Please give Mr Waduka back his missing hat, because there aren’t many restaurants around that meet this standard of high quality food, presentation and incredible service. Valet parking, a peaceful bar with deep, sinkable leather chairs and a central Japanese garden that transports you from the hustle and bustle of Sydney’s CBD.
Unsalted Butter w/ Ricotta & Truffles
To tantalise our tastebuds, fresh warm rolls of white and sourdough were at our disposal as we attacked the surprisingly amazing butter. Soft, mousse-like butter with sprinkles of truffles. And the rumors are true, you really could eat spoonfuls and spoonfuls of this stuff…
Potato Soup w/ Coddled Quail Egg
Our first course are espresso cups filled with warm potato soup with coddled (partly cooked) quail egg sitting at the bottom. Mix, mix, mix, we’re told. Creamy and indulgent.
Pacific Oysters w/ Rice Vinegar & Ginger
The oysters are an additional course, but worth the while. The Pacific Oysters are from the Central Coast and swimming in a small pool of rice vinegar and ginger. Ah it’s amazing how simple dressings need to be when you’ve got fresh oysters.
Savoury Custard w/ Avruga
Shortly after, a small wooden spoon, wooden coaster and cup magically appear. After inspection, it’s a silky egg custard filled with dashi broth and topped with avruga, a caviar made from herring. The tastes of mushrooms fill my mouth, but there’s not a mushroom in sight.
Sashimi of Kingfish w/ Blackbean & Orange
Next up are paperthin sashimi slices of Kingfish drizzled with a blackbean, orange sauce and ribbons of spring onion. It’s an amazing fusion of Japanese and Chinese flavours.
Confit of Petuna Ocean Trout w/ Shaved Fennel, Unpasteurised Ocean Trout Caviar
The only dish that remains on every single menu is Tetsuya’s signature Ocean Trout. From the waters of Macquarie Harbour, the Ocean Trout has a thin coat of kombu. We’re told that kombu, a staple of dashi broth, is slowly and continously grounded until it can be sifted again and again, and mixed with coriander seeds and salt.
Grilled Red Snapper w/ Peppers & NZ Scampi
A perfectly cooked piece of grilled snapper is next, and it is brought together with scampi pieces and smoked peppers. The fish breaks apart easily with the edge of the fork and the sweetness of peppers and scampi isn’t too overwhelming.
Steamed QLD Spanner Crab w/ Bean Curd, Foie Gras & Junsai
Spanner crab and foie gras are my favourite connoactions together. Gentle pieces of steamed crab sit together on a bed of silky bean curd, fatty foie gras and hints of Junsai.
Breast of Quail w/ Jamon Iberico & Garlic Puree
The land proteins begin, and the first dish is a medium rare breast of quail served with puffed barley rice and Jamon, a Spanish cured ham. The smokeness fills the table, and there’s something so earthy and comforting about the textures and flavours of this dish.
Seared Loin of Venison w/ Salt Roasted Beetroot
Our seared venison loin seems somewhat sous vide before it’s seared as it’s perfectly medium all the way through. Wedges of beetroot scatter the plate with beetroot jus and swirls of chlorophyll. I rarely (no pun intended!) have anything that is this rare but it’s beautifully done.
Hay Infused Ice Cream w/ Sorrel Granita
Our waitress brings over a stack of spoons, unraveling each spoon like a babushka doll. A shotglass of hay infused ice cream topped with a sorrel granita. When mixed through, the sweetness of the ice cream works well with the tartiness of the granita. Not my absolute favourite but it works well to cleanse the palate before out trio of desserts.
Apple Tarte Tatin and Bread & Butter Pudding
Twin desserts present itself, and I giggle inside. We’re kindly advised to start with the tarte tatin; four layers of goodness. A scoopful of gelato, crunchy sweet crisps, cream and hidden apple chunks at the bottom. It’s married with a pudding which is absolutely devineeeee. It’s not as sweet as I first imagined, and we’re both scraping the ramekin clean.
Spiced Carrot Cake
Almost bursting at the seams, our final dessert plays all the notes; from the savory tones of the carrot cake (which was so incredibly moist..), tanginess of the cream cheese ice cream, salty crushed peanuts and sweetness of the caramel swirl. Wow, what a finish!
Coffee & Pistachio Mini Macarons
Tetsuya’s is old school glamour and invention. Tetsuya’s is focused on perfecting technique, matching flavours and just getting it right. No fancy tricks, no puffs of smoke, no oranges that taste like apples, and apples tasting like oranges – it’s just good ol’ amazing food, wines and kind, knowledgeable service staff.
529 Kent St