Tetsuya refurbished an heritage-listed site in the city to create what has been described as a high temple of gastronomy. Once inside, guests feel removed from the intensity of the city, and are welcomed into a serene and intimate setting which certainly rates among Sydney's greatest dining experiences.
The degustation menu is unique, based on the Japanese philosophy of using natural seasonal flavours, enhanced by classic French technique and utilising the freshest possible ingredients. Tetsuya designed his own on-site "test kitchen" within the restaurant to enable him to create the constantly evolving and inspiring dishes on which he has built his esteemed international reputation.
The degustation might start with a chilled cucumber soup with sheep yoghurt ice cream, followed by sashimi of kingfish, and marinated New Zealand scampi with caviar. Tetsuya's signature dish, a confit of Petuna ocean trout served with konbu, celery and apple, always features on the menu, and may be followed by a fillet of mulloway with asparagus and pil pil, then braised ox tail with sea cucumber and yuzu. Slow-roasted breast of duck with sansho, and a de-boned rack of lamb with heirloom carrots, might complete the savoury courses.
Desserts can include a sorbet of Pione grapes with summer pudding, or a white peach with peach granita. Finally, a chocolate pave might be served, with chai mochi to finish.
Tetsuya’s offers one of Sydney’s most comprehensive wine lists and our sommeliers will, upon request, match the dishes with wine available by the glass.
The ten course degustation menu is $210* (GST inclusive) per person, and the accompanying wine course is from $97* (GST inclusive) per person.
The restaurant is open for dinner Tuesday to Friday from 6.00pm, and on Saturday for both lunch (from midday) and dinner (from 6.30pm). Bookings are essential and can be made by phoning +61 2 9267 2900 or faxing +61 2 9262 7099. All major credit cards are accepted. On-site valet parking is available to our guests at a cost of $20 per vehicle.
*Prices are subject to change