Tetsuya's // Celebrating over Fine-Dining（*´▽｀*）

During late July I went to Tetsuya to celebrate 2 friends' graduations and another friend's new job role. We their unique degustation menu, which is based on the Japanese philosophy of using natural seasonal flavors, enhanced by classic French techniques and utilizing the freshest ingredients. 
Tetsuya’s Restaurant is located in the heart of the CBD where, Tetsuya Wakuda refurbished a heritage-listed site,. The restaurant has influences of traditional Japanese-inspired style, to create a serene dining enclave in the city.

Tetsuya

529 Kent St, Sydney, 2000

Opening Hours: 

Tues & Fri: 6pm - 10pm

Sat: 12pm - 3pm &  6:30pm to 10pm

Mon & Sun: CLOSED
Ph: +61 (02) 9267-2900

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We started the night with drinks, where we all decided to try their mocktail menu as we weren't feeling like alcohol that evening. 

Complimentary bread and Parmesan, ricotta and black truffle butter 
We started the night off with the complimentary bread which is served all night long! Accompanying the bread we had a generous amount of parmesan, ricotta and black truffle butter. It had an elegant taste, with a soft and fluffy texture which instantly melted on the warm bread. 

Pacific Oysters with ginger and rice vinegar
The oysters were fresh and sweet! The refreshing sour dressing matched the creaminess of the oyster flesh, creating a light and delicate taste. 

Roasted Scampi tail with Vanilla
The scampi was juicy, succulent and full of flavor. The sweet taste of the meat was lovely as it was not overpowered by the seasoning. This was one of my favorite dishes of the night. 

Tuna Tartare with nori and eggplant 
The tuna tartare had a very smooth texture, which was well marinated. I couldn't really taste the eggplant but the crispy nori bits added a nice crunch to the dish. 

Confit of Ocean Trout 

The signature dish at Tetsuya is truly remarkable. We were told that this was a 30 year old dish as of this year and after taking a bite I understood why this dish has a permanent place on their menu! The trout was cooked perfectly as it cut through like butter. The savoury trout was paired with their tangy crust, the crunchy sweet daikon salad and juicy fresh roe that it rested on. 

Salad of witlof, celery and apple
Accompanying the trout was their witlof salad with a light vinaigrette. The leaves were fresh and went very well with the trout. 

Bass Groper with Charred Sugarloaf Cabbage & Black Garlic
I wasn't really sure what dish this was until I saw the menu at the end of the degustation. I enjoyed the bass groper with the black garlic sauce, which was nice, but I have to say the charred cabbage was my favorite part of this dish. It was just so sweet, crunchy and delightful.

Dry aged Duck breast with Turnip cream and jersalem artichokes
This was our first red meat dish of the night and I thoroughly enjoyed it. The duck was cooked perfectly and the skin was slightly crisp. This went very well with the turnip cream and artichokes which accompanied the dish. 

Slow Braised Wagyu Beef Cheek with Celeriac & Black Truffle
The last main of the night was their Wagyu cheek dish. In all honestly, this dish was not that amazing, but the beef was very tender and juicy. Reason being is because I was comparing this dish to the Wagyu dish that was served at Rockpool Est 1989 (prior to their closure). 

Lemonade Fruit Sorbet with White Chocolate & Chartreuse
Next we had a palette refresher. I absolutely loved the refreshing citrus taste from the sorbet and the light delight crunch of the white chocolate case. 

Poached quince with saffron ice-cream & lemon verbena
I really enjoyed this dessert! The warm toasted poached quince had a mellow sweetness which paired very well with the saffron ice-cream and lemon verbena. There were also some crunchy buts underneath the ice-cream for that extra taste in texture. 

Creme Brulée
The second round of dessert came, however one of my friend is allergic to chocolate. The staff had an alternative dessert which was their creme brulée and it looked amazing! The crunchy layer was thin and easy to break through with the back of the spoon. The brulée itself had a rich flavor. 

Tetsuya’s Chocolate Cake
The chocolate was was absolutely lovely! As you can see in the image the  different layers and textures showed how much work this dish would have needed to complete this. It was smooth, creamy and not overly sweet. I finished this cake swiftly! 

Petite Fours
Last of all we had a few small little treats to end the night with macrons, caramel chocolate crisp & a jelly sugar candy. 

Overall we had a lovely evening at Tetsuya's and for most of us it was our first time. Although I didn't love every single dish on the menu it was a delightful to spend my friends celebratory moment together at a nice place. My favorite dishes of the night were definitely the scampi and the signature trout. However, the pricing for their degustation menu is quite expensive per person, in comparison to other fine dining places. Despite this, I do believe it's worth to try it at least once just to get it off your foodie bucket list.  

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-LAZYPANDAH