Last Saturday on 23 Dec 06, one of my dreams came through when Ernest and I celebrate our first Christmas in Sydney at one of the world's famous restaurant, Tetsuya.
For those who are clueless, Tetsuya is the best restaurant in Australia and is renowned all over the world. I had to book way back in October to secure a table on eve of Christmas Eve. They are not opened on Christmas Eve (being Sunday and all) and Christmas Dinner at Tetsuya is ALREADY fully booked in October.
As Ernest aptly described it, Tetsuya is a Japanese restaurant offering the day's fresh seasonal ingredients cooked in French techniques. I had requested for a menu on Thursday so that I may show Ernest the food we will be eating on Saturday. But the nice lady on the line informed me that she is unable to fax or email me the degustation menu for Saturday as Tetsuya only use the day's freshest ingredients and they will not know the menu until the day itself where Tetsuya will plan the menu based on the food delivered to their restauranr that day. But she did asked me to warn her if we have any special dietary requirements or allegies so that they can take note. I told her no, and was quite excited on the surprise on Saturday.
Tetsuya is fine dining and I was beside myself trying to remember how to behave and eat properly in a fine dining restaurant. I ordered wine by just pointing at the wine list, lest I made a fool of myself mispronouncing the name. And to remind myself to work outside in, when using the cutlery.
Me at the restarant.
Sweet Corn Soup with Basil Icecream. I never knew corn soup can taste so good and I have never tried Basil Icecream. Dun think this flavour will come to the icecream palours any time soon.
Next up, Tartare of Tuna on Sushi Rice with Avocado. This little beauty took my breathe away.
This little trio is my favourite. Tuna Marinated in Soy and Mirin. Marinated NZ Scampi with Chicken Parfait & Walnut. Soft smoked Ocean Trout with Asparagus. Yum! I love the rich, rich taste of the scampi accompanied with the chicken parfait & walnut. I nearly went into gastronomical orgasm and saw stars when I was chewing the food in my mouth.
Ernest and I posed with Tetsya's signature dish. Confit of Petuna Tasmanian Ocean Trout with Konbu, Daikon & Fennel. The portion of the Ocean Trout was generous and it tasted so fresh. None of the fishy taste you will imagine from raw or even confit-cooked fish.
This is Ravioli of Queensland Spanner Crab with Tomato & Basil Vinaigratte. By far, this is the most disappointing yet. The ravioli came in the size of a regualr wanton and I could not taste the crab anywhere. The lemongrass sprinkled over the ravioli was so overpowering that I thought I was having something Thai in my mouth although I should be tasting the tomato & basil vinaigratte (which regrettably was also missing from my palate when I wiped the plate clean)
Our waitress brought in our mains. Starting with Grilled Breast of Duck with Braised Witlof & Orange Jus. The grilled duck was done to perfection and you can still see the pink of the flesh. The sauce went with the duck so superbly and you could just catch the hint of orange in it. My imagination of chasing a duck up and down the orange farm comes into my mind. Hmmmm
Last main of the day: Grilled Wagyu Beef with Asian Mushrooms & Lime Jus. If you have not tasted the wagyu beef, I would say you have not tasted what real beef is like. The grilled beef was so tender, so moist, that one could envision the cow was a beauty in its own class before ending up on my plate as food. The mushrooms were a nice touch as I had fun guessing which type of mushroom I am putting in my mouth one at a time.
I was so so so so full. Ernest had to tell our waitress to wait for 10 minutes before serving dessert. We chatted over wine and bascially remind each other how fortunate our lives has been and really reaffirmed our love for each other.
Dessert time!
Do not despise the small servings, for in them was Pineapple & Yoghurt Sorbet and Strawberry Shortcake. The sorbet was so light and refreshing. The strawberry shortcake was so yummy. It has real strawberries in its sauce. I felt like having second helpings. The waitress told us that the chef made her the shortcake in a huge martini glass for her birthday. Wow, how I wish my serving was the martini glass instead!
Vanilla Bean Ice-cream with White Beans & Dates. The ice-cream was so super vanilla that no vanilla ice-cream can taste as vanilla. The white beans were soaked in expresso sauce and tasted so rich with munched with the dates.
This is Floating Island with Praline & Vanilla Bean Anglaise. I thought mine's praline sauce was poured to shape like the land of Australia with a dollop of sauce separating from the main 'land' which makes it look like Tasmania. But Ernest's just look like sauce. The dessert was like a light fluffy souffle but I cannot be sure. It tasted heavenly and it is all I know.
We ended with Earl Grey for me and Flat White for Ernest. We were also served dates in grated coconut and some petit fours to round off the meal. I felt like royalty and was treated like one. The waiters and waitresses in Tetsuya were so accomodating and friendly. No wonder Tetsuya is so famous. The food, the service, the ambience, even the decor of the restaurant packs the whole Tetsuya experience.
Merry Christmas everyone!
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