Review Restaurant Plage - Cremorne

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.

Service is unacceptable. We came during pouring rain for our anniversary dinner, and this turned out to be a nightmare experience. 80% of the time we were waiting in the dark begging for food. This is NOT acceptable service manner. While a few dishes were enjoyable, the whole experience was completely ruined by poor services. When I brought this up to the server, she gave me a list of excuses including the fact that she only worked part-time 2 hours at this restaurant. I was expecting apologies not excuses. Ironically, there’s a 2-hour time limit, but not all food has arrived after 2 hours. Please don’t go there for your anniversary, it’s going to ruin yours like mine.

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.

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.

Came from the blue mountains to take my partner here for a birthday treat last night. The chef's selection was absolutely exquisite - created, presented and served with imagination and care (and with seamless accomodation of my food allergy). Easily in my top 5 meals of all time (and I've eaten around the world including michelin stars). Well worth a trip from anywhere to enjoy the spectacular food. Thanks so much for your hospitality and a wonderful experience :)

A new restaurant recently opened on Military Road Cremorne. The first thing that struck me about Restaurant Plage was the warm and inviting ambiance of the place and although it was on the small side the fit out suited the restaurant theme. Not only is the service exceptionally friendly the knowledge of the menu and it's the flavours is a truely refreshing change. The food arrived in good time and WOW I was so surprised that the simple sandwich I ordered could be constructed in such a sophisticated way as well as having great flavour; was in my view very creative and washed down with a couple of excellent glasses of wine made for a nice Saturday lunch. I highly recommend �

We dined at Restaurant Plage after a friend told us how great it was and we were blown away by how good the food was and how beautiful it was presented. The chef/owner Tomo, who is Japanese, produces a subtle blend of modern Australian fusion with a Japanese twist. He uses the highest quality fresh ingredients and even makes all his own condiments. We had the Scallop Sashimi for entree which had really subtle flavours. For our main course we went for the Grilled Wagyu Beef and Roasted Kurobuta Pork which were both absolutely fantastic. For desert we had the Caramalised White Chocolate with nectarine sorbet - you must try this ! We will definitely be back to try all the other dishes and Yuki the restaurant host/owner really made us feel at home.

Food is superb, never had something so delicious! Took my wife, we had entrée, main and dessert. Everything was perfect! Great service, beautiful decoration, cosy atmosphere and great location! I strongly recommend!!

I booked the private dining room for 8 - 5 course chef's menu - it lived up to all the expectations & more from the recent reviews. Each course was a work of art - the flavours and the beautiful ingredients ensured that dishes we may not have tried before are now favourites. Thank you Yuki and Tomo - the food was sensational and it was a birthday to remember - we'll be back.

Excellent service coupled with 5 star food at affordable prices. This place will be a winner - well done to the chef and his lovely wife 👍

Enjoyed a fabulous 5 course gf degustation anniversary dinner. Food was exquisite, service was exceptional. Had a lovely evening and would highly recommend.

Visited last night and we really enjoyed our experience.The food is the star! All plates were a work of art with fresh clean flavours.Service was good too.We will be a regular here at this great new local gem!

Their food is astounding and we had another outstanding gustatory treat there last night. Don't think，don't wait just go and experience for yourself.

Fourth time dining at Plage tonight - simply divine. Thank you to the creative genius in the kitchen and the charming hostess !! How lucky is Cremorne to have this little gem in the neighbourhood.

Incredible culinary experience! Highly recommend it!

The Chef’s digustation is a winner here. Have been a few times now and the food is consistantly amazing! It will be my ‘go to’ for when we want to show out of towners great food in the area.

The food was great, every dish was served with care. Great service.

Great way to eat. Seven courses, light but very filling. Beautiful presentation and lovely service. It was my last night in Sydney after a month with friends and family. They will be certainty be going back there.

Thanks for the quality food, presentation and service :)

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. <br/><br/>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.

