TETSUYA

We hosted Julie & Russ at Tetsuya before leaving Sydney, to thank them for being such wonderful surrogate parents the past 3-months. This dinner has historical significance as we were introduced to Tetsuya - by Julie & Russ of course - in the 1990s shortly after he opened at a much more modest location in Rochelle. We still remembered his Kumimoto oysters with sake, vinegar, shallot & chives. This is a belated gesture, almost 20 years late to be exact, to show our appreciation.

It was an unforgettable, glorious 5-hours & 15 course Degustation Menu, as follows :

* Cepe & Chestnut Mushroom Soup with Shaved Mushrooms
* Pacific Oysters with Rice Vinegar & Ginger
* Smoked Ocean Trout & Avruga Caviar
* Leek & Crab Custard
* Sashimi of Blue Fin Tuna with Wasabi & Ginger
* Confit of 'Tetsuya Petuna' - Tasmanian Ocean Trout - with Konbu, Apple, Daikon & Wasabi
* Terrine of Queensland Spanner Crab with Avacado
* Grilled Fillet of Barramundi with Braised Baby Fennel
* Twice-cooked, De-boned Spatchcock with Spelt Risotto & Manjimup Truffles
* Wagyu Beef with Lime & Wasabi
* Cannellini Beans with Mascapone & Caramel
* Pear Sorbet with Orange Jelly, Custard Apple & Mont Blanc
* Lemon Scented Floating Island with Vanilla Bean Anglaise
* Chocolate Ganache with Green Tea & Red Bean
* Petit Four & Coffee or Tea

As for Libation we selected ....

* 2003 Clover Hill Blanc de Blanc (Piers River, Tasmania)
* 2008 Felton Road Pinot Noir (Central Otago, New Zealand)

There you have it, reporting from Mecca, the 3 Hats #1 Restaurant in Sydney!