residential area so it is perfect for the locals to come for a sophisticated dinner, or if you’re from afar there is ample parking on site. The venue is of a significant size, so you could certainly hold functions or corporate lunches and dinners.

The styling and menu has been inspired by Sydney’s natural beauty and colourful city life. The bar area has comfortable lounges, bar tables and is a cool area to catch up for drinks and bar food.

They have some amazing cocktails. From the “Bondi Summer Obsession” to the “CBD Concrete Jungle”, their names and flavours take inspiration from different areas of Sydney. They also have your typical cocktail classics. With a huge bar, they are not short of good spirts and wines either. For those who love a sunset spritz, to those who prefer a night cap, they’ve got it all. 

The restaurant decor is laidback, yet sophisticated. Peach and green tones, with fashionable wall-paper, velveteen lounges, white tables and chairs. 

Their menu is focused on using local produce of high quality to produce culturally diverse offerings that reflect a natural and urban lifestyle. Head chef Denny Lohanda greeted us on our visit and we were explained the menu items on offer. The food here is of an extremely high quality and also perfect for sharing.  

The menu boasts a range of seafood, pastas, grains, vegetables, dairy and meat. We were part of a group hosted by and the Hotel and they had organised a shared table of a multitude of the menu offerings.

We tried a few things from their snack menu including the Beautiful Sydney Rock Oysters, presented colourfully with Lime Caviar and Chilli. We enjoyed the unique flavours of the dressing in the creamy oysters.

We also shared the Salt & Pepper Hawkesbury Calamari with Pickled Cucumber and a Squid Ink Ailoi as well as some delicious Green Yamba Prawns, served with Rodriguez’s Hot Smoked Chorizo, peppers and a Tumeric Hummos. These are great little sharing options and perfect with a drink at the bar.

For a seafood entree, we loved the spiced Beetroot Cured Salmon with Pomegranate, Sumac and a Radish Remoulade. This was presented so beautiful and it’s taste was lovely and refreshing.

The Vannella Burrata, served with pino’s prosciutto and an olive and basil salad is a great entree choice. This combined with some of their amazing focaccia and chilli oil certainly was popular with the group. It was hard not to devour the whole bread plate, but we needed to keep room for the mains.        

The mains were amazing. A beautiful Goldband Snapper was served with Confit Fennel, Prawn Bisque and Rouille. The flavours on this were well developed and a stunning fleshy fish with all its accompaniments was divine.

I think the crowd favourite was the Melanda Park Pasteured Pork Belly with a crispy skin, served with Fennel, Salt and an Apple Sauce as well as the Slow Roasted Lamb Shoulder with Chilli Labna, and roasted potatoes.

We also tried a vegetarian pasta – the Busiate Al Pesto with Broccoli and Pecorino and a couple of sides; the Green Beans with Anchovy Butter and Pinenuts, as well as the grilled Corn, served with Barley Miso and Lime. The flavour was superb, I must have devoured the whole plate.

Just when we think we’re full, it’s dessert time. But, there’s always that extra stomach! We have the Bombolone, (essentially a donut) topped with Nutella, Crema Pasticera  and Chocolate Brulee, served with a Mulberry Compote and  Biscotti, decorates beautifully with edible flowers. Polished off pretty quickly by this group.

The restaurant is excellent, the chef and tram produce great food and we thoroughly recommend dining here.

The Marke Kitchen and Bar

Novotel Sydney International Airport

22 Levey St, Wolli Creek NSW 2205

(02) 9518 2071

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