Cuisine
Open
Lunch Sat., Dinner Tues.-Sat.Features
- Romantic setting
- Private room(s)
- Full bar
- Reservations required
- Dressy
Wine
Great Wine List* Click here for rating key
| There are very few foodies in Sydney and far beyond who have not heard of Tetsuya Wakuda. It would be impossible to catalogue the accolades heaped on this rather unassuming chef whose melding of Japanese and French cuisines has set new standards in this city. Even if a meal here is not in honor of a special occasion, it will turn into one with the delights of the set ten-course dégustation menu. It is an event not to be hurried or taken lightly, as the price suggests. Naturally, the wine list (with many offerings by the glass or half-bottle) is stellar, and the menu provides recommendations for each course. The meal might begin with pea soup with bitter chocolate sorbet, then West Australian marron with asparagus and truffle mayonnaise or tartare of tuna with fresh wasabi before Japanese-born chef Wakuda’s, or Tet's (as he is often affectionately referred to), trademark confit of Tasmanian ocean trout. Not finished yet, there could be spanner crab ravioli, a warm salad of cuttlefish and, oh, about another four courses. Or---and this is more likely---it might be none of these dishes, as Wakuda cooks what he chooses each evening. A meal could end with early season berries with orange and Grand Marnier jelly and Champagne ice cream, a floating island with vanilla and praline anglaise, or a flourless chocolate cake with a bitter chocolate sorbet and orange ice cream. |
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