I had tried ACME's amazing brunch dish of Fried chicken, ube waffle and maple syrup a little while ago, so was keen to check out their restaurant in Rushcutters Bay. All the dishes are made for sharing and my friends and I opted for the Crush Me menu at $65 per person.
First dish was the Baloney sandwich. A beautiful potato milk bun, paired with a house made tomato relish and delicious slices of mortadella - a very satisfying snack.
The Grilled shitake were perfectly tender and dressed with a bone marrow vinaigrette which provided some robust, punchy flavours.
ACME's version of the Japanese miso Roasted eggplant dish was delicious, with some added crunch provided by the puffed rice.
The Lamb tartare was tasty but didn't reach the heights of some other dishes. It was missing a creamy element for me, although I did enjoy the freshness provided by the artichoke and mint.
Then onto the pasta and it's clear that this is where ACME shines. We started with one of the vegetarian options: Fusilli with jicama, chestnuts and sage. The pasta was al dente firm and the chestnut puree worked well with the crunchiness of the jicama (Mexican turnips) chestnuts and sage.
The Fettucine with the octopus puttanesca was equally delicious. The puttanesca sauce with capers, olives and tomatoes was very aromatic and the octopus was beautifully tender.
I normally associate macaroni with mac 'n' cheese. ACME's Macaroni with pig's head and egg yolk has definitely taken it to another level. The meat from the pig's head is crispy, gelatinous and juicy, with a great intensity of flavour. There's a hint of sourness to the dish, which stops it from being overly rich. The egg yolk is an inspired addition and there's a hit of chilli just to give it an extra kick. It's clear to see why this is ACME's signature pasta dish.
It was time for dessert. The Parsnip ice cream was silky smooth but it was hard to pick out the parsnip flavour. The pear granita, on the other hand, was delightfully fresh and I discovered cajeta for the first time, the Mexican version of Dulce de leche.
The final dessert of Marshmallow, buttermilk sorbet and passionfruit was a great balance of flavours and texture. The combination of toasted marshmallow and sorbet is not one I've had before, and it works brilliantly.
Definitely not your ordinary pasta and wine bar, ACME offers top quality pasta dishes with a few Asian inspired twists. The Crush Me menu was good value and allow you to try all of their signature dishes.
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.
The next dish of Black pudding, lime powder and anchoives packed bold, punchy flavours and really livened up my tastebuds.
The Aburi salmon was delicately handled and paired well with the black garlic and white miso puree. Again, it's a plate of few ingredients but all combining superbly to create a very tasty dish.
The Wagyu carpaccio in dashi broth was one of my favourite dishes of the night. The thin slices of beef arrive rare and is cooked in front of us as the dash broth is poured at the table. The rich aroma of the broth immediately hits my senses. Bursting with umami flavour, I was tempted to pick up the whole bowl to gobble it all up. Underneath the wagyu was a cured egg yolk with mushrooms and broccolini. It's like a refined, miniature version of hot pot.
Onto the mains, and we started with the Jewfish with celeriac puree, finger lime, Gai Lan finished off with a fish and lemon sauce. The fish was cooked to perfection, matched by the smooth and velvelty puree. I also really liked the caramelised artichoke hidden underneath the Gai lan, which brought another flavour dimension to the dish. Such an underrated vegetable!
The Broccolini with Kipfler potatoes was a wonderful side, with the truffle sauce really making the dish sing.
The Roast chicken was very tender and came with a crispy skin. The caramelised carrots brought an intense sweetness which complemented well the pickled cherries. The dish would have benefited from a touch more sauce to give it even more flavour.
The Triple cooked chips comes with housemade aioli and tomato relish. It was tasty but felt a little out of place with our mains.
The dessert game at Plage is definitely strong. The Sweet sake mirin ice cream was out of this world delicious. My friend and I both had a big smile on our faces as we devoured this perfect quenelle of ice cream. It had the smoothest of textures and was a brilliant mix of salty and sweet, topped off with a miso crumb. It was so good that we unashamedly ordered a second one!
Our second dessert of White chocolate mousse with redcurrant sorbet and pepperberry meringue was just as spectacular. The dish was perfectly balanced with the tartness of the sorbet offset with the sweetness of the meringue and creaminess of the mousse.
I was impressed with the creativity and the flavour combinations, backed up by beautiful plating and friendly service. Plage is definitely a wonderful addition to the north shore dining scene. They also serve some amazing sake too!
Sashimiso dined as a guest of Plage. All opinions are my own.
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