Tetsuya's

The highly anticipated dinner has finally arrived - Tetsuya's.

Tetsuya's restaurant has received 2004, 2005 and 2006 mentions in the Restaurant (Magazine) Top 50. It was also awarded the highest rating in the Sydney Morning Herald Good Food Guide 2007 (Three Chef's Hats), Restaurant of the Year and Best Fine Dining at the Restaurant & Catering Association Awards 2005. In 2007, Restaurant awarded Tetsuya's fifth place on its list of the world's top 50 restaurants^[1]. It has been named Good Food Guide's Restaurant of the Year for 2007. - wikipedia.org

It is a waste not to try it since I am already here in Sydney. Currently top 9 restaurant in the world, here I come. (we had to book 2 months in advance to get a table, which was already considered a short waiting list. normally, people have to wait for at least 3 months to get a table. thank you Hong for your bountiful connections.)

Because this is such a special occasion for us, we have to dress up.

Young and vain. haha.

Stella and I were actually half an hour late, due to the all the make-up and stuff. haha. So sorry! Anyway, we all made it in good time to Tetsuya's. Posing at the entrance. (Hong took the picture.) From left: Cynthia, Stella, Efsun, Heidi (Me) and Ja.

I didn't quite know what to expect of Tetsuya's since I don't really know much about this restaurant. (I was actually more into El Bulli at that time.) But I was rather surprised at the interior of the restaurant. Despite being in the heart of the city, Tetsuya's managed to create a totally serene environment. The structure of the building is not unlike that of a Japanese temple, with lots of wooden elements and wall partitions. The set-up, on the other hand, is western. Elegant tables and chairs, thickly carpeted floor and abstract art pieces. A Japanese zen garden completes Tetsuya's.

After we were seated, we were immediately served water. "Sparkling, stilled or filtered?" the wait staff asked.
"Just tap water will do."
"So it's filtered then."
"Yes, please."
Beautiful glass to hold the water. What I like even better is the lemon in it. It is like a palate cleanser every time you drink the water.

Next up was the bread rolls. They are served through out the entire meal, which means if you are still hungry after the 13 courses, you can have the bread till you are filled. Back is sourdough, front is the Italian white roll. I like the sourdough. Very tasty. Paired with the breads is the black truffle salsa butter. I think the butter is whipped with grated truffle. Therefore it is very light and spreadable. I like the butter. Sweet and fragrant. But I do still prefer plain butter. What to do, I am a pastry chef who likes her raw ingredients. (refer to Ja's blog for picture.)

Course 1 : Pea Soup with Mint Cream and Chocolate Salt

Served in a martini glass, this soup has a super complex flavour. Green pea, mint, cream, chocolate and salt. I like it but it is not something I would want a big bowl of. I do think it is a great palatte opener.

Course 2 : Pacific Oysters with Rice Vinegar & Ginger (optional)
2 oysters per serving, $9. The oysters were very fresh and cold. The rice vinegar, instead of the usual lemon to go with, is awesome. Both goes very well together. I do still dream of this dish.

We've got some time before the entre arrive. Hong and I. He actually wore a tie. hahaha.

Ja and I.

Cynthia and Efsun.

Course 3 : Smoked Ocean Trout & Avruga Caviar

This dish is really rich. Smoked trout, egg yolk and caviar (fish eggs). Normally, I would't like such a rich dish. But I really like it. The flavours compliments each other very well, even the ring of goat cheese. Once it is in your mouth, they just seem to melt together, into one flavour. One thing I don't like though, or should I say not used to, is the caviar. It seems that the caviar is pasteurised resulting in the loss of the bursting sensation when you bite it. Sad.. I don't see the point in pasteurising something fresh. Anyway, according to Ja, the egg yolk (which has this strange texture of being cooked yet undercooked at the same time) is actually frozen raw egg yolk. Apparently, the protein inside the yolk changes when you put it in the freezer, therefore giving the taste of a cooked egg yolk.

Course 4 : Leek & Crab custard

In Japanese, it would be called chawanmushi. Nothing too special about this dish, except the green oil extract on the top. It is leek oil. Very smooth chawanmushi here.

Course 5 : Scampi Cooked Three-Way : Grilled Scampi Wrapped in Pancetta, Scampi in Sea Water & Lemon Scented Olive Oil, and Marinated Scampi with White Miso and Passionfruit

The scampi served in the tall glass is rather unique. You are supposed to slowly pull the scampi out of the glass, thus coating it with a layer of lemon scented olive oil, do not drink the sea water. Well, the excecution prior to the eating seems very cool, but the actual taste is so-so. The scampi is quite slimy, so I don't enjoy it. I like Scampi in white miso and passionfruit the best. A very refreshing taste. Scampi wrapped in pancetta is only average for me. It taste alot like some chinese delicacy. Therefore, the whole Japanese, French, Australian fusion is lost here.

