Tetsuya’s, Sydney

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After the stress/excitement/ celebration of Thursday night @ Sepia, we headed to Tetsuya’s on Saturday for a long lunch where slightly more attention was paid to the food rather than the occasion! 🙂

Whilst there was intentions to partake in the wine flight pairings, i always find it amusing to have a wander through the wine list to see what other diners may consume…

After a complimentary glass of Taittinger to toast our engagement (thanks Tetsuyas!), Leslie began with the optional oysters
Pacific Oysters with rice vinegar & ginger
and then it was showtime – enjoy!
Savoury custard with Avruga

Tamano Hikari Tokusen Junmai Ginjo Sake, Kyoto, Japan

Soy cured tuna with puffed grains & fennel

2014 CRFT K1 Vineyards Gruner Veltliner, Adelaide Hills, SA

New Zealand scampi tail with scampi oil and chicken liver parfait

2013 Crawford River Young Vines Riesling, Henty, VIC
2001 Grosset Polish Hill RIesling, Clare Valley, SA (premium)

Confit of Petuna ocean trout with a salad of fennel & unpasteurised ocean trout roe

2009 Vinoptima Bond Road Gewurztraminer, Gisborne, NZ

Grilled Barramundi with mushroom ragu

2011 Curly Flat Pinot Noir, Macedon Ranges, VIC
1998 Penfolds Yattarna Chardonnay, multi-regional, Australia (premium)

Tea smoked quail breast with parsnip & calamari

2012 A.A. COS Cerasuolo di Vittoria Nero D’Avola Blend, Sicily, Italy

Lamb backstrap with jerusalem artichoke & pumpkin seed yoghurt

2011 Maximus Old Vine Grenache, McLaren Vale, SA
2001 Torbreck Grenache Shiraz Blend for Tetsuya’s, Barossa Valley, SA (premium)

Leslie found this too salty and so i got to enjoy 1 1/2 courses!

Basil soup with apple granita & mint yoghurt icecream

2013 Massolino Moscato di Asti, Piedmont, Italy

Tetsuya’s Chocolate Cake

1983 Toro Albala Gran Reserva Pedro Ximenez, Montilla-Moriles, Spain

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