The FAT Website est. 1999
While visiting Sydney for work, I made a booking for a restaurant in the city called Tetsuya’s. We had read about the restaurant and its chef Tetsuya Wakuda, whose cullinary skills attracted world recognition. It was the first time me and Jen also got to try a degustation menu.
For the uninitiated:
Degustation is a culinary term meaning “a careful, appreciative tasting of various foods” and focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef’s signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.
– Wiki
After five hours of wining and dining, I have to say that this was pretty much the best thing I’ve ever done. I need to do more of this degustation business in as many different restaurants as I can both find and afford.
Sydney, NSW: shit weather
Me and my beautiful wife Jen outside of Tetsuya’s
And here…we…go!
Pea soup with rock salt and chocolate shavings
Coffin Bay Oysters
Smoked ocean trout with caviar
Leek and crab custard
Grilled Scampi Wrapped in Pancetta, Scampi in Sea Water & Lemon Scented Olive Oil, and Marinated Scampi with White Miso and Passionfruit
Tetsuyas Signature Dish – Confit of Ocean Trout
Terrine of spanner crab in avocado soup
Fillet of barramundi
Flinders Island lamb
Grilled wagyu beef with lime and wasabi
Conte with lentils
Beetroot and blood orange sorbet & Tetsuyas Summer Pudding
Lemon Scented Floating Island with Vanilla Bean Anglaise
Chocolate ganache
Strawberries and a pudding thing which I forget what was in it
Petit fours
Chillin’ with our main man Tetsuya. Pity the photos so damn blurry
