Tetsuya’s
October 31, 2007
S told me about this restaurant years ago.
Known for its degustation set menu that changes frequently. A typical meal could start with a plate of hors d’oeuvres — a gazpacho with spiced tomato sorbet, west Australian marron with asparagus and truffle mayonnaise, tartare of tuna with fresh wasabi, marinated fillet of trevally with preserved lemon set on sushi rice and tataki of venison with rosemary and honey. Tetsuya’s signature dish follows, confit of ocean trout served with unpasteurised ocean trout roe, followed by double cooked de-boned spatchcock with braised daikon and bread sauce, followed by a grilled fillet of grain fed beef with sansho & shiitake mushrooms.
To dine here, you have to book about 6 months in advance!
Lately, the restaurant has been on my mind.
Next year. I’ll be in sydney.
“Tetsuya is part of an elite group of international chefs that has influenced other chefs through their personal styles and unique approaches to food. His culinary philosophy centres on pure, clean flavours that are decisive, yet completely refined. His amazing technique, Asian heritage, sincere humility, worldwide travels and insatiable curiosity combine to create incredible, soulful dishes that exude passion in every bite.” Charlie Trotter.
@ the House
October 2, 2007
A bunch of us celebrated J’s birthday at the House a few weeks’ back.
its at Dempsey Hill, one of newest joint on the block with a ‘touch’.
While we were having our lunch, 2 massaeus came in to give a 5 min teaser.
The waiters/waitresses looked like they just came out of school
And the dessert was served in an army food box.
The food is pretty good i must say, though the place will not be one that i will frequently visit.
