After another long absence, my recent dining experience at Tetsuya’s seemed like an appropriate comeback topic.
Our delectable degustation menu:
Avocado soup with potato ice-cream and mountain caviar
Warm salad of kingfish with blackbean and orange
NZ scampi with shellfish and tarragon sauce Waku Ghin
Confit petuna ocean trout with konbu, celery and apple
Cuttlefish with beansprouts, ink and botarga
Grilled fillet of barramundi with braised wood ear and chestnut mushrooms
Twice-cooked deboned spitchcock with foie gras
Grass-fed Tasmanian angus beef with Swiss browns and porcini
Cream cheese and fig ice cream with caramelised fig
Cannellini beans with mascarpone and soy caramel
Salted sable with lemon scented leatherwood honey
Coffee or tea and petit fours
I’m normally a shutterbug but didn’t feel comfortable taking any photos. I did, however, sneak home a few macaroons for my husband to try 
Tetsuya’s Restaurant
529 Kent Street Sydney
+61 2 9267 2900
www.tetsuyas.com
