This Thursday we continue our homage series with Tetsuya Wakuda of Tetsuya's in Sydney, Australia. Often recognized as one of the top chefs in Australia and the world, his food is characterized by "pure clean flavors that are decisive, yet completely refined." Tetsuya's seafood driven menus reflect his Japanese heritage, and incorporate French Technique to showcase Tasmanian produce.
MENU:
Snapper Sashimi with black bean, orange, sprouts, chili threads - $9
Corn and Vanilla Soup with Sea Urchin Ice Cream - $7
Miyagi Oyster with Rice Vinegar and Ginger - $5
Tian of Scampi with Papaya, Cucumber - $10
Octopus Ravioli with Black Olive, Sushi Rice and Oregano - $8
Confit of Ocean Trout with Roe, Konbu, Apple, Daikon - $17
Chicken and Foie Gras Roulade with Olive and Caper Jus - $13
Green Apple Sorbet, Sorrel-Sauternes Jelly, Caramelised Apple with Calvados - $6
Cannellini, Mascarpone, Soy Caramel, Blue Cheese Anglaise - $5
1 comment:
Yay! Tetsuya!
Post a Comment