Going to Tatsuya for the first time to celebrate a birthday. Unsure what wine to take. I am thinking about either of these
Jean-Paul Droin Chablis 1er cru - Montmains 2000
Jean-Paul Droin Chablis Grand cru- Les Clos 2001
I was told that Tatsuya's dishes are not strongly flavoured with sauce and are mainly seafood based. Any suggestion?
Thanks
Wine recommendation for Tatsuya dinner ?
Wine recommendation for Tatsuya dinner ?
Last edited by Rob on Fri Feb 06, 2004 9:12 pm, edited 1 time in total.
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David Lole
Haven't tried the wines you mention, but have tried some '99 Les Clos - very tight, minerally, high acid wine that seemingly needs many years to come around. My guess is both are too young for immediate gratification. Best bet (if you have more than one of each) is to crack one and try it yourself. 2000 was a very good year in Chablis and the Montmains 1er Cru might be the better choice at the moment. Hope you enjoy the degustation menu at this fine restaurant!
Last edited by David Lole on Sat Feb 07, 2004 6:43 am, edited 1 time in total.
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Michael
Rob, jezza,
I haven't been for a while now, but last time we drank champagne and a bottle of old mellow 90 E&E BP Shiraz, went well with almost everything.
If you are not going as a group I'd suggest taking a bottle of good champagne to start and then going with the Tetsuya wine selections.
I haven't been for a while now, but last time we drank champagne and a bottle of old mellow 90 E&E BP Shiraz, went well with almost everything.
If you are not going as a group I'd suggest taking a bottle of good champagne to start and then going with the Tetsuya wine selections.
Cheers
Brian
Life's too short to drink white wine and red wine is better for you too! :-)
Brian
Life's too short to drink white wine and red wine is better for you too! :-)
Michael wrote:Rob,
the les clos is going to be too tight, and oaky at this stage.
The 1er cru montmains will be nervy and fresh, but still someway from it's drinking window. Would be the best choice.
The JP droins are not the most age worth wines in chablis but they are correct, and often show well young'ish.
That's what I thought too hence the question. Thanks Brian and David for your input. I am pretty excited. I will let you know how it goes and with some TN's.
Cheers
Rob
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bacchaebabe
- Posts: 1222
- Joined: Fri Aug 15, 2003 5:04 pm
- Location: Sydney
Hi there,
not familiar with the wines you've mentioned but I am familiar with tetsuya's menu.
You'll get quite a few smallish serves. Mainly seafood but also possibly duck or chicken and maybe one course of beef. We usually take a good champagne, as Brian suggested, and some good chardonnay or riesling. We once took an aged german riesling, and of course I can't remember what it was now but probably an auslese and it was a fantastic match for the confit of ocean trout. The sweetish wine just highlighted the salty crust on the trout and it really was sublime. A decent pinot wouldn't go astray either but a big young red is really too much for the food. A light sticky is a nice way to end too. You should get at least 2 dessert courses but they won't be heavy and nor should the wine.
Hope you both have a great time - no doubt you will.
not familiar with the wines you've mentioned but I am familiar with tetsuya's menu.
You'll get quite a few smallish serves. Mainly seafood but also possibly duck or chicken and maybe one course of beef. We usually take a good champagne, as Brian suggested, and some good chardonnay or riesling. We once took an aged german riesling, and of course I can't remember what it was now but probably an auslese and it was a fantastic match for the confit of ocean trout. The sweetish wine just highlighted the salty crust on the trout and it really was sublime. A decent pinot wouldn't go astray either but a big young red is really too much for the food. A light sticky is a nice way to end too. You should get at least 2 dessert courses but they won't be heavy and nor should the wine.
Hope you both have a great time - no doubt you will.
Cheers,
Kris
There's a fine wine between pleasure and pain
(Stolen from the graffiti in the ladies loos at Pegasus Bay winery)
Kris
There's a fine wine between pleasure and pain
(Stolen from the graffiti in the ladies loos at Pegasus Bay winery)
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Guest
Anonymous wrote:Tetsuya is one of the most over-rated industrial restaurant in Sydney.
