Add: 529 Kent Street, Sydney
Tel: +61 2 9267 2900
Website: http://www.tetsuyas.com/
By Chef Tetsuya Wakuda... need I say more? :)
Bread served with black truffle butter
Warm soup of celeriac & truffle
Savoury custard with avruga
Salad of the sea
New Zealand scampi with chicken liver parfait & walnut vinaigrette
Confit of Petuna ocean trout with fennel; unpasteurised ocean trout caviar
Note: Tetsuya's signature dish
Steamed tian of Queensland Ceas spanner crab with curd, foie gras and junsai
Roasted breast of quail with jamon iberico & onion jus
Slow braised lamb shoulder with artichoke & potato mille feuille
Pear Sorbet
Green apple & mint ice cream with basil jelly
Floating island with praline & creme anglaise
Petit Four
The ten course degustation menu is priced at A$210 per pax. The service is excellent, and the menu can be modified to suit individual's diet requirement.
I enjoyed the dinner, but I was a bit underwhelmed due to my very high expectation. They have a really long waitlist, and reservation has to be made way in advance (I had called the restaurant 5 months ahead!).
In any case, I'm looking forward to my next big dinner at Waku Ghin (by the same chef). It has received higher ratings than Tetsuya's since its opening in Singapore a couple of years back! :)
Tel: +61 2 9267 2900
Website: http://www.tetsuyas.com/
By Chef Tetsuya Wakuda... need I say more? :)
Bread served with black truffle butter
Warm soup of celeriac & truffle
Salad of the sea
Confit of Petuna ocean trout with fennel; unpasteurised ocean trout caviar
Note: Tetsuya's signature dish
Steamed tian of Queensland Ceas spanner crab with curd, foie gras and junsai
Roasted breast of quail with jamon iberico & onion jus
Slow braised lamb shoulder with artichoke & potato mille feuille
Pear Sorbet
Green apple & mint ice cream with basil jelly
Petit Four
The ten course degustation menu is priced at A$210 per pax. The service is excellent, and the menu can be modified to suit individual's diet requirement.
I enjoyed the dinner, but I was a bit underwhelmed due to my very high expectation. They have a really long waitlist, and reservation has to be made way in advance (I had called the restaurant 5 months ahead!).
In any case, I'm looking forward to my next big dinner at Waku Ghin (by the same chef). It has received higher ratings than Tetsuya's since its opening in Singapore a couple of years back! :)
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