Tetsuya Wakuda is one of Australia’s most famous and respected chefs. His trusted Head Chef Kevin Mok keeps the kitchen in full swing while Tetsuya is looking after his restaurant in Singapore. Housed in a heritage-listed building, Tetsuya’s has a serene but stylish atmosphere with modern artworks and an out- look to a tranquil Japanese garden. It is a respite from the busy CBD just outside the gate.
A regularly changing ten-course degustation menu offers an exciting fusion of Japanese textures and flavours with French cooking techniques. You might start with an entree such as the stylishly presented warm octopus salad with fennel, shiso oil and ocean trout roe, which features layers of flavours. Chef Wakuda’s signature dish – confit of Petuna ocean trout with celery, witlof and apple salad – is always on the menu. Nobody wants to miss this dish! The venison backstrap with kale and beetroot is a perfect winter dish paying homage to French cuisine.
PSST! The wine cellar has some amazing and rare wines that may well be out of reach for most, but at least one can dream!