Cheers,
Alan
I do agree with your statement to a certain degree, but not totally. It is expensive, but the food is nice too. whther the food is worth the price charged then it's up to individual believe. I am there for a good time and I am sure I will with a great company and few excellent wine.
cheers
Rob
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lantana
I love Tets, but do hear the occasional bagging like Alan's. Is this the tall poppy syndrome rearing it's ugly head?
Last time we went, we went mad on Champagne (Krug N/V & Cristal 1990), also a Dujac Charmes Chambertin 1997 for the game dishes, which was delicious & a really good Vouvray (can't recall the details), also a Durban MBDV which worked beautifully with the desserts. A truly fantastic dining experience & worth every penny, but don't go more than once a year if that!
Whatever you choose, try to find elegant wines, as the food is very delicate & full of subtle flavours.
Don't forget to tell us how it goes, I'd be especially interested in your opinion of the service, as if there is any criticism, it could be that some of the staff think they are doing you a favour, by allowing you into there restaurant!
lantana
Last time we went, we went mad on Champagne (Krug N/V & Cristal 1990), also a Dujac Charmes Chambertin 1997 for the game dishes, which was delicious & a really good Vouvray (can't recall the details), also a Durban MBDV which worked beautifully with the desserts. A truly fantastic dining experience & worth every penny, but don't go more than once a year if that!
Whatever you choose, try to find elegant wines, as the food is very delicate & full of subtle flavours.
Don't forget to tell us how it goes, I'd be especially interested in your opinion of the service, as if there is any criticism, it could be that some of the staff think they are doing you a favour, by allowing you into there restaurant!
lantana
I guess I need to re-tune my tastebud then, since I cannot appreciate the subtle and delicate flavour of Tetsuya's food. Come to think of it, they are really doing me a flavour by allowing me to pay my $170 (+ drinks)! I am so ashame of myself! 
Rob,
I guess I was a bit hash on my comments before, I apologize for that.
I have been there only once, and I thought most of the dishes are good, some so-so (the three sushi appretizer, hazelnut soup with chocolate & hazelnut sorbet), some brilliant (roasted scallop with wakame & lemon, confit of ocean trout--signature dish, chocolate cake), but is this the best restaurant in Australia? I live in Melbourne and think both Jacque Reymond and Vue de Monde are better and (the latter) offer far more surprises than Tetsuya. This is what I meant by 'over-rated'.
By 'industrial' I am pointing out to the fact that there are 12+ main chefs working in Tetsuya's kitchen, and the atmosphere of the restuarant.
Hope you have a great time there, and pls let us know what you think of the food and wine matches.
Cheers,
Alan
Rob,
I guess I was a bit hash on my comments before, I apologize for that.
I have been there only once, and I thought most of the dishes are good, some so-so (the three sushi appretizer, hazelnut soup with chocolate & hazelnut sorbet), some brilliant (roasted scallop with wakame & lemon, confit of ocean trout--signature dish, chocolate cake), but is this the best restaurant in Australia? I live in Melbourne and think both Jacque Reymond and Vue de Monde are better and (the latter) offer far more surprises than Tetsuya. This is what I meant by 'over-rated'.
By 'industrial' I am pointing out to the fact that there are 12+ main chefs working in Tetsuya's kitchen, and the atmosphere of the restuarant.
Hope you have a great time there, and pls let us know what you think of the food and wine matches.
Cheers,
Alan
AlanK wrote:I guess I was a bit hash on my comments before, I apologize for that.
No need to apologise and you are entitle to your opinion. I have been to both Jacque Reymond and Vue de Monde. I certainly enjoy their food and wine list. and definitely will be back when I am in Melbourne next time.
I have heard few people said the same thing about Tetsuya as you, but I have never been there and I am just going to try it out. Maybe I will never go back there again if it does not live to my expectation.
My favour restaurant is Marque. Very similar to Jacque Reymond and Vue de Monde. Excellent food and wine lists (BYO too) and you pay much less then Tets. The sommilier is ecellent. I always have a chat with the sommilier, the head chef (Mark Best) and his wife if she is around. I have been there so many time and never been disappointed. I highly recommend Marque to you if you are in Sydney next time.
Cheers
Rob
Rob wrote:AlanK wrote:I guess I was a bit hash on my comments before, I apologize for that.
No need to apologise and you are entitle to your opinion. I have been to both Jacque Reymond and Vue de Monde. I certainly enjoy their food and wine list. and definitely will be back when I am in Melbourne next time.
