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The marquee hotel's restaurant, 103 marquee has recently undergone a contemporary style makeover, to match the modern australian cuisine of chef paul wilderbeek. For a relaxing drink, wine, the adjacent bar offers a large range of beer, spirits and non-alcoholic beverages. Scrumptious desserts included baked blueberry cream cheese torte and hazelnut crme brulee berry compote. Choose from a wide range of dishes such as smoked port loin with fresh pear chutney and potato mash, or pan fried kingfish fillet with snake beans and coconut chilli curry sauce. Seating is available indoor and out.
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