|
TETSUYA'S
Tetsuya has refurbished the heritage-listed site to create his dream restaurant offering a bar, private dining rooms and a large main dining room space overlooking a Japanese garden.
The restaurant also features a large custom-made kitchen that will continue
to deliver Tetsuya’s unique cuisine based on the Japanese philosophy of nature seasonal flavors, enhanced by classic French technique.
http://www.tetsuyas.com
2009 Menu
13 COURSE DEGUSTATION INCLUDED
Avocado soup with potato ice cream and tonburi.
Sashimi of kingfish with blackbean and orange.
Scampi in tea with lemon infused oil.
Scampi with capsicum.Scampi with frozen egg yolk.
Confit petuna ocean trout with konbu, celery and apple.
Grilled fillet of barramundi with braised wood ear and chestnut mushrooms.
Braised ox tail with sea cucumber and yuzu.
Roasted breast of duck with crystal ginger and lime.
Sirloin of wagyu with braised leeks, sansho and soy.
Pear sorbet with brown butter ice cream
Cannellini beans with mascarpone and soy caramel.
Salted sable with lemon scented leatherwood honey.
Years of involvement:
|
