One chef's hat, a place among Good Food's 100 Essential Restaurants, national wine awards and recognition for one of Australia's leading young chefs. It's been quite a first year for Infinity by Mark Best.

I'm extremely proud of what my incredible team has achieved in just over a year at Sydney Tower.

We've retained our chef's hat in the 2027 Sydney Morning Herald Good Food Guide and been included in Good Food's 100 Essential Restaurants. The review recognises the detail and technical precision of our cooking, the improvements in service through our wonderful Venue Manager Phillipa Lane and, importantly, our success in changing perceptions of what a revolving restaurant can offer.

"The view has always been extraordinary. Our job was to make sure the restaurant deserved it."

It's particularly satisfying to see our Head Chef, Jen Kwok Lee, leading the kitchen with such confidence and skill. Jen was named Young Chef of the Year in the 2026 Good Food Guide, and his talent, discipline and commitment to the craft have been central to what we've achieved.

Our beverage programme has also received significant national recognition at the 2026 Australia's Wine List of the Year Awards, winning Australia's Best Listing of Australian Wines and Australia's Best New Wine List, the Tony Hitchin Award.

From the outset, we made a deliberate decision to offer an entirely Australian wine list and back bar. This was never simply a point of difference. It reflects our belief in the quality, diversity and character of Australian wine, and our commitment to the growers, producers and winemakers whose work makes it possible.

These awards recognise the exceptional work of our Head sommelier Polly Mackarel alongside the wider beverage team, and the relationships we've built with producers across the country.

The same philosophy runs through our kitchen. Our menus are shaped by the seasons, by the quality of Australian ingredients and by the farmers, fishers and growers who dedicate themselves to their craft. This recognition belongs to them as much as it does to us. Without exceptional produce and the people behind it, there can be no exceptional restaurant.

What matters most to me is that we've begun to establish Infinity as a serious Australian dining destination in its own right. The location is extraordinary, but it's the food, wine, service and people that must bring guests back.

We've achieved a great deal in a short time, but there's still plenty to do.

My thanks to everyone in the kitchen, on the floor and behind the scenes, and to the remarkable Australian producers and winemakers who share our commitment to quality and help make Infinity a restaurant worth visiting for more than its view.

Mark Best

Chef, Culinary Advisor, Brand Consultant

INFINITY by Mark Best

NETFLIX the FINAL TABLE

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