An attribute_award-winning renovation has given The Mark a warmth that surrounds you as you enter. A fireplace adds a touch of romance, and then there's the food. The Bella prawns are encased in a crisp, light batter and rolled in sweet honey and sesame. They lay on a light Asian salad and the marriage is spot-on for flavour. The 350-gram porterhouse is medium-rare perfection, served with vegies and a mass of chips. The Balmain bug stack is a deep-fried mountain balanced on a bed of crunchy chips. The flesh is succulent and complemented by sweet chilli sauce and fresh salad.