Tetsuya's Restaurant Reviews; Sydney, Australia
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Tetsuya's Restaurant, Sydney

529 Kent Street, Sydney NSW 2000, Australia
Tetsuya's Restaurant Review
 
5 Star Rating
5 June 2015Tetsuya's Restaurant
Tags: Sydney, Australia, Japanese reviewsThe Bill: £98 per head
 

Tetsuya's is a fine dining restaurant in central Sydney. The tables overlook a small floodlit Japanese garden, and you feel as though you are dining in a secluded oasis. You can easily forget for a moment that you are in the heart of central Sydney. This is the pinnacle of Japanese fine dining, the dishes are served with finesse and it’s an experience to be savoured.

The menu at Tetsuya's is a set degustation menu, allowing you to experience a vast amount of incredible dishes. Our first dish was Pacific Oysters with Ginger and Rice Vinegar, paired with NV Taittinger Brut Reserve. This was immaculately presented, with taste to match. Our second dish was Potato and Leek with Mascarpone Ice Cream, paired with Tamano Hikari Tokusen Junmai Ginjo Sake, Kyoto, Japan. An interesting dish, simple but well executed. Complimented by the choice of sake.

Next up we had Soy Poached Tuna with Roast Eggplant and Coastal Succulents, with a glass of Ronco Del Gelso Lamis, Friulano Blend, Gorizia, Italy 2013. This was followed by New Zealand Scampi Tail with Scampi Oil and Chicken Liver Parfait. Served with a glass of Kanta Riesling, Adelaide Hills, SA, 2013. We continue to be impressed by the food being served, the scampi was delicious and cooked to perfection.

“Tetsuya's is a divine dining experience.”

Our next dish was Confit or Petuna Ocean Trout with a Pomelo and Daikon Salad, served with Unpasteurised Ocean Trout Roe. Paired with Vinoptima Bond Road Gewurztraminer, Gisborne, NZ, 2009. The trout was superb, so tender and flavoursome. Our next dish was Slow Cooked John Dory with Chestnut Mushrooms and Vin Cotto Tea Smoked quail Breast with Parsnip and Calamari. Accompanied with a glass of Pierro Chardonnay for Tetsuya’s, Margaret River, WA, 2011. A delicious fruity wine, it went down perfectly with the dish.

Our next dish was a Lamb Rack with Kale and Red Cabbage. The Lamb was divine, it couldn’t have tasted any better. It was paired with Weisskopf Les Rocher de Violettes, Cabernet Franc, Touraine, France, 2012. A perfect marriage of wine and food, I will not forget this Lamb dish in a hurry. Next, we were served a Spanish Melon with Salted Milk Ice Cream and Rhubarb Tetsuya’s Chocolate Cake, served with a glass of St Hallet Old Vine Grenache, Barossa Valley, SA, 2013.

Our last dish was Tetsuya’s Chocolate Cake, which was a small piece of chocolate heaven. It was paired with Domaine Disznoko Late Harvset Furmint, Tokaji, Hungary, 2012. We couldn’t quite manage the Petits Fours unfortunately, but this was the result of being overindulged with so many excellent dishes.

Tetsuya's is a divine dining experience, and really has to be experienced to be fully appreciated. It’s worth going out of your way to experience yourself.

 
Photos courtesy of Tetsuya's Restaurant
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