December 21, 2010 § 7 Comments
When was the last time you were truly spoilt? For me it was Wednesday, December 8, when the amazing NB took me to dinner at Tetsuyas.
I remember receiving my first subscription to delicious. magazine in 2004 when I was fifteen years old. It was around this time that degustation had become the new black, Tetsuyas was on fire and I was sitting at home in a small country town bemoaning the fact that I would never experience a romantic dinner at this great institution. I’m sure many of you can empathise! So when NB told me that there was no way we’re leaving Australia without going to Tetsuyas first…it was a dream come true!
Here is a quick run down of the day:
- 6:00 AM teach pilates in Alexandria where I share excited gossip with Fit-Mama-Chef who had recently visited Tetsuyas for her birthday. I now understand why her eyes glazed over with mention of ocean trout confit!
- 10:30 AM have a session with my PT who kills me with compound-weight exercises and then suggests that the best remedy for aching triceps is dinner at Tetsuyas (and possibly an epsom salt bath!)
- Midday Meet AB for a coconut water and a handful of nuts – I’m trying to save my appetite. We spend a few hours lolling around down at Bondi (ps – how civilised is my life sounding right now?!!?)
- 2pm Decide I really need to eat something lest I collapse and decide to head home for a bowl of peas and a white peach. I then lay on the carpet and read every site that mentioned Tetsuyas
- 4pm Begin the ‘Princessification’ process
- 6pm…still fiddling around with hair and nails and dresses and realise I am running late to get the bus
- Meet NB at Town Hall and we walk to Kent St
- 7:30pm Enter Tetsuyas with two door men, a maitre d, and a fourth waiter to show us to our seats
And then it began. Fleur was our waitress for the run down of the menu and our go-to-girl should there be any problems. She kept an eye on our drinks waiter, refilled our bread and checked to make sure the pace of the food was enjoyable (it was). When she sat us she asked if we were there on an occasion – umm yeah – the occasion is that my boyfriend’s awesome! Then we had a waiter to top up our water glasses and take our wine orders and another to bring the food to the table.
The ten-course degustation is $210 pp and there is an option for matching wines at $95 pp but after speaking with Fit Mama Chef, who found herself a bit giggly around the fifth course, and reminding myself that I had to be in the gym at 6:30 the next morning, we decided to order drinks as we went. The wine list is an absolute tome, I’m sure it’s one of the finest in Sydney, and it was a tough decision that led me to a Viognier from the Adelaide Hills. NB tried a couple of different beers.
The place is incredible, broken up into three or four (or five?!) dining rooms that felt, like NB said, as though you were eating in someone’s rather fancy home rather than a restaurant. In the room we were seated there were 11 tables, so you had plenty of private space to whisper sweet-nothings or whatever it is people do on such occasions…The glass wall looks onto Tetsuyas Japanese garden with a real-life sized waterfall and a pond that I imagined would be full of golden carp. As the evening darkened and little white lights twinkled outside, I felt as though we were in a fairytale.
The presentation of the food was second to none – a dust of celery here, a swipe of avocado soup there, a sprouting of sea cucumber. While I wish I had photos to share it just didn’t seem like the appropriate thing to do. So instead I’ll write out the menu and let your imagination run wild! Any last words?
Oh My God.
Wednesday, 8 December 2010
Chilled Cucumber Soup with Sheep Yoghurt Ice Cream
Sashimi of Kingfish with Blackbean & Orange
Marinated NZ Scampi with Avocado Soup & Avruga
Confit Petuna Ocean Trout with Konbu, Celery & Apple
Fillet of Mulloway with Asparagus & Pil Pil
Braised Ox Tail with Sea Cucumber & Yuzu
Pancetta Wrapped Quail Breast with Fresh Sprouts & Onion
Seared Veal Fillet with Sea Urchin and Wasabi Butter
Blood Orange Sorbet and Summer Pudding
Golden Peach with Peach Granita
Chocolate Pavé with Cream Cheese Ice Cream & Cinnamon Twigs