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B: Tetsuya’s has been on my list for far too long. Mr.K has kindly booked this restaurant more than 6 months in advance for my birthday. Unfortunately I didn’t bring my bulky camera into the restaurant and the only camera I had was my iPhone, so please excuse the low-res photos.

Located in the middle of Townhall, in a heritage listed site, it’s definitely unique amongst other fine dining venues. We were warmly greeted and were led to a table that faced a beautiful outdoor Japanese garden. We had the 12 course degustation.

Black truffle butter with ricotta and pecorino. This was served with fresh, warm bread. Just absolutely divine, I can’t describe how amazing the butter was.


Chilled pea soup with dark chocolate mousse. Interesting combination but worked so well.


Savoury custard with Avruga. Creamy, rich custard and the wooden spoon gave it that extra touch.

Salad of the sea. This was a very light salad, well balanced and a great variety of textures.

New Zealand scampi with chicken liver parfait and walnut vinaigrette. The scampi was irresistibly tender and the parfait, buttery and sweet. A match made in heaven.

Confit of Petuna ocean trout with fennel and unpasteurised ocean trout caviar. Tetsuya’s signature dish. This is a soft ocean trout derived from the ocean trout grown in Tasmania. Tetsuya assists in the breeding program to ensure the end product is exactly as required. This world-known dish just melts in your mouth.

Veal tenderloin with shiitake mushrooms and veal jus. Tetsuya has created a good contrast of Asian and French flavours in this dish.

Grilled breast of partridge with spiced cherries and cauliflower. A well-balanced dish. The partridge was juicy on the inside and had a thin crispy skin on the outside.

Seared fillet of grass-fed cape grim beef with wasabi and braised mustard seeds.

Pear sorbet. Very smooth sorbet, sweet and refreshing palette cleanser.

Green apple and mint ice-cream with basil jelly. This combination worked brilliantly, with the creamy mint ice-cream and the light green apple.

Floating island with praline and creme anglaise. Mr. K had this dish while I had another. I wished we had another one of these, they were delectable.

Chocolate fondant with hazelnut and praline. This was my birthday dessert instead of the floating island. I was really surprised they served this only knowing it was my birthday when we arrived. Tetsuya really caters for his customers.

Petit four. We finished off with the petit fours and some coffee. Lovely way to finish dinner. I really enjoyed the desserts as they were all light and you don’t leave the venue feeling heavy.

Tetsuya's on Urbanspoon

529 Kent Street, Sydney, NSW 2000

(02) 9267 2900

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