Au menu : Australien, Fruits de Mer / Poissons, Gastronomique, International, Japonais, Régional

Tetsuya Wakuda has refurbished a heritage-listed site in the city to create what he has described as his a dream restaurant and what many others have called Sydney’s most unique dining experience. Tetsuya’s Restaurant offers private dining rooms for group bookings and two larger main dining rooms overlooking a Japanese garden.

Tetsuya’s cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique and the freshest possible ingredients. It is here on Kent Street, in Tetsuya’s personal ‘Experimentation’ kitchen, that Tetsuya develops his meals in a constant effort to create a new and interesting culinary experience.

Tetsuya’s renowned degustation set menu changes frequently. The degustation could start with chilled cold corn soup with saffron and vanilla ice cream, smoked ocean trout and avruga, trio of New Zealand scampi. Tetsuya’s signature the confit of Petuna ocean trout served with konbu and fennel. Followed by terrine of Queensland spanner crab with an avocado soup, grilled fillet of barramundi with braised baby fennel, finally twice cooked de-boned spatchcock with foie gras and gobo, wagyu beef with lime and wasabi.

Desserts include comte with lentils, served prior to beetroot and blood orange sorbet, summer pudding, lemon scented floating island with vanilla bean anglaise. Finally, chocolate ganache with green tea and red beans.

A complete encounter, Tetsuya’s offers one of Sydney’s most remarkable wine lists. Tetsuya’s distinctive style can be matched with wines that compliment the menu, available by the glass.