Monthly Archives: May 2013

Chocolate & hazelnut marquise

Chocolate & hazelnut marquise with cognac ice cream. At Tetsuya’s, Sydney

Blue cheese and vanilla bean bavarois. At Tetsuya’s, Sydney

Apple granita with mint ice cream and basil jelly. At Tetsuya’s, Sydney

Pear sorbet. At Tetsuya’s, Sydney

30 hour slow braised beef short rib with pickled mushrooms and parmesan. At Tetsuya’s, Sydney

Roast breast of duck with eggplant and corn. At Tetsuya’s, Sydney

Pan-fried snapper with soy butter and nameko mushrooms. At Tetsuya’s, Sydney

Confit of Petuna ocean trout with fennel and unpasteurised ocean trout caviar. Testuya’s signature dish. At Tetsuya’s, Sydney