Tetsuyas

6 October 2006, 20:22

at last at looong last i get to eat at TETSUYAS!!! Tetsuyas (529 Kent Street, Sydney) is the most famous restaurant in Australia and the ten course French and Japanese-influenced dégustation menu is pricey ($180) but its not just a meal. its the experience!

i wish id taken a foto of the entrance- me and noods mustve driven past a million times without noticing it! as we drove up the driveway the valet parking dudes ($20) sprung out of nowhere like ninjas and ushered us into the deserted restaurant (we were a tad earli and arrived at 6pm haha yes we’re eager beavers) and yes i brought the trusty camera to share with you all hehe

noods and me =) i got the waiter dude to take the foto after explaining it was our 5 year anniversary in hopes of a freebie later on hehe but the service was fantastic, the waiters were knowledgeable and friendly and their uniform of choice were sexy suits and/or tailored skirts complete with cuff links and silk ties.

Bread Roll with Tetsuya’s Black Truffle Salsa Butter

ive heard many a story about the butter and how its becoming as famous as their signature dish. i was not disappointed and slathered the butter a coupla inches thick onto my warm crusty roll only to have the friendly waiter ask if id like ANOTHER ROLL with ANOTHER pot of butter why sure i would thank you kind sir! altho i did regret eating all the bread when i became extremly full later on but sooo goooood…

Consomme of Shellfish with Truffle Salt

mmm tasty. wouldve liked a bigger cup/bowl to dip bread in (haha im soooo classy)

Pacific Oysters with Rice Vinegar & Ginger (additional item)

noods declared these oysters wayyy better than Jordons lol mmm so plump and juicy! a tasty take on the asian style steamed oysters

Tartare of Tuna on Sushi Rice with Avocado

we were instructed to mix the ingredients onto each forkful heh mmm deconstructed sushi roll…

Tuna Marinated in Soy & Mirin, Soft Smoked Ocean Trout with Asparagus, Marinated NZ Scampi with Chicken Parfait and Walnut

fishies! i love raw fish! and i liked the colourful bite sized morsels of fishy goodness presented on a single banana leaf

Spring Bay Scallop with Wakame & Lemon

the scallop came with the bitesized fishies but i thought it deserved a foto by itself because it was very very good. the broth over the scallop was a little salty but didnt overpower the naturally sweet scallop meat

Confit of Petuna Tasmanian Ocean Trout with Konbu, Daikon & Fennel

Tetsuyas Signature Dish. oh. my. god. the ocean trout had such a meltingly soft texture it felt as if it hadnt been cooked but apparently it is cooked in olive oil at a very temperature for a long period of time? the fish itself didnt have much flavour but take a mouthful of the fish, trout roe and the crust and youll just sit there as your tastebuds try and figure out how something can be SO GOOD. the ocean trout was encrusted with finely chopped konbu (dried brown japanese seaweed) which is uber high in its salt content (so dont eat the crust by itself)

Ravioli of Queensland Spanner Crab with Tomato and Basil Vinaigrette

uh oh getting full… hmm tasted like a wonton… but with super tasty crab goodness

Twice Cooked Deboned Spatchcock with Braised Daikon and Bread Sauce

eee full… mmm soft chickeny flesh. when i sliced this baby in half out came its INNARDS of TRUFFLE SHAVINGS

Grilled Wagyu Beef with Asian Mushrooms and Lime Jus

mmm i love wagyu. when i first saw the wagyu i was thinking dude that is one fat-ass bit of meat but its actually paper thin slices rolled up into a tight tube.

Beetroot and Blood Orange Sorbet, Strawberry Shortcake

DESSERT TIME!!! apparently i have a second stomach when it comes to dessert because i managed to make it thru without pawning any off to noods lol the sorbet was a welcome palate cleanser and the strawberry shortcake was interestingly presented in a shotglass! we were advised to mix up the layers and wooo i couldve eaten a whole bucketful of it!

