Infuzions Cammeray, Sydney

Infuzions Details

Infuzions Address

439 Miller St
Cammeray NSW 2062
Map
Infuzions Menu
Infuzions Website

Infuzions Contact Info

Phone (02) 9957 1122
Fax No (02) 9922 6087
Enquiries
Infuzions Cammeray on (02) 9957 1122 Emailinfo@infuzions.com.au

Cuisines

Asian, Asian Fusion, Tapas

Chef

Kai Yottha, Padboke Limmanee & Kate Phann

Prices

Are dishes are served 'tapas' style. Majority Bigger than an entree but smaller than a main
Entrees $8.00-$29.00

Bookings

Bookings are essential

Rooms & Capacity

No of Seats 85

Hours

Mon to Sun 5:30pm - 10pm
Lunch
Mon to Sun Noon - 3pm
Dinner
Mon to Sun 6pm - 10pm

BYO

Available

Entertainment/Live Music

Singha Sessions runs every second Thursday Night from 6:30pm - 9:30pm

Specialties

Prawn Betal Leaf
Three Seas of Sashimi
Lobster Pad Thai
Infuzions Goblet for Two

User Reviews of Infuzions, Cammeray

Page: 1 2 3 Next

Displaying: 1 - 10 of 25 reviews

7.5 Recommended

Food 9 Ambience 8 Service 8 Value 5

Great food but generally tiny portions. Our beef in red curry only had 4 small slices of beef for nearly $20! Love the BYO wine option. Was seated out the back and did get a bit noisy. Service was good. Four of us had an entree and shared 4 mains with rice (Tiny serve of rice, too!) and shared the large dessert. With the Ent card, came to about $50 a double without tip...But I am still hungry and I am not a huge eater! I would not go back unless portion sizes increased.

May 11, 2013

gellis13
50

7 Recommended

Food 6 Ambience 7 Service 8 Value 7

Interesting - we went for dinner in a small group. Menu was a bit restricted, owner is helpful & has a great manner & approach. A different dining experience to some degree. They are trying and refining... their new amazing dessert concept is worth ordering in a group.

May 04, 2013

Tina Lawson
2

8 Recommended

Food 8 Ambience 8 Service 8 Value 8

Great restaurant for either a small or a large group. I've dined here with my husband a few times but the most outstanding experience we had was with a large group of 13 people. We could not fault the service, and the food was amazing. Benjamin, who is part-owner of this restaurant (as we discovered in their menu!) is attentive and accommodating and makes delicious cocktails. We'll be coming back!

May 03, 2013

LARA7
10

8 Recommended

Food 9 Ambience 8 Service 7 Value 8

Really good food with a bit of flair! Loved the spices and presentation! Can get noisy so ask for a table at the back, its better.

Apr 22, 2013

eatmeup
74

8.5 Highly Recommended

Food 8 Ambience 8 Service 9 Value 9

As a group, we have been to Infuzions twice. I must say, both experiences were very positive. The food is original and beautifully presented. The stand out entrees being the prawn on betel life, pork belly, sashimi and scallops.

The mains were also fantastic, with the massaman curry served in the right consistency (so many restaurants serve a watery curry these days). The grilled chicken was delicious, as too the soft shell crab. I have sent a bunch of my girlfriends and they have all raved about the food as well. Prices are very reasonable and BYO is a bonus.

I am quite surprised about the comments on poor servicing as the service was fantastic on both occasions. Ambiance is also good. We were seated at the back, which was a good move considering we had a big group. I definitely recommend this restaurant if you are in the area and if you aren’t, make the trip. It will be worth the effort. Lovely food.

Apr 04, 2013

eatalot
131

5 Average

Food 6 Ambience 5 Service 4 Value 5

Our second visit here and the service was a let down. Last time so-so, this time poor. Seems to have a problem with consistency. Food was just, ok, nothing new. Very popular with Ent card and voucher dinner crowd. A miss!

Mar 27, 2013

alpha chick
13

6 Average

Food 6 Ambience 8 Service 4 Value 6

We came here for lunch and was very disappointed. The menu was very much budget with dishes either too salty or arriving at the table cold. The service was appalling particularily from the docile senior staff! In saying that the Thai staff were very pleasant but we wouldn't come back again.

Dec 23, 2012

Flurry
1

8 Recommended

Food 9 Ambience 7 Service 7 Value 9

I thought the food here was simply fantastic, and quite original. We started with two entrees, small dumplings in a soy and chilli sauce, and golden fried tofu. Both tasty. Then three beautiful mains. Salt & Pepper Duck, not to be confused the salt and pepper you get in chinese restaurants, Osso Bucco Massaman Curry - tender and steaming and Crispy Pork Hock - putting the pork knuckles at most euro places to shame.

Slow cooked juicy pork surrounded by beautifully crisp crackling. Service was just at the right pace so never felt rushed. Can't recall what the desserts were called (funny names) but they were gobbled down by the others whilst I sipped on a nicely warmed cognac. This place gets all the ticks. Allows BYO (licenced as well), they take the Ent Card, easy parking at the rear, and stunning original food.

Total bill for three $114 + tip makes it outstanding value. Highly recommended for dinner although ask for seating out the back as the front area looks a little cramped. We'll be back as there are other dishes I want wait to try.

Nov 29, 2012

Gerko
258

5.5 Average

Food 8 Ambience 4 Service 2 Value 8

Menu has improved since last visit. Service by arrogant management staff made dining ambience uncomfortable. Value, good.

Aug 05, 2012

Mr Ookii
48

9 Highly Recommended

Food 9 Ambience 9 Service 9 Value 9

The food is absolutely delicious. the crispy pork belly, scallops and the prawn with betel leaf entrees were the perfect starters. For the mains the chicken skewers were tender, juicy and fantastic. The soft shell crab was crispy and tasty and the beef massaman curry was melt in your mouth tantalising.

Both mains and entrees had classic asian flavours all with modern twists. They were great but the best part was the dessert. Simply undescribable.... you'll have to go yourself to see what I'm talking about. I will definitely be returning.

Jul 16, 2012