Tetsuya's

Remember my post about Tetsuya's? We couldn't believe when they told us there was a waiting list for dinner till the end of the year. So we tried our luck for lunch, but they never did get back to us, so we decided to give up. Little did we know, we did manage to score a reservation. They were trying hard to get hold of me but I didn't turn on my mobile till we arrived in Sydney. Was really quite ecstatic when we found out that we were going to having lunch at Tetsuya's!! :) Yippee dee doo dah....

It was an eleven course degustation menu at Tetsuya's... the diet plan literally just went down the drain! Anyways, that's the only menu that all patrons can have. The menu was delightfully and sinfully exciting!

Bread was served with not just any normal butter but non-salted butter with black truffles and aged parmesan cheese. The amuse bouche was a small serving of warm green pea soup that was drizzled with white truffle oil. This summoned our 11-course luncheon...

1. First up was the fresh ocean trout cake with Beluga cavier and scalloped egg. Initially, we thought that little white dollop was scallop mousse but it turned out to be a tiny little egg. The sweetness of the yolk matched the trout cake perfectly. This dish was paired with sake from Kyoto.

2. Next was the tuna sashimi with wasabi and ginger dressing. It was paired with the Lost Valley Savignion Blanc 2006. Wouldn't say this dish was super fantastic, but the dressing was refreshing to one's tastebuds. To quote my better half, 'this dish is very nice.'

3. Grilled Tasmanian scallop with diced onion and bacon was paired with Tyrell's 02 Seminion. The juices from the scallop made a nice warm broth, an added accompanient for the dish.

4. Another ocean trout dish but this time served with konbu salt over a crunchy green apple and fennel salad. I thought I couldn't stomach another trout dish but this dish proved me wrong. The konbu salt gave the trout a much needed salty boost whilst the green apple and fennel gave this dish its a crunchy balance on the palette. This dish is also said to be Tetsuya's signature dish and paired with the Eden Valley Joseph Hill 2007 wine.

5. Ravioli stuffed with Queensland spanner crab and served over a tomato basil sauce. Dish was paired with Pierro Estate Chardonnay 2007 - specially produced for Testuya's.

6. The last crustacean dish for the course was this baby barrumundi over a flower bed of baby fennel. By this point in time, both B and I have had enough of seafood and were raring for the meat dishes to come on out.. haha..

7. The first of our 2 meat dishes - the pinkish duck breast that was soft and tender, served with Tetsuya's Pinot Noir.

8. The seared veal with wasabi butter. Wasabi in butter, what a heavenly pair!

Oh.. the famed chef Tetsuya came out to greet all the patrons. I couldn't resist being a groupie and asking him to take a picture with me! :0

9. And you know how many restuarants normally just give you a sorbet to clean your palette? At Tetsuya's they gave us this spoonful of sugared lentils with shaved cheese. We just took a hard look at this and almost wanted to just give it a miss but our server told us to just give it a try. And we did... the result? Wow... this spoonful of sugar helped changed our palettes in preparation for desserts.

It's finally time for dessert!!! YAY... there were about 5 other tables around us, but we were the first ones to come this far.. I guess we eat really fast! haha...

10. Beetroot and blood orange sorbet on shotglass 1 and in shotglass 2, bread and butter vanilla pudding. Hmm, nothing too over the top and fanciful I guess.

11. Last but not least, petite fours!!! From left to right - Sweet potato chocolate truffles, white macadamia biscotti, gingered chocolate macroons and the chewy soft green tea marshmallow. What a delightful sweet ending for the entire meal...

What can we say about this? PERFECT and STUFFED....