Restaurant Plage | Cremorne
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.
Whipped Cod Cream
The whipped cod cream was perfect as a starter as it left our palette with a subtle savoury note. The squid ink wafer only enhanced the flavour of the cod cream and added the perfect crunchy texture to the dish.
Cured Hiroshima Kingfish Sashimi
Depending on when you dine at Restaurant Plage, the market fish of the day is a mystery! We dined on a Wednesday night and the fish of the day was Hiroshima kingfish. The kingfish had the perfect balance of flavour allowing the sweetness from the kingfish to shine! The presentation was simple and somehow peaceful.
Depending on when you dine at Restaurant Plage, the market fish of the day is a mystery! We dined on a Wednesday night and the fish of the day was Hiroshima kingfish. The kingfish had the perfect balance of flavour allowing the sweetness from the kingfish to shine! The presentation was simple and somehow peaceful.
Kingfish Collar with White Miso and Yuzu Butter
We did not expect a whole piece of fish to arrive at the table! Normally when fish is presented, it’s covered with other ingredients like shallot which hides the piece of fish. The presentation by Chef Tomo allowed the whole fish to shine. Whilst we enjoyed the fish, the hero of the dish for us was the white miso and yuzu butter. We've never had this flavour combo before but it's our new favourite butter sauce!
Hazeldines Chicken Breast
The chicken breast was cooked in a way where it melted in your mouth. The consistency of the almond milk and manchego sauce was quite light but somehow had so much flavour and complimented the chicken breast so well. What I loved about this dish besides the chicken was how the sauce coated the cabbage and the fried cabbage gave this dish a textural element.
The chicken breast was cooked in a way where it melted in your mouth. The consistency of the almond milk and manchego sauce was quite light but somehow had so much flavour and complimented the chicken breast so well. What I loved about this dish besides the chicken was how the sauce coated the cabbage and the fried cabbage gave this dish a textural element.
Dark Chocolate x Hojicha
Presentation at this stage without a doubt has been so special - and the dining experience ended with two desserts. The presentation of this dessert (above) reminded me of the entree! I’m not sure if this was intended but it sealed the overall dining experience for me. I’m not a huge chocolate fan as you all know but I thoroughly enjoyed this dessert.
Presentation at this stage without a doubt has been so special - and the dining experience ended with two desserts. The presentation of this dessert (above) reminded me of the entree! I’m not sure if this was intended but it sealed the overall dining experience for me. I’m not a huge chocolate fan as you all know but I thoroughly enjoyed this dessert.
Mandarin x Rosella Hibiscus
The goats milk icecream can come across quite salty however the meringues which reminded us of corals balanced it out! I couldn’t get enough of this wonderful creation - what a delight.
Snapshots of Food dined as guests of Restaurant Plage
The goats milk icecream can come across quite salty however the meringues which reminded us of corals balanced it out! I couldn’t get enough of this wonderful creation - what a delight.
Snapshots of Food dined as guests of Restaurant Plage