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Proud to be a @relaischateaux property. #tetsuyas to share your experience with Tetsuya. Singapore @wakughinlanguages
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Jan 01 1970 GMT00:33
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Wild Victorian Morels are on today's lunch menu. They bring a nutty, meaty, and unique flavour to this course.
Served with a poached foie gras and shaved macadamia, with a broth of mushroom. This course is the ultimate in luxury.
We can not wait to spoil our guests today.
Jan 01 1970 GMT00:33
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As spring arrives we will start to introduce new dishes to the menu @tetsuyasydney complimenting the exquisite produce that is in season.
This dish is inspired by the use of asparagus, the ocean, native finger lime and the fragrance of wild herbs.
Black soy Marinated Toothfish, Asparagus, Smoked Pil Pil & Finger Limes by @chefjoshraine and the team.
The asparagus is marinated in Dashi then wrapped in nori, while the Toothfish is dipped in black soy and chard over coals with a smoked pil pil sauce while the native finger limes are dressed in brown rice vinegar.
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Jan 01 1970 GMT00:33
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Get to know our Executive Head Chef @chefjoshraine as he shares his story with @deepintheweedspodcast.
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@deepintheweedspodcast
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Making the top restaurant lists, and grabbing the attention of the world’s food loving community can make a restaurant a must-visit for tourists to a city. But with concerns over the future of international travel Josh Raine (Tetsuya’s) had to turn the focus on the local market with a different format to ensure the survival of the world-famous restaurant.
Listen and Subscribe to @deepintheweedspodcast with Anthony Huckstep (@huckstergram) now on your favourite podcast app 🎙🎙🎙
@chefjoshraine @tetsuyasydney @deepintheweedspodcast @foodwinedine @huckstergram
Jan 01 1970 GMT00:33
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The Prophet’s Rock 2018 Pinot Gris comes from both Home and Rocky Point vineyards in New Zealand. Planting in these warmer areas of Central Otago and practising careful viticulture, allows Paul, the brain at Prophets Rock, to produce a very aromatic style of Pinot Gris, while retaining the trademark freshness of the region.
Every year, this wine is very limited in production and we are very lucky to have it in our list. The vinification is heavily influenced by Paul’s time in Alsace where use of wild yeast, multiple small vessels and long ageing are the norm. After long slow ferments the various components are aged on their yeast lees before bottling.
This is a truly aromatic expression of Pinot Gris and a seriously marvellous wine with any type of food. @prophetsrock Posting times
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Best performing posts
likes
692
7
Sep 13 2020 GMT02:15
captions
As spring arrives we will start to introduce new dishes to the menu @tetsuyasydney complimenting the exquisite produce that is in season.
This dish is inspired by the use of asparagus, the ocean, native finger lime and the fragrance of wild herbs.
Black soy Marinated Toothfish, Asparagus, Smoked Pil Pil & Finger Limes by @chefjoshraine and the team.
The asparagus is marinated in Dashi then wrapped in nori, while the Toothfish is dipped in black soy and chard over coals with a smoked pil pil sauce while the native finger limes are dressed in brown rice vinegar.
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analysis
This post got 159% more likes
compared to @tetsuyasydney's average. It uses 100% more hashtags
and its caption is 116% longer
548
4
Sep 18 2020 GMT05:51
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Another superb creation from our pastry chef @mathieu_baverel.
This vegan apple dessert consists of eggless meringue, caramelised apple sorbet, coconut, kaffir lime, cold press apple juice and fresh apple slices. @tetsuyasydney @chefjoshraine analysis
This post got 105% more likes
compared to @tetsuyasydney's average. It uses 100% less hashtags
and its caption is 12% shorter
435
4
Sep 24 2020 GMT21:39
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We have this new fish from the @tetsuyasydney team.
New Zealand John Dory, Parsnip, Shaved Hazelnut & Sorrel Compressed With Lemon Myrtle Oil.
Spring on a plate.
@tetsuyasydney @chefjoshraine @chris_kim_90
analysis
This post got 63% more likes
compared to @tetsuyasydney's average. It uses 100% more hashtags
and its caption is 17% shorter
comments
692
7
Sep 13 2020 GMT02:15
captions
As spring arrives we will start to introduce new dishes to the menu @tetsuyasydney complimenting the exquisite produce that is in season.
This dish is inspired by the use of asparagus, the ocean, native finger lime and the fragrance of wild herbs.
Black soy Marinated Toothfish, Asparagus, Smoked Pil Pil & Finger Limes by @chefjoshraine and the team.
The asparagus is marinated in Dashi then wrapped in nori, while the Toothfish is dipped in black soy and chard over coals with a smoked pil pil sauce while the native finger limes are dressed in brown rice vinegar.
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analysis
This post got 133% more likes
compared to @tetsuyasydney's average. It uses 100% more hashtags
and its caption is 116% longer
381
6
Sep 11 2020 GMT10:39
captions
A firm favourite at @tetsuyasydney. Homemade Sourdough and Kombu Scrolls with Truffle Butter. Made fresh every day.
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analysis
This post got 100% more likes
compared to @tetsuyasydney's average. It uses 100% more hashtags
and its caption is 50% shorter
548
4
Sep 18 2020 GMT05:51
captions
Another superb creation from our pastry chef @mathieu_baverel.
This vegan apple dessert consists of eggless meringue, caramelised apple sorbet, coconut, kaffir lime, cold press apple juice and fresh apple slices. @tetsuyasydney @chefjoshraine analysis
This post got 33% more likes
compared to @tetsuyasydney's average. It uses 100% less hashtags
and its caption is 12% shorter