Vanilla Bean Icecream with White Beans and Dates

the icecream had plenty of vanilla bean speckles and wasnt too sweet however i wasnt too keen on the white beans but loved the chewey dates

Floating Island with Praline and Vanilla Bean Anglaise

the floating island was a soft, delicate meringue and as light as marshmallow innards. i loved the praline sauce but unfortunately the vanilla drowned it out

Flourless Chocolate Cake with Orange and Dark Chocolate Sorbet

we felt as if we’d conquered the world when we finished the very last bit of the floating island only to be presented with this very sexy cake with congratulations from the staff of our anniversary! feeling as if we were about to throw up i soldiered on and managed to finish the cake and most of the sorbet ohhh sooo fullll but that orange sorbet was so refreshing!

Petit Fours

theoretically if theres only 2 people do you normally get 4 petit fours? because we got 8 and oh how i wanted to sneak them home but i was just too full and we only managed 2 each

the whole Tetsuyas experience was fantastic and while i wont be returning any time soon (im poooor eeeee) it made for a memorable dinner. happy 5 years noods!

1. thanks for the great dinner experience love! happy 5 years!
   and for the record, i managed a third petit four..heh

   — noods    Oct 6, 11:24 PM    #
   
   

2. Congratulations! And hurrah for scoring extra dessert. Chocolate too :)

   — helen    Oct 7, 12:39 AM    #
   
   

3. Mmmmmm – how utterly yummy. Isn’t it weird how despite all that food at Tets’ you never feel overly full. It’s always JUST right. Lucky you :)

   — Reb    Oct 7, 07:42 AM    #
   
   

4. Hi Susan! Oh wow! The food looks even better than in your camera! Gosh! I didn’t realise it was so long – congrats to you and noods on reaching 5 years! That’s awesome!

   — Lene    Oct 7, 12:59 PM    #
   
   

5. Oooh, I applaud you for having the patience to take photos of your meals.
   G and I are going to Tetsuya’s this month, so thanks to your post I have an idea of what we are in for. Hopefully I can be as diligent in photo taking as you!

   — jenjen    Oct 7, 02:56 PM    #
   
   

6. Aww Happi Anniversari 2 Suze and Noods…lol good to finally c u…u woolies bum hahaha!!!! LOLZ i joke…hope everythings well..Mwa

   — Nadia    Oct 7, 06:37 PM    #
   
   

7. Happy Anniversary! Gosh, the food looks scrumptious! I’m still nagging at my boyfriend to take me there :D You’ve given me every excuse to keep nagging!

   — Jenny    Oct 8, 07:30 PM    #
   
   

8. OMG too weird – we also went to Tetsuya for our 5th year anniversary!! (http://beverly.livejournal.com/381442.html)

   We also had similar food and also got that choc cake at the end! Hehe.. it’s like deja vu. Glad you enjoyed yourself, the place is just DIVINE :)

   — Beverly    Oct 8, 08:34 PM    #
   
   

9. noods: lol yeah you just shoved it in your gob! betcha you didnt enjoy that very last petit four!
   helen: thanks dude! mmm free chocolate is always tasty!
   reb: i felt so full when we reached the petit fours but it was sooo good!
   lene: thanks dude you and michael should definitely go sometime!
   jenjen: yeah i was actually a bit nervous of taking fotos in such a reputable restaurant but luckily other tables took fotos too! psst say its your bday hehe
   nadia: lol thanks dude come to subway and visit!
   jenny: thanks dude and keep on nagging becos its sooo worth it heh
   beverly: lol weird but cool dude! i want to go back haha

   — chocolatesuze    Oct 10, 05:28 PM    #
   
   

10. Happy anniversary! Have been devouring your blog (love it!) and had to see I totally agreed on everything you wrote about Tetsuya’s – it’s so great. Seems the menu is roughly the same as I was there about 4 years ago. Pure delight.

    You both look so happy and gorgeous!

    — Julia    Oct 11, 05:34 PM    #
    
    

11. Happy anniversary! The food all looks divine, especially the sashimi on the banana leaf.

    — Kate    Oct 14, 12:45 PM    #
    
    

12. julia: thanks dude! i want to go back to tetsuyas but think if i went again it might spoil it hehe
    kate: thanks! the sashimi was fantastic!

    — chocolatesuze    Oct 25, 02:08 PM    #