Monthly Archives: December 2017

Sculpture “Fault Line” by Peter Lundberg installed in Tetsuya’s garden

Fault Line Peter Lundberg We‘re so happy at Tetsuya’s to have had a stunning new addition to our garden installed this week: Peter Lundberg’s sculpture “Fault Line”. Standing in the corner of the garden, each dining room has a different angle of the work.

A renown sculptor, Lundberg has public sculptures across four continents and his work may be familiar to Sydneysiders as a regular artist at Sculptures by the Sea, and in the collection of the Royal Botanical Gardens.

“I think of my sculptures as a view into my unconscious mind, a landscape of very primitive things, rudimentary elements of life, nature, science, spirituality and passion. For both the maker and viewer, sculpture, like music, carries a beat, a pulsing motion directed to and from the soul that when reveled in takes us into dreamlike states of mind. This state leads to questions and answers, uncovering mysteries, which ultimately give meaning to life’s journey.” Lundberg says of his work. You can read more about his work at his website: or Facebook page.

Truffle Butter Recipe

One of the most well known features of Tetsuya’s is the Truffle Butter served at the beginning of the degustation. By popular demand, Tetsuya developed his Black Truffle Salsa (For Butter) with one of the most reputable Italian truffle companies, for guests to recreate the butter at home – you can try either of the two recipes below. Tetsuya’s Black Truffle Salsa can also be tossed through pasta, or a teaspoon stirred into scrambled eggs for a decadent breakfast.


Truffle Butter Recipes

Tetsuya’s Truffle Butter
40g Tetsuya’s Black Truffle Salsa,
160g unsalted butter (softened)
25g parmesan cheese (finely grated)

1. Mix together Truffle Salsa, softened butter and grated parmesan until well combined.
2. Taste and add a little more Truffle Salsa if you require a stronger flavour.
3. Spoon into a butter dish, cover and refrigerate. It can be refrigerated for up to 1 week.

Tetsuya’s Truffle Butter with Ricotta
100g unsalted butter (room temperature)
90g ricotta cheese
1g salt
18g Tetsuya’s Black Truffle Salsa
8g grated parmesan cheese

1. Whip the butter in an electric mixer (If Kitchen Aid, use the paddle attachment on speed 4). It will take around 5-8 mins until the butter is light and fluffy.
2. Turn the speed down (If Kitchen Aid down to 2), and slowly add the ricotta cheese and parmesan cheese.
3. When all is combined add the truffle salsa and salt.
4. Keep in room temperature before serving.


Tetsuya’s Black Truffle Salsa can be purchased here.