Heard a lot of good things from the locals about the food at Plage. Went there on a weekday evening and it was packed. We ordered the 5 course chef's selection. The food was awesome, with amazing presentation. Each dish was an art itself and full of surprises. The chicken breast was the best that I have ever tried, moist and soft, full of flavour. Fresh ingredients, creative combination in taste and texture. The staff presented each dish to us. It was an extraordinary dinning experience. If you enjoy good food and services, you won't be disappointed. Great value. Will definitely go again and again.
Had a fabulous meal at La Plage, great partnership between the kitchen and the front of house with great attention to details and explanations. All the food was an exquisite fusion of french-japanese food but the smoked cod mousse with squid ink wafers was to die for.
Gastronomicamenteincorrecto
+5
Best casual tasting menu at military road. What such and inspiration spot. Simplicity and tasty food. Recommended !
My first time to order fine dishes via takeaway. The takies are well packed and separated in boxes even for toppings. A kind hand written note was attached for preheat instruction.
After I got home, I was really into getting them ready to serve, garnish up with toppings etc. For the taste part, I was not disappointed, the sauce and especially the black sesame gnocchi were so yummy! Amazing experience overall, worth for the price I paid for!
We rarely venture to Cremorne but had the pleasure of reviewing a hidden gem on Military Road - Restaurant Plage. Restaurant Plage is a cozy restaurant that specialises in flavours of Japan and France. Born in Japan, Chef Tomoyuki Usui's is trained in classic and modern French restaurants in Japan before moving to Sydney. The menu is well thought out and flavours are absolutely divine. We enjoyed a few of their specialties below and had a delightful dining experience.
![Zomato]( "Recensione")
What an amazing modern Australian contemporary restaurant located in Cremorne.
From the moment we walked into the restaurant we were greeted by friendly staff which lead us to our table. From the moment we seated we were greeted and offered refreshments, the staff have impeccable service.
The way the restaurant is designed is very smart to utilise a small space and sectioned off areas to create an exclusive vibe for each table. They can even host large groups at the front of their restaurant where you can close off the rooms so you have your own area.
The first dish that appeared had us in awe, the smoked cod cream with scallops and squid ink chips topped with seafood was an art masterpiece. A well put together dish where everything on the plate had a purpose. The smoked cod cream was divine and worked well the scallop and squid ink cracker.
Second to appear was the mushroom wrapped in panko crumble topped with truffle cream. The mushrooms sat perfectly on a raw stone and was jam packed with flavour a great entree to start our appetite.
Then next dish was the special for the night, with sake lees marinated kingfish collar with Ume and truffle. We were surprised how much fish meat comes off the collar! The kingfish was full of flavour and so tender that it feel off the bone.
The next main dish was just perfect with perfectly cooked chicken breast with almond milk and machego and a side of crispy cabbage.
The dessert were the perfect way to end such a great meal. When both desserts arrived we were so amazed, from the presentation of the dish and the combination of amazing ingredients, we were definitely licking our plates for every last drop. The dark chocolate mousse with hojicha ice cream was rich but not too sweet, allowing the fragrance of the hojicha ice cream to come through!
The other dessert was a great companion with rosella hibiscus meringue sticks.
On the menu:
- Smoked cod cream - with scallop and squid ink rice cracker topped with seaweed powder
- Mushroom x truffle x Panko crumble
- Sake lees marinated kingfish collar - Ume and truffle
- Hazeldenes chicken breast - almond milk and manchego, crispy cabbage
- Dark chocolate x hojicha - hempseed tuile, white chocolate, raspberry
- Mandarin x rosella hibiscus - goat milk, rosemary, toasted milk
Food was fabulous and service impeccable! We were blown away by the food especially. Very well balanced and it was hard to pick out a favourite course. I found it extremely great value for money!
Plage Restaurant is casual fine dining with Japanese flavours infused with European taste and technique. This venue is fabulous as it show cases fine dining technique at a reasonable price point. I've been here several times and intend on having a function here. They regularly update the menu so let's see what's new.
Came for a birthday dinner, and we tried the tasting menu (which is really great value!). From the progression of the dishes to the friendly waitress (didn't get her name), everything was faultless. Despite possibly forgetting to note a dietary requirement for one of our guests, the kitchen took it in their stride. The cosy atmosphere means that one can catch up and talk without it being too noisy. We really enjoyed our meal, and would come here again :)
This place deserves more recognition! In fact, I think it may deserve a hat too. Beautiful asian fusion with a nodd to native Australian ingredients - this is what modern australian is all about. I've been there twice and I'm already planning my third time. My recommendations are the scallops, scampi (I've never come across affordable scampi till now) wagyu, and the Apple tart or cherry and chocolate. If you like unique desserts that use interesting flavour combinations and aren't super sweet, these are perfect, and I'd sat belong in a hatted restaurant.
This place has a really cozy ambience! The food was very nice and very well worth it’s price! Every entree and main was on point, flavours were balanced, texture and smell was also very good. Highly recommend and the staff was so kind. They attended to our every need and want.
I firmly believe that the better a dish is – without necessitating backstories or unique techniques – the less there needs to be said. Tomoyuki Usui’s mastery of East-meets-West at Restaurant Plage produces technically ‘perfect’ (loose definition) food, where criticisms, when they arise, do so purely out of preferential differences. There was very little of that for either of my visits. If I lived in the lower north shore, I would visit at least once every two months – and I wouldn’t even go broke. The food would be considered delicious in a vacuum, easily worthy of recognition on a city-wide scale. But for the price and Usui’s relatively underrated status in Sydney’s food scene? Plage is positively amazing – sure, I’ll be the one to hype it up, for once.
One of the best food I’ve ever eaten in a while. Ambiance was cosy and warm and service was friendly and detailed. I’m definitely coming back again. Fantastic job guys, well done!
I really enjoyed every single dish here, and would love to come back soon!
It's great when you discover a new restaurant that exceeds expectations.
Restaurant Plage in Cremorne on Sydney’s Northshore is a bit of a surprise package serving a unique combination French & Japanese cuisine in a relaxed atmosphere.
I tried the Chefs Selection which included all sorts of things from blue eyed cod, turnip and scallop dust, to slow cooked black Angus beef cheeks with Jerusalem artichokes.
The chef and owner has worked in Paris and does a great job with the food. The front of house staff are young but very friendly - and very good.
Give the restaurant a try - highly recommended.
Always first class, fine dining at its best in a relaxed informal setting.. Strong Asian Fusion influence from the Japanese Chef who has the skill to create some very different dishes. Definitely worth a visit.
Came with my friend to have some dessert. Food didn’t only look beautiful, it tasted amazing. Food came on time and service was very professional. Definitely recommend Plage to anyone wanting a perfect fine dining experience.
Had the degustation menu. Highlight was the octopus and dessert.
Chef is clearly a master of fermented ingredients - the likes of koji or saikyo miso brought out a hint of sweetness from the base ingredients and made them more palate-pleasing. I constantly found myself scraping the last bit of the juice off the plate.
For a first-time visitor the chef's selection menu is a good starting point, as it covers the highlights of the à la carte menu, and at $85 it is good value for money. Even the more concise prix fixe menu looks very enticing, maybe I'll give it a go next time.
Make a reservation
Order online
Find the best restaurant in Cremorne
An error has occurred! Please try again in a few minutes