Tetsuya's

This place does not need any introduction really. Thanks to "C", "L" and I were given the opportunity to dine at this legendary place.

Eating at Tetsuya's is not just about the food, upon stepping into the restaurant, you are introduced to your personal waitstaff for the night and then led to your table which is strategically facing a Japanese orientated indoor garden away from the hustle and bustle of down town Sydney. Immediately you feel welcomed, relaxed and ready to settle in for the next three hours.

We were tended to by "Adam" that night who was most professional and very generous with the breads and spreads as well.

Given the choice of freshly baked Italian white and wholemeal, the breads were accompanied by a spread that was most delectable. It was a mix of Ricotta, Unsalted butter, Reggiano and truffle. Just as Adam stated, it was super addictive and we had many serves of it throughout the meal!

The meal consisted of three entrees, five main courses and four desserts.

Chilled Pea Soup with Dark Chocolate Mousse. The pea soup had a nice balance between a savoury and vegetal flavour with an added surprise from the bitter sweet chocolate mousse.

Savoury Custard with Avruga caviar. Egg custard with hand made caviar, finely chopped shallots and a touch of cream.

Salad of the Sea. A selection of Sashimi, fresh leaves and root vegetables.

Moreton Bay Bug Tail with Braised Witlof and Caviar Cream. The first warm main of the night.

Confit of Petuna Ocean Trout with Fennel, Unpasteurised Ocean Trout Caviar. THE signature dish from Tetsuya served with a balsamic vinaigrette salad.

 

Baby New Zealand Snapper with Soy Butter and Namko Mushrooms. This dish had a particular Chinese feel to it in contrast to the previous fish dish.

Grilled Breast of Partridge with Pearl Barley and Cavolo Nero. An exceptional combination of flavour, the savouriness from the meat and the tartness from the berries. All cushioned on a bed of braised barley and kale.

Lamb Backstrap with Summer Vegetables and Sheep's Yoghurt. The lamb was very tender and tasty. Along with it were rolled up anchovies which gave a rather nice addition to the dish.

Pear Sorbet. The first dessert of the night and also serving as a palette cleanser, this icy concoction was bursting with pear goodness.

Green Apple and Mint Ice Cream with Basil Jelly. Here, you can taste fresh apples with mint along with an added depth of basil.

Chocolate Fondant with Hazelnut and Praline. Chocolate and Hazelnut Marquise with Cognac Ice Cream. As it was a belated birthday treat from "C", I was presented with a mini chocolate fondant along with its very own candle. "L" was served the Marquise with Cognac ice cream.

Petit Four. A selection of after dinner sweets to accompany our tea and coffee. A fantastic finish to our meal.

529 Kent Street,
Sydney NSW 2000
(02)9267 2900
www.tetsuyas.com

B