Just a little over a month ago I celebrated my birthday...and I'm still getting used to the number 24. We celebrated my birthday (for yes a second time) at Tetsuya's (529 Kent St, Sydney). Tetsuya's one of S.Pellegrino's World 100 Best Restaurants, once the Best Restaurant in Australasia has always been on my wishlist since forever and has held the Good Food Guide's three hat status for just as long, but as I'm waiting for my booked date to arrive, in 2011 Tetsuya's lost one hat - perhaps he is concentrating on his Singapore restaurant Waku Ghin, but none the less I was still as excited!
Having walked past Tetsuya's countless times, once you step past the gate on Kent Street, you're transported out of Sydney city and into a quiet and serene Japanese town and reminds me much of our stay at a ryokan in Arima Onsen, Kyoto. The restaurant is a maze, the dining rooms are large and decorated with artworks, we're seated by the window and the Japanese zen garden.
I'm sure you have heard all the amazing things about Tetsuya's Unsalted Butter with Ricotta and Truffles and it's true, it's light, airy and simply delicious. Bill was sensible, not wanting to fill up on bread and stopped at one bread roll, I on the other hand could not resist slathering it on my warm crusty roll white bread with fluffy inards...and then order another roll of rye bread...I just love great butter with good bread.
To whet our appetite we started with Chilled Pea Soup with Mint. The next dish was a supplementary item which we nodded our heads furiously to when offered by the waiter, Pacific Oysters with Rice Vinegar and Ginger. I love the acidity from the rice vinegar which complemented the fresh creamy oyster well and was well worth the additional $18 for four oysters.
I'm always super excited when chawanmushi is served and it was no different this time when the Savoury Custard with Sea Urchin arrived, the silky smooth custard in my favourite dashi broth melted in my mouth but I much prefer the texture of raw sea urchin than steamed. Sashimi of Kingfish with Blackbean and Orange was the perfect harmony of flavours, the tartness from the mirin and blackbean drizzled on the firm Kingfish sashimi. Next, a beautiful piece of Grilled Scampi with Chicken Liver Parfait brought together with a light walnut dressing.
The next dish is Tetsuya's signature dish and remains the only constant on his menu throughout the years. Now admittedly I was afraid of this dish just in case I couldn't finish it, you see I don't enjoy salmon and ocean trout sashimi. Despite this though, I absolutely loved the Confit of Petuna Ocean Trout with Shaved Fennel with Unpasteurised Ocean Trout Caviar. Being Japanese, kombu is a staple in our diet, but for Bill it's unfamiliar and strange. Kombu is a seaweed or kelp and is used to make dashi broth, you can also have it dried and eaten as a condiment to the humble bowl of rice. The confit of the ocean trout created an interesting texture, the fish was flaky but firm as you cut into it, a melting mouthful against the crisp kombu crust adding sea saltiness to the freshness of the fish. And of course the fish roe added popping fun and deliciousness. It's no wonder this is Tetsuya's signature dish and if I'm to eat ocean trout again it'll have to be Tetsuya's.
Our last of the seafood dishes was the Steamed Queensland Spanner Crab with Bean Curd, Foie Gras and Junsai, a delicate and sweet terrine of spanner crab and silken tofu with subtle foie gras and hints of junsai a sprout covered with a jelly like texture.
Onto the meat courses a pink and crispy skin covered Duck Breast with Pickled Beetroot. Much to Bill's delight we're served a substantial piece of Grass Fed Angus Beef and Tendon with Wasabi and Mustard Seeds, rare, tender and soft, one of the best pieces of steak we have had in a while and perfect with the mustard seeds.
Our refreshing pre dessert of Ginger Ice Cream with Lychee Granita served as a palate cleanser. Tetsuya's Bread and Butter Pudding similar to a creme brulee, a sweet concoction of creamy vanilla custard and cinnamon. My birthday warranted a special dessert a Chocolate Fondant with Hazelnut and Praline, a gorgeous warm centered fondant oozing warm chocolate flecked with salt pieces paired with a quinelle of creme fraiche ice cream and candied hazelnuts. While the Mister has a Chocolate Pave with Cream Cheese Ice Cream and Cinnamon Twigs, a dense rich mousse, dark and bitter chocolate balanced by the tanginess of the cream cheese ice cream. I was too busy immersed in my chocolate fondant that I didn't get to try any of the cinnamon twigs :(
And just in case we weren't full enough we're served petit fours of hazelnut chocolate to finish our night.
Warm crusty white roll with fluffy innards
Rye bread roll
Unsalted butter with Truffles and Ricotta - absolutely heavenly
Chilled Pea Soup with Mint
Pacific Oysters with Rice Vinegar and Ginger
Savoury Custard with Sea Urchin
Sashimi of Kingfish with Blackbean and Orange
Grilled Scampi with Chicken Liver Parfait
Steamed Queensland Spanner Crab with Bean Curd, Foie Gras and Junsai
Confit of Petuna Ocean Trout with Shaved Fennel with Unpasteurised Ocean Trout Caviar
Breast of Duck with Pickled Beetroot
Grass Fed Angus Beef and Tendon with Wasabi and Mustard Seeds
Ginger Ice Cream with Lychee Granita
Tetsuya's Bread and Butter Pudding
Warm Centred Chocolate Fondant with Candied Hazelnut and Cream Fraiche Ice Cream
Chocolate Pave with Cream Cheese Ice Cream and Cinnamon Twigs
Mr. Wakuda and I
Our Tetsuya's experience was heightened even more when Tetsuya himself came by our table and had a chat with us which I thought very charming and nice of him. The degustation was simple using fresh produce from around Australia, I hear Tetsuya has a trout farm and buys his Japanese vegetables from one Sydney farm, each dish cooked perfectly and presentation was outstanding. We could not fault the dishes nor the service which was impeccable.
Dear SMH GFG...Surely the exceptional and delicate, melt in your mouth confit of Petuna Ocean Trout alone is equivalent to the third hat ...no?