The Eats Are On Me: RESTAURANTS

As mentioned on my very first post, over the years I have been fortunate to have dined in several fine dining restaurants.
While a few people would not see the value in parting with hard earned dollars on such "extravagance", it all comes down to personal passions, interests and I suppose priorities. Having the interest in different cuisines, along with the desire to try new recipes, has me spending a considerable amount of time in the kitchen. The amount of work preparing ingredients, learning and applying different techniques to complete a culinary delight to share with family and friends, helps me to truly appreciate the types of foods that are served at not just high end restaurants but most eating venues.

TETSUYA'S

The first time I ever heard of a Degustation Menu, approximately 10 years ago, the name Tetsuya Wakuda was mentioned.

I was fascinated, not only by the concept, but the man himself. I have been very lucky to have dined at his restaurant on two occasions. Not ashamed to admit that on the first occasion, as we walk up the steps leading to the entrance, I had a rush of blood, goosebumps, and a feeling of awe as I thought, "I'm finally here".
We opted, naturally, to indulged in the accompanying wine course.
Each course was presented with the waiters providing brief descriptions of what we were about to indulge in.
The set menu lasted 4 hours and was an amazing experience.

Some of the courses served

Sea Urchin Custard

Sashimi of Kingfish with Blackbean and Orange

Confit Petuna Ocean Trout with Shaved Fennel Unpasteurised Ocean Trout Caviar
(Signature Dish)

Grilled Red Snapper with Peppers and NZ Scampi

Breast of Spatchcock with Manjimup Truffle, Nettles and Hazelnuts

Shabu Shabu Style Wagyu with Braised Daikon, Ponzu and Wasabi

Hay Infused Ice Cream with Sorrel Granita

Bread and Butter Pudding and Tarte Tartin

Spiced Carrot Cake with Cream Cheese Ice Cream and Salted Peanut

Macarons

FORT DENISON RESTAURANT

A unique dining experience awaits when you choose to dine at the Fort Denison Restaurant. Proclaimed, with just reason, to be the best harbour in the world, Sydney Harbour provides the perfect backdrop for diners to view and admire while enjoying their choice from an impressive A La Carte menu.

Having dined there previously for a dear friends birthday, without Jen due to work commitments, it was an easy decision to make that I would one day return, this time with Jen. The occasion being to celebrate our first wedding anniversary. Both occasions were very enjoyable with the anniversary lunch being, as anticipated, even more so.

Jen's choice -

Tempura Zucchini Flowers with Lemon Thyme and Toasted Pinenuts

Seared Line Caught Barramundi

with Celeriac Puree and Fennel Citrus Salad

Raspberry Gel with Dark Chocolate Mousse and Praline

My choice -

Grain Fed Beef tartare with 63 degree Quail Egg

Confit of Kuributa Pork Belly with Scallops

Snow Pea and Coriander Salad with

Chilli Lime Glaze

Coconut Panna Cotta with

Lychee and Mint Salad

CATALINA (Rose Bay)

Celebrating our anniversary had been planned with the idea of us both taking a week off work. Part of the plan was to also have dinner at Catalina. Another iconic restaurant that has been on my to do list. Day 2 was the chosen day for us to experience the declared fine reputation of this venue.

Requested seating cannot be guaranteed. We were fortunate enough to be seated on the balcony as requested at the time of making the reservation. I presume that as we had a 6:30 pm booking with the kitchen "open" at 6:00 pm and also being a Monday, played a role in the seating request being met. Although there was a bit of a breeze, it was perfect.

Jen selected:

Char Grilled Quail Salad, Roast Hazelnuts, Orange,

Pickled Golden Beetroot, Witlof and Caramelised Palm Sugar Balsamic Dressing