When a friend of mine wanted to tick an item off her bucket list, namely, to have an overly expensive fine dining experience, I was more than happy to join her. Heading to Sydney for the weekend, we decided on the much acclaimed and highly rated Tetsuya’s.
Tetsuya’s serve a 10 course degustation for $220 per person (including GST, not including drinks). The food is predominately Japanese flavours, cooked using French techniques and served using fresh Australian ingredients.
Bookings must be made in advance and a cancellation fee of $250 per person for less than a week’s notice applies. The restaurant has consistently been featured in Restaurant Magazine (London) as one of the world’s best restaurants (ranked no 76 in 2012, but having ranked as high as no 4 in 2005), with the chef and owner, Tetsuya Wakuda, being recognised as one of the most influential chefs in the world.
Armed with false eyelashes (most of us) and empty stomachs (all of us), our voyage began as we walked up the wide swept driveway to the restaurant. Inside the refurbished, heritage-listed building, we were seated in a large dining room close to the bar.
After our drinks had arrived, our waitress came over to discuss the menu with us. Luckily, none of us were allergic to seafood as all types of oceanic creatures were featured throughout the 10 courses.
Complimentary take home menu given to us at the end of the night. Probably would have been useful to have this at the beginning…
We were offered a choice between freshly baked white or multigrain bread to begin with. Not wanting to load up on too many carbs early on or miss out on anything, I split half of each type with my neighbour. So fresh and fluffy – with that freshly baked smell! 🙂
Unbeknownst to us, the breads got offered around a second time later in evening. I recommend taking up the offer, if only to use up the heavenly fluffy truffle infused butter provided as an accompaniment. I would have happily over dosed on gluten just to eat more butter!
Following this, we were offered oysters as an extra course as they were fresh from the market.
Unfortunately, my palate has not developed far enough to enjoy raw oysters yet, so I sadly declined. The consensus around the table was that they were delicious. The rice wine and ginger were a flavoursome addition to the natural oyster taste (read: sea water).
I quietly enjoyed the rest of my bread slathered in butter – at times like these, it pays to be a slow eater 🙂
My first taste of real food (if you could call it that) was a savoury custard I mistook for a soup. Unfortunately, I did not enjoy this dish. My tolerance for custard normally (when sweet) is pretty low, so this savoury,fishy custard definitely did not go down well for me 😦
The tiny balls which I assumed to be some sort of roe, were actually Avruga: tiny rolled up pieces of herring dipped in squid ink (aka fake caviar). Texturally, they were similar to overcooked tapioca balls and lacked the pop and saltiness of real roe.
Next up was the Salad of the Sea which looked and tasted amazing – one of my favourite dishes of the night! All the slices of fish and squid were exceptionally fresh and firm, with all the other elements of the dish (lemon, vinegar, radish, lettuce and rice) complementing the seafood in perfect proportions. Well presented and so refreshing.
Continuing with the raw seafood dishes, the next course was a mound of marinated minced scampi with a drizzle of walnut oil and a raw egg yolk. Having just consumed a completely raw dish, I would have preferred something just a bit more cooked. The subtleness of the walnut oil was completely lost on me as I tried my hardest to focus on purely chewing and swallowing – out of politeness and the fact that I had paid $220 for the meal. It was difficult – there was almost a sluggish texture to the scampi, especially combined with the raw yolk.
By this time, we had almost exhausted all conversation at the table (approximately 90 minutes in). One of the downfalls of degustations is that it is such a sedentary activity – there needs to be active degustations, for occupational health and safety reasons, at least!
After a short break (we found that having 6 people on our table meant our food came out slower than tables of 2), we were served Tetsuya’s signature dish of confit trout. You could tell the restaurant takes great pride in this dish by the way the waiters announced it – like the Queen had entered the room. I expected the fish to be quite fatty or oily considering the cooking technique, but was pleasantly surprised at how fresh and succulent it was. The flesh of the trout was firm and non-fishy; almost salmon-like in texture. The seaweed flakes covering the fish gave a slight saltiness and crunch which was very enjoyable.
I also really enjoyed the salad – it was one of those combinations that only ever work in fine dining restaurants. The bitterness of the witlof, the tartness of the apples and the crunch of the celery was a welcome addition to the large portion of fish we received. It was easy to see why this was the signature dish (although I found the caviar an unnecessary addition). It was cooked to perfection and the flavours; though all subtle, combined seamless to make for happy taste buds and stomachs.
This dish definitely set the standard for the rest of the meal.