2011 July — Bloggles

14.04.11 – Tetsuya’s

Ahh, Tetsuya’s. We made a reservation when I went on that booking spree around this time last year. If I recall correctly, the next weekend booking wasn’t available until something stupid in advance, so I thought I would just align it to our anniversary which was a good 9 months away. Plenty of time, you would hope, to secure a table.

It was probably the most ‘different’ dining experience we’ve had so far, not in the sense that everything was ground-breakingly out of the ordinary, but different in feel and ambience. You wouldn’t suspect that there was a free standing, two-level restaurant complete with its own Japanese garden in the middle of the CBD. The actual restaurant itself, hidden away behind the Judge’s House on Kent Street gave the whole experience an air of reverence (for lack of a better word). It was very quiet and very peaceful and I couldn’t have felt further away from the hustle and bustle of the city outside. Whoever described it as a ‘high temple of gastronomy’ (as the website reads) captured the feel and atmosphere perfectly.

Bread rolls and Tetsuya’s famous truffle butter

Chilled Cucumber Soup with Sheep Yoghurt Icecream

My favourite course is nearly always the Amuse Bouche. Sadly, this was not to my taste as I’m not a fan of cucumber or sheep’s/goat’s cheese. Can’t win ‘em all, right? It’s a bit tricky with seasonal menus, you can’t always line a booking up with what is currently being offered if you’re doing it in advance. It’s a bit of a gamble.

Pacific Oysters with Rice Wine Vinegar & Ginger
Ah, lucky we had these babies to make up for it. Supplementary oysters.

Bon anniversaire!

Sashimi of Yellow Fin Tuna with Shishito & Garlic Chips

Marinated NZ Scampi with Curd & Junsai

Our view out onto the garden, through the blinds.

Confit Petuna Ocean Trout with Konbu, Celery & Apple
Delicious! Totally lived up to the signature-dish hype. That konbu crust was sensational and the apple totally worked. I’m so glad it wasn’t alfalfa or sprouts or something!

Steamed Mulloway with Blackbean & Ginger

Braised Ox Tail with Sea Cucumber & Lotus Root

Slow-Roasted Breast of Duck with Smoked Eschallots & Foie Gras

Beef Short Rib with Beetroot Jus & Wasabi Mustard
Slow cooked for a very long time (I forget how many hours it was, but it was definitely double digits!). While we looked real forward to this dish, we found it was a bit too meaty tasting for both of us. Don’t get me wrong, I usually eat my steaks medium-rare with but I’ve never had beef that tasted as gamey as this before.