Wilfrid Posted May 8, 2014 My dinner at Tetsuya's ten years ago, for comparison. Caviar and snow egg sandwich; beetroot and blood orange salad; gazpacho with spiced tomato sorbet; tuna tartare with goat curd and wasabi Marinated filet of kingfish with orange and soy jelly; tataki of venison with rosemary and honey; West Australian marron salad with asparagus Tian of smoked ocean trout with truffle Tataki of bonito with orange and essence of Shiso Lobster raviolo with shellfish vinaigrette Carpaccio of scallop with foie gras and lime Grilled baramundi with truffled peaches and bitter greens Angel hair pasta with scampi and scampi oil Rolled Wagyu beef with Asian mushrooms and citrus juice Roast breast of squab with chestnut mushrooms and buckwheat "risotto" Blood peach sorbet; blue cheese and vanilla bean bavarois; black sesame bavarois with crème Anglaise; hazlenut soup with chocolate and hazlenut sorbet; mocha floating island with lemon-scented crème Anglaise Wine pairings 10 Quote Share this post Link to post Share on other sites
Wilfrid Posted May 8, 2014 I didn't recall surf 'n' turf until I looked closely, but I see there's scallop and foie. Quote Share this post Link to post Share on other sites
LiquidNY Posted May 11, 2014 My dinner at Tetsuya's ten years ago, for comparison. Caviar and snow egg sandwich; beetroot and blood orange salad; gazpacho with spiced tomato sorbet; tuna tartare with goat curd and wasabi Marinated filet of kingfish with orange and soy jelly; tataki of venison with rosemary and honey; West Australian marron salad with asparagus Tian of smoked ocean trout with truffle Tataki of bonito with orange and essence of Shiso Lobster raviolo with shellfish vinaigrette Carpaccio of scallop with foie gras and lime Grilled baramundi with truffled peaches and bitter greens Angel hair pasta with scampi and scampi oil Rolled Wagyu beef with Asian mushrooms and citrus juice Roast breast of squab with chestnut mushrooms and buckwheat "risotto" Blood peach sorbet; blue cheese and vanilla bean bavarois; black sesame bavarois with crème Anglaise; hazlenut soup with chocolate and hazlenut sorbet; mocha floating island with lemon-scented crème Anglaise Wine pairings They also sent me home with a copy of the menu. Here you go: 1. Pacific oysters with rice wine vinegar & ginger 2. Savoury custard with avruga 3. Marinated big eye tuna with wasabi stalk 4. Marinated scampi with walnut oil & egg 5. Confit of petuna ocean trout with a salad of celery, witlof, apple & unpasteurized ocean trout roe 6. Roasted moreton bay bug with braised oxtail 7. Tea smoked quail breast with parsnip & calamari 8. Slow braised beef short rib with smoked eggplant, truffle & cavolo nero 9. Sauternes custard with achacha & berries 10. Tetsuya's chocolate cake 11. Petits fours Quote Share this post Link to post Share on other sites
Suzanne F Posted May 11, 2014 So how soon will you have to go back? I really enjoyed your posts. Quote Share this post Link to post Share on other sites
LiquidNY Posted May 11, 2014 Thanks. I'm not sure when/if I will be going back. Nice town, Sydney. The flights were pretty damn rough, though. Quote Share this post Link to post Share on other sites
Wilfrid Posted May 11, 2014 You went via the west coast, I presume? On my route back last time, I stayed over a night or two in LA. Broke it up nicely. Quote Share this post Link to post Share on other sites
LiquidNY Posted May 11, 2014 Yep, a connection via LA. Stopping for a couple days would be a good idea. Quote Share this post Link to post Share on other sites