Course 6 : Confit of Petuna Tasmanian Ocean Trout with Konbu, Daikon, Apple & Wasabi served with a seasonal green salad. (Tetsuya's signature dish)The ocean trout is poached in oil on a very low heat, therefore giving the appearance of being not cooked at all. The konbu on top of the trout reminds me of seaweed flavour potato chips. haha. I like, though the hard texture of the konbu also tricked me many times into thinking that there is a bone in the fish. Though, you can't see from the picture, hidden in the fish roe, there are actually tiny cubes of soy-sauce jelly to enhance the flavour. Very clever.

Course 7 : Terrine of Queensland Spanner Crab with Avocado Soup

Generally voted as the most disappointing dish. It is like a very fine version of crabcake. The taste of avocado is lost in the overpowering crab. Yeah, and I do not like soggy nori. At this point, I actually did think of not finishing all of this dish, since I am beginning to feel full. But I did in the end, because I then think of the dollars I will be throwing into the bin if I don't finish everything...

Course 8 : Fillet of Barramundi with Braised Baby Fennel

Nothing exciting about this dish. Reminds me of steamed fish, a very good steamed fish. Fennel taste great though.

Course 9 : Twice Cooked De-boned Spatchcock with Foie Gras & GoboAnother one of Tetsuya's signature dish. The spatchcock has got foie gras wrapped in it, therefore permeating the entire spatchcock with it. I think it is because I am too full that I do not appreciate the subtlety of this dish. Me taste no foie gras in spatchcock, though it is cooked so beautifully, so tender and juicy.

Course 10 : Flinders Island Lamb with Blue Cheese & White Miso (Complimentary)

A surprise complimentary dish! The lamb was lovely to eat. It is cooked to perfectly pink all around(rare), therefore, very tender. The white miso sauce is sweet. Goes really well together.

Course 11 : Grilled Wagyu Beef with Lime & Wasabi

This dish is good though is something I have seen and eaten before. (The taste is similar anyway.) I have eaten this in Japan, top grade wagyu steak with mustard. The lime and wasabi is just like mustard, deconstructed. Tetsuya is so clever to think of it. haha. I do like this version better. Though I still would like to have my wagyu thick.

Course 12 : Comte with Lentils

The waitstaff told us that this dish is meant to be a starter before the desserts. Each of us have one mouthful. It tastes weird. My tongue is not comfortable with such strangeness. The lentils is sweetened and is topped with cheese shavings. Definitely foreign, but not too bad.

Before desserts arrive, I played with the camera for abit. I saw Ja doing this, so I copied her. haha. I look so red. This is the second bottle of wine we opened. First was Huia, Gewurztramier 2007. A fruity, dry white wine which compliments most of our dishes. Second is a dessert wine, 2005 Yalumba Late Harvest Viognier. Sweet stuff.

Course 13 : Beetroot & Blood Orange Sorbet, Summer Pudding

I like both immensely. Beetroot sorbet is a great palatte cleanser and a new taste too. Personally I like beetroot, so this is no problem for me. But for people who don't enjoy beetroot, they probably wouldn't like this. Summer pudding is very light and bubbly. I like to think it as a dessert with a sense of humour. haha.

Course 14 : Lemon Scented Floating Island with Vanilla Bean Anglaise

This is my first time seeing this style of poached meringue. Not too bad, soft and springy, like eating marshmallow. Personally, meringue would be the very last dessert I will order.

Course 15 : Chocolate Ganache with Green Tea & Red bean

No surprise factor here. Chocolate ganache, though of superior quality, is something we have done in school. There is also a chocolate mousse, normal too. Green tea is hidden by the chocolate. I like the addition of red bean though. I am wayy too full at this stage.

Smile!

The last blow: Petits fours, served with tea/coffee. I am sure they all taste great (except for the macaroons cause they have a weird combination again: chocolate, lemon and peppercorn) but all I could think of is to ensure all food stays in the stomach.

I opted for green tea. To calm my puke reflex.

The most memorable bill.

The connection that Hong had, which helped us in procuring a reservation, is actually a Singaporean, Timothy. haha, nice to meet you! I'm Singaporean too~

Dinnner started at 7pm, ended at 12am. It was the longest dinner I ever had. By the time we got into the taxi ordered by the restaurant, it was 12:30am.

Dinner at Tetsuya: tick.

End.