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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

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I didn't recall surf 'n' turf until I looked closely, but I see there's scallop and foie.

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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

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Thanks. :D I'm not sure when/if I will be going back. Nice town, Sydney. The flights were pretty damn rough, though.

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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.

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Yep, a connection via LA. Stopping for a couple days would be a good idea.

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