What an amazing modern Australian contemporary restaurant located in Cremorne. <br/>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. <br/><br/>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. <br/><br/>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. <br/><br/>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.<br/><br/>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. <br/><br/>The next main dish was just perfect with perfectly cooked chicken breast with almond milk and machego and a side of crispy cabbage. <br/><br/>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! <br/>The other dessert was a great companion with rosella hibiscus meringue sticks. <br/><br/>On the menu: <br/>- Smoked cod cream - with scallop and squid ink rice cracker topped with seaweed powder <br/>- Mushroom x truffle x Panko crumble <br/>- Sake lees marinated kingfish collar - Ume and truffle <br/>- Hazeldenes chicken breast - almond milk and manchego, crispy cabbage <br/>- Dark chocolate x hojicha - hempseed tuile, white chocolate, raspberry <br/>- 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.

Eleven months on from my last visit, Restaurant Plage has relaxed even further into its Cremorne-focused groove. There’s a comfortable feel to the dishes, even when there are a lot of individual elements on the plate. Each item is harnessed together to deliver a big umami punch; and here, vegetarian dishes are no exception to the rule. We kick off with sake – the Dassai 50 ($14/180ml) – against a bowl of crisp, panko-crumbed Onion Rings ($13). Twenty minutes in the smoker has given the sweet rings a surprising amount of flavour. Dragged through a mango emulsion, they’re a good way to quickly appease a raging, post-work appetite. Against an intelligent soundtrack of minimal house and techno, I pick apart a Kingfish Collar ($15) drawn from the short menu of chalkboard specials. The charred exterior gives way to fluffy white flakes of fish, that retain their flavour against a nutty tan sauce made from...

Incredible! Subtle combinations of flavours and textures that result in a luxurious dining experience. One of the most innovative restaurants in Australia, let alone Sydney. The service is also first class.

Restaurant Plage is exceptional.<br/>To the restaurant: Thank you very much for Dinner on Friday night! The staff and the service were extremely hospitable and thoroughly enjoyed serving their customers. The Chefs attention to detail and kindness was seen in his food and his personality while greeting the diners, the food was great and I am very thankful for the modifications that were made with ease. The food, very delicious, the prawns, the Uni and the Kangaroo were standouts for me. That was my second dinner at Plage, and I can't wait to go back. Thank you.

We frequented Plage on Saturday night and decided to go with the 5 course Spring menu based on all the recommendations that I’d read.<br/>The food that was served was delicate yet meaty and the dishes were perfectly balanced for texture and flavour. Our first three dishes were a delight – little morsels of fun to begin with to whet our appetite. Our first entree, the Cauliflower Blancmange – the smooth and creamy texture of my blancmange (which is much like a savoury custard or jelly) was balanced well with the saltiness of my olive crumb. <br/><br/>I am so glad we decided to try Plage Restaurant – it was the perfect setting for our date night, and I will definitely be coming back to try their Summer, Autumn and Winter menus!

It was so good presentation and taste! Must try this restaurant. Even if you are just one customer, you can enjoy at the counter. Private room at the back is also available. Now you can enjoy spring course menu.

Japanese and French cuisines have much in common – both are renowned as amongst the most elegant and technical in the world as well as being the hardest to master. Japanese chefs have studied French cooking since the 1960s, learning both flavours and traditional techniques. The result has been a number of high-end restaurants (including Sydney’s legendary Tetsuya’s) featuring elements of both cuisines, characteristically ingredient-focused dishes, refined presentation and a healthful emphasis.

Having worked in some of the top restaurants on Sydney's north shore, Chef Tomo has now opened his own restaurant in Cremorne called Plage, serving food with Japanese and French influences. We started with a snack of Smoked cod cream with squid ink and seaweed powder. The paper thin, squid ink wafers looked striking as it hit our table. They were a good carrier for the smoked cod cream which had just the right hint of smokiness.

