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366 Pacific Hwy
LINDFIELD, NSW, 2070 -
(02) 9416 5... (02) 9416 5026
- Restaurants
Reviews of Food and Plonk
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I really like Food & Plonk. My boyfriend and I went there on our first date and were pleasantly surprised by the little coupon we got at the end for us to fill out our anniversary & birthdays. We did so and now we get special offers for each occasion! Definitely makes him take me out more!
The meals are fab as usual - cooked to perfection, but my favourite part of the night is dessert cos I have a sweet tooth! They taste delicious - like no other desserts on the lower north shore.
The atmosphere is relaxed yet sophisticated and the waiters/waitresses are always friendly and helpful, without being OTT. I especially like the candles and the flowers - adds a nice touch.
If you haven't tried Food & Plonk and live nearby, you should. It's one of my favourite restaurants and I'm sure you will like it as much as me :)
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Lucrece Foodie 940 reviews
I love this restaurant. It is a little pricey to go to on a regular basis, but it's a wonderful place to visit for a special occasion. The meals are always cooked perfectly and presented beautifully. If you have dietary needs, discuss them with the wait staff before ordering, and they will either be able to alter a meal to suit, or offer something they think you would enjoy. The meals are large, so make sure you're hungry when you go here!
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Food and Plonk
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Editorial Reviews
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Food & Plonk
TrueLocal
Friday, January 18, 2008
Winner in The 2007 Truelocal Business Awards. Congratulations!
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Food & Plonk
Simon Thomsen
Tuesday, February 27, 2007
This cheery, sleek suburban bistro delivers affable food and fun wines.
Food and plonk. What else do you need to know? They even have my two favourite wines: red and white. Plus bubbles. To fill in a few of the gaps, I could explain that this generically named North Shore highway shopfront has been around for eight years. When the team from Pavilion on the Park took over in the middle of last year they toyed with changing the name, but the diners wouldn't cop it. Pavilion sous chef Chris Turner crossed the bridge to take charge of the food half of the equation, while sommelier Guy Vaillant brought his Gallic charm to the plonk. The long room in strong, contrasting raspberry and cream colours has modern pizazz. An honour guard of closely packed white linen and butcher's paper tables lines both sides of the room accompanied by white moulded-plywood chairs and a red micro-suede banquette along one wall. There's an upstairs space, too. The floor works hard to inject some sparkle into proceedings under the urbane David Walters. Turner's bistro-inclined...
Source: Sydney Morning Herald
Full review on Sydney Morning Herald
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