F o o d . F a s h i o n . V i c t i m *: Tetsuya's*

"Landing in Sydney in 1982 with a small suitcase and a love of food,

Tetsuya's first job was a kitchen hand at Fishwives in Surry Hills.

In 2000, a heritage-listed site was refurbished to create a dream,

complete with dining rooms overlooking an exquisite Japanese garden."

For many years Tetsuya's has been my favourite restaurant in Sydney. Only one slight criticism may be the lack of variation in the dishes. Pleasant memories each time I revisit to celebrate a special occasion, and this time it was for Q's birthday. After several experiences, I am still in love.

Freshly baked White Bread Roll with Truffle Butter

(I am addicted to this truffle butter spread! What's more, it is comforting to know it is not technically butter as it consists of parmigiano reggiano, ricotta and black truffle- YUM)

Warm Chestnut Soup with Smoked Cream
(Smooth and silky warm starter.)

Pacific Oysters with Rice Vinegar & Ginger

(Optional extra course that is a must order! Freshly shucked oysters with a creative spin if you use the bed of seaweed shreds as garnish.)

Sea Urchin Custard

(One of the highlights of the degustation. Sea Urchin was perfectly cooked, with a sweet aftertaste. The Custard was light and provided a nice base for this ocean treasure.)

Sashimi of Kingfish with Blackbean & Orange

(Fancy black bean sauce with a hint of citrus.)

Confit Petuna Ocean Trout with Konbu & Shaved Fennel

(Tetsuya's Signature Dish. A classic that never grows old.)

John Dory with Ajo Blanco & Pil Pil

(Quite underwhelmed with this course, but it could possibly be due to my dislike for John Dory.)

Queensland Spanner Crab with Tofu & Foie Gras

(Immediate impression was a Japanese/French interpretation of the Chinese dish "Ma Por Tofu".)

Confit leg of Duck with Caramelised Eschallots & Brussels Sprouts

Seared Loin of NZ Venison with Salt Roasted Beetroot & Beetroot Jus

(Fond recollections of sampling venison when I was in New Zealand a few years ago, where it is a common delicacy. However, this venison was cooked to a much finer standard- tender, succulent and the distinct venison aroma was complemented with the beetroot overtones.)

Goat's Milk Ice Cream with Sorrel Granita

(Taking a wild guess I like the concept of this dish - goat and an allusion to grass from the sorrel granita. Initially I was quite apprehensive with the thought of goat's milk (or anything from a goat in general). First spoonful of the green shavings tasted like grass! Surprisingly, it turned out to be extremely enjoyable and not too overpowering on the palette.)