We started our evening with a nice red each. Sir had 2015 Kingston Estate Cabernet Sauvignon and Mlady had a 2014 Heidenreich Old School Masters Cabernet Merlot of which we both enjoyed. Our first entree was Smoked cod cream with squid ink wafer. This tasted as elegant as it looked. The squid ink wafer was so crisp and how good was the smoked cod cream. A beautiful tasting entree - a unique experience.

Dined at Restaurant Plage for dinner on Sunday night and couldn't believe the quality and the flavours! Modern style cuisine with influences from across the globe from outstanding Japanese chef Tomoyuki “Tomo” Usui. He has worked as head chef at some top restaurants in Sydney, obtaining and honing his skills, and mastering the art of simple, delicious cooking. Now he has opened up Restaurant Plage, in Cremorne, and you can see this is the moment that he has been waiting for: his time to shine! The enthusiasm, love of the craft and his ability to cook is obvious in his carefully created dishes. Yuki, his partner, is invaluable in the restaurant and is a great support with her passion for food, coffee and wine. <br/><br/>I was invited to taste a wide range of dishes to give feedback and review. In total: 11 dishes were consumed! Lucky my partner Scott was there to share it all with me!<br/> <br/>Entrees: Charred beetroot salad, salmon tataki, Wagyu carpaccio in dashi soup. <br/>Comment: The beetroot salad was fresh, lovely and light: as was the salmon tataki. We both agreed the standout, theatrical dish of the evening was the Wagyu carpaccio where dashi from a hot teapot was poured over a small ball of the most tender meat with cured egg and mushroom inside! Wow!<br/><br/>Mains: Pan-fried Mulloway, ricotta and thyme gnocchi, roasted Jewfish cheek, pulled beef gratin, roasted chicken breast! <br/>Comment: Winter warmers were definitely the gnocchi and the pulled beef gratin. Wholesome, hearty and full of flavour. Tomo surely worked his magic with the roasted chicken breast as it was so moist and succulent that it hardly resembled the chicken I know! Scott’s favourite main: the roasted Jewfish cheek with dried tomatoes and sunflower seeds! My favourite main: Loved the visual appearance and taste of the gnocchi with scattered cauliflower, brussel sprouts in a porcini emulsion!<br/><br/>Dessert: Pear tart, caramelised white chocolate, mirin sweet sake ice-cream! <br/>Comment: Enjoyed all of the desserts and really liked the way Tomo likes to deconstruct and surprise you with his interpretation of what a pear tart should look like! We both agreed the caramelised white chocolate was the favourite with tangy nectarine sorbet and pink peppered meringue. <br/><br/>The Verdict: Tomoyuki is an artist! He combines fresh and interesting ingredients in the most intuitive and aesethically pleasing way! With word spreading quickly throughout the lower north shore and Sydney, Plage Restaurant is sure to be popular with diners looking for great quality at an extremely reasonable price. Plage is good for a date night, girls night or any night (except closed Tuesday). Great wine list too! Trust in Yuki's recommendations for wines... she is spot on and knowledgeable! Thank you to Tomo and Yuki for an unforgettable night of fine wining and dining in a relaxed, friendly atmosphere! Note: Current opening specials include a 3 course prix fixe $49 or 5 course chef's selection $59. Amazing value!

We dined at Restaurant Plage after a friend told us how great it was and we were blown away by how good the food was and how beautiful it was presented. The chef/owner Tomo, who is Japanese, produces a subtle blend of modern Australian fusion with a Japanese twist. He uses the highest quality fresh ingredients and even makes all his own condiments. We had the Scallop Sashimi for entree which had really subtle flavours. For our main course we went for the Grilled Wagyu Beef and Roasted Kurobuta Pork which were both absolutely fantastic. For desert we had the Caramalised White Chocolate with nectarine sorbet - you must try this ! We will definitely be back to try all the other dishes and Yuki the restaurant host/owner really made us feel at home. Jeremy