Tetsuya's

	Pacific Oysters with Ginger & Rice Vinegar�
Course 1:	Steamed Spanner Crab with Sea Urchin Cream and Avruga�
Course 2:	Tuna with Daikin and Wasabi�
Course 3:	Confit of Ocean Trout with Salad of Apple and Witlof
Course 4:	Queensland Murray Cod with Confit Fennel and Young Garlic�
Course 5:	Duck Breast with Jerusalem Artichokes and Barley�
Course 6:	Wagyu Beef Sirloin with Pine Mushrooms and Kale�
Course 7:	Cucumber and Finger Line Sorbet with Creme Fraiche�
Course 8:	Chocolate Stone with Honey and Milk�
	Petit Fours

Mad Hattter Scores

Overall	Food	Value	Ambiance	Cleanliness	Service
8.8	9.5	7.0	8.0	8.5	9.0

Tetsuya's
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Group Shot
Tetsuya's
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Table Setting
Tetsuya's
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House Bread
Tetsuya's
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Pacific Oysters with Ginger & Rice Vinegar�
Tetsuya's
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Steamed Spanner Crab with Sea Urchin Cream and Avruga�
Tetsuya's
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Tuna with Daikin and Wasabi�
Tetsuya's
../photos/O28/O28 (7).JPG
Confit of Ocean Trout with Salad of Apple and Witlof
Tetsuya's
../photos/O28/O28 (8).JPG
Queensland Murray Cod with Confit Fennel and Young Garlic�
Tetsuya's
../photos/O28/O28 (9).JPG
Duck Breast with Jerusalem Artichokes and Barley�
Tetsuya's
../photos/O28/O28 (10).JPG
Wagyu Beef Sirloin with Pine Mushrooms and Kale�
Tetsuya's
../photos/O28/O28 (11).JPG
Cucumber and Finger Line Sorbet with Creme Fraiche�
Tetsuya's
../photos/O28/O28 (12).JPG
Chocolate Stone with Honey and Milk�
Tetsuya's
../photos/O28/O28 (13).JPG
Petit Fours