I've been putting off writing about the degustation at Tetsuya's for sometime because it's so intimidating: not only are there so many dishes to cover, but the quality of the food was such that neither my words nor my pictures will do justice to it. I do like to share my eating experiences with you guys though, so here goes nothing. I'll say straight up though, if you ever have the chance to dine at Tetsuya's, don't miss it, and get accompanying wines if that's your style too.
Even though it's centrally located, upon entering the restaurant there's immediately a sense of serenity that wouldn't be feel out of place in the Japanese countryside (or so I'd imagine given I've never been to Japan). In any case, the dimly lit, intimate surrounds were welcoming and comforting, perhaps even more so with the absence of music. The faint chatter of the rest of the patrons, and the sound of the Sydney rain falling outside was all the soundtrack that was needed.
As expected, the waitress was charming and knowledgeable, and we knew immediately that we were in for a treat as she went through the list of courses, barring the desserts which she was keeping as a surprise. At first, the sommelier wasn't aware that we wished to match wines to our meals, but after this was sorted out, he was nothing if not friendly and helpful for the entire night, always at the ready with wines that were well-matched to the dishes.
With much further waiting, the first entree arrived at the table, and we promptly forgot what the rest of the dishes she had named were. So began the massively enjoyable fun of the guessing game.
|Corn Soup with Soy Cream|
Next up, the 'optional course' (incurring a small surcharge) of fresh pacific oysters with rice vinegar & ginger. You think we were going to pass up this opportunity? Not a chance.
|Pacific Oysters with Rice Vinegar & Ginger|
I was less enthralled by the next dish: Savoury custard with sea urchin
|Savoury Custard with Sea Urchin|
The sashimi of kingfish with blackbean & orange was obviously fresh and quite good, but not mind-blowing.
|Sashimi of Kingfish with Blackbean & Orange|
The first of the mains was spectacular, and perhaps the highlight of the entire night (yes, even including desserts and my penchant for sweets).
|Confit of Petuna Ocean Trout with Shaved Fennel and Unpasteurised Ocean Trout Caviar|
Even though I fully understand that with a progressive degustations, lighter flavours must precede the heavier, especially in the case of meat dishes, the rest of the mains felt a little boring after the brilliance of the trout. They went by in a little bit of a blur, so they'll go by in a little bit a blur here too.
|Steamed Queensland Spanner Crab with Bean Curd, Foie Gras & Junsai|
|Braised Veal Shank with Broad Beans & Smoked Bone Marrow|
|Breast of Quail with Paleta Iberico & Garlic Puree|
|Seared Fillet of Cape Grim Beef with Wasabi and Braised Mustard Seeds|
|Hay-Infused Ice Cream with Sorrel Granita (left) and Bread & Butter Pudding (right)|
|Choclate Pave with Cream Cheese Ice Cream & Cinnamon Twigs|
As is the trend, the night was capped off with miniature macarons. While not as good as some specialty stores (in Sydney especially) macarons are always delicious in my book, so these suited me perfectly fine.
Wrapping up after almost four hours, we walked out of there buzzing in a bliss induced by good food, good wine and good company. Now I have to justify returning to Tetsuya's just to enjoy it all over again.
529 Kent Street Sydney
Lunch: Sat 12pm -
Dinner: Tues-Fri 6pm - , Sat 630pm -