* Click here for rating key
Tetsuya's Restaurant Review: There are very few food lovers in Sydney and beyond who have not heard of Japanese-born chef Tetsuya Wakuda. It would be impossible to catalogue the accolades heaped on this humble and unassuming chef whose merging of Japanese and French cuisines has set new standards in the city and elsewhere. Even if your visit is not in honor of a special occasion, it will turn into one as the delights of the set nine-course dégustation menu appear on the table. The meal might begin with soy-cured tuna with sea lettuce and wasabi, followed by warm octopus salad with fennel and shiso oil, then the dish for which Tetsuya is best known: confit of Petuna ocean trout with a salad of celery, witlof, apple and unpasteurized ocean trout roe. Next may be grilled shio koji tooth fish with pea and green garlic, and Ranger’s Valley beef cheeks with roasted celeriac and pickled Jerusalem artichokes. End with poached pear, buttermilk and hazelnut, or the beguiling simply-named Tetsuya’s chocolate cake, and petits fours. It is quite likely it might be none of these dishes, as Wakuda will cook what he chooses each evening. Naturally, the wine list (with many offerings by the glass or half-bottle) is one of Sydney’s most comprehensive, and the sommeliers will provide recommendations for each course and, upon request, match the dishes with wine available by the glass.