I have placed Tetsuya’s as a top of the list for years. It has been in the top 5 restaurants of thr world and shifted out of the top 5 but that does not stop me from wanting to visit. About 5 months ago Mr himself asked whether we could eat at Tetsuya’s for his birthday. Of course I jumped at the chance. I didn’t managed to get dinner so we made due with a lunch booking.
I’m going to be honest I walk past Tetsuya’s many times and didn’t not realise that was the famous restaurant opps. We had great table facing lovely lighting right next to the window with a great view of the garden and pond. I’m quite disappointed at my intense ability to quickly dig into the food because I realise I missed taking a photo of 1 course and half of another. I feel upset because it probably be a long while before I return back (plus a change of menu is liking on the next visit)
Sencha tea and truffle butter for the bread. A fine slice of wood is placed underneath the teapot. My himself claims it helps retains the heat. I realise they don’t charge for the tea!
There was two choices of bread white bread or sourdough. I opted for the white bread only because it look more pretty. The bread is crunchy on the ourside with soft insides. Paired with the truffle butter, a match made in heaven. The butter is silky and wonderfully tasty.I made a note to purchase this on the next visit to David jones.
Warm chestnut soup with smoked cream. The chestnut is very strong in the soup. Not something I will go out of my way eating but it was an okay tasting soup to start off with.
Pacific oysters with rice vinger and ginger. These Oysters have been sourced from Burny Island Tasmania. The oysters is an extra course which is not part of the menu $18 for 4 oysters. I love oysters but dislike the aftertaste they leave. This version has no horrible aftertaste! After gobbling these up Mr himself says “vinegar has found a new place in my heart. We are both very sad these were gone within seconds. I highly recommend everyone getting the extra course.
Sea urchin Dashi custard. This was a great starter and everything was well balanced in flavours.
Sashimi of Kingfish with Blackbean and orange. I couldn’t taste much of the orange but I still love every bit of this kingfish. The kingfish stood out to be my favourite out all the courses.
Confit Petuna ocean trout with konbu and shaved fennel, the little green oil is parsley oil. This is the most famous Tetsuya dish and most raved. I was bit confused what the top layer was because I thought it tasted bit like chicken salt but the waiter mentioned it was the konbu. Althought I like this very much I didn’t think it could top the kingfish.
leaf salad for the mains
The next course is the grilled snapper with NZ scampi and smoked pepper. I was too busy involved eating this and didn’t get a photo. Once again could not fault this dish.
Queensland snapper crab with tofu and foie gras. Delicious is all I can say!
confit leg of duck with caramelised eschallots and brussels sprouts. Best part of this dish? That skin was so crispy and so glad there was a large amount of it.
Shabu shabu style wagyu beef with braised daikon, pnzu and wasabi. The wasabi was serve on the side. I don’t normally like wasabi but add a very tiny bit of wasabi and it really brings out the flavour of the beef. The wagyu is top quality and had an melt in the mouth effect 😉
Hay-infused milk ice cream with sorrel granita. This is served as a palette cleanse and tastef amazingly refreshing. I think it just made more room in my tummy 😉
Tarte tatin was supposed to be on the right and bread and butter pudding on the right. As you can see I got too involved eating the dessert that once I finished the tarte tatin I realise I didn’t get a photo! The bread and butter pudding has strong hints of cinnamon.
Chocolate fondant with praline and hazelnuts, the ice cream was similar to a thickened creme frache (told by the waiter). A great pang of jealous came across when I saw Mr himself’s Dessert. Should of told them it was my birthday too. My carrot cake dessert just does not compare. It is everything a chocolate fondant could be perfectly ozzing with chocolate filling. I managed to steal a small bite and was so heavenly.
Spiced carrot cake and cream cheese ice cream and salted peanuts. My carrot just looks lifeless compared to that fondant. The winner of this dish is that salted sauce.. ahh *licks plate*
Chai mochi. Found them a bit off in taste. Anyone agrees?
Tetsuya’s set menu is $210. Was quite a long lunch extending till a bit after 3pm but I look forward to returning again. I can’t fault the service at all, maybe exception of the waiter almost giving us the same dish twice but that I can’t complain! Coming to think of it, I’m glad we got ourselves a lunch booking rather then a dinner. The lighting was a winner!
529 Kent Street
Sydney NSW 2000
(02) 9267 2900