tetsuyas

529 Kent St
Sydney
www.tetsuyas.com

I still remember the very first time I went to Tetsuyas. It was back when I was a young food science student and I remember being just so excited and feeling so sophisticated to be heading out for a degustation dinner. My first ever. How fun.

And even though hopes were incredibly high, my expectations were well and truly exceeded. I was hooked.

Now all these years later, I was just as excited if not more so. This time I was lucky enough to be a guest of Electrolux at a masterclass with the man himself. Pure brilliance. Not only did we learn Tetsuya’s secret to the perfect scrambled eggs, we also learned that you can cook fish in a metal tray covered with cling wrap in the oven. If, of course, your oven is set to less than 100C.

To win a place at the next Tetsuya masterclass check out the Electrolux website. Good luck(!)

loved

learning from a humble and brilliant chef
having a few laughs as well
the new kitchen – has me convinced on the benefits of conduction cook tops
the pumpkin soup – refreshingly chilled but still sweet
the confit ocean trout – still stunning after all these years
the cannellini beans as dessert – a fun twist on the asian obsession with bean based desserts
the wine matches

didn’t love

the evil free Pol Roger talking to me
not pacing my stomach space with the masterclass

ate

chilled Japanese pumpkin soup with white miso cream
sashimi of kingfish with blackbean & orange
soft roast scampi tails with herb and citrus oil
salad of confit ocean trout with zucchini & non-pasteruised roe
raviolo of octopus with oregano & black olives
breast of chicken on a bed of sweet corn and foie gras
sirloin of waygu with braised leeks sansho & soy
poine grape sorbet with sauternes jelly
cannellini beans with marsarpone mousse & soy caramel & blue cheese sabayon
floating islands with a rosemary creme anglaise of vanilla bean with hazelnut puree

drank

NV Pol Roger
Masuizumi Platinum Junmai Daiginjo for Tetsuya’s Nama Sake
2008 Twofold Riesling, Clare Valley
2008 Dellatite Dead Man’s Hill Gewertztraminer, Upper Goulburn Vic
2007 Pierro Chardonnay for Tetsuya’s, Margaret River, WA
2004 Torbreck Grenache / Shiraz for Tetsuya’s, Barossa Valley, SA
2007 Heggies Botrytis Riesling, Eden Valley, SA

value

$200 for 13 courses + $90 for wine matched to each
great considering this is a world class fine dining establishment

reservations

up to 6 months in advance for a saturday night

perfect for

a special night out

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