Comments on: Tetsuya’s, Sydney http://www.eatshowandtell.com/2008/08/09/tetsuyas-sydney/ Sydney eats, food photography, home cooking and random shenanegans from 5 friends Wed, 17 Mar 2010 02:27:15 +1100 http://wordpress.org/?v=2.9.2 hourly 1 By: Sepia Restaurant and Wine Bar – Sussex St, Sydney CBD, NSW http://www.eatshowandtell.com/2008/08/09/tetsuyas-sydney/comment-page-1/#comment-5056 Sepia Restaurant and Wine Bar – Sussex St, Sydney CBD, NSW Tue, 05 Jan 2010 00:13:07 +0000 http://eatshowandtell.nopunintended.org/?p=81#comment-5056 [...] was simply intrigued by the top guns who lead the restaurant, Martin Benn was the Executive Chef at Tetsuya’s and Daniel Puskas was the Head Chef of Oscillate Widly. Then Mitch Orr who won Josephine Pignolet [...] [...] was simply intrigued by the top guns who lead the restaurant, Martin Benn was the Executive Chef at Tetsuya’s and Daniel Puskas was the Head Chef of Oscillate Widly. Then Mitch Orr who won Josephine Pignolet [...]

]]> By: <img class="identicon" src="http://www.gravatar.com/avatar.php?gravatar_id=f897e8f4798ff815a038bf4fb6b86af2&size=35&default=http://www.eatshowandtell.com/wp-content/plugins/wp-identicon/identicon/7f6aeb0259579b5.png" alt="Phuoc Identicon Icon" height="35" width="35" /> Phuoc http://www.eatshowandtell.com/2008/08/09/tetsuyas-sydney/comment-page-1/#comment-4845 Phuoc Identicon Icon Phuoc Sun, 06 Dec 2009 12:11:20 +0000 http://eatshowandtell.nopunintended.org/?p=81#comment-4845 I just went there for lunch on Sat and we tried the whole birthday gimmick in hope that we would get an extra dessert.. It didn't quiet work. You don't get an extra dessert, instead you get a different dessert dish with a candle.. So I got a chocolate fondant (which didn't ooze) instead. And they don't check your ID. However, there was a table next to us that appeared to have received an extra dessert EACH! They were Japanese, so maybe that's why.. I just went there for lunch on Sat and we tried the whole birthday gimmick in hope that we would get an extra dessert.. It didn’t quiet work. You don’t get an extra dessert, instead you get a different dessert dish with a candle.. So I got a chocolate fondant (which didn’t ooze) instead. And they don’t check your ID.

However, there was a table next to us that appeared to have received an extra dessert EACH! They were Japanese, so maybe that’s why..

]]> By: Waqu, Crows Nest - eatshowandtell http://www.eatshowandtell.com/2008/08/09/tetsuyas-sydney/comment-page-1/#comment-4016 Waqu, Crows Nest - eatshowandtell Thu, 24 Sep 2009 14:26:47 +0000 http://eatshowandtell.nopunintended.org/?p=81#comment-4016 [...] since I had the ocean trout at Tetsuya’s I completely adore it (and no wonder! They’re part of the Salmonidae family and I love my [...] [...] since I had the ocean trout at Tetsuya’s I completely adore it (and no wonder! They’re part of the Salmonidae family and I love my [...]

]]> By: Sepia, Sydney - eatshowandtell http://www.eatshowandtell.com/2008/08/09/tetsuyas-sydney/comment-page-1/#comment-3528 Sepia, Sydney - eatshowandtell Tue, 04 Aug 2009 14:10:02 +0000 http://eatshowandtell.nopunintended.org/?p=81#comment-3528 [...] and was amazed at the pedigree of the Chefs who worked here. Martin Benn was the Executive Chef at Tetsuya’s and Daniel Puskas was the Head Chef of Oscillate Widly. Surely we were in for a treat [...] [...] and was amazed at the pedigree of the Chefs who worked here. Martin Benn was the Executive Chef at Tetsuya’s and Daniel Puskas was the Head Chef of Oscillate Widly. Surely we were in for a treat [...]

]]> By: Flying Fish, Pyrmont | eatshowandtell http://www.eatshowandtell.com/2008/08/09/tetsuyas-sydney/comment-page-1/#comment-1220 Flying Fish, Pyrmont | eatshowandtell Wed, 21 Jan 2009 13:47:45 +0000 http://eatshowandtell.nopunintended.org/?p=81#comment-1220 [...] The salmon used for the amuse bouche was deliciously fresh. Mixed with the quail egg yolk resulted in a creamy coating for each morsel of flesh. Despite its notoriety as a luxurious commodity, I find that avruga caviar sides its glistening black colour is nothing to shout about. Looking back at this, I can’t help but notice that this amuse bouche appears to be very similar in ingredients to Tetsuya’s famed smoked ocean trout and avruga caviar. [...] [...] The salmon used for the amuse bouche was deliciously fresh. Mixed with the quail egg yolk resulted in a creamy coating for each morsel of flesh. Despite its notoriety as a luxurious commodity, I find that avruga caviar sides its glistening black colour is nothing to shout about. Looking back at this, I can’t help but notice that this amuse bouche appears to be very similar in ingredients to Tetsuya’s famed smoked ocean trout and avruga caviar. [...]

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