I have heard few people said the same thing about Tetsuya as you did, but I have never been there and I am just going to try it out. Maybe I will never go back or maybe I will be their regular.
My favoured restaurant is Marque. Very similar to Jacque Reymond and Vue de Monde. Excellent food and wine lists (BYO too) and you pay much less then Tets. The sommilier is ecellent. I always have a chat with the sommilier, the head chef (Mark Best) and his wife if she is around. I have been there so many time and never been disappointed. I highly recommend Marque to you if you are in Sydney next time.
I definitely will let you know about the wine and food matching as well as the service I experience.
Cheers
Rob
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David Lole
Rob wrote:AlanK wrote:I guess I was a bit hash on my comments before, I apologize for that.
No need to apologise and you are entitle to your opinion. I have been to both Jacque Reymond and Vue de Monde. I certainly enjoy their food and wine list. and definitely will be back when I am in Melbourne next time.
I have heard few people said the same thing about Tetsuya as you, but I have never been there and I am just going to try it out. Maybe I will never go back there again if it does not live to my expectation.
My favour restaurant is Marque. Very similar to Jacque Reymond and Vue de Monde. Excellent food and wine lists (BYO too) and you pay much less then Tets. The sommilier is ecellent. I always have a chat with the sommilier, the head chef (Mark Best) and his wife if she is around. I have been there so many time and never been disappointed. I highly recommend Marque to you if you are in Sydney next time.
Cheers
Rob
Went there for a Pol Roger dinner last year and was most impressed with the food (Champagne was terrific, except for the N/V) and Mark Best as a person. Torbesque spelling above captivates me as well.
AlanK wrote:Dear Rob,
Thx for the recommendation.
I will be in Sydney this weekend, and have already booked a table at Marque (Friday). Will let you know how it goes.
Cheers,
Alan
I am going to Marque for my birthday celebration and I am very looking forward to it. I always bring along at least a bottle of very interesting wine to challenge the sommilier. We had great fun in the past and I am sure I will have lots of fun this time around. Marque changes their menu to suit seansonal variation. I highly recommend the lamb cutlet for main, and the salmon for entree. As far as desert is concern, one is never enough. I am confident you will have a great time at Marque and plese do let me know how it goes.
Cheers
Rob
Rob,
I am back in melbourne.
Thankyou for the Marque recommendation. Tried their degustation menu for dinner (8 courses, mainly selections from their ala carte menu). The food is excellent, and I agree with you that Sommelier is very good and attentive. Really enjoyed their Tomato Salad, Veal Sweetbread, and Stuff Tomato Desert. Drunk the Seppelt Jaluka Chardonnay 2001 and Leoville Barton 1997 that night. The Leoville was almost too easy to be drunk!
The wine was medium light. Good nose with cassis, cedary, spice and chocolate (?). Smooth mouthfeel, good balance and acidity. Lovely wine to be drunk with food, not as concentrated as other vintages, ready now with decanting.
Another restaurant which impressed me is Longrain. Ok, the room is hot and humid, you have to share your 'table' with 100+ people, and its very hard to have a conversation in there, but the food is just awesome. Traditional thai cuisine cooked with the best Australian products; I have never had a better Thai meal in Australia.
Cheers,
Alan
I am back in melbourne.
Thankyou for the Marque recommendation. Tried their degustation menu for dinner (8 courses, mainly selections from their ala carte menu). The food is excellent, and I agree with you that Sommelier is very good and attentive. Really enjoyed their Tomato Salad, Veal Sweetbread, and Stuff Tomato Desert. Drunk the Seppelt Jaluka Chardonnay 2001 and Leoville Barton 1997 that night. The Leoville was almost too easy to be drunk!
The wine was medium light. Good nose with cassis, cedary, spice and chocolate (?). Smooth mouthfeel, good balance and acidity. Lovely wine to be drunk with food, not as concentrated as other vintages, ready now with decanting.
Another restaurant which impressed me is Longrain. Ok, the room is hot and humid, you have to share your 'table' with 100+ people, and its very hard to have a conversation in there, but the food is just awesome. Traditional thai cuisine cooked with the best Australian products; I have never had a better Thai meal in Australia.
Cheers,
Alan