Media

Tetsuya Wakuda has refurbished a heritage-listed site in the city to create his dream restaurant offering private dining rooms for group bookings and two larger main dining rooms overlooking a contemporary waterfall and Japanese garden.

Tetsuya's cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique.

Tetsuya's renowned degustation set menu changes frequently. The degustation could start with chilled cold corn soup with saffron and vanilla ice cream. smoked ocean trout and avruga. trio of New Zealand scampi. Tetsuya's signature the confit of petuna ocean trout served with konbu and fennel. Followed by terrine of Queensland spanner crab with an avocado soup, grilled fillet of barramundi with braised baby fennel, finally twice cooked de-boned spatchcock with foie gras and gobo, wagyu beef with lime and wasabi.

Desserts include comte with lentils, served prior to beetroot and blood orange sorbet, summer pudding, lemon scented floating island with vanilla bean anglaise. Finally, chocolate ganache with green tea and red beans.

Tetsuya's offers one of Sydney's most remarkable wine lists, and will match the dishes with wine available by the glass.

Tetsuya's serves a thirteen-course degustation menu. Tetsuya's opens for dinner Tuesday to Saturday from 6pm and for lunch Saturday only from 12 noon. Bookings are essential and can be made by phoning +61 2 9267 2900 or faxing +61 2 9262 7099. Tetsuya's will be open all throughout the Christmas holiday season with the exception of Public Holidays. All major credit cards are accepted.

Proudly, this year Tetsuya's was awarded the highest rating in the Sydney Morning Herald Good Food Guide 2008 (Three Chef's Hats), Restaurant of the Year and Best Fine Dining Restaurant at the Restaurant and Catering Association Awards 2005. In April 2007 Tetsuya's retained its position as the 5th best restaurant in the world along with Best Australasian Restaurant 2007 as voted by UK Restaurant Magazine.

In his long-awaited first book, simply titled Tetsuya, he shares his inspiring story, legendary recipes and his passion for the good things in life (the book is available in all good book stores and from the restaurant).

For enquires from members of the press please email Victoria Prior at Lotus PR, email victoria@lotuspr.co.uk